Otter
Sous Chef
I'm sure it could be easily duplicated with a little trial and error, but I love Lawry's Garlic Salt. I also really like Old Bay for seafood.
What is your favorite "combination" spice?
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jkath
Hospitality Queen
My favorite is the Mesquite seasoning from Olde Westport
I can't figure out how they do it, but it is sooooooooo good on grilled steaks!
www.OldeWestportSpice.com
I can't figure out how they do it, but it is sooooooooo good on grilled steaks!
www.OldeWestportSpice.com
McCormick Grill Mates. I like the Montreal Steak seasoning.
crewsk
Master Chef
I'm with MJ! That stuff is good on chicken & pork chops too!
I don't know if this one qualifies as a "combination spice", but I really enjoy vanilla sugar (made from the last bean I was able to afford recently!).
In my first order from Penzeys, I also grabbed some of their Shallot-Pepper Seasoning that is indescribably wonderful on fish and chicken. It contains Tellicherry black pepper, tarragon, shallots and bay leaves.
One of the many joys I've received from this site is the introduction to Penzeys. Thank you so much for that one!!!
In my first order from Penzeys, I also grabbed some of their Shallot-Pepper Seasoning that is indescribably wonderful on fish and chicken. It contains Tellicherry black pepper, tarragon, shallots and bay leaves.
One of the many joys I've received from this site is the introduction to Penzeys. Thank you so much for that one!!!
Otter
Sous Chef
Rachel Ray is always using grill seasoning, so I had planned to try some. It's a definite now that it has received multiple recommendations. The latest Penzeys catalog arrived earlier this week and I looked under G, but no grill seasoning was listed. I'm going to check closer because it may be listed as something else. If not, our local supermarket has McCormick-Schilling, and their products are usually okay.
middie
Chef Extraordinaire
MJ said:
same here. i even use it on my burgers
mudbug
Chef Extraordinaire
Posh and Scary (sorry, couldn't resist, tee hee)
Weeks
Senior Cook
Tony Satcheries and Chesapeake Bay Seafood Seasoning for fish and other seafoods
Lee & Perrins Worchester Sauce is a diving blessing. Add anchovy paste, crushed garlic, salt, pepper and chives to a tupperware and marinate steak in it. DIVINE.
Lee & Perrins Worchester Sauce is a diving blessing. Add anchovy paste, crushed garlic, salt, pepper and chives to a tupperware and marinate steak in it. DIVINE.
AllenOK
Executive Chef
One of these days I'm going to try and reformulate my basic poultry seasoning. I haven't tried that in awhile, but I seem to be pretty good about seasoning anything chicken-flavored (such as a roast chicken, chicken pilaf, etc.) by hand with seasonings I have in my pantry. I also tend to formulate most of my own seasoning mixes. I don't know why, but I just like to play with the flavors.
I also make my own Mexican seasoning, as well as Blackened Seasoning (although that recipe is courtesy of Chef Prudhomme's cookbook).
I think the only store-bought seasoning mixes I use are Broiled Steak Seasoning and Lawry's Seasoned Salt.
I also make my own Mexican seasoning, as well as Blackened Seasoning (although that recipe is courtesy of Chef Prudhomme's cookbook).
I think the only store-bought seasoning mixes I use are Broiled Steak Seasoning and Lawry's Seasoned Salt.
buckytom
Chef Extraordinaire
mudbug, that was terrible... 
otter, i love lawry's seasoned salt. i put it on everything, corn, salads, london broil, baked taters. i'll have to try their garlic salt.
my fav blended seasoning is what is normally referred to as italian seasoning (what else?). a combo of oregano, parsley, basil, majoram, savory, thyme, rosemary, garlic powder, onion powder, and ground bay.
otter, i love lawry's seasoned salt. i put it on everything, corn, salads, london broil, baked taters. i'll have to try their garlic salt.
my fav blended seasoning is what is normally referred to as italian seasoning (what else?). a combo of oregano, parsley, basil, majoram, savory, thyme, rosemary, garlic powder, onion powder, and ground bay.
debthecook
Senior Cook
Key West Style by McCormick. The best I've ever had, very hard to find:
http://www.mccormick.com/foodservice/productdetail.cfm?id=10318&selectedGroupID=5151
http://www.mccormick.com/foodservice/productdetail.cfm?id=10318&selectedGroupID=5151
Otter
Sous Chef
I wanted to fill out my Penzeys order, so I'm getting some of their Chicago Grill Seasoning. I've seen the Montreal Steak Grill Seasoning locally, and there were also a few McCormick other ones, so maybe the Key West will be an option also.
debthecook
Senior Cook
Its very very good. The Montreal Steak and that one. They also make a Carribbean Jerk Seasoning thats worthy to be tried, but don't buy them all at once!!!!!!!!!!!!!!
Claire
Master Chef
My favorites over the years have become Lawrey's in general (great in macaroni and potato salads, or just on cottage cheese), Cavender's Greek when I need a "garlic salt" (love the sage edge in it), and any of the Montreal Grill seasonings. RR says she doesn't buy the chicken because chicken grill seasonings have some chicken broth powder in them. I suppose I buy them FOR that reason. Gives some real flavor to the skin, or better yet, if you're going skinless, gives you some of that flavor you're missing. Oh, don't forget Old Bay for anything seafood.
I also buy any pastes, sauces and mixes by Thai Kitchen and Patak. These two lines give me great flavor without trying to maintain a kitchen full of spices that only hubby and I will eat, so we cannot put a dent in them. Although I will in the summer (when herb garden is at its fullest) make Thai green curry paste from scratch, I love to be able to make Thai and Indian dinners for the two of us with these assists.
I also buy any pastes, sauces and mixes by Thai Kitchen and Patak. These two lines give me great flavor without trying to maintain a kitchen full of spices that only hubby and I will eat, so we cannot put a dent in them. Although I will in the summer (when herb garden is at its fullest) make Thai green curry paste from scratch, I love to be able to make Thai and Indian dinners for the two of us with these assists.
SizzlininIN
Master Chef
I agree with MJ
