Your go to blended spice is?

I use Adobo on a lot of my cooking.

It's easy and really good on most meats.

What's yours?

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Dum vivo cano

Greek Seasoning.. I just got the container.. IT'S CALLED; Cavender's All purpose Greek Seasoning... I put this in Burgers/Porkchops to eggs ...

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Vote!
IamOneGunAwayFromHappy

...anybody ever try Spike?...my Mother used to buy it...I haven't had it in years...



Ingredients: Salt crystals (earth and sea), nutritional yeast, hydrolyzed soy protein (NO ADDED MSG), mellow toasted onion, onion powder, orange powder, soy granules, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savory, mustard flour, sweet green and red bell peppers, parsley flakes, tarragon, rosehips, safflower, mushroom powder, parsley powder, spinach powder, tomato powder, sweet paprika, celery seed ground, cayenne pepper, plus a delightful herbal bouquet of the best oregano, sweet basil, marjoram, rosemary and thyme.

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A Country Boy Can Survive

For an off-the-shelf blend I like McCormick's All Seasoning but garlic salt is the first thing I usually grab.

Delightful herbal bouquet?

Are we supposed to smoke that?

I recon they say every thing might taste better with that wildwood weed.

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Dum vivo cano

"Posh" and "Sporty".

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Music/Sports/Beer fan

Try Adobo.

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Dum vivo cano

I actually don't often use a blend of seasonings, with the exception of my wife's mason jar concoction of "Italian" seasoning the odd time. I like to add a pinch of this or that, and make up my own thing as I go. The wife and my oldest son have sensitive stomachs and anything with processed garlic or onion sends them for a loop. I have the bonus of a ridiculous (but handy) spice rack that we added to our new kitchen last fall when we gutted and remodeled. There are processed items in there but most of it is pure herb/spice.

I also built some crude herb planters on our covered deck outside the kitchen, so I sometimes just walk out and grab a handful of whatever to add to my cooking.

Nothing is ever the same twice!

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My favorite on meat is "Weber's Chicago Steak" most everything else I like McCormick 's Garlic Salt.


Papa

Salt, and pepper. I'm a simple man.

I use that when I'm looking for less heat. A good example would be a Greek seafood salad I make fairly often. Saute some imitation crab meat in butter with a liberal does of Cavender's until the crab meat is browned up a bit. Put that on top of a bowl of salad with toppings of choice, some feta cheese, and greek salad dressing. I also like it on pork chops.

For more spice, I like Tony Chachere's Creole seasoning. I'll make a similar salad as above, but substitute in blue cheese and ranch dressing. Also love the Tony C's on broiled fish.

Costco has a no-salt organic herb blend that has an amazing list of ingredients: Organic Onion, Organic Garlic, Organic carrot, Organic black pepper, organic red bell pepper, Organic tomato granules, Organic Orange Peel, Organic Parsley, Organic bay leaves, organic thyme, Organic basil, Organic celery, Organic Lemon peel, Organic oregano, Organic savory, Organic mustard seed, Organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid and organic rosemary.

Overall, it comes off fairly sweet/savory. Good on pork and poultry but I don't use it on red meats. Although Old Bay is traditionally thought of as a crab boil seasoning I use it on all sorts of stuff. I also have my own beef/burger rub I jar up that combines sea salt, garlic powder, brown sugar and finely powdered french roast coffee. There are lots more, but these are the go-to ones used the most.

Bon Caca from Louisiana. You have to order a case but is is great on almost everything.

I'm a very adventurous man and use garlic salt the most!

Old Bay! I use it on meats, veggies, eggs, pretty much anything.

I use Old Bay on wings and fish and chicken (with other spices). Adobo on Tex-Mex. My own blend on meats (sweet & hot paprika, Mexican oregano, sea salt, coarse pepper, garlic powder, Old Bay)

Tom Douglas Steak Rub. It will change your life as you know it.....

That Old Bay is good stuff on fish and crabs. Haven't ever tried it on chicken, but I am planning to.

I use Tony Chachere's More Spice when I grill or roast chicken. I make my own barbecue rubs, and I keep quite few of the normal things in the spice cabinet, like garlic powder, onion powder, Lawry's seasoned salt, cumin, smoked paprika, ground cayenne, ground mustard, basil, soy sauce, chili powder, among others. Steak just gets salt, black pepper and a little butter.

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Wayne
Torn & Frayed

Everglades Seasoning, aka Monkey Dust, is good on everything, as is Lawry's Seasoned Salt.

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God spelled backwards is dog.

Got to have some for frog legs.

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Dum vivo cano

Lindburg-Snider Cajun Seasoning.
Order over the phone in Industry, Calif.
I'm not opposed to the salt shaker, but this spice has (I believe) a less salty taste in proportion to the Cajun flavor.

Fresh ground black pepper and a lot of it and Texas Pete,my faves.

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Take it easy. Chris

Spice blend eh???????? I use liberal amounts of the Salsa Verde I get from my lady from San ?Benito. Other than that-plain ol SALT and plenty of it--not that sea salt carp!

I buy powered ranch dressing mix, and use it instead of salt. Good on chicken fish eggs buttered toast Mac and cheese, etc.

Also my serving always gets a liberal dose of cayenne pepper.

San Benito?
Way back in my Puppy Dog Days, I was stationed at Harlingen.
Used to go through there heading for Padre - Port Isabel.

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NRA LIFE MEMBER

On the chicken wings my wife likes and on sea food. Old Bay.
On steaks, from Cabala's, there special steak rub. Best of the over the counter stuff I have used.
free picture hosting

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Only difference Fool/Mule-ears

Its a beautiful and very clean little town approx 6-8 mile from Harlingen. On the weekends--I used to cruise through there-and the countryside where farmers would wave you over to give you fruits and veggies.

Mix the following in a spice shaker; can be used on...anything!
2 T. Paprika
1 T. Salt
2 t. Chili powder
2 t. Garlic powder
2 t. Onion powder
2 t. Cumin
1/4 t. Cayenne

If I could only use one it would have to be Tony Chachere's Creole Seasoning Mix. But I also like McCormick's Italian Blend, Lawry's Salt and I've been reading about "Slap Yo' Mama" but I haven't tried it yet.

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Real men love cats!

They gave you fruits and vegetables?
They threw them at me!
I am wary and suspicious of store bought spice mixes.
Read da label, Mable!
They are often loaded up with salt.
But the mix that realty gets me going -
Corn Bread mix.
And flour is the first ingredient.
Really? I know some folks put some flour in cornpone.
But those are folks with life memberships in the Flat Earth Society.
Nobody in my family ever put any flour in cornbread.

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NRA LIFE MEMBER

I was given a sampling of a few rubs from my daughter as a gift.
I really like the Butcher's Rub from the site below.
Great on beef and pork chops.

The Corned Beef spice is also great.

Blends & Rubs - Categories

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Memory of Randy Freas-Rimfired

salt and pepper

I forgot about Lowrys--they are good. Also--I love their Chicken Teriyaki sauce.

Heh heh, I used to get large paper-bags full of: Watermelon, corn, carrots, apples, oranges and potato's. I didnt try abusing their generosity by showing up every weekend--usually about once in about 8 weeks. Heck, if we didnt show? they'd ask why not? Mostly its cause we were chasing wimmin-or in Kingsville to get away from the hustle and bustle of a "big" city. Kingsville is home to N.A.S. Kingsville. The "city" is a little town trying to be a city. In other words--Kiingsville is a dumpy little town of between 24,000 to 33,000 people depending which way the winds are blowing.

I grew up there and loved it as a kid, hadnt been back there till 2010 having left in 1996--and boy the place is much worse than I remembered.,

File' and Cayenne. Works best on vanilla ice cream.

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NRA Benefactor

Tony Chachere's Creole Seasoning Mix or Slap Ya' Momma seasoning here. Both are good seasonings.

Steak gets covered in coarse cracked black pepper and salt, then grilled rare. This is the only correct way to prepare steak.

Other seasonings I like:
-cilantro & lime
-cayenne pepper
-paprika
-red pepper flakes
-black pepper
-minced onions/onion powder
-garlic powder
-Worcestershire sauce
-Slap Ya Momma

EDIT:
And the all-important cooking fats; butter and bacon grease!

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an actual conservative

aren't carp freshwater fish?

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an actual conservative

Lawrys Garlic Salt Blend or a really popular regional spice blend called "Outlaw Eddies"

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John

I guess? but that's not the carp I was referring to.

Slap Ya Mama is my favorite, but I like variety.

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