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Discussion in 'Cooking Forum' started by Farm4wildlife, Aug 9, 2019.
Cow Camp seasoning on just about everything.
McCormick makes the best garlic Salt! I use it along with pepper on damn near everything!
“Slap Ya Momma”
It’s out of Ville Platte, LA. Not to salty like Tony’s. I’ll usually always go w that then add a lil something else depending on the meat I’m cooking or how I’m cooking it.
I’m a big fan of Cavender’s and Tony’s.
S&P, fresh garlic, fresh rosmary, and butter 90% of the time on beef, maybe add a little fresh lemon on fowl or fish.
I use Kosher salt & fresh ground black pepper on beef. Famous Dave’s Rub for ribs, FD’s rub for chicken and Tony Cachere’s/Slap your Momma on most anything else. Of course Garlic salt is used when the mood strikes me! I also use Cayenne pepper, too!
Have you ever tried Calabrian dried peppers? I use them on everything from pizza, taco's to eggs.
They are hot but not crazy hot. I buy them whole by the pound already dried, then I'll crush enough to fill about 3/4 of a quart Ball jar add 1 tsp sea salt and sugar, vinegar, and top it off with olive oil toss it in the micro for 80 seconds and it's ready to use. A bottle stays on our dinner table year round, like I said I use it on everything, the flavor blows away Tabasco or TX Pete.
This right here... Usually leave out the rosemary on beef, but use it on lamb and pork, and I sub out the pepper with lemon pepper on chicken. Let a pat of butter melt over the top when it comes off the grill...
It's impossible to put to much garlic on meat, and it's a sin to leave it off entirely.
Cajun power garlic sauce. Pour a bottle over a couple of T- bones and put in the fridge overnight then grill. Can't get enough.