What's your favorite grilling spice?

[tgpo]

Salt? Pepper? Garlic? What's your spice of choice when grilling?

I use a mix called Cavender's Greek Seasoning. It's a killer greek seasoning: http://www.greekseasoning.com/

[rallynavvie]

Depends what's being immolated. For good steaks there shouldn't be anything on them except good, coarse salt. Pork depends on the cut but usually just a dry rub I mix up myself. I eat a lot of venison done on the grill and for that I enjoy basting it with a sauce of butter, garlic, and oregano. I do salmon on the grill usually basted with something mixed up with soy sauce.

[Noahtuck]

Depends what's being immolated. For good steaks there shouldn't be anything on them except good, coarse salt.

Close.....

When i make Filet Mignon i don't put ANYTHING on it!!
Cook it right up, medium rare!!

If it's good quality the natural taste of the meat itself is great!!!!
I am such a carnivore!!
Straight meat!!
UGH!!!!!

I usually have the butcher cut larger then normal pieces for myself as i love it!!
I will eat most of it straight up & eat maybe 25% of it with some good Worcestershire sauce 8)

I usually don't eat steak other than Filet Mignon, once in a while i will have veal but i'm pretty much a straight up Filet Mignon guy.

Now for chicken, i'd have to go up to the kitchen and look at the few diff. spices i use, but i don't remember off hand, when i need more i just write it down from the old canister and buy more.

Venison, my brother hunts it, kills it, cleans and dresses it himself, so he cooks it!!
But it's damn good whatever he does to it when he cooks it!!

Michigan has the best wild deer!!!

His homemade smoked venison jerky is the best!!!
I could eat it all year round!!!

Man!!
Thanks a lot!!

Now i am sitting here drooling like a fool all over my keyboard!!

[Xylob the Destroyer]

Unless you're buying the cheap-ass shitty cuts (regardless of the animal in question) there should be no need to season. Cook it and eat it.
If we weren't meant to eat animals they wouldn't be so delicious.

[lordsmurf]

Yep, learned about Cavender's about 8 years ago.

I usually just like garlic powder, onion powder and fresh ground pepper.

[tgpo]

fresh ground pepper.

I'm not a pepper fan. There's something about its flavor that I don't like.

[freebird73717]

I usually just like garlic powder, onion powder and fresh ground pepper.

Same here.

[SquirrelDip]

I like something similar to this:



But... Generously coat only the outside edges (i.e. not top and bottom) and then BBQ medium rare. Yum...

[tgpo]

I tried the Montreal Steak seasoning once. It was enough to tell me I didn't like pepper flavors

[stiltman]

Take some Weber Smokey Mesquite Seasoning and grind it up in a coffee ginder till it's a power

Beef, Pork steaks
Sprinkle over the top and bottom, add a lot to the sides

Sprinkle lightly over chicken

Use as a great dry rub for ribs

[rallynavvie]

Wow, a lot of people seasoning their steaks. I've seen people killed for less here in Texas

[SquirrelDip]

I tried the Montreal Steak seasoning once. It was enough to tell me I didn't like pepper flavors

Wow, a lot of people seasoning their steaks. I've seen people killed for less here in Texas

I find the flavor pretty strong also - which is why I just coat the outside edges. Works best without the fat trimmed.

[Webster]

Unless you're buying the cheap-ass shitty cuts (regardless of the animal in question) there should be no need to season. Cook it and eat it.

I'm with you on this. Why cover the REAL meat flavor with seasoning, If you are gonna eat meat, then taste the meat when you eat.

[G)-(OST]

Unless you're buying the cheap-ass shitty cuts (regardless of the animal in question) there should be no need to season. Cook it and eat it.

I'm with you on this. Why cover the REAL meat flavor with seasoning, If you are gonna eat meat, then taste the meat when you eat.

I second that^
Plain for me too.

[olyteddy]

I like the McCormick Montreal Steak on London Broil. That way, when you slice it up thinly it is just on the edges.

[lordsmurf]

I'm buying cheap cuts or long-frozen meats. They taste like crap unseasoned.

[tgpo]

I buy a mix of cheap cuts and quality cuts. Sometimes a $3 steak is just fine with me.

Of course, I also like my steaks Well Done, so I'm probably in the minority already anyway.

[rallynavvie]

When I was an apartment-dweller with little-to-no access to a grill I wouldn't even buy steaks because I can't eat them when not cooked over some sort of fire. A heavy cast skillet does an OK job if you get it really hot but otherwise I just can't get a steak done right without a grill. Even now I rarely buy steaks, even though I do love them, but I only buy Prime or better. Since I don't get them very often they tend to be some tasty dry-aged ones (strips or porterhouse cuts). I think it's hilarious how people blindly buy dry-aged steaks and then become disgusted when they find out what is involved in dry-aging

I used to eat my steaks med-rare, but lately I've been tending more towards blue. When you get really good cuts of meat you don't get the gristle that often comes with cheap cuts and the aging process breaks down most of whatever is left. Good marbling (not bright red color in the meat) is what sells it for me. The really high-end steak houses will even let you select your own cuts. But given the choice between paying top dollar for a good steak at a steakhouse and grilling my own with top-quality beef I'd take the latter.

[Noahtuck]

<--- Is obviously clueless!!

[SquirrelDip]

... I used to eat my steaks med-rare, but lately I've been tending more towards blue. When you get really good cuts of meat you don't get the gristle that often comes with cheap cuts and the aging process breaks down most of whatever is left. Good marbling (not bright red color in the meat) is what sells it for me. The really high-end steak houses will even let you select your own cuts. But given the choice between paying top dollar for a good steak at a steakhouse and grilling my own with top-quality beef I'd take the latter.

Rare - Yes... Can't do blue... Something about the raw texture I just can't get over.

Agree with preferring grilling your own - and your bbq MUST have cast iron grills.

[redwudz]

I got a Weber Q220 propane grill a while back and love it. (I know, gas grills are sacrilege. But it's fast and easy to use. The neighbors seemed to get nervous when they saw the flames from my charcoal grill. )

It does have a cast iron grate and stainless steel burners. Three minutes per side works perfect for medium rare. Even burgers are great. I get rib eye at Safeway as there aren't many good meat markets around here. I use Weber Chicago Steak shake on lately. Best with burgers. I don't use sauces much. I also tried pork chops and they came out very well. Chicken kabobs are also nice.

[tgpo]

When I lived with my parents, we only used charcoal grills. At my house, I use gas. It's quick, easy, and not messy.

Is the difference in taste enough to convert from gas to charcoal? Do the negative outweigh the positives?

[rallynavvie]

Again it's a matter of personal taste. Some like the extra flavor of charcoal grilling while some argue that it covers up the flavor of the meat itself. I actually use wood for grilling in a charcoal grill because I like adding a little wood-smoke flavor to my grilling. I prefer charcoal over gas but I don't turn away good food just because it was done on a gas grill.

[MeDiCo_BrUjO]

I wonder what the coalman uses for grilling....

[Noahtuck]

I wonder what the coalman uses for grilling....

He's like Hank Hill!!

I sell propane and propane accessories.....
Taste the meat, not the heat!!
LOL!!

:P


I remember the episode where peggy and bobby were sneaking around grilling with charcoal because it made the meat in their burger taste better, like they were hiding their drug addiction so he would not find out and freak!!
LOL!!

[Noahtuck]

Rare - Yes... Can't do blue... Something about the raw texture I just can't get over.

Yeah i don't like rare, may as well be near raw, but medium rare is the best!!
Cooked yet pink in the middle with the natural "juices" still there.... dripping out when you cut it!!



Man oh man!!!!!!
Natural taste of the meat!!

[videobread]

Sea salt and course ground pepper. Here is a pic of last 4th of July king salmon roast.

[Guest]

Cook it right up, medium rare!!

Nnooooooooooooooooooooooooo! You might as well put ketchup on it.

[rallynavvie]

Nnooooooooooooooooooooooooo! You might as well put ketchup on it.

Fix your quote, I certainly didn't say that. I eat my steaks rare/blue :P

[BJ_M]

I smoke a lot of stuff .. only use two spice mixes -- Cavender's Greek Seasoning and/or my own mix of Cajun spice (which is awesome)