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re: What's your go-to seasoning?
Posted on 3/28/13 at 11:55 am to B&TCoonhound
Posted on 3/28/13 at 11:55 am to B&TCoonhound
For steaks
olive oil (olivaylle from austrialia)
chicago rub
McCormic steak
minced garlic
olive oil (olivaylle from austrialia)
chicago rub
McCormic steak
minced garlic
0
Posted on 3/28/13 at 11:56 am to B&TCoonhound
I put this on everything.
Posted on 3/28/13 at 12:09 pm to nikinik
Slap Your Moma Red
Frere Jean Sweet and Cajun
Cajun injector Quick Shake Hickory Grill.
Frere Jean Sweet and Cajun
Cajun injector Quick Shake Hickory Grill.
Posted on 3/28/13 at 2:25 pm to B&TCoonhound
Nunu's. I use a little extra salt with it because it's a bit hotter than most mixes.
Posted on 3/28/13 at 2:31 pm to Wooly
quote:WTF! How you get them for free?
we get them for free... that shite is delightful
Posted on 3/28/13 at 3:06 pm to Neauxla
Salt. Pepper.
Posted on 3/28/13 at 3:13 pm to Zach
quote:
I don't do mixes of seasonings. I've got a pantry full of spices and I use them individually.
This. ~~ To much salt in mixes. By the time you get something seasoned it's too salty!!
Posted on 3/28/13 at 6:43 pm to LSU Tiger Bob
For a steaks, try Tex-Joy Steak Seasoning.
Posted on 3/28/13 at 8:47 pm to B&TCoonhound
I've developed a liking for Montreal Steak seasoning (spicy version).
Posted on 3/28/13 at 11:01 pm to B&TCoonhound
Benoit's Best, and Cajun Land
Posted on 3/28/13 at 11:12 pm to B&TCoonhound
salt and pepper
imo thats all you really need
imo thats all you really need
Posted on 3/29/13 at 12:57 am to Walt OReilly
We make our own Tonys with about 1/3 the salt. The recipe is in his cookbook.
Posted on 3/29/13 at 7:19 am to ddsmit
I seriously haven't had a season-all in my house in probably 15 to 20 years. I found it best to determine my own salt intake and mix of herbs and spices and it varies on what I'm cooking at the moment, as I don't want everything to taste the same. Additionally, I think the fresher your herbs and spices are, the end result in your dish is always more flavorful. Pretty much a given.
Basic necessities besides kosher salt is whole pepper corns in a pepper mill, garlic powder, onion powder, a good paprika, chili powder, cumin, ground oregano, ground thyme, dried mustard, celery powder, red pepper flake, coriander, and white and brown sugar on hand. I feel you can pretty much season anything you want with those ingredients on hand. Other than that, I have access to fresh rosemary, sweet basil, oregano and sage in season, and dill when I can get the stuff to grow, or I'll purchase it when I need it.
I have a ton of cook books that have mixes and ratios for dry rubs that are helpful. Thomas Keller, John Besh, and Bobby Flay all have them, Emeril has them, as does Steven Raichlen in his various grilling books, but the most critical resource there is IMO, is The Flavor Bible.
Basic necessities besides kosher salt is whole pepper corns in a pepper mill, garlic powder, onion powder, a good paprika, chili powder, cumin, ground oregano, ground thyme, dried mustard, celery powder, red pepper flake, coriander, and white and brown sugar on hand. I feel you can pretty much season anything you want with those ingredients on hand. Other than that, I have access to fresh rosemary, sweet basil, oregano and sage in season, and dill when I can get the stuff to grow, or I'll purchase it when I need it.
I have a ton of cook books that have mixes and ratios for dry rubs that are helpful. Thomas Keller, John Besh, and Bobby Flay all have them, Emeril has them, as does Steven Raichlen in his various grilling books, but the most critical resource there is IMO, is The Flavor Bible.
This post was edited on 3/29/13 at 7:20 am
Posted on 3/29/13 at 7:42 am to B&TCoonhound
If its just all around cooking, salt, black pepper, and cayenne
Posted on 3/29/13 at 8:27 am to TreyE663
I'm a boring salt and pepper kinda guy...
Posted on 3/29/13 at 9:29 am to B&TCoonhound
my go-to for seasoning most stuff is just: kosher salt, black pepper, garlic powder, and cayenne.
i keep this and slap-ya-mama around as well. i think those are the only two blends i buy but i do have a few blends i make.
quote:
Cavender's All Purpose Greek Seasoning
i keep this and slap-ya-mama around as well. i think those are the only two blends i buy but i do have a few blends i make.
Posted on 3/29/13 at 9:41 am to B&TCoonhound
John Henry's apple chipotle rub
Posted on 3/29/13 at 9:46 am to B&TCoonhound
In this order:
Kosher Salt
Fresh ground pepper
Cayenne or Red Pepper
Paprika
Garlic Powder
Onion Powder
Dried Basil
Kosher Salt
Fresh ground pepper
Cayenne or Red Pepper
Paprika
Garlic Powder
Onion Powder
Dried Basil
Posted on 3/29/13 at 10:30 am to WDE24
Zats creole. Tonys too salty and the more spice version not salty enough.
Posted on 3/29/13 at 1:10 pm to B&TCoonhound
Best around in my opinion.
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