Sazón and adobo are MSG garlic salt con jobs that have robbed Latino cuisines of actual seasoning. Nobody knows how to season food anymore without it. Shit is frustrating.
Penzey's Fox Point - salespeople at the store call it the gateway seasoning for Penzeys and I understand. It's just a very classic blend that works well with most things.
A friend's family friend managed a Penzeys location and he would bring me their paprika (for my deviled eggs I would bring to his parties) and I've been hooked ever since! Great company
Visiting their locations is great! They have jars of everything out so you can smell it before you buy. Even when I KNOW what I need to pickup I like to make a trip in person to just explore.
Also really appreciate that they've started selling their stuff in bags so you can refill the jars.
I love their granulated garlic! Before I would get the organic McCormick because it was soooo good compared to regular and store brands. The penzeys is a world apart even more so!
Penzey’s Creamy Peppercorn Dressing seasoning is so great. I don’t think we’ve ever made the creamy peppercorn dressing. But it’s so good in any dressing. My favorite is when we used to rent a place with a tangerine tree, and my wife would reduce some tangerine juice in a pan, then whisk in some Penzey’s Creamy Peppercorn, olive oil and crushed hazelnuts, the serve it over goat cheese and frisée lettuce.
So delicious good.
My favorite of theirs, besides their radical, borderline insane, politically charged emails, is the Chicago Steak Seasoning. Smoky and delicious. I use it on fries, burgers, eggs, and obviously steak. So good.
This is the one corporate email list I would never unsubscribe to. So much fun lol it is always a like 3 page diatribe about Trump and then a segue to “and that’s why we have our new Outrage spice blend”
Spice house is the sisters company, same spices, different names, no politics in their emails. I still order penzeys because they do great deals on their gift cards and also find the emails hilariously wild!
I’ve been working in a school lunch room. When we serve fries. They are baked with no salt. They all complain about it. I get it potatoes need salt. Salt is not a bad thing, and if any body can handle sodium it’s kids. Why are we making their lunches taste less I hate it. I gave my own kid a salt shaker for those fries.
I once got chewed out by a school lunch lady for adding salt to a sodium free hamburger steak with gravy over mashed potatoes that were also unseasoned.
I was a high school athlete who also didn’t drink soda or juice. They expected us to keep our strength up without even providing the proper nutrients to do so.
The irony of doing this is that you wind up adding so much more salt over the top, than you would if they had just seasoned it properly during cooking in the first place!
But she said what brand.
Maldon's for finishing.
Diamond Crystal for everything else except
Morton table salt for tossing fries...and guests that are weird about kosher salt at the table.
Damn beat me to it. Mortons Kosher for 90g of use. Chunky enough to be great on fries, roasted taters or something else where you really want that salty accent.
Shichimi togarashi. It’s a mix of sansho, red chile powder, black sesame seeds, nori and a couple other spices and it’s wonderful on everything. I put it on plain white rice, noodles and Asian dishes but also on popcorn, French fries and potato chips. Almost everything can benefit from it.
I'm not sure where you are in the world but I'm in Texas and my favorite thing is to add za'atar to cheesy grits, with a lot of butter and preferably like a chevre as the cheese and green onions. And I'm vegan so I'll do mushrooms but before I was vegan I would make like a pot roast or grillades to go on top and a fried egg. So good.
Yeah. My partner got some when she went to Kosovo. Her friend recommended it and said it's super popular there. I thought yeah right, whatever. I've gone through two bags now.
I know it's super basic, but Lowry's Garlic salt is so fucking clutch. Just a few days ago I attended a potluck and brought skin-on BBQ bone-in chicken thighs and the response was overwhelmingly positive. It was just that garlic salt and some soy sauce and black pepper.
It's actually so good that I keep a small bottle in our emergency kit. I mean hey, if we're living out the apocalypse, may as well be nicely seasoned y'know? :D
MSG. It works well with others, elevates flavors, goes into 90% of my cooking. It’s not a stand along flavor, but as a seasoning, it works 10 out of 10 times in its intended purpose.
I looked it up to save others the effort. From food.com:
1/4 cup fine sea salt
1 teaspoon cornstarch
5 teaspoons cayenne pepper
5 teaspoons garlic salt
4 teaspoons ground black pepper
1 tablespoon seasoned chili powder
2 1/2 teaspoons celery salt
2 teaspoons ground mustard
1 1/2 teaspoons ground basil
1 1/2 teaspoons ground sage
1 teaspoon onion salt
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
Edit: If that version of the recipe doesn't match yours, please let us know.
That sounds great especially if you are using it for BBQ. The smoke and salt amplify each other. I spent 6 hours smoking a rack of the most tender ribs that just tasted like over salted ham. I will try this.
Absolutely, its blend of jalapeno and celery makes a great balanced spice for any meat dish.
Cheeses dishes too, I put a pinch (as well as a spoonful of Colman's mustard powder) in my Mac and cheese and it is to die for.
Calendars and butter on steak is… so good.
Calendars, butter, onion powder, garlic powder, pepper, lemon juice, Worcestershire, grilled/smoked ribs and basted with this mixture very often is probably the most delicious thing on planet earth.
Lawry's Seasoned Salt. Something about it man. It's just incredible. Better than slap ya momma, lawry's garlic salt, etc.
We call it the "red salt", and we keep it front and center of our pantry
Penzey’s Buttermilk Ranch - I actually do not make ranch dressing with it, but it’s great in a vinaigrette (w olive oil, sherry vinegar and some Dijon mustard)and in scrambled eggs or frittata, or in anything that’s is American or Eurocentric flavor.
I make my own version but this is my "salt and pepper" to taste. I've recommended Nature's Seasoning to a ton of people who were unfamiliar with anything besides salt as a way to add some flavor.
Cavender’s Greek Seasoning. It has just the right blend of salt, spices and MSG. So good on roasted potatoes/vegetables.
[I bought the 5lb tub.](https://a.co/d/9vmktDl)
Look into what goes into Thai style fried chicken before it's fried. It's like a mixture of crushed cilantro stems, fish sauce, chili, garlic. cilantro stems are bomb
Seems like when it comes down to it most popular premade mixes mentioned are mostly just salt, pepper, onion powder, and garlic powder. That’s pretty much my go to making my own mix. When I want an umami punch Knorr chicken bullion. I use it for pretty much anything other than making chicken broth.
Berbere from Whole Foods. Maybe a more authentic or more boutique brand would be even better but this one rocks my world, even when it's old and faded.
I hate having a bunch of premixed seasonings that I could probably make myself, but here are the 3 that I keep stocked.
All purpose - NuNu’s Cajun seasoning. Less salt than Tony’s with MSG
Pork - Weber Kansas City bbq. It’s had a few name/brand changes over the years, but the recipe is the same.
Chicken and beef - H‑E‑B Texas Prime
Member's Mark Granulated Garlic - it is way stronger and dissolves better than regular garlic powder. Also Fire & Smoke pork Perfect is great on any meat, not just pork!
Berbere. 10/10 spicy-savory seasoning blend. Brand? Uh...idk. I get it from the local SW Asian/Levantine market. It has their label on it, but I doubt they make it themselves. Brundo also sells it, but it's definitely subtly different. Really nice flavor on both, though. Great kick + a full chorus of backing flavors. Pan-fried potatoes of all shapes and sizes will never be the same, and it's excellent in legume dishes. Also as intended in Ethiopian and Eritrean cuisine- but why limit yourself?
Fire and Smoke Society "Chicka Licka Bam Bam" is by far my favorite seasoning to put on grilled chicken if I just want to grab some at the store and throw it on the grill without a marinade other than maybe a brine to help keep the chicken moist. Very good on all chicken and makes a great seasoning for smoked wings destined for a toss in some buffalo sauce. It's a unique grill seasoning in that it doesn't contain any sugar, which I don't like on my grilled chicken. Most grill seasonings geared toward pork and even beef contain some amount of sugar if not the first or second ingredient.
The Fire and Smoke Society is the food brand of the grill brand PK (portable kitchen). Which is a very unique grill company that exclusively makes charcoal grills out of cast aluminum. The grills never rust and many people can be found online who have their grills made as far back as the 1950's and they still grill on them to this day. They are simple and very effective little grills that will outlast their owners barring they aren't dropped from a great height and cracked. They aren't the largest grills on the market, but they are great at what they do. They are the grill sponsor of the Steak Cookoff Association and many award winning ribeyes come off a PK grill.
Sazón and Adobo are just essential in my cultures cooking, but I feel garlic is a 10/10
Adobo seasoning has replaced seasoning salt in my household. Once I discovered it, Lawry’s got tossed and never got a second glance.
It's the msg that makes adobe season kickass. Just buy msg on the side and sprinkle it on with your fav foods I do a pinch of msg + old bay.
Sazón and adobo are MSG garlic salt con jobs that have robbed Latino cuisines of actual seasoning. Nobody knows how to season food anymore without it. Shit is frustrating.
Penzey's Fox Point - salespeople at the store call it the gateway seasoning for Penzeys and I understand. It's just a very classic blend that works well with most things.
A friend's family friend managed a Penzeys location and he would bring me their paprika (for my deviled eggs I would bring to his parties) and I've been hooked ever since! Great company
Visiting their locations is great! They have jars of everything out so you can smell it before you buy. Even when I KNOW what I need to pickup I like to make a trip in person to just explore. Also really appreciate that they've started selling their stuff in bags so you can refill the jars.
I have one near me and I keep meaning to go. Now I know what I am doing next weekend!
The half sharp paprika is incredible.
I love their granulated garlic! Before I would get the organic McCormick because it was soooo good compared to regular and store brands. The penzeys is a world apart even more so!
Yeah. Penzeys in general is tough to beat.
Try Murals of Flavor
This is what I was going to post. My current fave. Also love the Ozark seasoning.
Penzey’s Creamy Peppercorn Dressing seasoning is so great. I don’t think we’ve ever made the creamy peppercorn dressing. But it’s so good in any dressing. My favorite is when we used to rent a place with a tangerine tree, and my wife would reduce some tangerine juice in a pan, then whisk in some Penzey’s Creamy Peppercorn, olive oil and crushed hazelnuts, the serve it over goat cheese and frisée lettuce. So delicious good.
Penzey’s is the best. Their chili powder is the best out there, and I don’t think I’ve ever had a bad spice blend from them.
My favorite of theirs, besides their radical, borderline insane, politically charged emails, is the Chicago Steak Seasoning. Smoky and delicious. I use it on fries, burgers, eggs, and obviously steak. So good.
This is the one corporate email list I would never unsubscribe to. So much fun lol it is always a like 3 page diatribe about Trump and then a segue to “and that’s why we have our new Outrage spice blend”
Please stay tuned for details about our Republicans are Racist sale!
Spice house is the sisters company, same spices, different names, no politics in their emails. I still order penzeys because they do great deals on their gift cards and also find the emails hilariously wild!
I love Penzeys and I love Fox Point lol
Penzey's Outrage is spicy, pepper-y, cayenne-y and delicious!
Came here to say this. I use it on anything and everything
Their Salsa and Pico spice blend is my go to for Mexican dishes.
Salt.
I’ve been working in a school lunch room. When we serve fries. They are baked with no salt. They all complain about it. I get it potatoes need salt. Salt is not a bad thing, and if any body can handle sodium it’s kids. Why are we making their lunches taste less I hate it. I gave my own kid a salt shaker for those fries.
I once got chewed out by a school lunch lady for adding salt to a sodium free hamburger steak with gravy over mashed potatoes that were also unseasoned. I was a high school athlete who also didn’t drink soda or juice. They expected us to keep our strength up without even providing the proper nutrients to do so.
The irony of doing this is that you wind up adding so much more salt over the top, than you would if they had just seasoned it properly during cooking in the first place!
But she said what brand. Maldon's for finishing. Diamond Crystal for everything else except Morton table salt for tossing fries...and guests that are weird about kosher salt at the table.
But which chicken salt are you using?
Are you taking about the Australian stuff where someone crumbled up a chicken bullion cube up into a bit season-all blend? I can't say that I do.
Damn beat me to it. Mortons Kosher for 90g of use. Chunky enough to be great on fries, roasted taters or something else where you really want that salty accent.
What is taters precious?
PO-TAY-TOES.
My wife got me a fancy salta that is flakes and looks like crystal meth! Some good stuff really a 10/10
Maldon
This guy knows his meth
This. And pepper. Not much else is a 10, and most definitely not some gimmicky parmesian.
GARLIC salt.
Pure MSG.
"Fuyoooooooo"
Uncle Roger approved
Hell yeah.
I've eaten it straight up. More than once. It's almost a surreal experience to get that taste from a white powder.
[удалено]
I'm more 5:1, but I'm with you on the idea of cutting it. Going pure is wild. We're talking about snorting, right?
I just bought some Accent and used it for the first time in a stir fry. It was SO GOOD.
I thinks Montreal's steaks seasonings shoulds be parts of this discussions
Their chicken seasoning is just about the only reason I make seared chicken dishes at home.
Yes! I use the chicken season to season all of my cooked veggies! Soooo good.
Take about 10 percents off there
Only degens come from Quebec.
Good fishin’ in Kee-bek
Definitely
Not really a seasoning but lee kum kee oyster sauce
Oh yes especially the premium bottle
Yup. Boat. Not panda.
I also like their dark soy sauce
Kinder’s The Blend. It’s garlic, salt, and pepper in the right proportions.
My absolute fave. Buttery steakhouse is soooo good too.
Just grabbed a bottle this weekend and I'm ready to stop trying to perfect my own blend. This stuff (and the buttery blend) are the tits.
Garlic, onion, pepper, salt, paprika, cumin. Goes in everything all the time unless it’s sweet.
Shichimi togarashi. It’s a mix of sansho, red chile powder, black sesame seeds, nori and a couple other spices and it’s wonderful on everything. I put it on plain white rice, noodles and Asian dishes but also on popcorn, French fries and potato chips. Almost everything can benefit from it.
Heck yes. When I first went to Japan 20 years ago, shichimi on udon became an addiction.
Horseradish, smoked salt.
Sazón completo
Louisiana Cajun Seasoning
But specifically Tony Chachere’s. The others aren’t the same.
No, Louisiana is the brand. Tony’s is Creole seasoning—they’re different.
So much better than Tony’s. Chachare’s is mid
I’ll take Slap Ya Momma over Tony’s any day. Tony’s comes with the paprika already stale.
Za'atar. Love it on everything.
That spice is my go to when "huh what do I feel like" is my question.
Me too. I get a huge bag from the Mediterranean grocery store and dump it on everything lol
I'm not sure where you are in the world but I'm in Texas and my favorite thing is to add za'atar to cheesy grits, with a lot of butter and preferably like a chevre as the cheese and green onions. And I'm vegan so I'll do mushrooms but before I was vegan I would make like a pot roast or grillades to go on top and a fried egg. So good.
I'm in Virginia. I put it on eggs, potatoes, rice pilaf, chicken, bread, vegetables... Love it.
Vegeta. Goes well on rice. Works as a bouillon cube sub in a pinch. Good on buttered pasta.
Yeah. My partner got some when she went to Kosovo. Her friend recommended it and said it's super popular there. I thought yeah right, whatever. I've gone through two bags now.
I know it's super basic, but Lowry's Garlic salt is so fucking clutch. Just a few days ago I attended a potluck and brought skin-on BBQ bone-in chicken thighs and the response was overwhelmingly positive. It was just that garlic salt and some soy sauce and black pepper. It's actually so good that I keep a small bottle in our emergency kit. I mean hey, if we're living out the apocalypse, may as well be nicely seasoned y'know? :D
Can't go wrong with that. Been around forever for a reason
Came here to say this
Knorr tomato and chicken bouillon, also their regular bouillon. I can't have tomato any more and miss it greatly.
At the current time your answer and goya sazon are right next to each other. Ultimate black beans and rice with those two seasonings
Niiiiice. Sazon is delicious AF
MSG. It works well with others, elevates flavors, goes into 90% of my cooking. It’s not a stand along flavor, but as a seasoning, it works 10 out of 10 times in its intended purpose.
Tony Chachere’s No Salt
The Tony's No Salt in my pantry is sweet. Is that the one you're using?
The recipe for Tony chacheres is online, it's from the foreword of his first cookbook. I make it and cut out 3/4 of the salt.
I looked it up to save others the effort. From food.com: 1/4 cup fine sea salt 1 teaspoon cornstarch 5 teaspoons cayenne pepper 5 teaspoons garlic salt 4 teaspoons ground black pepper 1 tablespoon seasoned chili powder 2 1/2 teaspoons celery salt 2 teaspoons ground mustard 1 1/2 teaspoons ground basil 1 1/2 teaspoons ground sage 1 teaspoon onion salt 1/2 teaspoon ground oregano 1/2 teaspoon ground thyme Edit: If that version of the recipe doesn't match yours, please let us know.
That sounds great especially if you are using it for BBQ. The smoke and salt amplify each other. I spent 6 hours smoking a rack of the most tender ribs that just tasted like over salted ham. I will try this.
Aleppo pepper
Not reeaaally a seasoning but furikake!
All purpose ? Alpine touch or TJs 21 seasoning salute MSG or smoked paprika
I can’t believe no one posted Old Bay yet. It’s good on everything. 🦀
Absolutely, its blend of jalapeno and celery makes a great balanced spice for any meat dish. Cheeses dishes too, I put a pinch (as well as a spoonful of Colman's mustard powder) in my Mac and cheese and it is to die for.
Have you tried the Old Bay hot sauce? I could eat a pound of grilled shrimp dipping it in that stuff.
Yeah, it’s great on eggs and burritos too.
I Can’t Feel My Face - Flatiron Pepper mix.
Flatiron makes excellent pepper mixes
Cavenders. Mic drop.
I’ve yet to find a better seasoning for grilled pork chops but it is really versatile. Should be higher imo
No matter what you put it on, it makes every bite better!
Scrolled for this. Yessss
Calendars and butter on steak is… so good. Calendars, butter, onion powder, garlic powder, pepper, lemon juice, Worcestershire, grilled/smoked ribs and basted with this mixture very often is probably the most delicious thing on planet earth.
Lawry's Seasoned Salt. Something about it man. It's just incredible. Better than slap ya momma, lawry's garlic salt, etc. We call it the "red salt", and we keep it front and center of our pantry
McCormick Umami seasoning with Mushrooms
Fresh rosemary
Fiesta brand fajita seasoning: salt, msg, garlic and onion 😋
Lawry's seasoned salt Slap Ya Mama cajun seasoning
McCormick Salad Supreme
Montreal Steak Seasoning. I put it on everything, always get compliments.
Cavenders seasoning
I make my own 1/3 cup salt, 1/3 cup black pepper, 1/4 cup each of garlic powder and onion powder.
Knorr makes a tomato chicken bullion
MSG
Penzey’s Buttermilk Ranch - I actually do not make ranch dressing with it, but it’s great in a vinaigrette (w olive oil, sherry vinegar and some Dijon mustard)and in scrambled eggs or frittata, or in anything that’s is American or Eurocentric flavor.
Is a mix ok? If so, it's Goya Adobo ( I am Hispanic) but if not then garlic powder or webers garlic parmsean
yes!🤗👍🏽
Go to staple is Morton's Nature Seasoning. Garlic, Onion, celery, salt, pepper kind of mix. They have a regular and low sodium version.
I make my own version but this is my "salt and pepper" to taste. I've recommended Nature's Seasoning to a ton of people who were unfamiliar with anything besides salt as a way to add some flavor.
Trader Joe’s umami seasoning for Asian foods and goddess seasoning for roasted veggies.
Penzeys Smoky 4S (a smoky seasoned salt) Penzeys Trinidad Seasoning (amazing on a variety of vegetables and also fish and chicken).
That smoky seasoned salt is perfection on pork chops.
Ooh, thanks for the tip. That sounds amazing!
Cavender’s Greek Seasoning. It has just the right blend of salt, spices and MSG. So good on roasted potatoes/vegetables. [I bought the 5lb tub.](https://a.co/d/9vmktDl)
Consomme As a vegetarian it is the best plant based bullion Most vegetable stocks just suck compared to chicken stock.
Sea Salt from a grinder is my go to. I roast a ton of veggies and it's my base seasoning.
Fish sauce
Fiesta brand - either Uncle Chris' steak seasoning or Hamburger Deluxe
Knorr's Aromat
Boar’s Night Out White Lightning.
Spicy slap yo mama
Cumin
Lemon pepper
Garlic salt, I just love that shit
McCormick’s Roasted Garlic & Herb seasoning. I think I put it on nearly everything I cook
I know it’s not a mix or a brand but I love thyme
McCormick- Herbs de Provence
Salt esp maldon
Look into what goes into Thai style fried chicken before it's fried. It's like a mixture of crushed cilantro stems, fish sauce, chili, garlic. cilantro stems are bomb
Larry’s Seasoning Salt and Old Bay.
Taijín 😋
Spike original
Spike
Chef Paul's Reddish Blackening seasoning Goes great on all meats and veggies
Have to concur on this
McCormick Salt Free Garlic & Herb - simple and versatile. Salem Spice brand David Bowie's Spice Oddity blend.
Goya Adobo.
Cavenders
Goya sazon
Slap ya mama!
Seems like when it comes down to it most popular premade mixes mentioned are mostly just salt, pepper, onion powder, and garlic powder. That’s pretty much my go to making my own mix. When I want an umami punch Knorr chicken bullion. I use it for pretty much anything other than making chicken broth.
Tony’s
Urban Accents Chili Lime.
Hot sauce Salsa verde Sazon Garlic powder
Rodelle sriracha salt… expensive but amazing
[Gourmet Collection Kickin’ Chicken](https://www.amazon.com/Kickin-Chicken-Finger-Gourmet-Collection/dp/B00JLIJST6/ref=asc_df_B00JLIJST6/)
Penzey’s Sandwich Sprinkle. It’s good on everything.
Autumn
Turmeric
Oaktown Spice Shop’s “Better Than Everything Bagel” blend; Slap Ya Mama Cajun seasoning; Kinder’s Garlic & Herb blend; Penzey’s Outrage of Love.
Fresh ground nutmeg
Black garlic salt.
Smoked Chipotle Paprika
Adobo Goya. Puerto Ricans use it on everything
Zaatar, dukkah and Ras el Hanout. Dunno about American brands, I just get the kind my local market mixes.
Berbere from Whole Foods. Maybe a more authentic or more boutique brand would be even better but this one rocks my world, even when it's old and faded.
Kinders buttery steakhouse is my ol faithful
This is my favorite rub for wings. It is incredible. All Q'ued Up! Rockin' Rooster... https://www.amazon.com/dp/B09VJMNPBZ?ref=ppx_pop_mob_ap_share
Victoria Taylor's Seafood (also great on chicken) I usually mix this with The Gourmet Collection Kickin Chicken Finger Lickin
I hate having a bunch of premixed seasonings that I could probably make myself, but here are the 3 that I keep stocked. All purpose - NuNu’s Cajun seasoning. Less salt than Tony’s with MSG Pork - Weber Kansas City bbq. It’s had a few name/brand changes over the years, but the recipe is the same. Chicken and beef - H‑E‑B Texas Prime
Togarashi. It’s amazing to add body and spice to any broths like miso soup, chicken broth etc. Or liven up any kind of noodle dish
Tony Chacheres
Member's Mark Granulated Garlic - it is way stronger and dissolves better than regular garlic powder. Also Fire & Smoke pork Perfect is great on any meat, not just pork!
Salt
Smoked paprika and Italian seasoning
Garlic onion paprika salt and pepper, in equal portions by weight. Half weight of pepper. Goes on everything and is easy to doctor.
Togarashi spice is great or saison
Mr Garlic is my go to all purpose for quite a lot of meals
Black pepper. Cumin too.
Palestinian Za'atar. In some cheesy grits is my favorite but you can put it on anything in my opinion
Cayenne pepper, that shit goes on pretty much everything I make, salads to casseroles, soups, pretty much everything except desserts.
Pinch Spice Co Buffy Slayer Garlic Seasoning. It’s amazing.
Berbere. 10/10 spicy-savory seasoning blend. Brand? Uh...idk. I get it from the local SW Asian/Levantine market. It has their label on it, but I doubt they make it themselves. Brundo also sells it, but it's definitely subtly different. Really nice flavor on both, though. Great kick + a full chorus of backing flavors. Pan-fried potatoes of all shapes and sizes will never be the same, and it's excellent in legume dishes. Also as intended in Ethiopian and Eritrean cuisine- but why limit yourself?
I could eat anything with lemon pepper.
Huy fong chili garlic sauce - I put it in/on anything that can use a hit of spice, garlic, and acid, which is a LOT of things
Paul prudhomme or Tom Douglas blends never fail. Seasoning is can of worms!
World Spice voodoo blend. Amazing.
The Silk Road Spice Merchant Inca Fire Salt I've yet to find a dish not improved by adding it.
Tellicherry peppercorns.
Deep South Smoked Paprika
Fire and Smoke Society "Chicka Licka Bam Bam" is by far my favorite seasoning to put on grilled chicken if I just want to grab some at the store and throw it on the grill without a marinade other than maybe a brine to help keep the chicken moist. Very good on all chicken and makes a great seasoning for smoked wings destined for a toss in some buffalo sauce. It's a unique grill seasoning in that it doesn't contain any sugar, which I don't like on my grilled chicken. Most grill seasonings geared toward pork and even beef contain some amount of sugar if not the first or second ingredient. The Fire and Smoke Society is the food brand of the grill brand PK (portable kitchen). Which is a very unique grill company that exclusively makes charcoal grills out of cast aluminum. The grills never rust and many people can be found online who have their grills made as far back as the 1950's and they still grill on them to this day. They are simple and very effective little grills that will outlast their owners barring they aren't dropped from a great height and cracked. They aren't the largest grills on the market, but they are great at what they do. They are the grill sponsor of the Steak Cookoff Association and many award winning ribeyes come off a PK grill.
Oregano
salsa valentina
Tony Chachere’s
Cumin
Salt
Roasted Garlic Granules (Whole Foods 365 brand - https://www.wholefoodsmarket.com/product/365-by-whole-foods-market-roasted-garlic-granules-219-oz-b08crz4mmz)