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Old Bay

post #1 of 9
Thread Starter 
Anybody use it on pork? I just put some on a wild hog shoulder along with my dads rub. going to put it in a pan with Bud and cook with Jack Daniels wood chips. What do ya think.
post #2 of 9
I've never put it on shoulder before. But I've put it on ribs. I think Old Bay good on most anything. Some think it's strictly for seafood, but it's my main ingredient that I put on my pastrami.

I say go for it!PDT_Armataz_01_34.gif
post #3 of 9
What the Dude said. I've used it on beef, pork, poultry, and fish with good results. My preference is to use it on the poultry and fish. I'll generally pick other seasonings for pork or beef, but the Old Bay works fine in a pinch.
post #4 of 9

old bay

I use a 50 / 50 mix of old bay and chef k pauls no salt seasoning blend.
Works on everything from calf fries to grilled redfish.
post #5 of 9
I have from time to time, its a standard in my cabinet.
post #6 of 9
Old Bay makes a rub for seafood but it really good on just about everything. I have been using it almost all the time on any kind of meat from ribs to butts and even seafood too. It's really good and not just for seafood.
post #7 of 9
post #8 of 9
Old bay is awesome, I use it when I make crab fries, no crab just fries and old bay in place of salt.
post #9 of 9
I have been using Old Bay on chicken and pork for years. You almost have to double the amount you use in comparison to other seasons.
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