"Meathead's Amazing" Smoked Red Meat Seasoning & Dry Brine Kettle Grill which is perfect for smash

which is perfect for smash burgers

Say goodbye to messy foil – even the biggest messes are contained by the Pan’s raised edges and the easy-access side handles make cleaning up after a cook a breeze

No more bringing a cast iron pan outside

And I love that there are no carbs or calories in the Poultry and Red Meat seasonings

"Meathead's Amazing" Smoked Red Meat Seasoning & Dry Brine Kettle Grill which is perfect for smashBig. Bold. Flavor. A variation of Meatheads Cow Crust, this smokey rub takes steaks and other red meat to a whole other level of flavor. For more information, click here. For best results, sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called dry brining, the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty bark on the surface. Sprinkle some