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Originally Posted by Fried Meat Ball!
The rotisserie pork sounds delightful, though.
My wife was going through our spice cabinet (which is fairly substantial) and we were throwing away old stuff and stuff we never seem to use. Anyway, I discovered there are very few store-bought spice blends that I like. I'll buy one wanting to try it and end up disappointed. We threw a lot of those mixes away.
I think part of the problem is many of them are designed for mass appeal and generically enough that they supposedly work well in many dishes. I'd rather make a small batch of something specific for chicken, or specific for salmon, or specific for cheap steak (expensive steak needs nothing other than salt, pepper, and granulated garlic to be divine).
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As I age, I'm finding salt and pepper are much all you need. I'll throw other things in occasionally (paprika, chili powder, mustard....), but most of the time the most popular dishes I make have been salt-and-pepper (and good smoking/grilling technique).
The baseline staple (here in the Midwest) seems to be brisket, and I find that most people are looking for a smoke ring and tender. After that, they couldn't tell you much about what they're eating or why they can't do it.. But that's fine, I really enjoy doing it for them.