The 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 […]
Randos 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”.