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Was unaware you could eat something not loaded with sugar AND also not loaded with salt and pepper or something that contains salt and pepper in large quantities.
It is kind of like paprika but a LOT better. It is a great seasoning for roast chicken, potatoes, pork chops, etc. I have even sprinkled it on popcorn.
Alphonse - Everyone in the Middle East seems to have their own take on Za'atar bit a common thread is Sumac. I buy mine blend from a company called Z&Z and it contains wild thyme, sesame seeds, sumac, salt and sunflower oil.
One my favorite things to eat it on is pita brushed with olive oil, sprinkled with Sa'atar, and warmed up in the over. It also makes a great addition to yogurt.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm loving some of the Flatiron Pepper Company seasonings lately. Their pepper grinder which attaches directly to the bottle makes them even more enjoyable, ensuring a more even spice distribution.
My super fav is their UCBiber, which they no longer make due to production difficulties. Here's their blurb on it, and it rings true:
"Uc Biber" is Turkish for "Three Peppers". The blend features Aleppo, Maras, and Urfa Biber. These chiles are named for their growing regions in Turkey and Syria. The scoville heat rating is 10-15k, so very mild heat, but they each have a delicious, savory, and salty flavor that works very well in a variety of vegetable and protein centric dishes. We've been adding it as a rub to chicken kabobs, oven roasted veggies, eggs and peppers, and it has even worked well within a rub while smoking brisket. It also works really well within J. Kenji Lopez-Alt "Shakshuka" recipe.
I bought 3 bottles of it when it came out and foolishly gifted two of them to our daughters as stocking stuffers last Xmas. Well, I shouldn't say foolishly, but there's a wee small greedy part of my culinary soul that wants those bottles back!
I've since purchased quantities of each of the three pepper ingredients from World Spice Merchants and Curio Spice Company and will be mixing my own version of Uc Biber , comparing it to the Flatiron blend until I nail it.
Special thanks to RichieB who turned me on to Flatiron Pepper Company. I also like their Hatch Valley Green, Dark and Smokey, and Asian Red products as well. I use them more specifically than the UcBiber blend which I use on almost everything when I want to kick up the flavor.
Kathryn
Edited to add: as of 3/25/21, Flatiron Pepper Company is doing another production run of its Uc Biber. Yay! I've already placed my order using the coupon code UCBIBER25 to get a free bottle with a $25 order. Free shipping with $35 orders, which is always a good way to pop another bottle of pepper blend or a grinder into the cart.
fzxdoc
Hello. I very much love different chiles. these two places have the Aleppo, Maras and Urfa Biber chiles sold separately. perhaps you can make your own blend and no longer feel greedy?
Kathryn, I wanted to lodge a formal complaint against you for encouraging MCS i.e. More Condiment Syndrome. Maybe its More Spice Syndrome. I already have over 100 bottles of various things in the pantry, and right after you posted this, I had to go order stuff from Flatiron Pepper Company, along with their little grinder contraption. That Hatch Valley Green is by far my favorite, and I eat it on most everything. I usually make a pot of popcorn every evening and its top notch dusted on that.
Basil would be the most utilized, I'll call garnish I tend to go too.
Oregano would be a close second then on to garlic and onion powders.
One thing that is really catching up is Tony Chashere's Creole seasoning.
Since being introduced to it by this site it is being used more and more.
Outside of that, we really like ras el hanout. I know its a bunch of spices but its fantastic on chicken and we also like it cooked down in some coconut milk for a pasta dish with ground beef or chicken.
For a single spice though, its probably mushroom powder. It adds a real depth of flavor to most anything and its not "mushroomy" for lack of a better word.
Interesting on the Mushroom Powder. Do you use it by itself or in concert with other rubs/seasonings? I have a large container of it and only used it once in a sausage recipe. Would like to try it on some other recipes.
I use it as i would onion powder/garlic powder etc. Ill typically dry brine anything that i have time for and then try to add additional seasoning for 30-60 mins in the fridge prior to cooking. But in a nutshell i dont treat it any differently.
1) TripleB All Purpose Seasoning
2) Big Bad Beef Rub
3) Simon & Garfunkel Seasoning
4) Susie Q's Santa Maria Seasoning
5) TripleB Sweet Heat (rib rub)
6) Triple B Butt Rub (pulled pork)
Cavanders Greek seasoning goes so well on a multitude of things. A fireman introduced me to it years ago. It's great on so many vegetables. If you mix 2 parts Cavanders, 2 parts garlic powder, 2 parts lemon pepper, 1 part Lawry's seasoned salt, and 1 part corn starch you have a very good steak rub. The corn starch really makes it adhere to the meat.
I agree with fzxdoc , the Flatiron Pepper Company Hatch Valley Green is now becoming a goto in my house.
Second place goes to Old Bay Seasoning my little grandson gave me for Christmas!
Well, black pepper is my favorite. If I am choosing outside of that, it would currently be cumin, or smoked paprika. But, I’m pretty certain, I have a limited experience in the many various seasonings.
as far as rubs go, I make all of my own. With that being said, I was gifted a really nice assortment though through the secret Santa here.
Well, we do use a lot of Seasoning Salt, but that's not allowed in this discussion. I guess if it's not garlic powder it has to be Crystal Hot Sauce (we put that $#*& on everything).
Yes, I know that catch phrase goes with another brand. We like it too. ;^)
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