Grilling Seasoning ideas...?

[Gator]

Folks -

I am beginning research on "Grilling Seasoning" flavors. The idea is seasoning recipes intended for grilling or hot/fast cooking. I'm looking for general ideas (recipes if you feel like sharing) on flavor profiles. So far OSD has peaked my interest with good Chipotle + Lime blend idea...I also take a fancy to Maple Sugar (although not too much sugar for hot/fast).

A lot of these will be used on meats other than beef, since we already have a Steak Seasoning.

Any suggestions or ideas? What do you like for grillin?

Thanks,

[limey]

I like a citrus rub for fish and shrimp, love it on salmon.
Also used a rub with cherry in it worked great on pork, chicken.
Good luck Dan and keep us posted.

[ecto1]

How about something along the lines of a Jerk Chicken Rub you can make it spicy with the lime profile? Also anything with Tamarind in the rub would be good.

[n2dabluebbq]

so maybe for seafood something along the lines of say a citrus dill made either with lime,lemon or orange peels and a bit of sugar among other things.(personally i would prefer honey instead of sugr and mesquite honey the most. then mesquite honey from down by Pleasanton TX area).
maybe something with some garlic and cilantro for a vegetable seasoning. i have a recipe for a marinade that involves that with a couple of other things ...
1 teaspoon minced garlic
⅔ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped cilantro
¼ cup minced onion
⅓ cup balsamic vinegar
i stir the ingredients together and marinade things like some mushrooms and zucchini for about two hours in it before grilling.
i much rather have a dry seasoning for that instead.

[DATsBBQ]

Since the cold and snow set in the I've been doing more Indian flavored dishes. Been tinkering with the idea of coming up with a rub with an Indian profile. So this thread about a new seasoning for grilling... thinking about it now an Indian Flavor Profile might be a little out of the mainstream for most folks

Haven't gotten to far on the rub idea as the flavorings are usually in the sauce/curry and not on the meat itself. That and I'm waiting on some cheap meat to ruin, err experiment on. So now I'm thinking of using a mop with Garam Marsala as the key ingredient.

BTW, I have Dhal down to a science, "grits" like texture using split lentils and fire spice. Makes for a nice side dish.

Remember, if asked if you need assistance in a Hindi Market, tell s/he that you are cooking chicken or lamb or mutton -anything but beef or pork In my case, its always buffalo.

[Speed]

Do you offer a "seasoned salt" yet? I would be more inclined to think something like that would sell more. It can be used on everything and your not limiting yourself to only fish, or chicken. Just a thought.....

[tex_toby]

I need sumthin good fer chicken.