Meat seasoning.

Discussion in 'The Duck Hunters Forum' started by Farm4wildlife, Aug 9, 2019.

  1. Farm4wildlife

    Farm4wildlife Senior Refuge Member Supporting Member

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    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.
     
  2. Native NV Ducker

    Native NV Ducker Mod-Duck Hunters Forum, Classifieds, and 2 others Moderator

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    Salt
    Pepper
    Chili Powder
    Cumin

    On everything

    Including eggs
     
  3. Rangerbob

    Rangerbob Senior Refuge Member

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    I started using Fiesta Fajita seasoning several years ago on most meats with just a little extra garlic powder. Rule of thumb, the darker the meat the heavier the seasoning.
     
  4. Kornfed

    Kornfed Senior Refuge Member

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    Salt, pepper and garlic salt
     
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  5. tcc

    tcc Elite Refuge Member

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    Kosher salt. Fresh ground pepper. Granulated onion & garlic. Cayenne. Smoked paprika. Chipotle chili powder. Cumin. Thyme. Celery seed. Oregano.

    Generally some combination of these.
     
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  6. auto5

    auto5 Elite Refuge Member

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    Oakridge
     
  7. tcc

    tcc Elite Refuge Member

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    Oakridge makes some fantastic rubs.
     
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  8. Phytoplankton

    Phytoplankton Elite Refuge Member

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    For beef, Kinders Prime Rib Rub or Montreal seasoning.

    Chicken I like Stubbs Beef marinade or Essence (Emeril)

    Pork, (I eat mostly Ribs), so any good apple wood rub.
     
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  9. Duck_Hunter_TX

    Duck_Hunter_TX Elite Refuge Member Supporting Member

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    Depends.

    Steak, I usually buy a thick cut NY strip or ribeye and dry brine with kosher salt and pepper. Let sit on the counter to get to room temp for 30-45 minutes. Then grill to 125 and let rest for 10 minutes. It’s great. Bought some Hardcore Carnivore Black and tried and it is awesome. Hard to describe.

    I also bought some HC red for chicken and pork but haven’t used it yet.

    I’ve heard good things about meat church seasoning, so I bought some for my next pork butt smoke. I just haven’t had time to try it. I usually use Stubbs spicy pork and it’s great, but I’m experimenting and want to try something different.
     
  10. pgquackstacker

    pgquackstacker Senior Refuge Member

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