Your favorite under promoted seasoning/rub?
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I’ll tell you mine, for any pork, beef or venison… go to Long Horn order a salad or something. Ask the waitperson if you can purchase some Prairie Dust. They used to let you do it and it was $5 bucks for a pound. Also add some McCormick’s Montreal Steak seasoning. Now I love Waltons but these are some we still use and love. I even add a lil to some Waltons spices for brats and sticks.
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I’ll tell you mine, for any pork, beef or venison… go to Long Horn order a salad or something. Ask the waitperson if you can purchase some Prairie Dust. They used to let you do it and it was $5 bucks for a pound. Also add some McCormick’s Montreal Steak seasoning. Now I love Waltons but these are some we still use and love. I even add a lil to some Waltons spices for brats and sticks.
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Gun Powder. I think it is made by B&B. Truly, I make a mix of my own usually that tries to incorporate the great flavor of the moment & I am not really floored by any one flavor. There are a lot of good ones, depending on the moment. Sometimes just keeping it simple with salt, pepper, pepper flakes, & garlic with maybe a tad of butter, olive oil, or mayo for a rubdown works great.
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Gun Powder. I think it is made by B&B. Truly, I make a mix of my own usually that tries to incorporate the great flavor of the moment & I am not really floored by any one flavor. There are a lot of good ones, depending on the moment. Sometimes just keeping it simple with salt, pepper, pepper flakes, & garlic with maybe a tad of butter, olive oil, or mayo for a rubdown works great.
calldoctoday we cook a lot alike. Hard to beat the old SPG and adding a few twist along the way.
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While not Walton’s products, Smoky Okie’s Okie Dust and JDQ Sweet rub are 2 that I cannot live without for pork and chicken. For beef, I like Blues Hog Bold and Beefy, or Heavy Smoke Black Label.
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While not Walton’s products, Smoky Okie’s Okie Dust and JDQ Sweet rub are 2 that I cannot live without for pork and chicken. For beef, I like Blues Hog Bold and Beefy, or Heavy Smoke Black Label.
Midwest_kc Blues Hog makes a good seasoning.
One that I am not sure how far the reach is outside of Texas is called Chupacabra. It is one of my go to if I don’t have another blend in mind for whatever I am cooking.
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Midwest_kc Blues Hog makes a good seasoning.
One that I am not sure how far the reach is outside of Texas is called Chupacabra. It is one of my go to if I don’t have another blend in mind for whatever I am cooking.
HerbcoFood I have not tried it, but I’ve heard good things. Not sure we get it here in KC. I’m sure I could order online, but honestly there are soo many options, and new ones coming all the time, it’s hard to keep up!
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calldoctoday we cook a lot alike. Hard to beat the old SPG and adding a few twist along the way.
GWG8541 I’ve gone through 2 30oz containers and just ordered my third of the Excalibur steak and roast rub. Best combo of SPG and the right coursesness. Love it!!!
John C.
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GWG8541 I’ve gone through 2 30oz containers and just ordered my third of the Excalibur steak and roast rub. Best combo of SPG and the right coursesness. Love it!!!
Parksider I’m with yall. It’s my favorite.
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I really like putting the Excalibur Greek Seasoning on roasted vegetables.
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I really like putting the Excalibur Greek Seasoning on roasted vegetables.
HerbcoFood Yes, that is another good one that we like to use fairly regularly.
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GWG8541 I’ve gone through 2 30oz containers and just ordered my third of the Excalibur steak and roast rub. Best combo of SPG and the right coursesness. Love it!!!
Parksider I picked some up recently and really like it. You are right about the consistency.
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