A long time ago when Tony C was just starting his seasoning business he put out a pretty nice cookbook (it was just comb bound but the recipes were nice).  In the book he had the actual recipe for his seasoning. If anyone would like the recipe let me know and I can e-mail a copy of it: I make up my own because I like to go with a reduced salt version. I find that the commercial product is quite salty for my taste, but then I don't even have a salt shaker at the table.

Regards,
Chuck

Quote:

Yep.  "Tony C's" makes just about every trip.  Gives that broiled laker just the right kick. 

Eventually, I'll figure a way to do it like at home ... which is more like poaching ... in beer .... OH YEAH! 

dd

Good ol' Tabasco wrapped in Duct Tape just in case

Texas Pete!
Don't like the inferno of some hot sauces, this is mild and so am I.

I forgot about Cholula, even better than the green, straight heat doesn't do it for me. I need flavor, and Franks has to much vinegar for me.

(You need to Login or Register to view media files and links)

Quote:


That's funny.  Nah, I'm chronologically challenged and I just figured that seasoned sounded better than some of the things people call us, uh... experienced types

Quote:

Good stuff, I've used it for those 1st night steaks in the backcountry, and at home for burgers and such.
flp

is the cajun seasoning what gives you your moniker? did you spill it all over yourself at one time

thebutcher

I like the Tapatio which isn't as hot as some but it has a great flavor and, this doesn't qualify as hot sauce but I like to take a container (cardboard tube actually) of Tony Chachere's Cajun Seasoning which I use on a lot of things. I don't know why but in the woods everything just tastes better.

Pure Cap.

Comes inside two child proof containers, with it's own eyedropper.

Twenty times hotter than Dave's Insanity Sauce.