rose mary's spice blend for meats

Name: ROSE MARY'S SPICE BLEND for MEATS
Prep time: 20 min
Cuisine: American
Ingredients: 1/3 cup(s) steak seasoning plus 1 tbs. (similiar to montreal; 3 tablespoon(s) sumac or fresh grated lemon zest; 3 tablespoon(s) dried thyme; 3 tablespoon(s) dry mustard powder; 3 tablespoon(s) coarse black pepper; 1/3 cup(s) cumin; 2 tablespoon(s) rosemary; 2 tablespoon(s) crushed red pepper flakes or use white pepper; 1/3 cup(s) mesquite flavoring spice plus 1 tbs. (dry); 1/3 cup(s) granulated garlic plus 1 tbs.; 6 tablespoon(s) chili powder; 4 tablespoon(s) smoked paprika; 6 tablespoon(s) brown sugar, firmly packed; 6 tablespoon(s) chopped dried chive or parsley; 6 tablespoon(s) granulated onion; 3 tablespoon(s) old bay seasoning

(1 RATING)

72 Pinches 14 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 13, 2015

This is a combination of herbs & spices that I blended together, & find that it works quite well on most meats, Beef, Pork & Chicken. I keep a bottle of it with my other spices, & when I go to season poultry, or a Roast or Chops I use this very flavorful spice blend. Thereby avoiding the need to pull out a variety of different spices. I created this mixture by trial & error of using certain spices all the time, & the only salt I use in this blend is Steak Seasoning, all of the other spices have NO ADDED SALT. Perhaps if you don't like my choices, you can create your own blend.

Rate

prep time 20 Min

cook time

method No-Cook or Other

yield Makes a Half Gallon bag size (A 20 ounce Spice container full)

Ingredients

1/3 cup steak seasoning plus 1 tbs. (similiar to montreal
3 tablespoons sumac or fresh grated lemon zest
3 tablespoons dried thyme
3 tablespoons dry mustard powder
3 tablespoons coarse black pepper
1/3 cup cumin
2 tablespoons rosemary
2 tablespoons crushed red pepper flakes or use white pepper
1/3 cup mesquite flavoring spice plus 1 tbs. (dry)
1/3 cup granulated garlic plus 1 tbs.
6 tablespoons chili powder
4 tablespoons smoked paprika
6 tablespoons brown sugar, firmly packed
6 tablespoons chopped dried chive or parsley
6 tablespoons granulated onion
3 tablespoons old bay seasoning

How To Make rose mary's spice blend for meats

Step 1

This combination of herbs and spices created a 20 ounce Spice container full. To get this amount of seasoning blend I doubled the amount in my original version.

Step 2

PLEASE NOTE THAT 1/3 CUP EQUALS 5 TABLESPOONS, OR 3 OUNCES, OR 16 TEASPOONS, OR 79 ml. When I needed 6 Tablespoons, I just used a 1/3 cup measure plus a tablespoon.
Step 3

First group of spices.
Step 4

Second group of spices.
Step 5

Third group of spices and herbs.
Step 6

Add ALL OF THE HERBS AND SPICES TO A GALLON SIZE ZIP LOCK BAG, then mix together thoroughly and breaking up any spices that may have clumps.
Step 7

When completely blended together, pour into one large or several smaller spice containers, and cover tightly with lid. Use as desired. Funnel works well to fill the container quickly.
Step 8

This is what the blended spice mixture looks like. You can use your own choice of spices, or use my version. PULVERIZE THE SPICES IN A BLENDER OR FOOD PROCESSOR FOR A FINER TEXTURE IF DESIRED.
Step 9

I made this Boneless Pork Roast and seasoned it with this spice blend and it tasted so good. A day before I seasoned Boneless skinless chicken with it. It is a very versatile spice blend, and having it already blended saves a few extra minutes in the kitchen.
Step 10

Sliced it with an electric knife and it was ready to be served for dinner. Recipe for my BASIC oven Roasted Pork Loin Roast is already posted https://www.justapinch.com/recipes/main-course/pork/oven-roasted-pork-loin-roast.html?p+1
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