So I'm curious what everyone uses to season. It seems it's a regional thing. Maybe that's just in my head. I use to use Montreal Steak on red meat, still do some, or just salt, pepper, and worchester sauce. Spent some time in Ky and they introduced me to country Bob's. I order that stuff in now so I have it in hand. Use old Bay on most of my white meats, be it chicken, pork, or fish. I always use Amish roll butter to cook in. Curious what I might be missing out on.