Tony's. My uncle told me at Thanksgiving on his fried turkey he mixes a box of Tony's, a box of lemon pepper, and a box of greek seasoning to rub on. Great stuff, he says it's even better on ribs.
Tony's hands down. I'm just happy that I can buy it here too... ALSO ANYTHING from the "Other Tony's" in BR... Louisiana Fish Fry Products.... You make your recipe and use their mixes for "fine tunin' " PS: I'm a little prejudiced becasue I went to Redemptorist with the Pizzolato family... :grin: ...and they ship me my crawfish & boudin here.... :thumb:
The one thing I don't like about Tony's is it's very distinct flavor. It seems to take over the food you are cooking. I work out of state and the cook'sthink it's cajun to put Tony's on french fries. Heavy. So I guess it has caused me to not like tony's that much. Best stop in Scott has a pretty good mix but it seems to be more paprika than anything. Great for color but requires a bit of help. So I guess my vote is good ole home made one spice at a time.
Yeah, you gotta go light with all that stuff when putting it on your food or it will take over the taste. Tonys is my favorite.
Actually the only problem I have with Tony's is that when you want it really peppery, it can make the food too salty. They make a Tony's in an orange can with extra pepper seasoning that I like. You can use it liberally without making things too salty.
