I recently bought at Sam's Club a container of Tone's brand Garlic Sriracha seasoning (29.5 oz for $7.95). So far I've used it as an addition to Memphis Dust and Huskee's rubs. I added one tablespoon to the basic recipes. At that amount it just makes a subtle change to the flavor. I wanted to be careful because this mix contains salt, along with sugar,garlic,maltodextrin,chili pepper,red pepper,citric acid,rice concentrate,paprika,vinegar, and natural flavors. I also made one of Tone's recipes for their Garlic Sriracha Dip. I thought it was very tasty. On their website they have several recipes using the Garlic Sriracha seasoning, including one for chicken. It looks like I'll be busy for quite a while finding new things to use this seasoning in.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Cool! I like buying Tone's spices from Sam's, great deal on the mondo jugs.
I used to add a Tbsp or two of Emeril's "Bayou Blast" to my rib rub, in fact it was in my otherwise-original recipe for it a few yrs ago. I cannot find it anymore so I just upped the chili pwd, cumin, and cayenne slightly to compensate. Adding it was what made me really lay the brown sugar on top to compensate for the spices. I have, since nixing the Emeril's, left the brown sugar since I really like how it compliments the whole ball of wax. I'll keep on the lookout for the garlic sriracha.
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