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Spices  >  Seasoning Blends

BBQ Spice
Use as a dry rub on beef, pork, poultry, goat and lamb. Excellent as a rib rub.
Item #70003   6 lbs
$19.73
Item #70004   1 lb 4 ozs
$6.88
Item #70006   30 lbs
$76.85
BBQ Spice South Texas Style-NO MSG
Use as a dry rub on beef, pork, poultry, goat and lamb. Excellent as a rib rub.
Item #70031   1 lb 4 ozs
$8.38
Item #70035   5 lbs
$29.25
BBQ-Spice South Texas Style
Use as a dry rub on beef, pork, poultry, goat and lamb. Excellent as a rib rub.
Item #70012   1 lb 4 ozs
$9.25
Item #70013   5 lbs
$29.25
Item #70015   25 lbs
$106.48
Cajun Seasoning
Use as a dry rub, sausage seasoning, fish batter seasoning or as a condiment.
Item #70126   6 lbs
$23.33
Item #70127   1 lb 8 ozs
$7.78
Item #70129   30 lbs
$94.88
Chicken Roitisserie
Use as a dry rub for barbequed or rotisserie-style chicken, dusted on fish or sprinkled on salads.
Item #70230   6 lbs
$38.78
Chili Fix
Use approximately 1.5 ounces of chili meat then season to taste.
Item #70250   1 lb
$8.58
Item #70253   4 lbs
$26.55
Item #70256   20 lbs
$111.03
Fajita Seasoning
All-purpose meat seasoning. Zesty with a slight amount of heat.
Item #70570   1 lb 8 ozs
$7.48

 
Fajita Seasoning - #70570
Weight 1.5 lbs
Price $7.48

A well seasoned and tenderized skirt steak using DeCoty's Fajita Seasoning is sure to be a hit.

No matter the cut of meat you use, this versitle blend also works well as an all-purpose meat seasoning.  Zesty with a slight amount of heat.

Use approximately 1 ounce per pound of meat.  Lightly rub if needed.

Ingredients: Salt, Black Pepper, Garlic, MSG, White Pepper, Onion, Tri-calcium Phosphate (anti-caking agent)

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Seasoning Supreme
Decoty's world famous "BBQ rub" great for briskets, chicken, pork, steaks, and salads.
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Cajun Seasoning
Use as a dry rub, sausage seasoning, fish batter seasoning or as a condiment.
(Read more >>)
 
Cajun Seasoning
Use as a dry rub, sausage seasoning, fish batter seasoning or as a condiment.
(Read more >>)
 
Fajita Seasoning
All-purpose meat seasoning. Zesty with a slight amount of heat.
(Read more >>)
 
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