Dude

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I've tried it all....beef, chicken, fish. I love blackened fish. I can't get enough of it.

However, I'm trying to find the perfect blackening seasoning.

Old Bay blackening seasoning is OUT. Not much flavor.

I like the Phillips Blackening Seasoning but it is missing something.

What about the kind with the fat cajun guy on the label? is that any good?

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Yuri_Rage

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Emeril's Essence is pretty good.

I make my own seasoning - it goes something like this:

1 tsp chili powder
1 tsp paprika
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Hefty dose of fresh ground pepper
Dash to 1/2 tsp cayenne pepper (depending on how hot I want it)

Amounts vary - I don't measure much. Sometimes I add a little oregano, basil, and/or thyme, but I usually leave those out.

Here's a recipe for Emeril's Essence:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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Beerrific

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Tony Chachere's is pretty good. If you can get it where you live, give it a try.

olllllo

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If fat guy = Paul Prudhomme = Good! http://www.chefpaul.com/

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Dude

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Yeah, that is the one...Magic seasoning...need to find that. You endorse, eh?

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olllllo

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When it comes to seasoning, nothing beats doing it yourself... except consistancy and convenience. So yeah... it's what I use, because it is prettty good.

I somtimes use his spice mixed to make dip because it's so damn easy.

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Dude

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Pretty much the only thing I season myself are my tacos, and my rib recipe. Even steaks/chicken/pork I use a seasoning salt of some kind.

Simply cannot beat Montreal Steak Seasoning for a steak, IMHO. I also use a Honey salt (can't remember the name right now) on pork chops that is perfect in my opinion.

I have a problem with fish usually--I'm not a big lemon-pepper fan and that seems to be the norm on fish.

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
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www.IronOrrBrewery.com

Orfy

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I think if it's a good steak then it's a shame to season.

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Brewsmith

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On a great steak I love just salt and coarse black pepper. On an ok steak, you can go to town on the seasonings.

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Baron von BeeGee

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I agree with Brewsmith...depends on the quality of the cut. A nice steak certainly deserves some olive oil, sea salt, and crushed black pepper. I like to salt them 20 minutes or so ahead of time which seems to result in a better crust (which is tangentially on topic).

I don't do blackened, but I will say that I have a new favorite spice: smoked paprika. I love it on everything (except the aforementioned fine steak). It is unbelievable on grilled corn on the cob.