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THE FRYING PAN What Food Professionals & Fans Are Saying About Our Sauce and Seasonings... (Fran & Judy Fry) |
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"Last Saturday we ran out of the usual marinade the cooks use on our char-grilled steaks. Being the person to come up with an immediate solution, I said to use Fran Fry's 'famous' Dry Rub. We added dry rub to our tarter sauce for our fried fish, mixed dry rub with half sour cream and half mayo, makes a great dip for onion rings and pepper poppers. Try sprinkling a little on top of a fresh mixed green salad just before serving. There is no need for salt and pepper. It opens up your taste buds (with no MSG) to enhance the normal dull flavor of most oil based salad dressings. I think I'll try it in a Bloody Mary." Jeff Kays, manager-chef, Safari Bar/Hailwood Golf Course, Meadville, Pa. sent this unsolicited testimonial. |
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"Hi! We loved your Original Frying Pan Dry
Rub. Is it available to purchase anywhere in or around Toronto Canada?" |
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I just spent some time visiting
your website and certainly enjoyed
it. Congratulations on all the awards you've won!!! |
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I'm on military assistance duty to the US Navy in Yokohama, Japan.
I also consult for some western restaurants here in Japan. My best
bud of thirty years owns and runs a place here called the Windjammer
and he's actively getting involved w/ BBQ/Smoking for his restaurant.
He's purchased a "Smokin' Tex" Pro 300 smoker and is experimenting
with all manner of things for his clientele. Not much BBQ here but
the Japanese love it as well as his foreign guests. I'd like to purchase
all your products for him to try out: Original Frying Pan Dry Rub,
Frying Pan Steak Seasonings, Wing Dust, |
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"Used the last of my Fran Fry's Frying Pan
Beef & Steak Seasoning to cook a 64-pound steamship round of beef
and 4 turkeys with fixins. EVERYBODY LOVED IT! Compliments on it from
those that wanted a piece of the well-done section and it made the au-jus
taste great. Had loaded the drip tray with onions, carrots and calery
and a gallon of water. Sprinkled it liberaly with your beef and steak
seasoning. De-fatted it and we ran out because people were drowning
their mashed "taters" in it. DEE-LISH!! from Dutch Stockwell,
owner of Windjammer and Cablecar Restaurants, Yokohama, Japan."
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"This missive comes to you from the absolutely unofficial test kitchen of Frying Pan products located in south central Texas. Let me begin with a warning, do not start cooking with the aforementioned products! Why you might ask? The answer is quite simple, you will not, I repeat, will not be able to cook anything without them. I can honestly say that I cannot think back far enough to remember any meal I've cooked without using one or more Frying Pan products." Leslie O. Smith of Seguin TX. |
"My favorite fish seasoning is Fran Fry's Frying Pan Cajun Voodo Magic. It has some heat, but this is not cheap heat." |
"It comes with great flavor, unlike so many hot seasonings that just offer heat with little substance." |
"I have found this particular seasoning to be a favorite for just about any wild fish and game." |
"It is also good on bison steaks, shrimp, in goulash, fried rice and chili...." Mike Bleech of Warren, PA, Outdoor Writer and Wild Game Cookbook author." |
"I wrote to you some time back. I was trying to find your Wing Dust for my mother. Well , yes she found it and I said I would let you know how the wings came out,, FANTASTIC! We were so pleased! She said they knocked her socks off and I second that! I have to say they are the best I have ever had. I am off to buy my very own Fran Fry products to make these wings myself. My husband and I won't be going out to find the perfect wings any more, we already found them thanks to your recipe and your products," Sincerely, Larue Cubero and Joan Tomlin of Erie, PA. |
John "Parrot Head" Jablinski of Cheektowaga, NY, wrote: "I used your Fran Fry's Frying Pan Chicken Chokin' Wing Dust on half of the 20 pounds of wings I did on my Austin National Smoker. The neighbors loved them. I used pecan wood and extruded coconut charcoal. I took the wings and put them on a very hot grill after I took them out of the cooker to crisp them up." |
The Park Country Club in Williamsville, NY uses Frying Pan Steak & Burger Seasoning on their steaks, burgers and roasts. |
Billy Bones of Red Keg, MI, the premiere rib griller, barbecue authority, chef par excellence, sauce and rub creator, and bbq columnist for the National BBQ News, had this to say:
"I don't think you can do better than Fran Fry's Frying Pan Steak & Burger Seasoning, a great southwest flavor. Yes sir, it's my favorite, I believe. "Truth is, I let it sit in my cupboard last summer, but then I found myself looking for something different for some vegetables I was grilling. The steak rub was just the taste I was looking for. I went through an orgy of steak eating, a diet gets boring, wonderful stuff. I will continue to use it and reccommend it...love ya Billy Bones." |