Your favorite store-bought meat spice?

I like both Montreal Steak and the Chicken.
I also like Tone's Cajun Spice

I used to use Lowery's on everything, fish, rattlesnake, shark, chicken.. you name it.

Maybe I'm getting tired of it.. or have found other things I like better..

I too am partial to Montreal Steak on brisket. It seems to work "in" very well. Ironically, I havent tried it on a steak yet. On butts I still like CS's pork rub. Our chicken gets mayo & CS pork rub for the wife & daughter. On my chicken thighs I use a 50/50 mixture of CS Chicken rub & something called Orange & Habenero spice. And yes, it's HOT. I am still undecided on ribs. The wife just prefers Lowreys. I like the CS pork rub and some Orange & Habenero. And we still prefer our ribs "wet" vs dry. I'll cook them for 4 hrs at 225* meat down. Pull them, turn meat side up. Slather with sauce & back in they go for 1.5-2 hrs at 225*. Did these again last Sunday and they were delicious. Old habits (wet ribs) are really hard to break.

bob

WHAT??? Put some after product on my quality cooked meats?

Interesting question. I'll learn something from this one.

I'll have to think about this one, everything I put on mine I'd classify as a rub the way you explained it, putting it on before/during cooking. Sauces are about the after product.

Smokin'

S.O. - If you are ever passing thru Iowa on I80, and want lunch, I would be honored to cook up some of these ribs for you. Then you can be the judge.

bob

Don't think I've ever seasoned the meat once it's cooked, other than putting on the sauce, and sometimes I just like it without sauce.
Peggy

Sprinkle on some Penzey's Chipotle powder, good smoked flavor with some heat. I even like it on my eggs.

try liquid smoke


ok, OK.........I was just KIDDING (LOL)

Cadillac, I'd love to. If cookshack wants to back me up, I'll take a trip to everyone who owns a CS in a restaurant. You listening CS?

GeiyserQ....you're crusin' Liquid Smoke, yeah right. Ha...Ha...real funny. Another topic on my "not for me" list.

Actually, I know of more than one comp cook who uses the stuff, mixes in their sauce to get a smoky flavor. I usually tell them...well why didn't you just smoke it

Smokin'

I got to say that emerils original gets my nod! Makes a great rib rub too!

Salt. Pepper. Boring, but you did ask what I would use store-bought. Now, if you consider Dizzy Pig's Chris Cappel or Ken Stone to be "store-bought", then it becomes a different story. I give Dizzy Pig's Dizzy Dust and Raging River the nod, and Ken Stone's Gilded Splinters and Witchy Red is a staple in my kitchen.

BBQBluesStringer,
I think you have it wrong it's Dizzy Pig Red Eye Express and Swamp Venom. I'm also glad to see Ken is back to producing as well. Is the air getting green in here?

I've been enjoying that new Tone's Chipolte Seasoning from Sam's as an add on to rubs and also as a sprinkle to the pork butt or chuck roll meat after it's pulled to jack things up a bit. Great flavor and a nice mild heat to it, very good all around, well worth the purchase. Also great sprinkled on a cream and bagles or on the ABT's too.
Jon

for beef i like a mix of penzeys northwoods fire and english prime rib rub.
jack

While I wouldn't call it a rub by a long shot, I'd say hands down, Cavender's Greek Seasoning is about impossible to beat.

NetDrummer13--

Just tried some of my own home made Greek seasoning on a New York strip steak last night for dinner. Put in on before and after the grilling. It was delicious, just like my grandfather used to grill it when I was a kid.

Never wanting to miss a good opportunity, I'll give Cavender's a try. Thanks for the heads up.

As a total, and I mean TOTAL, newb to smoking all these topics are really interesting. Just got a Costco membership, took a quick look around, going shopping on Sunday. Stores here are pretty quiet on Sunday, if they're open.Costco is.

I don't use it on Q but Tony Chachere's Creole Seasoning is great on durn near everything.

JCS Boston Jerk seasoning

Jerk chicken recipe moved to: favorite recipes

Cheers,

GatorQ

gator,

Welcome.

I'd probably suggest a new thread. That way, you can title it what you want andpeople can find it. Buried at the bottom of another thread won't get seen as much.

It's kinda on topic, but when you post a recipe, that section would be best.

You could post it in the Open forum or in the Recipe section (my suggestion)

DennyMike's Sublime Swine rub for ribs then glaze with Fast Eddy's rib glaze...darn near perfect!

quote:

Originally posted by SmokinMAINEiac:
DennyMike's Sublime Swine rub for ribs

IS this a post or a rub for purchase?

quote:

Originally posted by SmokinOkie:

quote:

Originally posted by SmokinMAINEiac:
DennyMike's Sublime Swine rub for ribs

IS this a post or a rub for purchase?

This is the name of a store-bought rub I discovered that I like. DennyMike's is the brand name. You can Google it and find out where you can buy it.

Dizzy Pig Raging River for ribs and pork butt. Dizzy pig Tsunami Spin for chicken....Great rubs that have stood the test of time...

https://www.frabonis.com/index...1&l=product_list&c=4

I love their steak seasoning. Use it for Burgers and Steaks.