Meat seasoning

Salt. Salt is the only seasoning you need.

That being said I buy stuff off the discount rack a lot and I like barbeque seasoning a lot, dump it on chicken breast. Have a big thing called "Killer Hogs" which is pretty good but I think it has a bunch of sugar in it. Pepper and garlic powder are good too but unnecessary. I have other things but I just dump them in soups after I cook it when I'm bored.

Don't listen to me too much though, I'd put salt on a sandwich if it wasn't egregious.
 
I like thyme!

It goes well with almost everything.

A butcher told me about chipotle pepper powder and I think that's really good too.
 
Rosemary, thyme, cumin, etc. It just depends on what flavor you want to go for. If you want spice blends, there's some good stuff from Kinder's. I'm a fan of their all purpose seasoning for both meat and veggies. Salt and pepper is enough for a good steak, but Montreal seasoning isn't bad either.
 
That's like asking "what tool should I buy?"

I don't know - what are you trying to make?

I recommend you make a big jar of Chinese 5-spice powder, as it makes up the base flavor of a lot of Chinese meat dishes. https://thewoksoflife.com/how-to-make-five-spice-powder/

Fenugreek, star anise, cardamom, coriander, ginger powder, garam masala in case you want to make some South Asian dishes

Garlic, onion powder, cumin, chili powder, paprika, cayenne pepper - these are needed in most meat rubs and marinades.

Curry pastes of various flavors if you want to make some delicious Thai beef, pork, or chicken curry.

Basil, oregano, thyme, rosemary, marjoram for Mediterranean dishes.
 
In the end, it always makes its way back onto a steak or burger.
Bobs-Big-Boy-Restaurant-Seasoning-Salt-Authentic-Original.webp
 
For steak specifically, salt and pepper and a bit of cheeky garlic powder will do. You want to actually taste the meat, IMHO.
Other meat based dishes it depends. I'm crazy about paprika and I will smuggle that bitch in whenever I can. Just no smoked paprika, it gets overpowering really fast for me even if I moderate it to a pinch for an entire batch of stew. I'm also crazy about cumin, not to be confused with caraway (in my mother-tongue they're two dangerously similar names) which I fucking hate.

I am a big fan of animal proteins and I'm always trying to broaden my spice cabinet as my kitchen size allows, other staples in my spice cabinet are Chinese/Japanese adjacent (Woks of Life has already been linked, other favourite recipe websites for Asian foods are Just One Cookbook for JP foods and Maangchi for Korean) or Mediterranean.
 
season my meat? never heard of it, but sweat seasons it well enough i guess.



(inb4 wypipo dont season dey seasoning)
 
AnneRipper1010 said:
What's up people I would like to spice up my seasonin' and would like y'all recommendations. Thank you much appreciated
Click to expand...
1777810139474.png
aww shiieeeet
For real though, it depends. Salt, pinch of MSG, and pepper. I like to be fancy and use white pepper with a little nutmeg. I also like to make a sauce with wine. Usually I'll also cook some kinda onion with it.
 
Steak? Salt and cooking it correctly.

Any other meat? Salt and then whatever seasoning you want. I like garlic powder and onion powder on almost anything savory.

Stay away from pre-mixed seasoning blends in my opinion, or at least don't use the ones with salt in them. They're way overpriced and controlling the amount of salt is the most important part of seasoning anything. The wrong amount of salt will ruin any herb/spice combination.
 
Usually for steaks I soak them in Olive oil/Milk to tenderise and I use black pepper and salt.
For chicken I usually do a Mustard,lemon, and Molasses marinade to marinate my chicken
I usually do different marinades for my chicken but this is one I love the most
 
If you're cooking beef and letting the beef stand out on its own (like a brisket, steak, or hamburger patty), all you really need is salt, pepper, and garlic.
If you're cooking beef in a stew or for a sauce, use bolder, more robust seasonings like rosemary, paprika, etc.
Chicken and pork are a bit blander than beef, so you can use about anything savory. I do recommend using limes and lemons, to help brighten the flavors of the meat.

If you haven't already, use the Flavor Bible too.
 

Attachments

Thyme, butter and garlic for steaks. Rosemary sometimes

For red meat stews i like a hint of cinnamon

Liquid or powdered smoke is nice too

Lime zest for fatty pork cuts. Paprika is nice to have too

There's plenty, but those are my personal favorites
 
You must log in or register to reply here.
Back
Top Bottom