Liveliner
Well-known member
<div>I have been doing the cooking thing and have gained a skill to imagine a taste then create it. Weird??? Maybe Yes... But try this spice combination before you judge. It is easy to mix since you use equal approximateamountsof eachingredient. </div>
This spice blend is Not for beef in any form ... For beef I only use a mix just like McCormick's Montreal Steak spice... No Dales or anything else at all. I once made my own steak blend until I found that it is basically the same as the Montreal Steak mix. I now buy the 14.5 oz size at Wally-World...</p>
This is for Fish, Chicken and Pork. Whether you fry, bake, grill or boil it is the same mix. It is a mix with a kick so I must warn you to go very light with the spices at first, The several pics I have posted of the baby-back ribs were seasoned with this spice mix. That was my reason for my first comment on that thread "Smell That?"</p>
Okay Now the components. and all are required or you fail. Combine equal parts of Smoked Paprika,Oregano, Thyme andCumin. Mix them well and store in a shaker. TheCuminwill give to you the desired salt flavor that will replace the need for salt. It is really all you should need unless you are a die-hard salt eater. </p>
I add no salt at all to fish that I bake or grill... However because breading or a flour/cornmeal coating will absorb the spices, I will add a small amount of sea salt or salt substitute.</p>
Now with chicken, a very light touch of salt on chicken to be fried since the flour coating absorbs much of the spices. On grilled and baked chicken I just depend on the spices. On baked chicken I will coat the chicken with a little Texas Pete before I add the spice mix.</p> On pork the same applies as to chicken however I most of the time add sea salt in all situations.. I just crave a more salty taste on my pork.
Now one more modification I think you will go nuts over... If you like Blackening spices for your fish you will need to add one more spice. Cayenne Pepper. Add an equal part of that additional blend for a Blackening Spice. What I do is this: ... I have several small oval seasoned cast-iron platters that fit perfectly across my outdoor grill. I coat them with EVO and allow them to get grill surface hot. Any fish should work here. I use Spot Bass fillets mostly for this. I apply a heavy coating of EVO to the fish and coat each fillet with the spice blend with the Cayenne Pepper added. Place the fish on the already hot platters.. Allow it to cook completely on one side before you flip it. Watch the thin edges of the fish and allow them to start to crisp. Carefully flip the fish only one time and allow it cook for a very short time on the flipped side or to yourpreference. If you do this right the fish ismostlydone when ready to flip. </p>
Of all the fish I have ever eaten at home or in anyrestaurantanywhere the very best was this very mix andmethodon a twelve pound Flathead Catfish. And I am comparing grouper as well.</p>
Enjoy and let me have some feedback.</p>
</p>
</p>
This spice blend is Not for beef in any form ... For beef I only use a mix just like McCormick's Montreal Steak spice... No Dales or anything else at all. I once made my own steak blend until I found that it is basically the same as the Montreal Steak mix. I now buy the 14.5 oz size at Wally-World...</p>
This is for Fish, Chicken and Pork. Whether you fry, bake, grill or boil it is the same mix. It is a mix with a kick so I must warn you to go very light with the spices at first, The several pics I have posted of the baby-back ribs were seasoned with this spice mix. That was my reason for my first comment on that thread "Smell That?"</p>
Okay Now the components. and all are required or you fail. Combine equal parts of Smoked Paprika,Oregano, Thyme andCumin. Mix them well and store in a shaker. TheCuminwill give to you the desired salt flavor that will replace the need for salt. It is really all you should need unless you are a die-hard salt eater. </p>
I add no salt at all to fish that I bake or grill... However because breading or a flour/cornmeal coating will absorb the spices, I will add a small amount of sea salt or salt substitute.</p>
Now with chicken, a very light touch of salt on chicken to be fried since the flour coating absorbs much of the spices. On grilled and baked chicken I just depend on the spices. On baked chicken I will coat the chicken with a little Texas Pete before I add the spice mix.</p> On pork the same applies as to chicken however I most of the time add sea salt in all situations.. I just crave a more salty taste on my pork.
Now one more modification I think you will go nuts over... If you like Blackening spices for your fish you will need to add one more spice. Cayenne Pepper. Add an equal part of that additional blend for a Blackening Spice. What I do is this: ... I have several small oval seasoned cast-iron platters that fit perfectly across my outdoor grill. I coat them with EVO and allow them to get grill surface hot. Any fish should work here. I use Spot Bass fillets mostly for this. I apply a heavy coating of EVO to the fish and coat each fillet with the spice blend with the Cayenne Pepper added. Place the fish on the already hot platters.. Allow it to cook completely on one side before you flip it. Watch the thin edges of the fish and allow them to start to crisp. Carefully flip the fish only one time and allow it cook for a very short time on the flipped side or to yourpreference. If you do this right the fish ismostlydone when ready to flip. </p>
Of all the fish I have ever eaten at home or in anyrestaurantanywhere the very best was this very mix andmethodon a twelve pound Flathead Catfish. And I am comparing grouper as well.</p>
Enjoy and let me have some feedback.</p>
</p>
</p>
