With all of the spices and rubs on the market, what makes you try one?

I'm pretty set in my rubs that I've used for years, but if I taste something someone else cooked and like the taste, I'll ask what seasonings were used and then may try them from that info.

It's like for years I used Tony Chachere's Seasoning and one day decided to give Slap Ya Mama a try and I find I like that flavor profile better, so now that is one of my go-to seasonings.

Youtube algorithm introduced me to Stalekracker, I tried it, liked it, continued using it. The Cajun Two-Step Fire.

The prudomme redfish magic is still a staple though, I use it on all fish, even when not blackening it. It's a base seasoning on the meat before I bread it and fry it.

salt pepper paprika cayenne
tastes good on everything

Kinder's "the blend" is basically the only spice mix I use now. I will sometimes add something extra, but it's perfect for everything

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Arguably bigger hits in Hockey and those guys play 4 games a week

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I try to keep about 8 different rubs in the pantry. Some are staples that we really like, some are ones I just find and try.

My parents back in Bulter, AL had a steak rub they got locally. Cheap, white simple label. Was the best steak rub I've ever used. Had a bunch of stuff in it, but malasses stuck out as an ingredient. Never had a rub come close. Parents had no idea where it came from. Just some obscure name on it. Nothing on google of course.

Ran out of that bottle of rub a long time ago. But I always buy a steak rub of I see malasses is listed as an ingredient. It works vert well.

I have a hodge podge of seasonings. I get a few for Christmas every year.

I don't like the ones with sugar because they clump up.

I haven't seen anyone mention Weber seasonings, and I have found a few that I really like, including Kickn Chicken, Garlic Parmesan, and Chili Lime.

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I can tell you that Prudhomme's Blackened Redfish Magic is worth purchasing.

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I can't even eat redfish anymore and I have some

I use his poultry magic to season the chicken in my chicken and sausage gumbos

Seafood magic is also solid but I don't think I have any on hand at the moment

I only buy Meat Church from their websites as stores have it for $2-3 more. I also buy the bundles so that I get to try a few different flavors.

If a spice blend looks good I buy it if it fits what I am cooking. If I had to narrow my spices down to just two those would be the Blend by Kinders which has been mentioned and Panola’s Worchestershire powder. Those work for everything.