A New Favorite Seasoning to My Quiver: Zillon’s Chili Seasoning

A New Favorite Seasoning to My Quiver:  Zillon’s Chili Seasoning

Grilled Beef Tenderloin with Grilled Asparagus in Phyllo and Grilled Baked Potato
Grilled Beef Tenderloin with Grilled Asparagus in Phyllo and Grilled Baked Potato

Recently, a Facebook fan of Grilling Montana, Zillion’s Chili Bowl Seasoning, and I got to exchange a few emails.  Zillion’s was gracious enough to let me try out some of his seasoning as I have never seen it for sale in my area.  I am not sure what struck me about last night’s dinner as an opportunity to try out the seasoning, but I am glad that I did.  The menu was Grilled Beef Tenderloin Filet, Phyllo Wrapped Grilled Asparagus, and Baked Potato.   I had seen a pin on Pinterest where they wrapped asparagus in buttered sheets of Phyllo and parmesan before baking them off.  I improvised by ditching the parmesan, and adding Zillion’s Chili Bowl Seasoning to the melted butter.  The seasoned melted butter was brushed on to the phyllo dough before it got wrapped around the asparagus.  The Chili Bowl Seasoning was so fragrant and fresh out of the bottle I decided to also sprinkle a generous amount of it on to the beef  tenderloin filets along with my normal steak seasoning.

I have never been much of a fan of phyllo dough, and have had lack luster results using it in the past.  This time, the phyllo dough with it’s zip of Chili Bowl Seasoning reaped redemption and became an instant favorite for a kicked up side dish.  The asparagus baked on my grill at 375 partially raised and indirect for about 25 minutes until golden brown with additional grill marks.

Grilled Phyllo Wrapped Seasoned Asparagus
Grilled Phyllo Wrapped Seasoned Asparagus

The filet steaks were seasoned with my normal steak rub and a good sprinkle of the Chili Bowl Seasoning.  In addition, I had some leftover melted seasoned butter from the asparagus, so they got a slather of that as well before grilling.  I roasted them at 375F until they hit an internal temperature of 122F.  The steaks were then pulled off and rested for a bit before I fired up the heat and threw them back on for a final sear.  A combination of the reverse sear method of cooking the steaks, and the Chili Bowl Seasoning imparted many layers of flavor that worked harmoniously for a delicious end result.

Chili Seasoned Grilled Beef Tenderloin Steaks
Chili Seasoned Grilled Beef Tenderloin Steaks

Spontaneity, is one of the things that gets me excited about cooking, especially on the grill.  Very little planning went into this dish and the Chili Bowl Seasoning was not originally on the menu.  But something as subliminal as a pin from Pinterest took our dinner in a direction that was new and spontaneous which makes it fun to do.  Although the risk here was minimal, the reward was generous as dinner was delicious and the diners were all happy!

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