Around the firehouse, this bold all-purpose seasoning is shaken onto damn near everything to add a burst of savory flavor: steak, chops, burgers, chicken, popcorn, eggs, steamed veggies, soups, casseroles, you name it. No kidding, my wife keeps a little spice jar of this in her purse for movie theater popcorn and dining emergencies. You never know when your food will need a little boost! Vegetarian/vegan.
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Net Weight: 10 pounds / 160 ounces / 4.54 kg.
Quantities of 2 or more will be packaged into 1 bag.
Other sizes available here.
Heat Level: 3/10 (Mild/Medium)
Volume: 1 pound = approx. 2.45 cups
Ingredients: sea salt, monosodium glutamate, Hungarian paprika, onion, spices, garlic. Manufactured in a facility that also handles wheat, milk, soy, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Country of Origin: USA
Recipe: Seasoned Grilled Corn
Try this recipe for full-flavor corn-on-the-cob cooked on the grill. This works great for barbecues, too, as you can make them ahead of time, place in a cooler (sans ice) and they'll stay warm for hours.
corn-on-the-cob, shucked and silks removed
melted butter OR non-stick cooking spray
Firehouse Shake, as needed
~ Tear off as many squares of aluminum foil as you have ears of corn.
~ Lay the squares out on the counter turned like a diamond ♦ and set an ear of corn in the center of each.
~ Either brush each ear with melted butter or spray with cooking spray, while turning the ear to get all sides.
~ Sprinkle seasoning over each ear of corn while turning to coat all sides. Use a little more than you think you should, as some of the seasoning ends up on the foil.
~ Wrap the corn in foil by first folding the bottom up over the corn, then fold in the sides, and then roll the corn away from you to wrap up completely. Press the foil into the corn a bit to secure it.
~ Place the wrapped corn on a preheated, hot grill. Close the lid and cook for 20 minutes, turning occasionally.
Recipe: Roasted Potatoes & Peppers
Our Firehouse Shake will amaze you in this simple and satisfying side dish.
2 pounds russet potatoes, scrubbed clean
1 medium onion, cut into slices or chunks
1 medium red bell pepper, seeded and cut into slices or chunks
2 Tbls. olive oil
1 Tbls. Firehouse Shake
~ Quarter the potatoes lengthwise and then cut those quarters into bite-size pieces.
~ Place the potatoes, onion, and pepper pieces into a gallon-sized plastic bag.
~ Drizzle the olive oil evenly over the potatoes and then sprinkle about half of the Firehouse Shake into the bag.
~ Hold the bag closed and shake to mix.
~ Sprinkle the remaining Firehouse Shake into the bag and shake to mix.
~ Dump the contents of the bag onto a baking sheet. Shake the pan from side to side so that the mixture distribute evenly on the pan.
~ Bake in a 450 degree oven for 30-45 minutes, until the potatoes are tender. Baking time depends on the size of the potato pieces.