DawgTalkers.net Forums DawgTalk Tailgate Forum Your secret ingredients...

I just ordered a few jars of this stuff online today. I can't remember who introduced me to it, but growing up, it seemed like we put Everglades on everything. Anymore, I especially enjoy in on wings, rice, fish, and chicken. And when people coming over to eat, they always ask where they can get some of this stuff. Cuz we put it on nearly everything.

It is, by far, my favorite seasoning for simple meals at home. The only trouble is that it is tough to find it here in NE Ohio, so often I have to order it.

Any foodie-types on here should really give this stuff a try if you haven't had it before....it is amazing stuff .




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Since I started a thread about my favorite spice, and I wouldn't be surprised if none of you have heard of the stuff----does anyone else have some special products stashed in their spice cabinet that you throw on generally everything? For me, its this stuff, how about the rest of you?

Vegeta for vegies

Old Bay for fish

Not really a secret, because I tell everyone I know about it.



Cavender's Greek Seasoning

Cut this from their website:

Many years have come and gone since this seasoning was first distributed for sale, and that translates into millions of hamburgers sprinkled with Cavender's Greek Seasoning.

Many people think the only way to use this seasoning is on meat, but that's not true. It is an all-purpose seasoning and people enjoy it on all vegetables, scrambled eggs, salad, and just about any food. Kids like it sprinkled on french fries and pizza. "We know when people are using a lot of seasoning because it sits on the counter beside the salt and pepper." Many people claim it as their "secret ingredient" in a recipe.

my wife uses Montreal Steak on most things, I use Cavender's

I usually make my own, but if I'm feeling lazy I use Head Country seasoning and will use their sauces for folks that don't like their smoked meat with only dry rub or Carolina vinegar based sauces.

I'll have to try a couple of the ones listed here. It says Carfagna's carries Everglades here in c-bus. I don't make it up there often as it is a bit far away from me, but I love that store.

red robin, lol

but it's good

I like Goya and McCormick's Grill Mates seasonings.

For the most part, I usually have a variety of spices and seasonings on hand, both bottled and fresh.

Good old Lowrey's seasoned salt is a decent, all piurpose standby.

All mentioned are good.


Mine is plain old vinegar.

Wife uses Everglades Seasoning on EVERYTHING, it's in the grocery stores down here.

I prefer a Montreal Steak Seasoning on meats myself.

Thyme (fresh). Seems to work well on everything. Oregano (dried) is a good one too.

Try this...making bacon in the oven? Sprinkle on some fresh thyme and dried oregano with a ton of fresh ground pepper and you have yourself some bacon to savor. Use on a sandwich....WOW!

It's not really a secret, but I use a lot of Frank's Red Hot on things. I also like their Buffalo sauce.

Adds a little kick, but not overwhelming. I used to really love really spicy stuff, but now I'm not as into that. But, Frank's gives some spice, and I think it tastes pretty good, too.

The secret ingredient should vary depending upon what you're making, and even how you're making it.


Want a nice variation on most meats? Add some cinnamon - it is NOT just a dessert spice and it works really well on most red meats and seafoods - especially shrimp, steak, lamb and duck.

Thyme's been mentioned - it, I think, is one of the most underrated and versatile herbs out there. It really shines on poultry, and it absolutely rocks when added to the breading for some good southern style buttermilk fried chicken.


Marjoram - you can use it anywhere you'd normally use thyme or oregano.

Coriander & clove (or allspice) - they give spice to any dessert (pies) or a nice Mediterranean flavor to any savory or meat dish.

Lavender - this is one of my absolute favorites. add it to some warmed honey to drizzle over fruit or poultry. I've encrusted duck breasts in it, I've put it in bread and mixed it into an auGratin. It is also one of the main "can't do without" ingredients in Herbs de Provence which can be used to do up some ridiculously good salmon.

Pair flavor types - salty with sweet, salty with savory, sweet with sour, etc...

I love adding a citrus to a savory - like breading some fish in panko with thyme and tangerine, or rice with cilantro and apricot.

Arrowroot! Forget flour and cornstarch for thickening sauces (unless you're making a roux for gumbo)... get yourself some arrowroot. It works better and doesn't give you that starchy flavor, plus it adds a little glossy to your sauces.

Real Butter - LOSE THE MARGARINE! Cook with REAL ingredients. Your taste buds and - believe it or not - your waistline will thank you.


Techniques - learn/understand the things you're trying to do before trying them. Look for YouTube videos, etc. Learn the How's & Why's of things... e.g. what makes a good pan sear? what is the best way to roll tortellini? what constitutes "folding" something in? what are the differences between poaching, braising, roasting and broiling and when would you use each? why would I add a wine cork to the pot when braising? why would I add cream or tartar to whipped cream or boiled veggies?


Lastly, a lesson I tend to forget all too readily - More Often Than Not, Less is More. ... meaning, don't get carried away trying to mix up lots of different flavors. Keep it simple and let just a few flavors shine through rather than trying to stuff a whole bunch into one dish because they'll all just get muddled and lost.

I've had tobasco garlic and I agree, it is very good. I just prefer Frank's.

Frank's is great. Also a secret ingredient in buttermilk fried chicken... when soaking the chicken in the buttermilk, prepare it in a 2:1 ratio of buttermilk to Frank's... add salt & pepper, and some oregano. Soak overnight before breading it.

Garlic , garlic and more garlic .

My only problem is that garlic and my stomach don't agree all the time. Which is surprising since my mom is 100% italian and made a lot of garlic stuff when I was growing up.

I sometimes like to use lemon, lime zest, and cilantro when making chicken for the grill.

Citrus fruits in general seem to do really well with chicken and poultry.

I had apple roast beef once. It didn't sound like something I would like, but it was really delicious.

I agree - it is one thing that I have found that a dish cannot have too much of. If a recipe calls for 2 cloves I use at least 8, maybe more depending on how large they are.

This is mine. I tried it on a steak once ( ran out of the chop house) and havent looked back. Very tasty.

Jane's Krazy Mixed Up Seasonings

I now have a lot of good spices to use when I grille out that I never tried before. Thanks for that!

I made up some cocktail sauce the other night to go with my grilled shrimp, not much of a secret I guess, but this worked well, better than the stuff bought in the jar.

Horseradish sauce...the more the better
Ketchup
Lemon Juice
Some ranch dressing (do not need much)
A dash of dark beer (Bass Ale)
Salt and pepper

Good stuff...also works well with onion rings!

If you can find the xxx hot Grippos bbq mix some in with your hamburger and pop it on the grill. Yumm

It depends. I always use kosher salt, especially on steaks, especially for meats on the grill.

I also use a garlic and chilli powder on most savory foods. Fresh ground pepper is always better than the pre-ground stuff.