Spice would be Lemon Pepper, i put that on everything. Sauce would be lemon/olive oil dressing i make.
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black pepper and sea salt. basic and best on quality meats. as well as hamburgers. i never knew what a real hamburger was supposed to taste like since everyone adds eggs, breadcrumbs and all that other crap. ruins it. the simpler the better usually tastes best.
In addition to the Louisiana Creole herbs thyme and bay leaf, I tend to use the Carribbean Spices Nutmeg and Allspice a lot...along with the blend Garam Masala which comes from India, but ia very common in the West Indies. Before Katrina I cooked for some of the Hornets (George Lynch, Jamaal Magloire, Jerome Moiso, Robert Traylor, Baron Davis) and Magloire and Moiso were from the Carribbean so I had to cook in the island style for them. That influenced my Creole style because, after all, we're an important part of the Carribbean sphere of culture. Our Creole and the Island Creole are two thoroughly distinct styles...ours is more classic French.
Go to spice, as in singular, that's easy. Salt If I get another, I'm with Tirk, pepper. Blends have their place, but you asked for my go to spice.
I don't cook with a lot of salt, really. My favorite spice blend is the Mural of Flavor from Penzey's which is a salt-free blend of "shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel". Delish. And the Coffee BBQ rub from Red Stick Spice Company is pretty darned good, too.
