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Do you have a "go to" spice/seasoning-damn the ingredients!
lousubcap
Posts: 32,168
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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
Comments
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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.
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I put texasbbqrub.com on just about everything. Just good stuff.Packerland, Wisconsin
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Thanks to CT, I put Bad Byron's on most everything.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Tony Chachere's
We use it in place of salt for Luzianna cooking. Usually have three varieties open and they live over the stove.
______________________________________________I love lamp.. -
Frank's Red Hot. I put that **** on everything.
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Seriously? Salt and Pepper.
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DP Raising The Steaks and Swamp Venom. We use it on pretty much everything.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
sirachi
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'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, . . . .
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Tony's chachere's creole seasoning goes with any meat or vegetable. I should buy stock in it!
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Everglades original rub and adobo for all things except beefExtra Large, Large, and Mini. Tucker, GA
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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.
LBGE
Pikesville, MD
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ChokeOnSmoke said:I put texasbbqrub.com on just about everything. Just good stuff.SpringramSpring, TexasLBGE and Mini
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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.
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Byron's butt rub for all pork and DP cowlick for all beef. Jakes coffee or DP tsunami Spin on poultry.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
I tend to reach for Lawry's Seasoning Salt on a regular basisMy PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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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.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
cilantroKillen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs
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Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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.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!
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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.
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I personally like the Dizzy pig products as far as rubs go2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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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 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
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.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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,
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Head Country original... Hell, just ordered 7 lbs.Green egg, dead animal and alcohol. The "Boro".. TN
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Bills seasoning made in San Saba Texas . Put it on everything.
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Chef's Request marinade does wonders for just about any steak. I use this if I want to cheat and not make my own... http://www.chefsrequest.com/
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). http://gringogoose.com/
StlScott
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