This stuff rules

[Greg]

http://www.mccormick.com/productdetail.cfm?id=6370

We use it on everything - steaks, pork chops, burgers. Gotta get the "California Style" though.

 

[ctenidae]

My all-purpose favorite.

 

[severine]

What you really need is some Tastefully Simple Seasoned Salt! Add some Garlic Garlic and it's heaven!

 

[GrilledSteezeSandwich]

I'm a big fan of the seasoning they use at Outback steakhouse..

 

[Paul]

I dry-out habaneros, and use an old coffee grinder to make my own pepper.

Yes, I'm a food masochist.

 

[JimG.]

I dry-out habaneros, and use an old coffee grinder to make my own pepper.

Yes, I'm a food masochist.

Nice!

 

[ERJ-145CA]

I like this.

Also comes in spicy!

 

[Brettski]

They also make one for chicken and pork,,,very nice

don't forget the soy sauce

 

[snoseek]

I like this.

Also comes in spicy!

yeah, that stuff is pretty good. i am addicted to siriyacha. i eat it on everything. also green tabasco rules!!

 

[ComeBackMudPuddles]

Me likes the chipotle. All things chipotle.

 

[Grassi21]

Montreal steak seasoning, Goya Adobo, and Old Bay are always on hand. I also like to make up my own blends from scratch. I blend my own taco seasoning, rubs for steaks, chicken whatever. They also have chipotle powder in the stores. That makes it into a lot of my proprietary blends.

 

[ski_resort_observer]

I dry-out habaneros, and use an old coffee grinder to make my own pepper.

Yes, I'm a food masochist.

yup, we called them scotch bonnets, big heat in allittle package.

Have you tried the the Habanero version of the popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer.

 

[bill2ski]

http://http://www.cardullos.com/tropical_pepper.htm

Put this on everything from scambled eggs to vanilla ice cream

 

[Grassi21]

http://http://www.cardullos.com/tropical_pepper.htm

Put this on everything from scambled eggs to vanilla ice cream

love that stuff. can't find it locally. in my opnion the hotter they get the better.

 

[bill2ski]

XXXXHabanaro has a delayed "in the back of your throat" kind of heat, that keeps gaining momentum untill your spitting fire. add a tablespoon of XXXX and even the cheap store brand salsa tastes great.

 

[deadheadskier]

I'm not a huge fan of heat that lingers. I'm a whore for wasabi or horseradish though. I love a good teary eyed burn as long as it goes away shortly after eating.


As for spices. I do have Montreal Steak and Old Bay, but rarely use either of them, even though they are quite good. I have a FULL spice cabinet that I use differently with whatever my desired flavor calls for. Fresh Herbs are a must also.

 

[Paul]

yup, we called them scotch bonnets, big heat in allittle package.

Have you tried the the Habanero version of the popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer.

Actually, they are 2 slightly different peppers. Habs are more common in Mexican whereas Scotch Bonnets are usually Caribbean/Jamaican. I think the Bonnets are hotter, but I don't remember off-hand. I have eaten them both raw, but when they are that hot, its hard to tell the difference.

Yup, Habanero Tobasco is pretty durn good. I had some sauce once while sailing in the Bahamas that literally gave me a bleeding ulcer. That was finally something I would call "too hot"

 

[ski_resort_observer]

Actually, they are 2 slightly different peppers. Habs are more common in Mexican whereas Scotch Bonnets are usually Caribbean/Jamaican. I think the Bonnets are hotter, but I don't remember off-hand. I have eaten them both raw, but when they are that hot, its hard to tell the difference.

Yup, Habanero Tobasco is pretty durn good. I had some sauce once while sailing in the Bahamas that literally gave me a bleeding ulcer. That was finally something I would call "too hot"

If I remember they are the two types of one species of chili pepper so slightly diferent. I think the pods are diferent.

 

[drjeff]

I like this.

Also comes in spicy!

My favorite also!

 

[Paul]

If I remember they are the two types of one species of chili pepper so slightly diferent. I think the pods are diferent.

That makes more sense. I think you're right.