• SMOKY, CEDAR FLAVOR: Seafood rub seasoning features a smoky cedar note with a bold blend of premium spices, including salt, onion, garlic, lemon and pepper.
• MADE FOR MASTER GRILLERS: McCormick Grill Mates Seafood Seasoning comes in a 23-ounce container, optimal for customizing recipes back of house.
• GRILLED TASTE: Fish seasoning elevates the taste of various foods cooked on or off the grill.
• FEEL FOOD INGREDIENTS: Fish seasoning is kosher with no MSG added.
• NOT JUST FOR SEAFOOD: McCormick Seafood Seasoning complements pork, poultry, beef and vegetable dishes with a boost of memorable flavor and is the perfect enhancement in seafood recipes.

Product Description ------------------- McCormick Grill Mates Seafood Seasoning is an all-purpose blend of natural seasonings and premium spices with the bold flavor of cedar smoke, s, garlic and lemon. Add a robust, smoky cedar taste to seafood dishes like salmon. Shake McCormick fish seasoning on vegetables, pork, poultry and beef for a delicious taste your guests will love. McCormick Grill Mates Seafood Seasoning adds cedar notes to recipes such as: - Chicken or beef kabobs with tricolor peppers. - Smoked salmon California rolls with seasoned vinegar. - Grilled asparagus with balsamic glaze. - Salmon fillets with Calabrian honey pepper glaze and orzo with spinach and sun-dried tomatoes. This product's specifications include: - An ample 23-ounce supply, perfect for restaurant use - A hinged lid that is convenient to use and provides easy accessibility - Consistent, pre-blended seafood seasoning that saves time and labor - A shelf life of 450 days when tightly sealed and stored in a cool, dry place - Cedar plank flavor, ideal for various fish and shellfish dishes - A smoky, earthy and slightly spicy flavor profile - Blended garlic, onion, chili and red peppers, lemon and cedar smoke McCormick Grill Mates Seafood Seasoning is ready to use with no preparation necessary. Use the container's convenient spoon or shaker dispensers to dispense as little or as much as you desire. Dry spice blends offer a shortened preparation time and long shelf life. This pre-mixed fish seasoning takes the guesswork out of adding that special kick to your recipes and delivers great-tasting, consistent results regardless of your cooking method. Ingredients include turmeric, celery, lemon peel, tomato powder, red bell pepper, garlic, sugar, onion, citric , sunflower oil, salt, spices (including red pepper and chile pepper), natural cedar smoke flavor, natural flavors, ascorbic , corn maltodextrin, disodium guanylate and disodium inosinate (flavor enhancers). .com ---- About Grill Mates ----------------- Be the master of your grill with the mouthwatering flavors of Grill Mates. This line of Seasonings, Marinades, Rubs, BBQ Sauces and Steak Sauces were created to bring maximum flavor to grilled foods. Grill Mates products give you the power to transform regular food into grilled masterpieces. From Montreal Steak to Lemon Pepper, they've got the flavor you want. Seasoning Blends allow you to add the perfect a of flavor to your grilled specialties, while their specially-formulated marinades infuse your grilled foods with flavor, leaving them moist, tender and delicious. Grill Mates' Dry Rubs do double duty--they add a robust flavor and delicious crust while sealing in natural juices. Grill Mates are perfect for enhancing the flavor of just about anything. Master the Grill ---------------- Grilling ------------ Dijion Brown Sugar Bourbon Chicken View larger. ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B0044R1HAM_DijonBrownSugarBourbonChicken_lg2.jpg ) How to Tell When a Grill is Ready: * High Heat (450-650 F): Set burner on high, judge temperature on grill thermometer (hand 4 inches above grate for 2-3 seconds) * Medium-High Heat (400 F): Set burner on medium-high, judge temperature on grill thermometer (hand 4 inches above grate for 4-5 seconds) * Medium Heat (325-350 F): Set burner on medium, judge temperature on grill thermometer (hand 4 inches above grate for 6-8 seconds) * Medium-Low Heat (300 F): Set burner on medium-low, judge temperature on grill thermometer (hand 4 inches above grate for 9-10 seconds) * Low Heat (225-250 F): Set burner on low, judge temperature on grill thermometer (hand 4 inches above grate for 11-14 seconds) Other Hints for Grilling: * Preheat grill according to manufacturer’s directions, usually 15-20 minutes prior to use. * When finished grilling, close the lid and allow grill to burn an additional ten minutes. This will allow any meat or seasonings that may have burned to the grill to be charred for easier cleaning. A grill brush with stiff bristles is typically used to scrape away the charred material. Charcoal Grilling ----------------- Grilled Montreal Steak View larger. ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B0044R1HAM_grilledmontrealsteak_lg2.jpg ) How to Tell When a Charcoal Grill is Ready: * High Heat (450-650 F): Coals glow bright red-orange (hand 4 inches above grate for 2-3 seconds) * Medium-High Heat (400 F): Coals glow orange while starting to ash over (hand 4 inches above grate for 4-5 seconds) * Medium Heat (325-350 F): Coals will be lightly ashed over but still glowing orange (hand 4 inches above grate for 6-8 seconds) * Medium-Low Heat (300 F): Coals will be ashed over and have a faint orange glow (hand 4 inches above grate for 9-10 seconds) * Low Heat (225-250 F): Coals will be thickly ashed over (hand 4 inches above grate for 11-14 seconds) Where to Place Food on a Charcoal Grill: * High Heat (450-650 F):Directly over center of bright red-orange glow * Medium-High Heat (400 F):On edge of red-orange glowing center * Medium Heat (325-350 F):In the 1-2 inch-wide ring surrounding red-orange glowing center * Medium-Low Heat (300 F): In the 3-4 inch-wide ring surrounding red-orange glowing center * Low Heat (225-250 F): In the 5-6 inch-wide ring surrounding red-orange glowing center Other Hints for Charcoal Grilling: * Prior to start, check for adequate fuel. An average fire uses 3-4 pounds of charcoal. * The charcoal is ready for cooking when about 80% of the coals appear gray with ash. (At night, these coals appear glowing red) * To lower the temperature, spread the coals. * To intensify the heat, consolidate the coals closer together. * The vents, usually found in the lid, may also be used for temperature control. Cooking Charts -------------- Minimum Internal Temperatures for Cuts of Meat: ----------------------------------------------- * Pork (for pulling) - 190 F * Chicken/turkey thighs - 180 F * Chicken/turkey s - 170 F * Ground Poultry - 165 F * Ground Beef - 160 F * Pork - 160 F Degree of Doneness for Beef and Lamb (Internal Temperature) ----------------------------------------------------------- * Well - 170 – 190 F * Medium-Well - 165 – 170 F * Medium - 150 – 160 F * Medium-Rare - 140 – 145 F * Rare - 125 – 130 F Degree of Doneness for Pork, Chicken, and Turkey (Internal Temperature) ----------------------------------------------------------------- * Well - 180-195 F * Medium-Well - 170-175 F * Medium - 160-165 F (pork only) * Medium-Rare - Not applicable * Rare - Not applicable Slow and Low Memphis Pit BBQ Ribs View larger. ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B0044R1HAM_SlowandLowMemphisPitBBQRibs_lg2.jpg ) Tips for Perfect Grilling ------------------------- * It is important to invest in a quality meat thermometer. Most are a probe you stick in the center of the meat for a quick read and cannot be left in the meat. Those that can be left in the meat are generally more expensive; they are typically attached to a wire that runs outside the grill. * Internal temperature readings of meats should be taken with a meat thermometer inserted at an angle in the center of the thickest portion of the meat. * When using a thermometer for smaller cuts of meat, such as chicken or pork chops, insert the thermometer horizontally in the end of the thicker portion of meat. * When reading internal temperatures of meats, remove meat from the heat of the grill, read the temperature, and then return meat to the grill if further cook time is necessary. * For -in cuts of meat, make a small slit near the to determine internal color and degree of doneness. * For thicker meat portions, it is best to use a quick recovery thermometer for more accurate temperature readings.