#1DEER 1-I· Banned
+10,000 I love it!!!dunn_gary said:Yes you can, deadI. Tony Chachere's Creole Seasoning. Try this stuff, and you'll never have a need for anything else. Even many of the great chefs in New Orleans use it. I use it on everything, meat, fish, chicken, eggs, turkey, etc. I have seen it at WalMArt, Cabellas sells it, and I have seen it in a few other grocery stores. They also have a herb and spices which is used for blackend fish/steak that is really good.
Question for you.... can you inject things like a beef roast with something if you're slow cooking them to keep them from being dry when you pull them out? My wife loves making potroast stew but when she pulls the roast out, its always really dry. I was taught put in tons of liquid and mix salt with it and my roasts were never dry..... I'm not sure what the problem is with hers but was curious what you guys inject yours with flavorwise. I'm always up for trying something new, especially when the same old thing isn't all that great. :?fatbass said:after injecting it with Tony Chachere's creole butter and rubbing the skin with the dry Creole Seasoning. The saddest thing is there are never any leftovers.