Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Do you have a "go to" spice/seasoning-damn the ingredients!

Guilty-love cumin and chopped jalapenos in most anything. Figure with enough of each I can get the taste to where it's "all good".  And yes, this combo is not universally accepted within the household-but sometimes you end up on the couch for a worthy cause (or so it seems). 
Louisville   L & S BGEs 


  • Adobo seasoning.  I have a problem, but the first step is admitting it.

    The second step is ignoring it.

    [Northern] Virginia is for [meat] lovers.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,810

    I put on just about everything.  Just good stuff.
    Packerland, Wisconsin

  • GQuizGQuiz Posts: 686
    Thanks to CT, I put Bad Byron's on most everything.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • nolaeggheadnolaegghead Posts: 17,195
    Tony Chachere's

    We use it in place of salt for Luzianna cooking. Usually have three varieties open and they live over the stove.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggcelsiorEggcelsior Posts: 11,869
    Frank's Red Hot. I put that **** on everything.
  • EggcelsiorEggcelsior Posts: 11,869
    Seriously? Salt and Pepper.
  • BOWHUNRBOWHUNR Posts: 1,474
    DP Raising The Steaks and Swamp Venom.  We use it on pretty much everything.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • BYS1981BYS1981 Posts: 2,172
  • SteveWPBFLSteveWPBFL Posts: 1,289
    'Kid Rub'. Forty percent kosher salt, forty percent turbanado sugar fifteen percent garlic powder the rest black pepper and sometimes some oregano or whatever, celery seed, . . . .
  • Drewdlc17Drewdlc17 Posts: 124
    Tony's chachere's creole seasoning goes with any meat or vegetable. I should buy stock in it!
  • RLeeperRLeeper Posts: 480
    Everglades original rub and adobo for all things except beef
    Extra Large, Large, and Mini. Tucker, GA
  • MaskedMarvelMaskedMarvel Posts: 1,400
    Large BGE -- Greensboro!

  • AcnAcn Posts: 1,258
    We use Trader Joe's garlic salt quite a bit, use it instead of the kosher salt on pork chops/chicken legs or thighs/roasted or grilled veggies of any sort.


    Pikesville, MD

  • SpringramSpringram Posts: 427

    I put on just about everything.  Just good stuff.
    Their original rub is what I use on pork ribs and butts. Great service too.

    Spring, Texas
    LBGE and Mini
  • gdenbygdenby Posts: 4,776
    Black pepper is a necessity. Red pepper (sauce) is a plus. Salt.

    I do have a bottle of Wooster, and a bottle of tamari sitting on the table beside the others.
  • robnybbqrobnybbq Posts: 1,829
    Byron's butt rub for all pork and DP cowlick for all beef. Jakes coffee or DP tsunami Spin on poultry.

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • RickyBobbyRickyBobby Posts: 744
    I tend to reach for Lawry's Seasoning Salt on a regular basis
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • Doc_EggertonDoc_Eggerton Posts: 4,568
    edited August 2013
    Garlic, garlic, garlic.  Oh, and onion, onion, onion.  If you will accept marinades as seasoning; Dichickos Garlic, Allegro Hot & Spicy, and Yoshida's Teriyaki.  Steak; Montreal.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • cilantro 
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • MickeyMickey Posts: 16,660
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • lousubcaplousubcap Posts: 7,637
    @Mickey-Thanks for the candy-krisp jala pic.  I have read (here) nothing but great things about those jala's so I found them on-line and have several jars enroute to the land of Kentucky Jelly.  Have a great day!
    Louisville   L & S BGEs 
  • MickeyMickey Posts: 16,660
    edited August 2013
    lousubcap said:

    @Mickey-Thanks for the candy-krisp jala pic.  I have read (here) nothing but great things about those jala's so I found them on-line and have several jars enroute to the land of Kentucky Jelly.  Have a great day!

    We will do a min of two jars a month and we do not eat hot. They are real good chopped up and a little juice in everything.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • TonyATonyA Posts: 566
    We are also guilty of adobo seasoning. That commercial with the family and the pork loin cracks me up. The guy's face is hilarious.
  • CharlesmaneriCharlesmaneri Posts: 1,295
    I personally like the Dizzy pig products as far as rubs go 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • dweebs0rdweebs0r Posts: 507
    edited August 2013
    Homemade garlic butter with fresh minced garlic.  Best stuff in the world.  I also like John Henry's Apple Chipotle rub.  Just enough sweet and heat.  My favorite sweet rub is BGE brand sweet maple rub.  I love that stuff sprinkled on cut up summer sausage and hot pepper cheese as an appetizer.  
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • Doc_EggertonDoc_Eggerton Posts: 4,568
    I was remiss in my last post, I have just created my own homemade rub and it turned out well for salmon.  We will be trying it on pork and chicken, but it is too sweet for beef.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • CTSmokerCTSmoker Posts: 18
    edited August 2013
    Another big fan of Tony's, we use the "More Spice", we get it in 7# container to save shipping costs. I cannot remember using plain salt and pepper on anything for a very long time.  I also like many of the Dizzy Pig rubs,
  • henapplehenapple Posts: 14,965
    Head Country original... Hell, just ordered 7 lbs.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Bills seasoning made in San Saba Texas . Put it on everything.
  • StlScottStlScott Posts: 77

    Chef's Request marinade does wonders for just about any steak.  I use this if I want to cheat and not make my own...

    If I'm trying to add some sweetness and heat to a dish, I'll marinate (or incorporate into a finishing sauce) the items in Goose Poop.  Yes, Goose Poop.  It's really good sh!t (sweet pepper relish).


Sign In or Register to comment.