Cart 0


My family and myself love guy's meat market.

They have the best bbq, hamburgers, and i like to buy their hamburger patties and cook them myself. I just wish they were open later in the evening. Kathy Brown

Read more →

Keep up the good work

I enjoyed reading your testimonials on your seasoning. Ms. Guillory is correct, guys seasoning enhances the flavor on anything. I personally like sprinkling a little Guy's seasoning in a frosty mug of beer, or lining my margarita glass with guys instead of salt. Whatever the occasion, I always bring along a bottle of guy's seasoning. Keep up the good work, John Singletary    

Read more →

RPI, Responsive Providers Inc.

RPI, Responsive Providers Inc. March 14, 2004 Guy's Market, Inc. 3106 O. S. T. Houston, TX 77054 Dear Sirs, This letter is to inform you of how much my family and I enjoy your seasoning rub. We have been using your seasoning since about 1969. We normally use it on our steaks, pork chops, and chicken. Recently I experimented with using it on a pot roast and it came out fabulous. When I have cooked roasts in the past they always came out dry. So I tried the following recipe. Medium chuck roast-seasoned with our rub Large Brown-n-Bag 2-Cans Golden...

Read more →

Discovering Guy's Seasoning

I want to express my delight at the discovery of Guy’s Seasoning almost 25 years ago. It’s difficult to express how many ways I use it in my life. Even though the label says meats and sauces there are many other ways to incorporate it into menus. I’ll just make a short list, but I could probably add more:     The usual “Rub” for grilled meats     “Rub” for fish, chicken fried steaks, any fried foods     For any recipe that calls for boiled chicken, I always rub the chicken with Guy’s then throw it into the...

Read more →

Once upon a time, there was only Pepper and Salt. Remember?

If you don't, it's small wonder. For, Within the past decade, the range of "Seasonings" on Super-Market shelves has so proliferated that, today, we are confronted with individual seasoning formulas for Fish, Eggs, Pork, Lamb, Veal, Ham and Poultry, Meat Loaf, Stews, fact, for just about every dish with the possible exception of Haggis and Spitted Iguana. All - to my way of thinking - sorry substitutes for a perceptive set of taste buds and a basic understanding of flavor chemistry. Yet, there's always an exception to prove the rule, as the old adage goes. One such is an...

Read more →