McCormick Grill Mates Seafood Seasoning, 23 oz

McCormick Grill Mates Seafood Seasoning is a robust blend of premium spices and natural seasonings with the bold flavor of lemon, garlic, spices and cedar smoke that is perfect to add the smoky cedar flavor for grilling seafood, especially salmon. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Shake it on beef, poultry, pork, and vegetables for the smoky cedar flavor. Get an authentic grill taste with or without the grill. McCormick Grill Mates is an essential ingredient, turning anything into an epic dish. Featuring a wide variety of on-trend seasonings to help any chef create perfectly flavored masterpieces that deliver mouthwatering, bold flavors you can see and taste.

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 amount 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

Gas Grilling Dijion Brown Sugar Bourbon Chicken
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How to Tell When a Gas 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 Gas 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
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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 breasts – 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
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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 breast 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 bone-in cuts of meat, make a small slit near the bone 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.

Product Features

• Formerly Salmon Seasoning
• McCormick for Chefs
• Filled by Weight