I received both Classic and Red from Shifty and I have already tried the classic on Steak, and Eggs, and Both on the same sausage loaf, and the Red on Chicken Wings. Tonight I am going to use Classic on one Pork Chop, and Red on another. I'll try and post my experiences and thoughts on them in a timely manner.
I would like to Thank Denny Sturgis Jr for turning me onto them. Looks like I won't be buying McCormick's any more.....
OK, 1st were Steak and a sausage loaf....
I used the Classic on a NY Strip for me and on a Filet Mignon for my wife, and on the Sausage loaf I used classic on one side and Red on the other....
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Finished beautifully......
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OK, I used only the Classic, no marinating in out favorite Dale's Sauce, just Shifty all by himself.... I seasoned both sides of my strip and only one side on my wife's filet. I pressed the seasoning in really well two hours before I put them on the grill, i.e. Traeger.
I liked it, a lot. Reason is the it tasted great for one, was not too spicy, and complimented the taste of the steak without over powering the flavor. AND, it has a hardy taste, and I strongly guessing its the coffee in the ingredients. Oh, and my wife liked it also, and she's picky about her fillets, she want them the same every time so that's saying something.
Now on the same grill session, was the Sausage Loaf that I was going to have the next morning for breakfast.... it had Classic on one side and Red on the other. This is a mild sausage from a local butcher, not jimmy deans. I sometimes season it further with Italian or Greek spice to change it up a bit. This combo was delicious. I will use these two again on the next loaf I grill that's for sure. I wasn't expecting it to be that good. It was really really good.
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I'll be back to report back on how the rest went soon....
Terry, you have me curious about the sausage loaf, is it meatloaf but with sausage? I have used the classic Shifty's before and it has a very good flavor, I need to order more. The red has me very curious, I like a some heat, but my wife not so much.
Jason
OK, sausage loaf is just sausage pushed out of the 1# bag and squashed down into one large elongated 'loaf'. Its shrinks in width and raised in height as it cooks ... I just call it a loaf as it looks like the shape of a small loaf of bread.
The red has a kick for sure, but not lip burning, sinus clearing, or tobascoish in any way... but it does have a little heat. I do not like hot spices or really hot sauce, but I like this.
I ordered one of each and am looking forward to trying it after your review of the flavors. Looks like a winner.
Alright, now for the eggs, as I stated above, I really liked the sausage....
Now I get a little carried away with my pepper at times, so I liberally sprinkled my eggs like I do my pepper. It was good, but I over did it a bit out of habit, and it was a little much for the eggs....
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This morning I went sparingly and it was much better... great taste to change it up a bit. (as I do with chicken broth granules at times, great in a scramble)
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Now onto the chicken wings and the tenders for my wife.....
Red on both sides of full size chicken wings...... LOVED IT!!!
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Awesome looking grub there...
It does look good,now I'm hungry lol.
This ^^^^^ :goldtooth:
Are them hoe cakes next to your eggs there?
Great stuff its all we use now as well!! Shifty keep up the GREATWORK!! :clapper:
Quote from: Flingblade on March 13, 2021, 09:42:34 PM
Are them hoe cakes next to your eggs there?
Ho cakes down here are Giant biscuits, much bigger than cat head biscuits. Ho cakes are made in a small iron skillet and one Ho cake takes up the entire skillet....
Ok, where was I at..... Oh, yeah... Pork Chops....
Terry those wings on the grill look great.
Have you ever done wings in a smoker ?
They come out super.
Roy, the Taeger is a smoker grill... so yes!
OK, I used the Red on both sides of one, and Red on one side and Classic on the other of Chop #2
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I felt the Red on both was a bit much for me, but the Red and the Classic was fabulous, just like the sausage loaf I did earlier. I will definitely do that again on my next chops...
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Overall, I would recommend anyone these seasonings.... as I lookforward to using them both on other dishes to come.... as the venison I have thawing out :readit:
I will report back on that as my final review of Shifty's Seasoning... :campfire:
I couldn't stand all this review/teasing, I had to order some more classic, and some of the red to try this weekend. Since I have some coming, I'm going to pull my name out of the give away drawing. Thanks for the reviews Terry, and I'm going to try that sausage loaf when I get my seasonings.
Jason
Sorry. I totally forgot to continue about the 'ho cakes'...
That is sliced polenta, an Italian take on corn. It's a paste of sorts and comes in different flavors. This is Italian herb, and there are several ways to cook it, but i just slid it in the skillet with butter. I call it fried cornbread.
There, fried cornbread.... bet that made some of ya drool. :biglaugh:
Terry I've been on a diet and I've lost 15 pounds the past 6 weeks.
But all these awesome looking food pictures you are posting are not helping me any.
LOL
Easy Roy...... just chicken and venison, antelope and elk, bison and moose.....
NO FRIED CORN BREAD!!! :biglaugh:
:thumbsup: :laughing: :biglaugh:
Dang, i just ate breakfast and I'm now starving :biglaugh:
Yep, I'm droolin' now. Guess I've never had a ho cake but that fried cornbread sounds good. Gonna have to see if I can find some of that polenta around here.
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I only seasoned one side of the venison fillet with Classic.... And it was good but it deserved it on both sides. I will be cooking another one this weekend with a double dose.
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The pictures and descriptions sure does perk interest in these seasonings. Since I have Alpha Gal allergy and can't eat mammal products of any kind, I was especially glad to see that it works well with chicken and eggs. How about seafood - any experience?
Seafood.... coming soon....
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If you haven't tried the Classic seasoning on potato salad yet you're in for a treat.
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Supper tonight was Hot Wings liberally sprinkled with Shifty's Red.............lip smackin good. :scared:
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The venison filet was much better with Classic on both sides... magnificent.
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Now this is going on the Traeger today for smoking after it seasons for about 2 hours... Classic on all sides.
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:thumbsup:
Terry, there may be some poor hunters here on TG that don't have any venison, I guess they'll have to eat domesticated Hog
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Classic tastes great on pizza with canned hot peppers on the side:)
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OK, Terry, now it is time for seafood roundup. Let's hear it regarding shrimp, scallops, and fish. From the descriptions of these previous pictures, etc. it seems the red might be a very good choice. What do you think?
Where can we order it?
https://www.shiftysclassicseasoning.com/
There ya go, Sam.
Too funny Sam .... the Sponsors List, The Drop Down List , The rotation Banner, ...
I'll be doing seafood next week ....I took a break from grilling.... I was about wore out!!! And eating way too much. :archer2:
I gotta order me a container of Red soon....
Too funny Roy... :biglaugh:
I took some bass fish filets and rubbed a little olive oil on them and seasoned them with Shifty's Red and grilled them. They were great. Forgot to take pics they were so good.
Tim B
My wife and I use Shifty's seasoning daily when preparing meals.
Yes, i also like Red on Chicken!!!! My goodness!!!
Also, like T said, a smattering on my eggs is great. !
Aw, Terry, don't be so rough on me. You know I can't read, and you didn't include enough pictures. But, still with y'alls help I found it. Thanks.
Too funny Sam... now that you figured that out...can you hold down Denny's left arm?
Terry, I don't know. How big is he? You know how it is, I'm kinda down in the back.
Ok Sam... you are eliminated.
I just received the Red. It makes a wonderful addition to a Bloody Mary!
I guess so... had Red on my eggs again this AM... great stuff... got to get more wings for camp and kill a hog .... i need more Red on pork chops!!!
Ham, eggs, and Classic:)
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Oh, another chance to chime in. I'm not the guy that shows up in camp with venison tenderloin marinated in bbq sause as the 1st meal fore everyone. Nor douce everything with catsup. :biglaugh:
Great stuff, and look forward to it again. :clapper:
Joh, are you bitter about something? Based on recent posts, me thinks so.
Email me if ya got a beef.
Hey Jon,.... Since you like ketchup so much why don't you see if John Kerry will sponsor us.
Quote from: Terry Green on April 05, 2021, 07:08:58 PM
Hey Jon,.... Since you like ketchup so much why don't you see if John Kerry will sponsor us.
:laughing: :laughing: :laughing:
Terry, you asked for an email from me but where do I find your email. I searched but had no luck.
Jon, Its on every post he makes...down towards the bottom
Terry, tried to send an e mail but spam assassin prevented it from being delivered. No problem on my end. Jon
Picked some up at the KY Tradfest...will be giving it a go tomorrow.
Haven't done seafood, but did some venison burgers and they were great. You could really taste the onion in the recipe, and again, hearty.
I just had the Red on a batch of garlic buttered shrimp. :thumbsup: :thumbsup:
Salmon, cod, scalops......
Little easier on the scallops next time... they don't need much....
But the fish was primo.... Red on poppers of course... delish.... :campfire:
Btw, scallops are hard on broadheads :biglaugh:
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:thumbsup:
Is it lunch time yet?
This stuff is great!