Now that it's spring and I can grill more often, I love to use this stuff called Cavender's Greek Seasoning. I use it on almost everything..chicken, pork, some steak, grilled veggies, etc. It's amazing. I brush some olive oil on the meat and then dump on a lot of the Cavenders. What other seasonings do you like to grill or otherwise cook with that other forum folks would like to know about and try?

Hmmm...apparently no one uses any seasonings...bland bland bland

salt & pepper are a must, garlic is the big thing in my kitchen or out on the grill, anchovys & olive oil with garlic can make a wonderfull basting or dipping sauce , hot or cold over greens or veggies, , I like to dip flash cooked beef in it , if you want to add a little heat try the green tabasco, great flavor & not as hot as the regular Tabasco, , in the summer I like to add lemon to some things & cut back on the salt, I use white wine to add a little zip to stocks & soups, , it all depends on Your taste buds, Thank God we all have different tastes, just think how boring it would be with out spices & herbs like fennel, chive, orginano,rosemary, saffron, cinnamon, nutmeg & Garlic, Hot peppers, you name it I have put in on or in some thing ! Enjoy, Vince

What I season with depends on what I am cooking. It's hard to say...if you would like to name a food item I'll tell you how I would season it.

Alan

quote:

Originally posted by aholsber:
What I season with depends on what I am cooking. It's hard to say...if you would like to name a food item I'll tell you how I would season it.

Alan

DITTO!

Like it's been said, it depends on what I'm cooking. In the summer though, while BBQ'ing, I use a lot of garlic, ground cheyenne pepper, Newmans Italian dressing, Bourbon, Sea Salt, Black Pepper, Rosemary, lemons, etc, etc, etc.

It's hard to really name all the different stuff, but I don't use a lot of pre-packaged seasonings. The one I do use when I'm lazy on steaks is the Grill Masters KC bbq seasoning. But only when I'm too lazy to make something up.

Since all I know how to do is "open can, pour in bowl, heat." seasoning is a foreign concept to me...wouldn't recognize it or know what to do with it.

Garlic is also a must. Lots of marinates for chicken and pork. Montreal steak seasoning and lemon pepper for tenderloins.

Jim

Well, for steaks, Cavphoto has the right idea- Montreal Steak Seasoning (MSS). A little spicy, but it's got the basic salt-pepper-garlic all in 1.

By the way, MSS + Pork Tenderloin + Grill =

This is totally against the rules, but I like to use blackening season on just about every meat- steak, chicken, pork, etc. Then I grill it. Yes, grill, not sear/pan fry, grill.

Garlic is Number One. Haven't really cooked for a long time but I like to use fresh herbs, esp. cilantro and rosemary. Rosemary's readily available around here because a lot of people have it in their landscaping.

Don't forget oregano and basil

I marinade my steaks in Lea & Perrin's worcestershire sauce, with lots and lots of basil, garlic, oregano, fresh black pepper and a dash of salt.

FYI an Arby's sandwich gains $5 in value by putting some Lea & Perrin's on it...lol.

A little sea salt, pepper & garlic, garlic,garlic, garlic,garlic, garlic,garlic, garlic.

Did I mention I use & like garlic????

For burgers on the grill I almost always use a little Seasoning Salt. On steaks I either go with a seasoning salt/nature seasonings mix or more recently go with teriaki or BBQ marinade. With chicken it's almost always BBQ sauce. And lets not forget Brats...cooked over the stove in a mixture of beer, butter, and onions then grilled for a few minutes on each side before being returned to the beer mixture for a few minutes before serving. Your teeth cut right through that casing like a hot knife through butter.