My kids practically drink this stuff, it's great on beef but they put it on everything. I used it last night with some summer rolls

In addition to some of the others mentioned, we use these regularly:

Hawaiian red Alae'a salt with fresh ground pepper for a lot of grilled meats, especially steak. Earl's Cajun Market seasoning and Japanese Shichimi on a lot of different things.

Trader Joe's chili lime seasoning recently found its way to my kitchen and it's pretty good. The dust alone seems like it would be overpowering but once on food it works.

My current favorite rubs are both from The Spice and Tea Exchange, Smoked BBQ Rub and the Cinnabar Smoke Spice blend. We mix them together and coat pork belly cubes in the mixture that we slow roast in the oven. Crazy good.

We also love the Smoky Tumeric blend by Spice Hunter. Our local Publix carries this.

Fiorella's Jack Stack Barbecue Kansas City All Purpose seasoning. I put it on Broccoli with butter and the kids love it - they and their friends ask me to make it when they come for dinner. It is also great on steak but it really adds to vegetables.

Jack Stack All Purpose seasoning

Worcestershire sauce

quote:

Originally posted by Pyker:
Worcestershire sauce

Lea & Perrins I trust.

quote:

Originally posted by bald1:

quote:

Originally posted by Pyker:
Worcestershire sauce

Lea & Perrins I trust.

Naturally

quote:

Originally posted by Pyker:

quote:

Originally posted by bald1:

quote:

Originally posted by Pyker:
Worcestershire sauce

Lea & Perrins I trust.

Naturally

hahahahahaha! Just wanted to make sure you weren't a French's (or lord forbid Great Value) Worcestershire person!

Emeril's Essence. You can google the recipe and buy the ingredients in bulk inexpensively HERE . I mix up a batch big enough in the spring to last me all summer and store it in an air-tight container.

I don't buy a lot of pre-mixed ones, but Old Bay and Montreal Steak belong in every spice cabinet, I think.

These three pretty much covers it for our family.
1. Old Bay
2. Montreal Steak
3. Everglades

Alpine Touch all-purpose

Bald, I shipped today. You should receive Wednesday.

Johnny's

I like Tones Cajun Seasoning if I’m going a little spicy. A lot of restaurants use it for blackening. For instance if you’ve had Cracker Barrel’s spicy grilled catfish, that’s what it is. Has to be Tones though.
Lately I’ve been using Bad Byron’s Butt Rub on all things BBQ. Good depth of flavor. A little heat if you taste it from the jar but just leaves a faint hint on the meat. Really good stuff especially if you avoid sugar.

Lane’s BBQ Kapalua seasoning is very popular in our house on chicken and seafood, especially grilled shrimp.

Lawrys seasoned salt
Lawry's Garlic salt
Old Bay
Paul Prudhommes blackened redfish magic
Weber garlic and herb (when smoking meats)
Mckormik montreal chicken seasoning (beer can chicken)

Marinades
Walker's jerk seasoning (mild, still very spicy)
Soyy Vey island terryaki
Publix mojo marinade
Footy's wing sauce

hahahahahaha! Just wanted to make sure you weren't a French's (or lord forbid Great Value) Worcestershire person! [/QUOTE]



Get a rope!!!!

quote:

Originally posted by Beancooker:
Bald, I shipped today. You should receive Wednesday.

Noah, thanks and yes, I received a UPS notification too. :thumbsup: