Blog
Randos’ Blacken Seasoning
August 28, 2018The Herb Box was using Randos for about a month when the Manager asked me if I made a blackening seasoning. and requested samples before I answered. I had made two prior attempts and used old notes to come up with this version of Randos Blacken seasoning. The Herb Box had a blackened steak on the menu, they were using “Paul Purdome” Blacken Redfish Seasoning. After a week two of the chefs were telling me the Paul Purdome is “shit” compared to the Blacken Randos’. This was my first attempt to see for myself. I was a kid since the last time I had a fried steak. I could not believe how good this turned out. The carmelization was incredible […]
Bacon wrapped shrimp, olive oil and Randos.
August 28, 2018Rotisserie lemon chicken Pierced lemon goes inside cavity Olive Oil and blackened Randos.
Smoked Blackened Randos’ Turkey
August 28, 2018Smoked Blackened Randos Turkey: Stuffed. 20 pounds for 6 hours at 225 degrees. Deep-fried turkey. Injected with butter, olive oil, garlic, and Randos’ whipped solution.
Pork Chops
August 28, 2018This was my first attempt at blackened pork chops. I was very impressed with how juicy they were as well as full of flavor. They also having an appealing carmelization going on that makes you hungry just looking at it.
Sausage
June 27, 2018Randos also has recipies for sausage. Our Good Friend Big Daddy’s allowed us to use his facility to make “Summer Sausage with a 100 pounds of Randos’ Summer Sausage Mix”: 50 pounds Elk and 50 pounds pork 2 quarts garlic water Stuffed into 3 inch casings Cooked to 170 degrees and smoked for 2 Hrs The “Country Style” has 100 pounds Randos’ “Country Style Mix”: 100 pounds pork 2 quart garlic water Mix and stuff into casings Cold smoked for 2 hrs Very Simple but, a lot of work, however the reward that you get from the flavor is well worth it. “Randos Delivers”.
