Southern Flavor: MANDATORY POST

[willkat98]

Okay.
Its February 15th.

I, um, or rather, Santa, has sprinkled some variation of Southern Flavor on about 45 brothers. Another 15 brothers got So Flav from me in trading post, bashes, etc. Others have tried So Flav for themselves.

So I got a couple things to say.

1. I want to hear how you guys use this stuff. Its one of the first "official" (in this case season salt) of the Brethren. So how do you use it? Josh mention he put his on eggs. But which one: Red? Orange? and do you put it on after, or while cooking.

I want to see a Southern Flavor thread we can be proud of. Then I'll print out the entire thread and send it to the folks at Cahaba Products and let them know the buying power (and the ingenuity) of the Brethren.

2. I want to start buying this stuff by the case when enough brothers want to restock and make it worth my time and money. I am not looking to make a red cent on this. I want to order a case, and charge you cost and shipping. NO MARK UP. The more you order, the more cost effective for all of us it will be. I will look up the costs, but it currently will run you $27 or so for a 3 pack from So Flav direct. I can get a 3 pack for $16.50. So if I can run a few tests to see if I can ship it from here for under $10.50, we will save money.

So brothers, lets here it. How do you use this stuff and secondly, PM me if you want to be in on a group order.

For you brothers that only got Charbroil, I sent you what I had, and what funds allowed. Red label started it all, but the Orange (cajun) and Yellow (garlic) are worth a try. They also have Green (wild game) which some of you hunters might like. They will let me (or anyone for that matter) mix and match a case, so let me know if you are interested.

I will not take any money until you receive the seasoning and can verify postage. A copy of the invoice will be sent with it, so you will see the actual price. This is not a money making scam at all. I only say this for new members. Older members know I am a man of my word and have put a few thousand dollars of **** into this site (so has Phil, so has John, so has etc, etc,) We are all brothers.

SO POST!!!!!!!!!!!

[willkat98]

This might be off topic, but I just love So Flav Cajun on popcorn.

It is truly awesome.

MikeG, you've been eating So Flav for years, so I expect a few posts on how you like it!!

[colt45]

ok... so on eggs I've used both the black and the cajun... good on either fried or scrambled...

I've rubbed entire briskets with the black as well... that's real yummy...

we also like the black in mac-n-cheese... that is damn tasty...

both the black and the red are good for "V8 Bloody Marys" when I dont feel like fishing all the **** out of the spice cabinet to do them "right"

Btw... I only have black and red...

both are good as a burger seasoning, chicken seasoning (I used the black and the red on baked chicken pieces) both are good on beer can chickens, although the red is much better...

I dont think there is anything else... if I can think of something I will post it...

ummm....

did I mention they are good on eggs? cheese omletes...

I've used them to kick up a bowl of blando chili (someone else made)

ummm I like southern flavor...

its good on ice cream... (just seeing if you are still reading)

its good on ribs... its also good for seasoning your beer/vinegar mop for briskets/ribs/general smoked stuff... if you run out of the rub you were using, or werent using a rub and are just mopping...

[chad]

I use it as the "base" of my dry rub when a black pepper flavor to come through (Red Label). Then I build up the flavors with celery salt, onion powder, garlic powder, etec.

I've used it in beer can chicken -- in the can. I use Cajun flavor on the chicken under the skin.

It's good stuff. Like any salted seasoning it takes practice to not over do it the first few times :D

[colt45]

It's good stuff. Like any salted seasoning it takes practice to not over do it the first few times :D

yeah I really farked up my first batch of southern flavor burgers...

[chad]

yeah I really farked up my first batch of southern flavor burgers...


I think we can "blame" Bill for that :D He praised SF to the highest -- "use it on anything", "really pour it on" :mrgreen: and really encouraged using it!!

I happened to take a smell and taste of it before I used it the first time and backed off a bit. I'm glad Bill sent it out. It is a great seasoned salt!!

[parrothead]

****, I just ordered a mixed 24 pack. I've been giving it to everybody. Had em throw some of the wild game in this time also.

Any time I am doing breakfast for a group, the hash browns always get a good dose of soflav red.

Other than that I love it on chicken tits on the grill.

[BBQchef33]

Cajun goes outrageous on Scallops and shrimp.

Also put a heavy dose of it on burgers and steaks.

Garlic goes on the ribs with black.

Black and garlic goes great in fresh chicken soup and on salads.

Come to think of it, Black goes on just about everything I cook.

[Mike(Mi)]

OK, if its mandatory..... :lol:

The brothers have already touched on every way I've used it so far. I like it, its a good basic bottle to grab when what you're cooking or eating is too bland or when you need to fix up another rub mix.

[cabo]

I’m in here,
I’ve used black & garlic as a base for rubs on chicken,
ribs, brisket, & black lace panties, see thru teddies. Wait
that was something else. :oops: Never mind, that stuff is great
on almost everything. :roll:
Southern Flavor rules.
Most of the time!!!! 8)
Will try the cajun soon!!!!!!!!!!!!!!!

[racer_81]

Have used the SouFlav Charbroil (red label) on:

hash browns
mashed potatoes
rice
hamburgers
chicken boobs
mac-n-cheese
green beans
corn on the cob

with great results on all.

So far, no bad flavorings have occurred.

Now, I must qualify this. Given that I have been on moderate dose of prednisone for a long time,
my taste buds require more saltiness to register than do folks without the long term dose of
prednisone. So, when I say it tastes good - it tastes good to me. Everybody else may think it
is too salty. So there.

Plan on using it on other meats after Pit Mod is completed.

[stlmike]

Used Cajun on a brisket last week...outstanding.
StL Mike

[shock]

I went a little crazy with the red (original) rubbed into some ribs... They were pretty salty but I was able to recover by sweeting up some sauce with corn sugar and pineapple juice, and made the ribs go swimming. It worked pretty good.

I used the orange (cajun) to rub a full turkey - DAMN IT WAS MIGHTY TASTEY!!. I also put some of the orange in a butter injection I made for the bird - MMMMMMMMM. The consistency is pretty good that it will make it through the syringe

Tonight, I am smoking a salmon. Of course I'll put a touch of the yellow (garlic) on it. I usually put a piece of cedar in with the salmon, but tonight I am going to wrap the filet in aluminum foil and pour a little beer (Anheuser World Select) in the base. I'll sprinkle a touch of yellow and a couple butter squares. Also, I am going to grill some portabella caps. I will put some fresh garlic slices, olive oil and a sprinkle of the red on these guys. Also grilling some Anaheim pepers. I will stuff them with montery fire-jack cheese and a sprinkle of the orange.

For the superbowl, I made the best chili ever. I made Texas style with small cubes of top sirloin. The top sirloin was in my Texas skillet for about 1.5 hours. Part of the seasoning was the red. DAMN GOOD!!!

THANKS BILL!!

[shock]

Yes! My baby mod loves the cajun SoFlav! I tried to take it from here and she projectile vomited at me... Never come between a baby mod and her SoFlav!!

[BigAl]

Added Black to my morning Ceasor breakfast drink, when my Pal (drink inventor) comes over I'm gonna slip some in his. Will post his feedback.

[willkat98]

Now, I must qualify this. Given that I have been on moderate dose of prednisone for a long time,
my taste buds require more saltiness to register than do folks without the long term dose of
prednisone. So, when I say it tastes good - it tastes good to me. Everybody else may think it
is too salty. So there.



I've been on the prednisone mod for 2 years. Also on a low sodium thing.

So Flav, Tony C's, and sauces are my cheats.

Down to 7.5mg daily. When I was on 30mg, I gained 60#'s in 7 months.

Oh well. Its better than passing kidney stones every 6 months.

Ouch Mod

[2Fat]

As a rule most of my seasonings would be lite on the salt--just nver developed a hankering for the stuff BUT those SF seasonings do really kick up the flavor a bunch. The black stuff is great on on yardbird and put the cajun(along with some Hab powder) on my eggs every morn
Good Stuff
and thanks again

Buzz

[fivelombardis]

garlic and cajun as the dry rub for baby backs. charbroil for steaks...along with the garlic. i am almost out of the garlic and cajun. i use the charbroil anytime i would normally use black pepper. ALL of these flavors are AWESOME!! i love them all...count me into the order for 1 cajun, 1 garlic...(if they're coming in soon...remember Bill, i'll be promoting outta' here pretty darn soon...unfortunately, i don't know where we're goin' yet!)

[slat]

I have only used the red label, but thought it was awesome stuff. Used it on a couple of racks of ribs. The flavor was incredible with those melt in your mouth ribs.

[racer_81]

Now, I must qualify this. Given that I have been on moderate dose of prednisone for a long time,
my taste buds require more saltiness to register than do folks without the long term dose of
prednisone. So, when I say it tastes good - it tastes good to me. Everybody else may think it
is too salty. So there.



I've been on the prednisone mod for 2 years. Also on a low sodium thing.

So Flav, Tony C's, and sauces are my cheats.

Down to 7.5mg daily. When I was on 30mg, I gained 60#'s in 7 months.

Oh well. Its better than passing kidney stones every 6 months.

Ouch Mod

Been back on 30mg/day since 12/1. Hope to try to taper (again) soon.

Been on prednisone since 5/2002 due to food poisoning <too much info coming up> that pissed off my plumbing. Been off and on in flare mode of
ulcerative colitis since.

Don't need the peanut mod or the blue pill mod.

:oops:

It's not as painful as kidney stones, but has it's own "feature set".

And, as I told Mary months ago, never trust a fart.

:shock:

Moon Face Mod

[tommykendall]

So far here are some things I've done:

Garlic in potato and macaroni salads, also sprinkled on grilled veggies.

Cajun - on all sorts of chicken, fish, burgers, and combined in rubs.

Charbroil - on "Colt's Original Buffalo Wings", fish, eggs, and combined in rubs.

[midnight]

got my first bottles of SF for xmas (Thanks!). Besides all the "regular" things already mentioned I use the cajun on tater-tots, the garlic and charbroil on grilled cabbage, and the cajun and garlic in baked beans.

[Solidkick]

Oh well. Its better than passing kidney stones every 6 months.

Ouch Mod

And I always thought you was a pain on the other side of your body!

OOPS! Off Topic! Time for the janitor! :mrgreen:
Did I beat Brian to one? LOL

[Jorge]

Got my bottle of Cajun in the mail from a cousin in Georgia yesterday. Bandera is coming up to temp now, and I'll be adding a rubbed pork loin shortly.

[willkat98]

Be careful, its a season salt remember.

Did you get the Charbroil to Jorge?

[Jorge]

Sure did. Planning on trying that this weekend after taking a better look at the posts to see what to experiment with next.

[Jorge]

Rut-roh. If you are serious PM me the address you sent it to. I suspect somebody might be getting an unexpected package :D

[Jorge]

Got my bottle of Cajun in the mail from a cousin in Georgia yesterday. Bandera is coming up to temp now, and I'll be adding a rubbed pork loin shortly.

Good stuff Maynard! I tried it on the pork loin, some stuffed chops, in a couple of turds, and even on a plate of nachos I had going. It will be a must have in the spice cabinet.

[cheez]

I've had it on some other things, most of which I see in the posts above, but last night I put the red-label stuff on a couple catfish filets. Pan-fried them in some butter - no breading, no other seasonings, and all I could think of after eating two filets (over a pound total) was.... I want some more! Good stuff, and thanks again to Bill for getting me started on it! I'll have to try the other flavors soon......

[willkat98]

We had it (Cajun) on Shrimp and Chicken Paella last night (thats a rice dish Brian). Goes very good with the tumeric in the sauce.

Thanks guys from some great new ideas.

Still haven't seen MikeG's post here yet. He's been eating the stuff for years and years.

[Stucue74]

Just got off the phone with So. Flavor guy. I put an order in a couple weeks ago but they lost it. Anyway, I mentioned I heard about the stuff through Bill and the Brethren and he said "yeah we're the Brethren's official seasoning" Thought that was pretty cool! I'm anxious to try the stuff as much as you guys are talking it up. I know, go easy like a salt, I'll do my best.

[Bigdog]

Zaterains and Green Chilli salt used to be my seasonings of choice, but after being introduced to the So. Fla. by Bill, it is now #1. I like the red the best on really greasy meat like pork ribs and butt. I think I will try it out on my pepper bacon in the morning. I had better get an order in soon or I will run out.

[smokeypig]

OK. Like, having lived in this wonderful state-o-mine (Home of future President of the US of Freakin A, ZELL MILLER, Georgia - sorry, momentary lapse of reason :roll: ) for all but 2.5 years, I have to say, I have no idea what Southern Flavor is! Every grill/smoker I've had up to the time I bought my BD has been a charbroil (none of that sunbeam crap, but I digress). I worked, albeit briefly at charbroil and the WC Bradley Company (charbroil's parent). In my 44 years, I've never seen nor heard of Southern Flavor in ANY form.

Could someone enlighten me?

please?

Pretty please?

[Solidkick]

I have no idea what Southern Flavor is!

Here you go Smokey! Seasoning salt of the Brethren. Remember it is not a rub...........

http://www.southernflavor.com

[willkat98]

I have no idea what Southern Flavor is!

Here you go Smokey! Seasoning salt of the Brethren. Remember it is not a rub...........

http://www.southernflavor.com

Too clarify MR. Kick, it is a Seasoned Salt that you need to practice with when using as a rub (works great) but might comeout too salty if applied like a dedicated rub.

Sorry

[chad]

Group hug!! :D

I've been "busy" this weekend -- had family to feed Saturday. Didn't use the Southern Flavor this weekend though I will admit the Cajun flavor was in my hand at noon today while prepping some chicken breasts :mrgreen:

It is good stuff and the different blends are all unique. You can taste the base seasonings (black pepper :D) in all of the mixtures but they each add a different character to the "target" food.

[parrothead]

You see what happens when you and Greg run off to learn how to BBQ ice cream?

Time for the bbq'd ice cream story. One of the yahoos sitting at the table with us said, " I have a recipe for bbq'd ice cream". We listen as he recites a recipe for baked alaskan, but you do it on a 500 plus degree preheated grill rather than in the oven. It stays in there for about 5 minutes. I of course whispered to Bill," that's grilled ice cream". Meanwhile there was a girl sitting at the table with us that said, "I was picturing ice cream with bbq sauce on it". Hence the post elsewhere from Bill explaining that everybody's idea of bbq is different. One guy thinks that doing it on the grill makes it bbq, another thinks that as long as it has some sweet tomato based sauce it is bbq.

One more comment about our table, (even though it is in a different thread).One of the guys that was there had no interest at all in cooking good q. He just wanted to be able to get free bbq when ever there was a contest around.

[rbinms33]

I use the Red Label on stuff I normally salt. It goes real good on chicken quarters too!

[Stucue74]

Got my first box from Southern Flavor today :D ---Original, Garlic, and Cajun. Should have taken up Chicago Bill on his generosities, but I bet this is worth the $24.77.

I opened up the stuff at work and let a few others sample the seasoning. I didn't realize it had so much pepper as a base, guess you pretty much ONLY use this seasoning when preparing meats, right? Looking forward to trying this stuff out!!

Take care.

[Stucue74]

guess you pretty much ONLY use this seasoning when preparing meats, right?

Too quote Bill, "everything but cereal"

Actually, what I meant to say was "When you use Southern Flavor, no need for other seasonings(powder or pepper), right?"

[Bigdog]

My latest experiment is to use the Cajun, lightly, on bacon. Use good thick bacon and make sure that it is not too salty in the first place. Marvelous!

[willkat98]

What's old, is new again.

I had a post last Friday asking for "new" things to try.

Phil had called me earlier that day, to see if I had any Southern Flavor Charbroil left.

I said I hadnt had any in 2 years.

On Sunday, when just about to rub down 2 racks of ribs, I found I still had half a can of Southern Flavor Red. Its a salt and pepper blend, so I knew it had a pretty long shelf life.

Man, I tell you. The baby backs we had on Sunday brought back some great memories of when the 3 varieties of Southern Flavor were the groups "go to" test seasoning.

I might just have to order a three pack again.

This thread has me thinking of even more possibilities!!!

So anyone newer to the group, wanting to try an early staple, check out Southern Flavor !!

(Links in this thread and in links section)

[chad]

I've still got some and have used it recently. I shook some Red label on the pastrami I smoked a few weeks ago...

[parrothead]

I just used some the other day. It's a standard on fried potatoes for me.

[Bigdog]

I still use it sometimes on pork butt, brisket and ribs.

[gunrunner2491]

I have never heard of the stuff. I guess I'm out of the loop LOL. I'll take you'alls word for it. If you order some I'm in.

[FatDad]

Goooooood Stuff.

http://www.southernflavor.com/

[willkat98]

Goooooood Stuff.

http://www.southernflavor.com/

I see you can now order online.

They got the 3 pack fir just $9.95

Remember when it was phone orders only! :wink:

[fivelombardis]

I see you can now order online.

They got the 3 pack fir just $9.95

Remember when it was phone orders only! :wink:


remember when the 3 pack was $27.00?

[BBQ Grail]

http://www.southernflavor.com/index.php

For those that have not tried this wonderful stuff, you can get a free sample for the cost of a self addressed, stamped envelope. You get a sample of all four flavors.

[willkat98]

remember when the 3 pack was $27.00?

No, I don't

The three for $10 is the 3oz size.

The 3 for 19.95 for the 15oz has always been there. It used to be called buy 2 get 1 free.

Oh, BTW, welcome back 5L

[gunrunner2491]

That Southern Flavor looks great, I am thinking of the cookbook also. I think I have a new friend if it's as good as you guys say.

[willkat98]

That Southern Flavor looks great, I am thinking of the cookbook also. I think I have a new friend if it's as good as you guys say.

I already have the cookbook, another gift from user MikeG

It is well worth it.

I got about 5 favorites out of it that worked their way into the regular routine.

The recipe "Elephant for 300" did not make it into the regular rotation though :wink:

[gunrunner2491]

I'll take you'alls word for it.

[parrothead]

I see you can now order online.

They got the 3 pack fir just $9.95

Remember when it was phone orders only! :wink:


Not only was it phone orders only, but they didn't take credit cards. They shipped it out and sent you an invoice.

[Solidkick]

Good stuff.......I still have some from when I was "seasoned" from Bill for Christmas.....we use it when we grill steaks.....

[Mr. Bo]

I'll take you'alls word for it.
Me too. I'll check into a three pack tonight.

[Mr. Bo]

$14.30 for the 3 oz three pack shipped to my door. Order completed and I will soon see how good this stuff really is. I didn't get the Wild Game in mine.

[icemn62]

Amazing, Bill turned me on to this a long time ago, and now the wife will not let us run out. She gets mad if I don't have some on the way when we get low.

Thanks for telling me about this great seasoning, which has since become a household staple.

[willkat98]

$14.30 for the 3 oz three pack shipped to my door. Order completed and I will soon see how good this stuff really is. I didn't get the Wild Game in mine.


Good job Mr Bo

If you like it, the 15oz cannisters are a steal at 3 for $19.99.

Back a few years, you may or may not have been charged shipping on the three 15oz cans.

Now they are a little more sophisticated (like Greg said, they couldn't do charge cards, and shipped and trusted you to pay) but I'll soon find out. I'm ordering 3 more cannisters tomorrow.

the SF Garlic on bacon wrapped scallops on the grill that Greg did at Bash II were memorable to this day.

Make sure you post your results (and remember, its a season salt!)

[Mr. Bo]

Good job Mr Bo

If you like it, the 15oz cannisters are a steal at 3 for $19.99.

Back a few years, you may or may not have been charged shipping on the three 15oz cans.

Now they are a little more sophisticated (like Greg said, they couldn't do charge cards, and shipped and trusted you to pay) but I'll soon find out. I'm ordering 3 more cannisters tomorrow.

the SF Garlic on bacon wrapped scallops on the grill that Greg did at Bash II were memorable to this day.

Make sure you post your results (and remember, its a season salt!)

I expect that I / we will like it and probably the Garlic more than any. We use a lot of garlic in our cooking anyway.

They have come into the internet age since the days ya'll are talking about. It's really a nice site and has an efficient shopping cart with easy checkout options.

Thanks for the reminder about season salt. I won't use it as a rub!