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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2011, 12:04 PM   #1
thirtydaZe
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Default Tony Chachere's Creole Seasoning ~Recipe?

This is the stuff right here, you may know it:


Anyhow, I recently tried this stuff on BB's, with a sweet sauce and just loved it.

Looking to make my own as to say, I made the seasoning, and would also be my first attempt at doing so.

Just looking for a good comparable recipe if anyone has something?
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Unread 11-22-2011, 01:23 PM   #2
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Pretty much wave a little paprika near the salt shaker.

I actually use it as a season salt. Really.
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Unread 11-22-2011, 01:25 PM   #3
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This is the original recipe from his cookbook. Today's version doesn't have MSG.

Recipe By : Tony Chachere
26 ounces free flowing salt
1 1/2 ounces black pepper ground
2 ounces red pepper ground
1 ounce garlic powder pure
1 ounce chili powder
1 ounce Monosodium glutamate (Accent)
Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection.
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Unread 11-22-2011, 01:27 PM   #4
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just a dumb question, but why not just start with that as a base and doctor it too your taste? i cant speak for the product everywhere, but IIRC i think its only about $4 bucks pound around here. i didnt think that was too bad for a mixed spice.

lay that on a pork loin and then bath it in zesty italian dressing and smoke to your desired doneness. definately a tasty sandwich, no sauces required if you dont over cook it.
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Unread 11-22-2011, 01:29 PM   #5
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^^
most likely, just looking for something to do to make it look like i might know what i'm doing.


26oz salt, wow. maybe i don't really want to know!
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Unread 11-22-2011, 01:29 PM   #6
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I always use this on my chickens and turkeys .......
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Unread 11-22-2011, 01:30 PM   #7
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Quote:
Originally Posted by powerpig View Post
This is the original recipe from his cookbook. Today's version doesn't have MSG.

Recipe By : Tony Chachere
26 ounces free flowing salt
1 1/2 ounces black pepper ground
2 ounces red pepper ground
1 ounce garlic powder pure
1 ounce chili powder
1 ounce Monosodium glutamate (Accent)
Mix well and use like salt. When itís salty enough, itís seasoned to perfection.
i stand corrected, if thats all there is too it there is definately money to be saved by mixing it yourself. either way its a nice starter seasoning.
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Unread 11-22-2011, 01:32 PM   #8
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Quote:
Originally Posted by thirtydaZe View Post
^^
most likely, just looking for something to do to make it look like i might know what i'm doing.


26oz salt, wow. maybe i don't really want to know!
HA! just wrap it in duct tape and use a sharpie to write

" (your name) 's secret BBQ seasoning " maybe throw a skull and cross bones on it for effect.
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Unread 11-22-2011, 02:17 PM   #9
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Tony's is great, but it is a seasoned salt and not a rub. I used to use it as an ingredient in rub in place of an equal amount of salt, but never as a rub itself.

Thanks for posting the recipe. Many years ago some very fine folks in Baton Rouge (after a particularly disasterous system conversion which I miraculously pulled off) gifted me with a 'care package' of Louisiana goodies, one of which was Tony's. Been hooked ever since.
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Unread 11-22-2011, 02:22 PM   #10
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I like that seasoning salt on fish especially.

@Powerpig.. thanks for posting
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Unread 11-22-2011, 03:06 PM   #11
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If you want to make a rub from it, just use half turbo sugar and half Tony's. Works every time!
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Unread 11-22-2011, 03:18 PM   #12
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I've been using Emeril's Essence as a base and add turbinado sugar (1 TBL) at a time until I get the taste I am looking for.
  • 2 1/2 tablespoons paprika (Spanish or Smoked)
  • 2 tablespoons salt (Kosher or Sea)
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper (Coarse Grind)
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
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Unread 11-22-2011, 03:21 PM   #13
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Quote:
Originally Posted by powerpig View Post
This is the original recipe from his cookbook. Today's version doesn't have MSG.

Recipe By : Tony Chachere
26 ounces free flowing salt
1 1/2 ounces black pepper ground
2 ounces red pepper ground
1 ounce garlic powder pure
1 ounce chili powder
1 ounce Monosodium glutamate (Accent)
Mix well and use like salt. When itís salty enough, itís seasoned to perfection.
that really cannot be it. There is some kind of aromatic, like cloves, mace or something like that in there. Something similar to what you will find in crab boil.
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Unread 11-22-2011, 03:45 PM   #14
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Quote:
Originally Posted by chingador View Post
that really cannot be it. There is some kind of aromatic, like cloves, mace or something like that in there. Something similar to what you will find in crab boil.
I've see where some add Thyme, Sweet Basil and/or Bay Leaves.Maybe that's what you picked up? Cheers!!!
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Unread 11-22-2011, 03:56 PM   #15
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Quote:
Originally Posted by chingador View Post
that really cannot be it. There is some kind of aromatic, like cloves, mace or something like that in there. Something similar to what you will find in crab boil.
It was taken straight from his first cookbook. Keep in mind that this is the "original" recipe. The main ingredient in crab boil is cayenne pepper.
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