It's a round one.
Salton comes to mind.
I use stir fry seasonings (VH brand), any marinade you think might work and a soya sauce/brown sugar mix. You have to play around and see what you like. I did a small batch Bruschetta mix one time. Bruschetta and meat in the bag, then used a rolling pin so smooth the Bruschetta out. It was tasty but had a short shelf life.