Favorite Seasoning Blend

[MikeCh]

I absolutely love these two:

92719

92720

On potatos, eggs & in every kind of homemade soup imaginable, one or the other does a great job.

What are your favorites?

[Urizen]

Man, you named two of our favorites.

I'll add...

http://i88.photobucket.com/albums/k199/Urizen_2006/oldbay.jpg

[pmsummer]

Jane's Krazy Mixed-up Salt (http://www.janeskrazy.com/products.asp?idProduct=46).
http://ecx.images-amazon.com/images/I/51FWM5R84YL._SS500_.jpg


Adkins (http://www.adkinsbbq.com/ss.htm).
http://www.adkinsbbq.com/images/newpics/bbq16.jpg

[ozmoid]

Very fond of the Tony Chachere's. :yes: It has (more or less) replaced "salt" in my kitchen for general cooking.

[toxcrusadr]

Mike, you hit it right on the head. I've used both Tony's and the Greek in the last 24 hrs.

Lemon Pepper is fairly popular around our house too - chicken and grilled fish.

[whoaru99]

Generically speaking, Montreal-style seasoning works too.

I do like many of those mentioned above, except I'm not too familiar with the Old Bay or the Cavender's.

[jocko_nc]

We're huge on the Montreal style seasoning, too. Steak, chicken, or pork chops, its all good.

In a bind, you can add a heap of cayenne or hot paprika and you got a decent shrimp or crab boil. Believe it or not... I'm not too fond of Old Bay, it seems too much celery seed to me. ???. Zatarain's crab boil kills it, IMO.

[Acoustic]

Here's one I use for chicken, pork and ground turkey burgers:

3 tbls paprika
4 tsp garlic powder
1 tbls black pepper
2 tsp salt
1 tbls sugar
1 tsp cayenne

Simple to make and I get a lot of compliments on it. Enjoy!

[beans]

I can't believe this!!! We use every one of these at our house except the Old Bay and the mixed-up salt, which I've never tried. Now, I may have to do that. Just discovered Cavender's 2 years ago when my cousin turned me on to it. And I've never seen Adkins BBQ, but I'm always looking for good BBQ marinade.

[Infinitoid]

Unless the recipe I'm using has a specific seasoning mix I almost always use one of these fine products

http://shop.chefpaul.com/ProductImages/40C-2005.main.jpg

along with his Pasta and Pizza Magic.

For a tremendous pork dry rub this is the best I've found:

2 T black pepper
2 T sweet paprika
1 T sugar
1 1/2 t garlic powder
1 t salt
1 t chili powder
1 t onion powder
1/2 t dry mustard

[thedelihaus]

Generically speaking, Montreal-style seasoning works too...

We're huge on the Montreal style seasoning, too...

I've only recently discovered the Montreal seasoning. I find it extremely salty, but fabulous!


An old white trash standby I love is McCormick's Season-All seasoned salt.


http://www.mccormick.com/productdetail.cfm?id=6393