Favorite Seasoning Blends

[Brownian Motion]

[.:.impossible]

[.:.impossible]

My mom loves this:

Its a good start.

[Man with the Golden Arm]

moderator: please move this to the "hot sauce" thread.

[Free For All]

[jazzbo]

My favorites are hand-crafted by a guitarist and stereo amp builder named Eddie Vaughn. He makes an incredible seasoning he calls "Chick 'n Pig" and also a wonderful taco seasoning mixture.

[PHILLYQ]

I like Slap Yo Mama:

http://www.cajunwholesale.com/catalog/inde...CFQOeFQodwkwQrw

I make my own also.

[Chuck Nessa]

Hard to beat salt and pepper. When pressed, I recommend ketchup and mustard. Anything after that is really exotic.

[Jim Alfredson]

Made fried chicken last night and put a quick rub made of 1 cup of salt, 1/4 cup of pepper, and a 1/4 cup of garlic powder. Then you do the obligatory egg dip, flour / pepper dip, and fry.

Good stuff. The salt/pepper/garlic powder made a nice difference.

[Free For All]

Made fried chicken last night and put a quick rub made of 1 cup of salt, 1/4 cup of pepper, and a 1/4 cup of garlic powder. Then you do the obligatory egg dip, flour / pepper dip, and fry.

Good stuff. The salt/pepper/garlic powder made a nice difference.

Pan fry?

[Jim Alfredson]

Yessir. Homemade mashed taters, too. YUM!

[Rooster_Ties]

Can't get it here in Kansas City (at least not that I've ever seen), so I usually pick up about 6 or 8 bottles in St. Louis every couple of years or so. If you're ever in St. Louis, you can usually find Gephard's at the Dierbergs supermarket chain (locations), and it looks like you can even buy it on-line through Amazon (HERE).

THE best chili-powder I've ever tasted. My grandmother used Gephardt's exclusively for years, probably starting back 10 or 20 years before I was even born (and I'll be 40 next year). She swore it was the secret to GREAT chili.

Edited November 12, 2008 by Rooster_Ties

[Jim Alfredson]

You guys hip to Penzey's?

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

There's one in Grand Rapids. I've used their Indian spices before; good stuff!

[Free For All]

You guys hip to Penzey's?

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

There's one in Grand Rapids. I've used their Indian spices before; good stuff!

Oh yeah. I've posted about them before. I get a buncha stuff from them- they have great smoked paprika, ancho chili powder, also a great seasoning blend called "Florida seasoned pepper" (don't know what makes it "Florida"). Love Penzey's.

[kinuta]

[Jazzmoose]

Thank goodness no one's posted Tony's yet. Everything wrong with Louisiana in one easy to use package...

As far as spice mixes, I'm with Jim. I make my own. Though, mind you, the worcestershire sauce is always near when it's steak grilling time...

My usual chicken rub is equal amounts of salt, garlic powder, onion powder and paprika.

Edited November 12, 2008 by Jazzmoose

[The Magnificent Goldberg]

I rarely use seasoning. Sea salt sometimes - particularly on chips (French fried). But I like Honey & Mustard Dressing

drizzled on salads

MG

[JSngry]

http://www.johnhenrysfoodproducts.com/

http://www.johnhenrysfoodproducts.com/gourmetblends.asp

http://www.johnhenrysfoodproducts.com/gourmetblends2.asp

I met this guy at a cooking demo once, and him & his products are the real deal.

A few examples"

The bio: http://www.johnhenrysfoodproducts.com/about.html

Growing up in East Texas where barbeque is king, John Henry has

wonderful memories of summer picnics, country fairs and great barbeque.

So East Texas flavor was what he had in mind when he created his

award winning barbeque sauce,spices and rubs. He recently won first

prize for his succulent brisket in his hometown of Nacogdoches, Texas

while participating in the Do-Dat Barbeque Cookoff. As head of the

Culinary Service Department for the Houston Community College System,

John has taught the masterful art of cooking for over eight years.

He now oversees the training for future cooks, chefs and caterers

specializing in the preparation and application of spices, rubs and

sauces.

His students are nationally-acclaimed, award-winning chefs

and most recently took Best of Show and numerous others awards at

the Texas Restaurant Association Show held at the George R. Brown

Convention Center in Houston. In addition to his many awards

and degrees,John is also an active member in the

Texas Chefs Association,and is certified as a culinary educator

and executive chef.

John Henry is known nationally and internationally for his culinary

expertise.In 1989, John was asked to personally handle the

presidential inaugural dinner. He put together a team of 19 chefs,

traveled to Washington, and prepared barbeque for President Bush

along with 20,000 guests attending the celebration. Later, John

was asked to accompany the President to Beijing,China and prepare

his barbeque.

Edited November 12, 2008 by JSngry

[Indestructible!]

This stuff isn't too bad:

[catesta]

Here's a few I mix myself....

All are from Steven Raichlen's site and have never disappointed. I usually modify and may add or delete a thing or two. Usually cut the salt down as necessar 'cause it can be a bit much.

Various seasoning rubs for pork and chicken...

2 tablespoons coarse salt (kosher or sea)

2 tablespoons brown sugar

2 tablespoons sweet paprika

1 tablespoon freshly ground black pepper

2 teaspoons dry mustard (preferably Colman’s)

2 teaspoons garlic powder

½ teaspoon celery seed

or Memphis style...

2 tablespoons paprika

1 tablespoon black pepper

1 tablespoon dark brown sugar

1-1/2 teaspoons salt

1-1/2 teaspoons celery salt

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon cumin

1/4 teaspoon cayenne pepper

My favorite is really simple...

2 cups firmly packed brown sugar

1/2 cup coarse salt (kosher or sea)

1/4 cup freshly ground black pepper

Let them sit in the fridge for several hours.

For beer can chicken...

1/4 cup coarse salt (kosher or sea)

1/4 cup dark brown sugar

1/4 cup sweet paprika

2 tablespoons freshly ground black pepper

When I grill steaks I tend to keep it simple with maybe some garlic powder, kosher salt, and black pepper at the end.

That McCormick Montreal Steak seasoning mix is pretty good as well.

Edited November 13, 2008 by catesta

[blajay]

[jostber]

[Templejazz]

Back when I was living by myself I used a couple of spice rubs for boneless chicken breast..

1/4 tsp each garlic powder, chili powder, black pepper, oregano and a dash of salt.......kind of a Tex-Mex type deal

another one I did was 1/4 tsp each of black pepper, chili powder, cumin, red pepper flakes(I call 'em "shakie" peppers! )

and top this one off with a dab of bbq sauce mixed with a couple drops of this stuff... ........