watterstide

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..

beachlady

Will have to look for those too. I know I use old spices all the time, but can't afford to buy new ones all the time! So many recipes call for fresh spices - even more expensive.

redkimba

Try to find an herb store in your area. You can pick up fresh spices for a lot less & in the amount you want to buy.

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.

amma

Those look handy :D:D:D

raptureready

My grandma used to use something called "Liquid Smoke" that came in a brown bottle about the size of soy sauce. It was some pretty potent stuff and she seemed to always use a little too much but it made everything taste grilled. I don't know if it's still made or not but just thinking about it brings back the smell.

I'm getting ready to go to Texas, what store did you find them in? Was it a chain that might be almost anywhere?

Lisa_wanna_b_quilter

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.

jbud2

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.

Pam

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.

BKinCO

I tried one of those and my whole family really liked how it came out. Of course, now I can't remember what it was I bought so I'm going to have to try some others :)