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Daddy Hinkle's Cooking Tips
| Oven-cooked steak recipe |
| By Lee Merrifield |
| This is so easy and the steaks are great! Preheat oven to 400 degrees. Allow steak to warm up to room temperature (if you have time). Dust both sides with Daddy Hinkle's dry and press it in. Splash both sides with D.H. liquid and let is stand for 5 minutes. In a skillet that will go from the stovetop to the oven, place a small amount of olive oil (enough to coat the bottom of the pan). Place the steak in hot olive oil until the bottom side is crusty. Do not turn. Place the pan in the 400-degree oven for 10 minutes. Then remove from heat and let it rest for 5-10 minutes before serving. (You will probably have to cook longer if you like your steaks well done.) |
| How much seasoning do I use? |
| By |
| The great taste of Daddy Hinkle's goes a long way. You don't have to soak or drown your meat. Just use a nice, even coat of both the liquid and the dry. The amount you use will also depend on your personal taste. |
| How long do I marinate my meat in Daddy Hinkle's? |
| By |
| Normally we tell people to sprinkle it on, wait a few minutes (5 to 10), and cook. If you are cooking wild game or a very tough cut of meat, you can leave it on longer (30 minutes or more). |
| Original or Hotter'n $700 Omelets |
| By Vernon Fewell |
| Just replace normal seasoning with Daddy Hinkle's dry. On those hard to wake up mornings, use Hotter'n $700! |
| Tips for the perfect grilled steak |
| By Daddy Hinkle's |
| Sprinkle a light, even coat of Daddy Hinkle's dry on all sides and press or fork it in. Splash a light coat of Daddy Hinkle's liquid marinade on all sides. Let the steak warm up to room temperature (no longer than an hour). Allowing the steak to warm up will reduce cooking time. When the grill is hot, sear both sides, then put it over medium coals to finish cooking. Press to test for doneness (don't puncture). It will start off mushy (very rare), and as it cooks it will become firmer. Experience will tell you how firm each cut of meat has to be before it is rare, medium, or well done. Meat continues to cook after it is removed from the grill. Let your steak rest for about 10 minutes before serving. |
| Southwest new potatoes |
| By F.M. |
| Preheat oven to 350 degrees. Wash potatoes and chop into 2 inch wedges. Coat them with olive oil and a generous helping of Daddy Hinkle's dry Southwest marinade. Cook until tender and crisp on the outside. |
| What if I just want to order the liquid or the dry marinade? |
| By Daddy Hinkle's |
| We know that sometimes you just need the liquid or the dry, so if you want to order the liquid or the dry separately, call us at 1-800-298-3929. |
| By Karen Siehr |
| I like to buy steaks when they are on sale. I marinate the steaks and put them in freezer bags. When we have unexpected guests we just through them frozen on the grill (top rack) at the lowest temperature the grill will go. They are out of this world! The steaks are being marinated as they freeze. It is a great way to be ready for unexpected guests. |
| Shish Kabob by Maribeth McClure |
| Cut steak and chicken into cubes, sprinkle and marinate and put in separate baggies, refrigerate overnight. Next day when putting Shish Kabobs together on sticks, brush the veggies lightly with olive oil and dash veggies with dry marinade. Put on grill until done. |
| Southwest Salmon |
| By Ron Berry |
| Sprinkle and marinate with wet and dry Daddy Hinkle's Southwest on fresh salmon fillet then grill or rotisserie til it flakes. My wife didn't like salmon till she tried this. Serve with a twist of lemon! |
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