What’s your favorite seasoning combination for chicken, beef, pork, or fish?

Question

I feel like every type of meat has certain seasonings that bring out the flavor better. What tastes amazing on chicken might not be what you’d use for beef, pork, or fish. I tend to have my usual go to seasonings, but I’m curious about how you guys switch it up.

What seasonings, marinades, or sauces do you like to use for each one?

James The Foodie · Accepted Answer

I love playing with this. 😋

For chicken, I go with garlic, lemon zest, rosemary, smoked paprika, olive oil, and a touch of chili.

For beef, coarse salt, black pepper, garlic, thyme, and a splash of soy or Worcestershire.

For pork, fennel seed, garlic, sage, black pepper, and a bit of honey or apple cider.

For fish, miso, ginger, soy, sesame oil, and a squeeze of lime.

FreyaRed · Answer

Beef: Tarragon, garlic, wild garlic, green pepper, bay leaf, allspice
Pork: Garlic, basil, sweet smoked paprika, brown sugar, white pepper, bay leaf, allspice
Chicken: Sweet paprika, thyme, little bit curry and turmeric, green pepper
Duck: Soy sauce, mirin, freshly grated ginger, sweet paprika, brown sugar, green pepper
Deer: Rosemary, thyme, basil, garlic, parsley leaves, lovage, black pepper, bay leaf, allspice
Cod, Haddock, Pollock: Lime grass powder, black pepper, salt

For marinade bases for beef, pork, venison.
- olive oil, fresh thin pineapple slices , a little bit monosodium glutamate, salt 10-12g/kg meat and marinade
- Butter milk, onions, sugar, salt
- mustard, apple vinegar, balsamic vinegar, sugar, salt

Fish and bird meat doesn't need marinade, just a time in spices.

FunkyMonkee · Answer

Chicken: Just salt, MAYBE a dash of pepper and, if it's JUST the chicken, I'll probably dip it in bar-b-que sauce. Or, if it's breaded chicken and there's baked beans with it, (mom would put catsup and maple syrup in the beans), I'll dip the chicken into the goop the beans are cooked in.
Beef: If it's burgers, salt and pepper (I've recently got into cayenne) and, as they're cooking, Worchester sauce. If I accidentally cook them a bit too long, I'll smother them with A-1. Steak-Ums, just a sprinkle of salt.
Pork: Just salt unless it's pork roast, that gets pepper, too. I don't think I add anything to pulled pork, It's already spicy enough.
Ham: Mostly just salt but, when my aunt cooked it, she'd add cloves and maple syrup and I THINK pineapple juice.
Turkey: Again, cloves and syrup.
Fish: Never touch the stuff! I got sick of it in 6th grade.
?: About 15 years ago, I came up with the idea of adding a certain type of bar-b-que sauce to a certain type of meat and mom and I both LOVED it so much, we had it quite often! So, one day, I went to a store and found extra large bottles of this sauce and bought one so I wouldn't have to keep going back every few days to get one of the smaller ones and, as soon as I did, I completely forgot what meat I put it on and, to this day, I STILL can't remember what I put it on!!

OneViewpoint · Answer

Beef and pork do well on a smoker with hickory wood. Chicken and fish, not so much. But as a guy who grew up in a house with a combination of Scottish and German culture, bad food and a lack of spices is my history. Salt and black pepper was all that existed as a kid. The basic recipe for everything was to dump everything into a giant pot and boil it until the vegetables were mush and the meat was gray. 🤣

So these days I absolutely LOVE what Indian cuisine does with spices. Vindaloo, Korma, Tika Masala, Tandoori, Biriyani... using stuff like cardamom and yogurt and cashews. Call it a knee jerk reaction to a childhood of spice deprivation.

AydenHazor · Answer

I don't have a single favorite for any of them, I change it to regularly based on what I'm looking to accomplish. A Puerto Rican sofrito can be great on any of them, or adobo. Garlic is always a must as well. For the most part though, my seasoning preference changes drastically based on the cuisine I am creating

bowenw · Answer

Usually just salt for me as I like to taste the meat itself, not mask it. Having said that, I also like barbecue sauce on chicken and pork and seasoning salt on burger patties.

Agape93 · Answer

Chicken, Cajun seasoning.  Beef, salt, pepper and brown sugar  Pork cloves, salt and pepper  Fish, lemon, Italian seasoning and old bay

Maybe_Maybe_not · Answer

I throw tomato sauce, parsley or basil on almost everything, so there's that. Then, often, any spice mix I have, tandoori, curry, texmex whatever

Once in a while I eat red meat with a bit of butter, when I want to be sinful with fat. Otherwise it's mustard. Not a fan of chicken so no need for seasoning lol

Nikki1989 · Answer

Ghost Pepper Salt, Habanero, and Cayenne.

Telekinetic-Potato · Answer

I don't know how or why but this post is making me want to cook meat with tea leaves

dragoblack · Answer

Tandoori seasoning for chicken & fish, a mesquite smoked pine-nut, garlic, & caramelized onion for beef, and for pork, hickory smoke bbq sauce mixed with spicy brown mustard rub.

MikeTheBartender · Answer

The holy Trinity.. salt pepper garlic

What’s your favorite seasoning combination for chicken, beef, pork, or fish?

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What condiments do you like to put on your meats?

What’s your favorite seasoning combination for chicken, beef, pork, or fish?

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What condiments do you like to put on your meats?

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