For the uninitiated, Old Bay seasoning is a heavenly blend of herbs and spices that was first created in Baltimore. I’m not sure what exactly is in it, but I would venture to guess it’s a mix of unconditional love, puppy cuddles, and angel’s kisses. It’s typically used for crab, shrimp, and other assorted seafood dishes (NOT coffee, as I nearly tried a couple of weeks ago). I am a diehard fan of this wonderful concoction. In fact, I may be a bigger fan of Old Bay than anything else on the planet. So, I’m here today, as a journalist, to bang the drum for using this spice blend far beyond the realm of a crab boil. It’s a versatile topping, and I’ve compiled the list to get you started sprinklin’ that good zest all over everything.
Top 10 Things to Put Old Bay On
10. Noods – The noodles, ramen or otherwise, are completely disrespected when it comes to the Old Bay game. I don’t know if you guys know this or not, but noodles are pretty plain. This is the easiest way to spice up a bowl. Sprinkle some of this goodness on it, throw in some chickie nugs, and you are good to go.
9. Sausage and peppers – I love sausage as much as the next person. In fact, I just ate an entire pack of sausage links for breakfast the other morning. I love a good sausage off the grill, tossed in with some sliced peppers. That dish isn’t exactly a revelation – that is, until you add the Old Bay to it. Then, it’s a hearty and zesty meal that will make your taste buds ‘splode.
8. Grits – The conversation about Old Bay on grits is what initially got the gears turning for this article. My take? I am in full support of this idea, ESPECIALLY if there also happens to be shrimp in said grits.
7. Burgers – Keeping Old Bay chained to seafood and chicken should be a criminal offense in the United States of America. Literally, if you don’t eat it on a burger once in your life, you should be JAILED. I won’t ever make burgers again without it.
6. Taters – Fries, tots, mashed taters – it makes no difference. Taters sprinkled with Old Bay are objectively better than taters without it.
5. Ham and cheese sliders – I mean, I guess this could be any kind of slider, but I just recently made a batch of ham and cheese sliders on King’s Hawaiian rolls….was feeling a little crazy, so I sprinkled that Baltimore good-good all over ’em and LO AND BEHOLD, the shit was fire. So, I figured I’d just pass that tip along to you guys.
4. Eggies – There’s no reason to keep the majesty of Old Bay reserved for lunch and dinner. It turns out, it’s wonderful on a plate full of scrambled eggs in the morning for breakfast.
3. Tendies – Yep. I’m sayin’ forget the fancy chicken dishes altogether. Sprinkle that stuff all over some good old fashioned chicken tendies. I do this at least twice a week. Sometimes, twice a day.
2. Chicken alfredo – Old Bay has surpassed Cajun seasoning as THE preeminent seasoning to spice up your chicken alfredo. I’m here to say it, folks, whether you like it or not. That’s my job as a journalist – I HAVE to speak the truth, or I’m no journalist at all.
1. Wings – Move over, buffalo sauce. Old Bay is the new flavor of the best wings on the planet. I’ve had it both ways – a dry rub style seasoning and a wet sauce with an Old Bay garlic butter sauce. Both ways are the G.O.A.T.. I won’t eat traditional wings anymore if there’s an option to get the Old Bay flowing.
tl;dr: in short, I put Old Bay on fucking everything I eat. Where my fellow #OldBoyz at?!?!
Stoney Keeley is the Editor in Chief of The SoBros Network. He is a strong supporter of Team GSD and #BeBetter. “Big Natural” covers the Tennessee Titans, Nashville, and a whole wealth of nonsense. Follow on Twitter @StoneyKeeley
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