What are your favorite store bought seasonings?

Discussion in 'Vittles' started by mommucked, Jan 29, 2020.

  1. mommucked

    mommucked Endeavoring to persevere

    Joined:
    Sep 26, 2011
    Location:
    apex n.c.
    I like most of Jane's Crazy mixed up spices, Plow Boys rubs. A friend gave me a jar of Spice Mode sweet chili fire for xmas. It has amazing flavor and more than enough of heat, just a scant dusting is pretty hot to me. If you like it hot this stuff has more than enough.
     
    trailhugger likes this.
  2. Southern_Transplant

    Southern_Transplant Well-Known Member

    Joined:
    Nov 13, 2019
    Location:
    Fayetteville, NC
    It's basic, but Old Bay is a must in every cupboard for seafood.
     
    mommucked, trailhugger and tlucier like this.
  3. 77GreenMachine

    77GreenMachine Phillip Talton

    Joined:
    Mar 30, 2010
    Location:
    Trinity, NC
    I’ve recently become a big fan of Dale’s seasoning. Great on everything, especially for marinating jerky.
     
    Southern_Transplant likes this.
  4. rockcity

    rockcity everyday is a chance to get better

    Joined:
    Apr 10, 2005
    Location:
    Greenville, NC
    Lawry’s is about it. And I use it to compliment other herbs and spices.

    everything else typically has way too much salt in it to be useful as a main rub.


    I usually end up making my own. Although my wife and kids do like the Montreal steak seasoning. And I’ll use Ms Dash for veggies, etc.
     
    mommucked and trailhugger like this.
  5. tlucier

    tlucier Well-Known Member

    Joined:
    Jun 3, 2007
    Location:
    Mebane, NC
    I like Lawhorn's Original on trout fillets and potlatch on salmon fillets. The wife buys the Williams Sonoma brand of potlatch, I'm not sure if there is that much difference between brands. I usually use Jeff's Original Rub on pork butts and ribs, and Jeff's Texas Style Rub on briskets.
     
  6. UTfball68

    UTfball68 Well-Known Member

    Joined:
    Jul 18, 2008
    Location:
    Granite Quarry
    Garlic powder, black pepper and ghost pepper flakes (from Trader Joe's) are about it. Not a big salt guy, but a pinch of Morton's here or there is ok. Otherwise, let the food speak for itself...if it's bad, I'm buying the wrong base to start with.
     
    rockcity and trailhugger like this.
  7. trailhugger

    trailhugger Dwayne Elizondo Mountain Dew Herbert Camacho Administrator

    Joined:
    Mar 19, 2005
    Location:
    Raleigh
    Salt brings out the flavor, so I definitely use both Morton's iodized and kosher salt. Black pepper, garlic powder, pepper flakes, cayenne, cumin, and powdered ginger are in pretty heavy rotation here, between Mexican and Asian-inspired dishes. I haven't started growing herbs in the Aero garden yet, but usually have parsley, thyme, and basil in the garden (or taken from my parents'). I also use dried oregano. Montreal streak and Konriko spicy for grilled meats.

    I like to check out the Milk Street recipes Christopher Kimball puts on his website, it's very focused on seasoning and method for flavor and it's pretty interesting stuff and often not overly complicated.
     
    doc likes this.
  8. R Q

    R Q Well-Known Member

    Joined:
    Apr 4, 2005
    Location:
    Charlotte
    Lawry’s Seasoned Pepper Awesome as part of steak seasoning and marinade!
     
    rockcity likes this.
  9. Southern_Transplant

    Southern_Transplant Well-Known Member

    Joined:
    Nov 13, 2019
    Location:
    Fayetteville, NC
    Only problem with Dale's seasoning is that it has MSG. I still use it. But it's something to keep in mind if you have folks over with allergies.
     
    77GreenMachine likes this.
  10. Fabrik8

    Fabrik8 Overcomplicator

    Joined:
    May 27, 2015
    Location:
    Huntersville
    Adobo is about the only pre-made blend that we use, and that comes from the spice store and not the grocery store. Everything else we buy is just single spices.

    We have a pretty silly spice cabinet, but mostly go through bulk quantities of achiote, cumin, Mexican oregano, New Mexico and Ancho chile powders, epazote, and flake salt. And some nice Tellicherri black pepper, because quality black pepper makes the world go 'round. I also do a lot with whole dried chiles so always have 4 or 5 kinds around.

    Actually, I take that back. There are some blends I put on popcorn, I can't remember what they are though.
     
  11. trailhugger

    trailhugger Dwayne Elizondo Mountain Dew Herbert Camacho Administrator

    Joined:
    Mar 19, 2005
    Location:
    Raleigh
    You need something other than salt and melted butter?
     
    doc likes this.
  12. Fabrik8

    Fabrik8 Overcomplicator

    Joined:
    May 27, 2015
    Location:
    Huntersville
    I don't buy the artisan small-batch rooftop garden heirloom variety. It needs help. :D

    Especially if that help entails adding some grated Parmesan or Romano.
     
  13. anvilrubi

    anvilrubi Well-Known Member

    Joined:
    Oct 2, 2015
    Location:
    Carter county, Tn
    Butt rub
    Old bay
    Tajin
     
  14. tw89yj

    tw89yj Well-Known Member

    Joined:
    Aug 15, 2005
    Location:
    Gastonia, NC
    Meat Church rubs are fantastic. I used to make my own pork rub, but the meat church holy gospel is just as good, and less work. Their holy voodoo is the best run I’ve ever used on wings.


    Sent from my iPhone using Tapatalk
     
  15. No fries

    No fries Well-Known Member

    Joined:
    Mar 31, 2005
    Location:
    Charlotte
    I used to put fresh ground pepper and parmesan cheese on popcorn.

    Anyone ever see light Chilli pepper? I've got a chillier recipe that calls for it but never found it

    Sent from my SM-G973U using Tapatalk
     
  16. Fabrik8

    Fabrik8 Overcomplicator

    Joined:
    May 27, 2015
    Location:
    Huntersville
    What do you mean by "light" for chili powder? I'll poke around my normal sources if you can give more info.
     
  17. DSM Turbos

    DSM Turbos Well-Known Member

    Joined:
    Feb 25, 2006
    Location:
    Raleigh, NC
    I keep meaning to order their stuff for the smoker, I really need to.
     
  18. No fries

    No fries Well-Known Member

    Joined:
    Mar 31, 2005
    Location:
    Charlotte
    From the recipe
    Drop 2:

    2-1/2 Tablespoons light chili powder 2 Teaspoons cumin 1/4 Teaspoon black pepper 1/4 Teaspoon white pepper 1/4 Teaspoon cayenne pepper 1/2 cube beef bullion 1/2 cube chicken bullion 1/2 Teaspoon brown sugar 1

    Sent from my SM-G973U using Tapatalk
     
  19. Fabrik8

    Fabrik8 Overcomplicator

    Joined:
    May 27, 2015
    Location:
    Huntersville
    I have legitimately never heard of that before, which is weird because I'm a dried chili pepper freak. I have bought lots of different brands of chili powders, and some are a lot brighter red or darker than others, but I've never heard of a recipe specifically calling that out. Pretty much every company is different in how they roast and blend (which you can see by looking at them), and they have different flavors because of that.

    So now for some Google:
    Apparently McCormick makes a "light" chili powder, as does Fiesta just based on a quick search. Both may only be available to food service, or online vendors though.


    Edit: I just found this, which has good information;
    Dark Chili Powder Vs. Light Chili Powder: PepperScale Showdown
    After seeing that, I would just do the normal thing that I usually do, which is just pick a chili powder based on color, or what your personal preferences are. Like the article says, If you're doing something that you want milder, or want to have a brighter color, pick a lighter chili powder. I would say to go the store and look at whatever is in clear containers, and make your own judgment call. Don't get Badia brand, it's really dark.

    Dunno, I almost exclusively use dried ground chiles that are just chiles and not blends, because I usually add Mex oregano, cumin, paprika (often smoked), epazote, chipotle, and whatever else separately anyway if that's what I'm going for. We like a lot of cumin, for example, and Mex oregano.
     
    Last edited: Feb 20, 2020
    trailhugger likes this.
  20. No fries

    No fries Well-Known Member

    Joined:
    Mar 31, 2005
    Location:
    Charlotte
    Yeah I've never seen it before and done what you suggested. I wondered if it was a west coast thing or on the southern border since I've never found it either. Chilli turns out great without it. Thanks for checking into it. I've only ever just checked stores we went to. Never thought to order spices online.

    Sent from my SM-G973U using Tapatalk
     
  21. mommucked

    mommucked Endeavoring to persevere

    Joined:
    Sep 26, 2011
    Location:
    apex n.c.
    I'm digging the Traeger chicken rub.
     
    tlucier likes this.
  22. Rnuovrcj5

    Rnuovrcj5 Well-Known Member

    Joined:
    Aug 30, 2013
    Location:
    Mocksville
    Hardcore Carnivore Black seasoning on pretty much everything that goes in the smoker.

    I’ve got a cousin who’s a pro chef and she sells her blend of stuff. Chef Nikki’s pro seasoning. It’s good on pretty much anything.
     
    trailhugger likes this.
  23. Oneofsix

    Oneofsix Well-Known Member

    Joined:
    Feb 25, 2007
    Location:
    NW Robeson
    I've recently found black garlic/pink sea salt to be a nice change to regular garlic salt. There's also a black garlic seasoning for when I need to cut back on the salt a little.

    Sent from my Pixel 2 using Tapatalk
     
  24. GONOVRIT

    GONOVRIT blue collar brotherhood

    Joined:
    Apr 10, 2005
    Location:
    Dallas NC
    FYI, meat church spices can now be bought at academy sports.
     
    DSM Turbos likes this.

Share This Page