The best poultry seasoning

[polo1665]

Yep. Little chopped up ones in the sauce.

That's a new one on me. I guess we are traditionalists

 

[etpm]

My rub collection is growing to the point that I moved it to my bedroom where there is more space. I put some of the Spice hunter in my Amazon cart. I just bought some of the Kinder SPG at Coscto last week. Haven't used it yet though.

I love this stuff on chicken and pork.

Plowboys YardBird BBQ Rub - 2 Pack - 14 oz Amazon.com

I'm sure you will like this seasoning. Unlike most other poultry seasoning blends this particular blend is not a jar full of grey/green dust, but is instead discrete identifiable spices. Please let us know how much you like it.
Thanks,
Eric

 

[etpm]

I'm a 'seat of the we pants' cook. Rarely use pre-mixed spices. Just add what and how much feels right that day. Drives my wife crazy because she will want me to make it the same another time and I cannot really duplicate.

Some of those mixes use fillers and drying agents and such. I prefer to use the individual spices. Even better if I grow/dry them myself. I do tend to use mixed curry as I make it infrequently, but maybe now that I'll have more time I can make my own.

One of the reasons I use this particular spice blend Is because it does not contain "fillers and drying agents and such". I mostly use don't use spice blends but do use them when the individual spices are hard to come by. So I buy Thai curry pastes. I don't care for Indian curries much but love Thai curries. I have made curry pastes from scratch but had to drive all over Seattle to find all the ingredients. Then I had to grind some of them with the mortar and pestle. The curries turned out good too. But after seeing Mae Ploy brand curry paste tubs in a Thai restaurant kitchen I started using the stuff. And I make great curry. And I save tons of time and energy and even money.
Eric

 

[Bearsixty7]

Mac & Cheese with sausage and Tabasco sauce!

I like little smokies with Shells and cheese. Haven't tried Tabasco on it.

 

[gsganzer]

I really like the seasonings from this company. I have the Bull, Chicken and Aw ****
All are great for their intended purpose,

Big C Ranch seasonings

 

[MossRoad]

My wife is like that with her mac and cheese. It's never exactly the same, but always tastes great. She just uses whatever cheeses and onions we have at the time. Tasty!

Forgot to mention I like to put jalapeño ketchup on my mac and cheese, too.

 

[Yander]

Never realized Jalapeno ketchup existed. I may have to try some of that. Would be good on eggs too.

 

[MossRoad]

Red Gold makes a very tasty brand of it...

Mama Selita's Jalapeno Ketchup 20 oz

Red Gold's Jalapeño ketchup will give your taste buds (and your cooking) an extra kick of flavor. Shop our favorite Mama Selita's jalapeño ketchup today.

www.redgoldtomatoes.com

Amazon.com

 

[jyoutz]

I like to take a whole chicken, tie it up on a rotisserie, coat it liberally with Mrs. Dash, stuff 1/2 stick of butter inside it, and put it in the George Foreman rotisserie for 90 minutes. Simple and tasty.

I used to do rotisserie chicken on my grill often. Then I discovered the rotisserie chicken at Costco for $4.99. They’re large size, perfectly cooked and cheaper than buying a raw chicken. A loss leader for the store for sure. Now don’t ask me what I spend on other things before I leave the store.

 

[MossRoad]

Yep. And they are tasty!

 

[RobertN]

Mac and cheese with onions?
Interesting.....

This is the recipe we make. Has onions. Sometimes instead of baking, we'll finish cooking in the smoker with apple wood/chips

Bacon Macaroni and Cheese with Extra Sharp White Cheddar

Ingredients

12 ounces elbow macaroni

8 ounces sharp white cheddar cheese, cut into small cubes

2 tablespoons, plus 1 teaspoon all-purpose flour

1 1/2 teaspoons dry mustard

1/4 teaspoon black pepper, freshly grounded

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

2/3 cup low-fat sour cream

2 eggs, lightly beaten

1/2 cup heavy cream

1 1/2 cups milk

1/3 cup grated onion

1 teaspoon Worcestershire

10-12 strips thick maple smoked bacon, cooked and cut into 1/4-inch pieces

7 ounces extra-sharp white cheddar cheese, grated

Directions

Heat oven to 350 degrees. Using non-stick spray, coat the bottom and sides of a 9″x13″ baking dish. Bring a pot of salted water to boil. Add elbow macaroni and cook halfway through, about 3-4 minutes. Drain pasta and transfer to prepared baking pan. Stir in cubed cheddar cheese and set aside.

Combine flour, mustard, pepper, nutmeg and pepper in a large bowl. Add the sour cream and eggs and mix until smooth. Whisk in the cream, milk, onions and Worcestershire. Pour the egg mixture over the pasta mixture and add the bacon. Stir to evenly distribute the egg mixture and bacon. Sprinkle with the grated cheese evenly over top of pasta.

Bake until the pasta is set around the edges, and slightly golden, about 30 minutes (about 15 minutes for mini-cocottes). Let the pasta set for at least 10 minutes before serving (this will allow the cheese to thicken up).

 

[RobertN]

I like little smokies with Shells and cheese. Haven't tried Tabasco on it.

Try it with Cholula!

 

[Molalla1]

Try it with Cholula!

Yes . . . I like ^^^^ as well.

 

[MossRoad]

This is the recipe we make. Has onions. Sometimes instead of baking, we'll finish cooking in the smoker with apple wood/chips

Bacon Macaroni and Cheese with Extra Sharp White Cheddar

Ingredients

12 ounces elbow macaroni

8 ounces sharp white cheddar cheese, cut into small cubes

2 tablespoons, plus 1 teaspoon all-purpose flour

1 1/2 teaspoons dry mustard

1/4 teaspoon black pepper, freshly grounded

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

2/3 cup low-fat sour cream

2 eggs, lightly beaten

1/2 cup heavy cream

1 1/2 cups milk

1/3 cup grated onion

1 teaspoon Worcestershire

10-12 strips thick maple smoked bacon, cooked and cut into 1/4-inch pieces

7 ounces extra-sharp white cheddar cheese, grated

Directions

Heat oven to 350 degrees. Using non-stick spray, coat the bottom and sides of a 9″x13″ baking dish. Bring a pot of salted water to boil. Add elbow macaroni and cook halfway through, about 3-4 minutes. Drain pasta and transfer to prepared baking pan. Stir in cubed cheddar cheese and set aside.

Combine flour, mustard, pepper, nutmeg and pepper in a large bowl. Add the sour cream and eggs and mix until smooth. Whisk in the cream, milk, onions and Worcestershire. Pour the egg mixture over the pasta mixture and add the bacon. Stir to evenly distribute the egg mixture and bacon. Sprinkle with the grated cheese evenly over top of pasta.

Bake until the pasta is set around the edges, and slightly golden, about 30 minutes (about 15 minutes for mini-cocottes). Let the pasta set for at least 10 minutes before serving (this will allow the cheese to thicken up).

Man that sounds good!

 

[MahindraMatt]

I have been buying various blends of poultry seasoning since I started cooking over 50 years ago. I am the cook in our house and one of the things that my wife of 44 years really likes is white gravy. Also known as cream gravy or milk gravy, depending in where you live or come from. I like cream gravies too. Especially on chicken. Especially on roasted chicken from a couple nights ago, served on biscuits with gravy. I like to use poultry seasoning when making gravy for meals like what we are eating tonight, or when we are having biscuits and gravy with my home made sausage. And the best poultry seasoning blend I have found is the Spice Hunter brand organic poultry seasoning. They also sell a non-organic blend and I don't know if it is better or worse. I buy the stuff because I bought one jar and liked it so much that I only buy it now. I like it so much that all my family members have it in their spice drawers because I bought them jars of the stuff. Here is an Amazon link to the stuff: https://www.amazon.com/Spice-Hunter-Poultry-Seasoning-1-1-Ounce/dp/B0001M11TG/ref=sr_1_2?crid=M793GLK3X2GX&keywords=spice+hunter+organic+poultry+seasoning&qid=1694575200&rdc=1&sprefix=spice+hunter+organic+poultry+seasoning,aps,220&sr=8-2
I have no affiliation with Amazon or Spice Hunter, I just like this particular seasoning blend. I will not benefit in any way if anybody buys this spice blend apart from me being happy if someone buys it and finds it to be as good as I do.
Cheers,
Eric
P.S.
I would be happy to share my white gravy recipe with anybody and also my recipe for my home made breakfast sausage.

Share away please!

 

[3Ts]

Not sure how i missed this thread, but I' been looking for a good white gravy receipe for biscuts as well as a breakfast sausage recipe. I have several books on sausage, but haven't found one I like yet. So please do share.

For that matter, if anyone wants to share a recipe please do.

 

[etpm]

Regular Breakfast Sausage Recipe:
BREAKFAST SAUSAGE
AMOUNTS IN GRAMS FOR 1 POUND OF SAUSAGE
1 Pound Pork Shoulder
Salt 7.43
Garlic Powder .45
Parsley .23
Rubbed Sage 1.24
Black Peppercorns 1.04
Red Pepper Flakes .45
Coriander Seeds .59
Cayenne 1.26
MSG 1.375
Put the sage, peppercorns, and coriander seeds into a spice grinder and grind them together. Then mix all the spices together except use only 1/2 of the cayenne. This is because cayenne can be quite variable in how hot it is. Very fresh can be considerably hotter. Add the spice mixture to the meat, test cook a bit, and add more cayenne if desired. Of course more of the other spices can be added too.

Breakfast Sausage With Fennel Recipe:
BREAKFAST SAUSAGE WITH FENNEL
AMOUNTS IN GRAMS FOR 1 POUND OF SAUSAGE
1 Pound Pork Shoulder
Salt 7.43
Garlic Powder .45
Parsley .23
Rubbed Sage 1.24
Black Peppercorns 1.04
Red Pepper Flakes .45
Coriander Seeds .59
Cayenne 1.26
Fennel Seeds 1.72
MSG 1.375
Put the sage, peppercorns, and coriander seeds into a spice grinder and grind them together. Then mix all the spices together except use only 1/2 of the cayenne. This is because cayenne can be quite variable in how hot it is. Very fresh can be considerably hotter. Add the spice mixture to the meat, test cook a bit, and add more cayenne if desired. Of course more of the other spices can be added too.

I use a good i.e. accurate scale to weigh the spices. These days accurate scales are inexpensive and easy to find online. The spice grinder is just a coffee grinder. A mortar and pestle works too but is slower. Omit the MSG if you want. Some people seem to have a problem with MSG but I don't. It adds plenty of flavor. The stuff is pretty ubiquitous, it's in all sorts of stuff. It is available at every grocery store under the brand name ACCENT. Better groceries and Asian groceries sell it as AJI-NO-MOTO for much less.
Enjoy!
Eric

 

[etpm]

Not sure how i missed this thread, but I' been looking for a good white gravy receipe for biscuts as well as a breakfast sausage recipe. I have several books on sausage, but haven't found one I like yet. So please do share.

For that matter, if anyone wants to share a recipe please do.

White Gravy, AKA Cream Gravy Recipe:
3 Tbs fat. This can be butter, bacon fat, pan drippings, fat from cooking sausage, etc.
3 Tbs flour
1 1/2 cups milk or cream or a mixture
About 1/2 Tsp Spice Hunter Organic Poultry Seasoning
Salt
Pepper
Cook the flour in the fat until it is slightly browned. Then add the salt and pepper. Then whisk in the milk or cream and cook until it gets thick. For sausage gravy add however much sausage you want. Of course this simple recipe can be modified by using different spices or by using more liquid to make it thinner. Most important is to not use cornstarch instead of flour and to make sure the flower is browned. The browned flour adds a lot of flavor and also lets you know the flour is cooked completely. Raw flour tastes bad.
Eric

 

[Yander]

I have been buying various blends of poultry seasoning since I started cooking over 50 years ago. I am the cook in our house and one of the things that my wife of 44 years really likes is white gravy. Also known as cream gravy or milk gravy, depending in where you live or come from. I like cream gravies too. Especially on chicken. Especially on roasted chicken from a couple nights ago, served on biscuits with gravy. I like to use poultry seasoning when making gravy for meals like what we are eating tonight, or when we are having biscuits and gravy with my home made sausage. And the best poultry seasoning blend I have found is the Spice Hunter brand organic poultry seasoning. They also sell a non-organic blend and I don't know if it is better or worse. I buy the stuff because I bought one jar and liked it so much that I only buy it now. I like it so much that all my family members have it in their spice drawers because I bought them jars of the stuff. Here is an Amazon link to the stuff: https://www.amazon.com/Spice-Hunter-Poultry-Seasoning-1-1-Ounce/dp/B0001M11TG/ref=sr_1_2?crid=M793GLK3X2GX&keywords=spice+hunter+organic+poultry+seasoning&qid=1694575200&rdc=1&sprefix=spice+hunter+organic+poultry+seasoning,aps,220&sr=8-2
I have no affiliation with Amazon or Spice Hunter, I just like this particular seasoning blend. I will not benefit in any way if anybody buys this spice blend apart from me being happy if someone buys it and finds it to be as good as I do.
Cheers,
Eric
P.S.
I would be happy to share my white gravy recipe with anybody and also my recipe for my home made breakfast sausage.

I just added it to my Amazon cart, thanks for the info. I'm going to try it.

I've started using this on everything meat.

 

[gsganzer]

I just added it to my Amazon cart, thanks for the info. I'm going to try it.

I've started using this on everything meat.

View attachment 895109

That looks good, although, I don't typically use salt "blends", preferring to blend to taste myself.

However, I have discovered there's a huge difference in salt, so I only use Kosher salt for everything.