I like Montreal seasoning for steaks but for everything else from pork to chicken and seafood to burgers I make my own rub loosley based on an old Emeril recipe.
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Thanks for all the ideas. Picnic shoulder is on the grill with Memphis Dust right now!
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I usually just make one based on what kind of a mood I'm in. Today I wanted something with a little heat to it so I mixed homemade Cajun seasoning, Old Bay, and brown sugar in a roughly 2-1-2 ratio to rub on a chicken which is getting beer-canned right now.
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Thanks for the link. Memphis dust was a hot on pork and chicken last weekend.
:-)
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I'm going to have to make some of this Memphis Dust when I get home next month.
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Its a good recipe Jay. I usually wet my meat down with some Lea & Perkins Worcestershire sauce, rub the Dust generously onto both sides, and place it into the smoker (or grill if that's on the agenda):-)
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That Memphis dust has been my go to rub for everything since first trying it!

Thanks pnoon!
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