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PostPosted: Sun Jul 24, 2016 11:57 pm 
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Cavender's Greek seasoning

Ancient Greek formula, straight outta Arkansas. It's outstanding.

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PostPosted: Mon Jul 25, 2016 12:52 am 
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Mr. Reason wrote:
Cavender's Greek seasoning


This guy gets it.

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PostPosted: Mon Jul 25, 2016 6:58 am 
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CAN'T DO GOOD BBQ WITHOUT PAPRIKA EXTRACT! PUT IT ON MY TRI-TIP?


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PostPosted: Mon Jul 25, 2016 7:05 am 
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Big Brane wrote:
CAN'T DO GOOD BBQ WITHOUT PAPRIKA EXTRACT!
Or without sauace on the side.

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PostPosted: Mon Jul 25, 2016 9:28 am 
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saffron


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PostPosted: Mon Jul 25, 2016 10:04 am 
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I'd agree with Lawry's salt

I'll add Rex Cajun seasoning.

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PostPosted: Mon Jul 25, 2016 10:06 am 
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good dolphin wrote:
I'd agree with Lawry's salt

I'll add Rex Cajun seasoning.


You ever use Vegeta on Polish food?

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PostPosted: Mon Jul 25, 2016 10:08 am 
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PostPosted: Mon Jul 25, 2016 10:09 am 
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leashyourkids wrote:
good dolphin wrote:
I'd agree with Lawry's salt

I'll add Rex Cajun seasoning.


You ever use Vegeta on Polish food?


I've never heard of it.

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PostPosted: Mon Jul 25, 2016 10:13 am 
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McCormick's Montreal Marinade and seasonng
Unbelievable on venison and beef

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PostPosted: Mon Jul 25, 2016 10:14 am 
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good dolphin wrote:
leashyourkids wrote:
good dolphin wrote:
I'd agree with Lawry's salt

I'll add Rex Cajun seasoning.


You ever use Vegeta on Polish food?


I've never heard of it.


It's good, man. Give it a whirl. Spices up vegetables and potatoes real well (and even soups).

My Polish mother-in-law who went to Polish culinary school uses it religiously.

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PostPosted: Mon Jul 25, 2016 10:17 am 
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leashyourkids wrote:
Polish culinary school


:lol:


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PostPosted: Mon Jul 25, 2016 10:32 am 
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Bagels wrote:
saffron


We still have a small jar that my wife got in Morocco almost twenty years ago.

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PostPosted: Mon Jul 25, 2016 10:33 am 
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SteveSarley wrote:
McCormick's Montreal Marinade and seasonng
Unbelievable on venison and beef


I used to use that stuff, but nowadays, I just use salt and pepper.

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PostPosted: Mon Jul 25, 2016 10:34 am 
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Bagels wrote:
leashyourkids wrote:
Polish culinary school


:lol:


dolphin isn't going to like this LOL.

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PostPosted: Mon Jul 25, 2016 10:36 am 
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Butter!

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PostPosted: Mon Jul 25, 2016 10:38 am 
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Guy Fieri wrote:
Butter!


Image

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PostPosted: Mon Jul 25, 2016 11:12 am 
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Chus wrote:
Guy Fieri wrote:
Butter!


Image


http://www.foodnetwork.com/recipes/paul ... ecipe.html

As for seasoning, I prefer Gibson's seasoning (which they sell at the restaurants, only around $5 per bottle) over Lawry's. Lawry's has a fair amount of sugar, which can lead to burning of steaks (or help with browning, depending on the application).

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PostPosted: Mon Jul 25, 2016 12:49 pm 
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SteveSarley wrote:
McCormick's Montreal Marinade and seasonng
Unbelievable on venison and beef


I've moved on to other things as well, but if picking JUST ONE?
Montreal Steak Seasoning is the best single, multi-puprose seasoning out there.

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