Durkee Charcoal Seasoning
Besides whichWhy would anyone want to season charcoal? :rolleyes:
It's really not hard! Basically just combine the spices and dried herbs you enjoy to make a product all your own.
Sheesh! rubs and grill seasonings are so easy to make, and there are, at last count, 645,895,783,243 recipes available for such a thing according to www.dryrubandseasoning.com :D
Charcoal saesoningI've used this before and can not find it anymore either. I like the flavor that a charcoal grill gives to the food and since I have a Gas grill this is the next best thing. I would sprinkle some on the hamburgers for the flavor of a charcoal grill ( not used to season charcoal:))
Ingredients & Usage
Salt, Dextrose, Activated Charcoal, MSG, Dehydrated Onion & Garlic, Spices, Propylene Glycol, Silicon Dioxide.
This, sprinkled on fried hamburgers makes them taste like grilled, and makes grilled hamburgers even better! Great on any meat!
Durkee Charcoal Seasoning is good to the last tsp.Believe it or not .. I have approx. 1 tsp left in the original bottle... have been hoarding it for years. the ingredients on the bottle say Salt, Dextrose, Cocoa Powder, MSG, Onion Powder, Spice (unknown what this refers to), Garlic Powder.. It is sold with a Durkee label and a product of Specialty Brands,
A Division of Burns Philip Food Inc., San Francisco, CA 94108
I have websearched extensively for someone who might have it .. or a company that has old/dc'd products ... and been unsuccessful... I would just about kill for more.. :eek:
And it was not crap ... I can dry fry a pork tenderloin with the lightest dash of the charcoal seasoning and it tastes like it came right off the grill
All of you should be able to make your own rubs and mixed seasoning. If you dont and buy them already done you are throwing $ out the window.$2.95 for a 7 ounce bottle of bbq or 4.95 for lemon pepper is crazy. Considering the bbq stuff is 80% salt and lemon pepper 50% citric acid powder and Yellow powder color and cracked pepper You are paying about 4 times what you could make it for. Go on line their are plenty of spice and herb houses that you can buy ingredients. Best way is get 2 or 3 other friends interested and buy bulk and split cost.
Did you know you can buy dry worchestire sauce and tomato powder, honey chipoltle etc. And you can use these same products to flavor popcorn, chips and 100s of other things.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
Ignorance is judgement prior to investigation !! I don't know why anyone who never tried this spice would even be commenting. I grew up with this spice. I found it during the age when my best friend and I would decide who's house to eat at every night, his or mine. Of course we chose the one with the dinner we liked the best. We ate at his house every Fri. because his mom made london broil with Durkee's Charcoal Seasoning and garlic powder, along with french fries that were really fried and a nice salad. The steak was delicious !! As soon as I was old enough to cook I used the spice on my steaks. I just dropped and broke my last bottle that I had spied and confiscated from my dad's spice cabinet. I was devastated.
This thread was pretty old. Looks like someone found it googling. I got a little curious, but it looks like the stuff that is basically equivalent is available in bulk. http://www.americanspice.com/charcoal-seasoning/
One reviewer posted "Is as good as ; actually better than a similar product Durkee used to make years ago. I use it both for pan cooking as well as on the gas grill for added flavor.Thank you American Spice."
I think personally I'd rather fire up my grill but I can understand nostalgia for sure.
I grew up with my Nana cooking with your Charcole seasoning, then opened a restaurant after I came home from
Desert Strom, and opened a very successful restaurant named Ashlie's restaurant, for almost 10 years. It made my
food much better, and I was very successful. I miss it, even now I don't have a restaurant, I used it daily and really
wish you'd put it back on the market. Very much so.
Funny thing is - guess what is happening.
Gives food that 'special' taste!
Slightly alkaline, smokey, dry and bitter.
Interesting how things come and go...