While in texas,I found these..
#1
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Join Date: Oct 2009
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Isn't this a great idea?! there were more flavors,but i have given them away to my DD already.
i paid $1.09 each. I can't tell you how many spices i have used once and then they go bad. or how many recipes i haven't tried,because i didn't want to spend 4 to 6 bucks for the spice i needed. it has the recipe on the back too!
i will look for them up here in michigan..
i paid $1.09 each. I can't tell you how many spices i have used once and then they go bad. or how many recipes i haven't tried,because i didn't want to spend 4 to 6 bucks for the spice i needed. it has the recipe on the back too!
i will look for them up here in michigan..
McCormicks Spice packs
[ATTACH=CONFIG]63880[/ATTACH]
#6
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Originally Posted by Deb watkins
I am having a hard time finding Charcoal Seasoning. It is made by McCormick. It has been discontinued in my area, I am sure because it makes the burgers tastes so good that it is 'bad' for us.
I'm getting ready to go to Texas, what store did you find them in? Was it a chain that might be almost anywhere?
#7
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Our Wal-mart carries those. I think it would be great for trying something new. You are so right about having spices hang around for years!
I use Figaro Liquid Smoke all the time. It comes in mesquite and hickory flavors. You can find it near the b-b-q sauce generally. It works great in marinades to make things taste grilled even in the winter.
I use Figaro Liquid Smoke all the time. It comes in mesquite and hickory flavors. You can find it near the b-b-q sauce generally. It works great in marinades to make things taste grilled even in the winter.
#8
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Join Date: Jan 2009
Location: york county, PA
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I saw these spice packs advertised on TV for a couple weeks now. Liquid Smoke is what we used to use to put on smoked sausage to hurry the curing process when butchered. It doesn't 'cure' the meat but gives it give flavor! I have some left and I'll add some to baked beans. Goog stuff.
#9
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I use liquid smoke all of the time. In pot roast, stew, anything that I use beef or venison where it will cook a long time. 1/4 t is usually enough! I just want the touch of a smoky smell, if you use too much it is just bitter. I get liquid smoke at walmart, next to the bar be que sauce.
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10-07-2011 04:58 PM