CarSPIN Forums

Aside from the obvious black pepper, what is the all purpose seasoning? I'm mostly talking about blends.

I like Adobo for tons of stuff and think Old Bay is crap

Seasoned salt out of these.  IRL is Dinosaur BBQ's Cajun Foreplay

Quote from: 68_427 on December 10, 2016, 06:08:32 PM
Seasoned salt out of these.  IRL is Dinosaur BBQ's Cajun Foreplay

Since that is a fake made up thing, Adobo is winning

Quote from: Eye of the Tiger on December 10, 2016, 06:29:10 PM
Since that is a fake made up thing, Adobo is winning

http://www.dinosaurbarbque.com/sauce/8_cajun_foreplay_spice_rub (http://www.dinosaurbarbque.com/sauce/8_cajun_foreplay_spice_rub)

Depends on what I'm making. Meat with already good flavor, seasoned salt. For chicken breast I usually use some sort of Ms Dash and/or garlic.

Quote from: CaminoRacer on December 10, 2016, 07:20:54 PM
Depends on what I'm making. Meat with already good flavor, seasoned salt. For chicken breast I usually use some sort of Ms Dash and/or garlic.

So, Adobo?

I use La Grille Spicy Pepper Medley. Makes awesome roast potatoes, and it's good on just about any meat. For steak though it's always Worcestershire sauce and Montreal Steak Spice.

(http://i5.walmartimages.ca/images/Large/151/080/151080.jpg)

I almost never use pre-made blends. IMO steak shouldn't have more than salt and pepper on it.

Quote from: Rupert on December 10, 2016, 10:58:45 PM
I almost never use pre-made blends. IMO steak shouldn't have more than salt and pepper on it.

Well, shit. That's what I put on steak. And butter. And heat.

We are steak brothers then.

<_<

Quote from: Rupert on December 10, 2016, 10:58:45 PM
I almost never use pre-made blends. IMO steak shouldn't have more than salt and pepper on it.

This.

I've tried many rubs & seasonings but ditched them for plain old large-crystal salt & freshly-ground pepper... and the dollop of butter to finish.

I realize a good steak doesn't need Adobo or Mrs. Dash. Neither does a slice of cheesecake or a whiskey sour. Obvious things are obvious.

Quote from: Rupert on December 10, 2016, 10:58:45 PM
I almost never use pre-made blends. IMO steak shouldn't have more than salt and pepper on it.

Eh, yes and no, and it really depends on the rub you're using. There are blends that change the taste of the steak completely, but I find Montreal spice (salt/garlic/peppers) really enhances and compliments the natural flavours. The truly egregious grillers are those that use bbq sauce, A1, etc.

Lol we had a crew bbq one time, with about 30 steaks on the grill. I isolated mine and sprinkled a little seasoning on it. Next guy came by and soaked his steak in bbq sauce, then proceeded to cover everyone's steak with it. Closest I ever came to punching someone over food.

Lawrys hands down

Adobo is a second place.

I haven't bought any of those listed in years and years.  As a kid my dad always used Lawry's.

For rubs I usually make my own, using kosher salt and spices  usually from penzeys, which do seem fresher and more potent than what's sold at the grocery store.  Of the premade rubs, dizzy pig is pretty good as is dillo dust (comes w/ orders from larue tactical), I don't ever buy premade rubs but sometimes get them as a gift etc, the two mentioned I'll keep and use.  For the homemade rubs I usually use amazingribs.com ... a few years ago he went to all salt free rubs, so that salt can be added (i.e. brining or dry brining) separate from the herbs/spices in the rub.

For steak I will generally just use salt and pepper.  Kosher salt and it's important to get good quality peppercorns (again, penzeys also I've used amazon) and grind them fresh.  The difference vs the store bought preground pepper is immense.


In general though, you should stay away from those premade rubs / seasoned salts whatever. You can do much better.

Husband uses brand X herbs de provence on steak to add a hint of aroma to the meat. A lot of the premade seasonings are too salty for my taste.

Quote from: 2o6 on December 11, 2016, 09:29:15 AM
Lawrys hands down

:hesaid:

Where's Wimmer? I'm waiting on an essay about the greatness of McCormick's

I find steak to be a little boring

Quote from: Rockraven on December 10, 2016, 09:20:23 PM
I use La Grille Spicy Pepper Medley. Makes awesome roast potatoes, and it's good on just about any meat. For steak though it's always Worcestershire sauce and Montreal Steak Spice.

(http://i5.walmartimages.ca/images/Large/151/080/151080.jpg)

I 2nd the steak comment.  The "smokey" Montreal steak seasoning give the wood fired grill taste I love.

Quote from: Rupert on December 10, 2016, 10:58:45 PM
I almost never use pre-made blends. IMO steak shouldn't have more than salt and pepper on it.

Well......yeah, that's pretty much about it.  When cooking other stuff, I generally put together my own combination of spices, and rarely use these types of blends.  Salt, pepper, rosemary, thyme, and garlic are my main go to spices.  Can't really go wrong with those. 

I put Adobo in my bacon & cheddar omelette this morning. It was delicious.

I try to avoid adding salt (sea salt or cheap blue cylinder salt) to anything.  If I start adding it, I feel like I need it.  If I go a few weeks without adding salt to anything, I feel like I don't need it.  It's weird.  Almost all packaged food has way way too much salt in it as it is.