DawgTalkers.net Forums DawgTalk Everything Else... Spice blends you use?

I have always enjoyed cooking and eating. I even took a couple of vacations to attend 5 day cooking courses in Florence, Italy and NYC.


We all use spices of some sort. I am not talking the basic spices like salt and pepper, garlic powder, etc. or florals like Basil and Rosemary.

I have nailed mine down to pretty much 4 shaker blends you can buy in store or online.


Cavender's Greek blend....a pretty darn good blend to give a Mediterranean flair to most any food or salad.

Tony Chacheres Creole blend...if you want the taste of the Big Easy, this is the Grandaddy.


Knorr's Aromat....You can't always find it in the store but it is a good all purpose seasoning. If MSG isn't your thing, don't use this, but MSG makes everything taste better.

Last,Columbia restaurant all purpose season. My wife and I are in the Tampa area a lot and the Columbia is my #1 Cuban restaurant. It might be my #1 restaurant.

Their seasoning is perfect for chops and loins,,,,steaks of beef as well. Linked is the Columbia site where you can check out the restaurants and the store. My favorite restaurant, the have several in the St. Armonds location.

It's great on mixed veggies.

https://www.columbiarestaurant.com/st-armands-circle-sarasota

a few weeks ago I was on vacation in Boston and was at a seafood place ... they served clam chowder with a mix of spices that I'd never tasted but it was SO GOOD. I've been racking my brain about how to find the recipe

Hard to say. Old Bay and tarragon is pretty common with a chowder. It's more for a bisque, but a bit of sherry in the chowder wouldn't be out of order.

We just discovered Tajin, Mexican chili lime seasoning mix .. Good stuff.
Also Vegeta is a common European mix you can use on almost everything. Been using Vegeta for years

Meat Church.

Awesome spice blends/rubs and Matt Pittman seems like a good guy. Has some great BBQ recipes.

https://www.meatchurch.com/

I used to use a ton of seasonings ..... but nowadays I find that I prefer just some salt and pepper, with maybe a little garlic, on most things.

https://h2qshop.com/

Admittedly, his bbq rubs are probably mid, but his recipes and videos are awesome.

I will check out the vids. Unlike spices and rubs, I have no self imposed limit on the number I like and subscribe to on youtube.

I think MeatChurch is the guy that gets all scientific and explains everything that's going on in the smoker or grill or whatever.

Malcolm Reed is... not that. I gravitated to his recipes and videos because he keeps things super simple and I appreciated that when I got my first smoker a couple years ago and started getting into it.