Seasonings, Spices & Meat Rubs
Our Spices & Meat rubs from spices inc are hand blended and many recipes come from chefs who specialize in certain cuisine, recipes passed down through generations, and made for and used with competitive BBQer's, all information provided from spices inc !
Our Spices & Meat rubs from spices inc are hand blended and many recipes come from chefs who specialize in certain cuisine, recipes passed down through generations, and made for and used with competitive BBQer's, all information provided from spices inc !
Za'Atar
Middle Eastern spice mix that is
used generously from North Africa and into Turkey. As with many spice seasoning
blends there are several variations depending on the overall region, village and
down to the individual family. The staple ingredients are a simple mixture of
marjoram, oregano and thyme and a variety of other spices and herbs may be added
depending on the family recipe.
Tradit...ionally
consumed with Arabic bread (the pita) which the pita is dipped in olive oil and
then Za'atar. It is also commonly sprinkled over chicken, fish and vegetables.
Some cooks swear that it brings out a spectacular flavor in any Mediterranean
dish.
This is a simple salt free version of a Israeli Za'atar that is
hand blended from sesame seeds, coriander, sumac, thyme, cumin and black
pepper.See More
Middle Eastern spice mix that is
used generously from North Africa and into Turkey. As with many spice seasoning
blends there are several variations depending on the overall region, village and
down to the individual family. The staple ingredients are a simple mixture of
marjoram, oregano and thyme and a variety of other spices and herbs may be added
depending on the family recipe.
Tradit...ionally
consumed with Arabic bread (the pita) which the pita is dipped in olive oil and
then Za'atar. It is also commonly sprinkled over chicken, fish and vegetables.
Some cooks swear that it brings out a spectacular flavor in any Mediterranean
dish.
This is a simple salt free version of a Israeli Za'atar that is
hand blended from sesame seeds, coriander, sumac, thyme, cumin and black
pepper.See More
Wild for Salmon
The best salmon is wild, West Coast salmon, preferably king or sockeye. In your favorite supermarket you are most likely getting farm raised salmon (which because of their bad reputation has now been re-marketed as “ocean-raised”) which is not as healthy as wild salmon. Genuine wild salmon only accounts for about 20% of all salmon sold in the US.
“Farm raised” or “ocean raised” means that the salmon are raised in pens in the ocean and the fish don’t get lots of swimming room, are prone to disease (and therefore fed antibiotics) and are high
in mercury. In addition because of their pellet diet they don’t have the same natural pink coloring of wild salmon and their diet is supplemented with artificial colorings to give this desired appearance. In several studies factory farmed salmon has been reported to have 16 times the cancer linked pcb’s than wild salmon does. There are numerous ways to prepare and cook salmon—you can bake it, broil it, grill it or poach it. There are also a variety of marinades, rubs and sauces. For this heart-healthy fish, the key to optimum flavor is to not overcook it or it will become dry and tough. We love this rub as the ideal compliment to salmon. A quick sprinkle and rub 10 minutes prior to cooking and you’re good to go. Our Wild for Salmon spice rub marries with the juices of salmon to form a delicious glaze (when baked or grilled) and this is a flavorful departure from the usual lemon and herb seasonings so common with salmon.
When selecting salmon a good rule of thumb is to choose center cut salmon and then cut into appropriate sizes at home. Allow 4-6 ounces of raw salmon per serving. We especially like to grill our salmon and have found leaving the skin on makes it less likely the fish will fall through the grill rack. A general guideline is to grill your salmon for approximately 8-10 minutes per inch of thickness. For grilling salmon filets expect them to cook in approximately 4-5 minutes. Do not turn over when grilling. For salmon steaks expect cooking time to be 4-7 minutes. Turn once to cook on both sides.
Wild for Salmon seasoning is hand blended with smoked paprika, brown sugar, cumin, sea salt, black pepper, raw cacao powder and red pepper flakes. The flavor has a hint of smoky sweetness with a little bit of background heat. We like to use about ½ to 1 tsp of seasoning per 4 ounces of salmon. We always recommend going with less seasoning than more to start as you can always add more.
The best salmon is wild, West Coast salmon, preferably king or sockeye. In your favorite supermarket you are most likely getting farm raised salmon (which because of their bad reputation has now been re-marketed as “ocean-raised”) which is not as healthy as wild salmon. Genuine wild salmon only accounts for about 20% of all salmon sold in the US.
“Farm raised” or “ocean raised” means that the salmon are raised in pens in the ocean and the fish don’t get lots of swimming room, are prone to disease (and therefore fed antibiotics) and are high
in mercury. In addition because of their pellet diet they don’t have the same natural pink coloring of wild salmon and their diet is supplemented with artificial colorings to give this desired appearance. In several studies factory farmed salmon has been reported to have 16 times the cancer linked pcb’s than wild salmon does. There are numerous ways to prepare and cook salmon—you can bake it, broil it, grill it or poach it. There are also a variety of marinades, rubs and sauces. For this heart-healthy fish, the key to optimum flavor is to not overcook it or it will become dry and tough. We love this rub as the ideal compliment to salmon. A quick sprinkle and rub 10 minutes prior to cooking and you’re good to go. Our Wild for Salmon spice rub marries with the juices of salmon to form a delicious glaze (when baked or grilled) and this is a flavorful departure from the usual lemon and herb seasonings so common with salmon.
When selecting salmon a good rule of thumb is to choose center cut salmon and then cut into appropriate sizes at home. Allow 4-6 ounces of raw salmon per serving. We especially like to grill our salmon and have found leaving the skin on makes it less likely the fish will fall through the grill rack. A general guideline is to grill your salmon for approximately 8-10 minutes per inch of thickness. For grilling salmon filets expect them to cook in approximately 4-5 minutes. Do not turn over when grilling. For salmon steaks expect cooking time to be 4-7 minutes. Turn once to cook on both sides.
Wild for Salmon seasoning is hand blended with smoked paprika, brown sugar, cumin, sea salt, black pepper, raw cacao powder and red pepper flakes. The flavor has a hint of smoky sweetness with a little bit of background heat. We like to use about ½ to 1 tsp of seasoning per 4 ounces of salmon. We always recommend going with less seasoning than more to start as you can always add more.
Tropical Caribbean Turkey Rub
Many Americans don't know that throughout the Caribbean that Thanksgiving is celebrated and is
also used as the starting point of their Christmas season. Just as we do here in the US the people of this region place great emphasis on the Thanksgiving meal, which fuses American culinary traditions with the tropical cuisine of Puerto Rico.
Caribbean turkey is usually marinated in the same fashion as the traditional roast pork, which is sometimes served as a substitute (like we might substitute ham). The Puerto Rican turkey marinade typically includes orange juice, vinegar, garlic and other spices. Our Caribbean Turkey rub is hand blended with ginger root, brown sugar, orange zest, black pepper, sea salt, ground nutmeg and ground cloves. We especially like to use this seasoning as the flavoring in our brine. We recommend ½ cup per gallon of liquid a combination of water (6 quarts) and orange juice (3 quarts).
Many Americans don't know that throughout the Caribbean that Thanksgiving is celebrated and is
also used as the starting point of their Christmas season. Just as we do here in the US the people of this region place great emphasis on the Thanksgiving meal, which fuses American culinary traditions with the tropical cuisine of Puerto Rico.
Caribbean turkey is usually marinated in the same fashion as the traditional roast pork, which is sometimes served as a substitute (like we might substitute ham). The Puerto Rican turkey marinade typically includes orange juice, vinegar, garlic and other spices. Our Caribbean Turkey rub is hand blended with ginger root, brown sugar, orange zest, black pepper, sea salt, ground nutmeg and ground cloves. We especially like to use this seasoning as the flavoring in our brine. We recommend ½ cup per gallon of liquid a combination of water (6 quarts) and orange juice (3 quarts).
Texas Smoked Turkey Rub
For generations your family has probably been stuffing your turkeys into the oven and roasting them for hours. Breaking away from tradition can be hard but also a great change of pace. Smoked turkey is more flavorful and when prepared properly is even more tender than oven roasting. The first thing you need in order to have a great smoked turkey is a good turkey. So whether you go and hunt your own or go buy one, you want to be sure to get a fresh turkey. We've found a 12-16 pound turkey will be the best size for smoking. A big 20 lb turkey is going to take 10-14 hours to smoke and with larger turkeys you have a much greater chance of food contamination (salmonella). A 12 lb bird is only going to take about 6 and 8 hours to smoke.
Of course you’re also going to need a smoker, a good meat thermometer, a great hardwood like cherry or apple and lots of patience. Other BBQers prefer to use hickory chips or mesquite chips and still others just like the old standby of charcoal If you haven’t chosen a wood before then you might want to see how to choose smoking wood chips, pieces, sticks and chunks.
Smoking your turkey results in a different color and texture than the more familiar oven roasted turkey. Smoked meat tends to appear pink and has a smoother texture. This is perfectly normal. The smoking process sets off a chemical change in the turkey resulting in this color change. As long as your turkey hits the internal temperature of 165 degrees it’s safe to eat no
matter the color. Now when it comes to flavoring your bird you have a couple of options – using a brine or using a rub. If you go the brine route you’ll need to your bird for a good 24 hours before you cook. For a smoked turkey we like to make our brine with one part water and one part apple juice and use this Texas Smoked Turkey Rub as the flavor seasoning (use 3 tablespoons of Texas Smoked Turkey Rub per gallon of water). The other option is to use this as a regular rub. If you go the rub route then we suggest you rub the bird down the night before you’re going to smoke it. When smoking we like to keep the bird moist and maximize flavor by making a mop using ½ cup of butter, 1 tbsp of apple juice and 1 tbsp of Smoked Turkey Rub. Our Texas Smoked Turkey Rub is hand blended from domestic paprika, brown sugar, sea salt, garlic powder, onion powder, black pepper, cayenne pepper medium, ground cloves and hickory salt.
For generations your family has probably been stuffing your turkeys into the oven and roasting them for hours. Breaking away from tradition can be hard but also a great change of pace. Smoked turkey is more flavorful and when prepared properly is even more tender than oven roasting. The first thing you need in order to have a great smoked turkey is a good turkey. So whether you go and hunt your own or go buy one, you want to be sure to get a fresh turkey. We've found a 12-16 pound turkey will be the best size for smoking. A big 20 lb turkey is going to take 10-14 hours to smoke and with larger turkeys you have a much greater chance of food contamination (salmonella). A 12 lb bird is only going to take about 6 and 8 hours to smoke.
Of course you’re also going to need a smoker, a good meat thermometer, a great hardwood like cherry or apple and lots of patience. Other BBQers prefer to use hickory chips or mesquite chips and still others just like the old standby of charcoal If you haven’t chosen a wood before then you might want to see how to choose smoking wood chips, pieces, sticks and chunks.
Smoking your turkey results in a different color and texture than the more familiar oven roasted turkey. Smoked meat tends to appear pink and has a smoother texture. This is perfectly normal. The smoking process sets off a chemical change in the turkey resulting in this color change. As long as your turkey hits the internal temperature of 165 degrees it’s safe to eat no
matter the color. Now when it comes to flavoring your bird you have a couple of options – using a brine or using a rub. If you go the brine route you’ll need to your bird for a good 24 hours before you cook. For a smoked turkey we like to make our brine with one part water and one part apple juice and use this Texas Smoked Turkey Rub as the flavor seasoning (use 3 tablespoons of Texas Smoked Turkey Rub per gallon of water). The other option is to use this as a regular rub. If you go the rub route then we suggest you rub the bird down the night before you’re going to smoke it. When smoking we like to keep the bird moist and maximize flavor by making a mop using ½ cup of butter, 1 tbsp of apple juice and 1 tbsp of Smoked Turkey Rub. Our Texas Smoked Turkey Rub is hand blended from domestic paprika, brown sugar, sea salt, garlic powder, onion powder, black pepper, cayenne pepper medium, ground cloves and hickory salt.
Texas Chicken Rub
Dry spice rubs are rubbed into the meat and use the natural moisture of the meat to hold the rubs to the meat. Texas style barbeque usually involves cooking beef brisket, German sausage, meaty ribs and chicken. A Texas BBQ usually also means mounds and mounds of meat. Texans have learned from generation to generation that you don’t want to overpower the flavor of the meat with the rub but instead to enhance the natural flavors of the meat. While this takes some
practice, once you get it down it sure is worth it. Our Texas Chicken Rub is specifically for chicken and won't overwhelm your grilled chicken but it also won't lack for taste. To use as a rub we recommend that you use 1 tablespoon of chicken rub per pound of meat. Sprinkle on the chicken and then rub the spice blend into the meat with your hands. Be sure to evenly coat both sides. Once this is done place in a resealable zip lock bag and stick in the refrigerator for at least four hours before cooking. For best results we have found leaving it in the fridge for 24 hours before placing on the grill. Our Texas Style BBQ Chicken Rub is an amazing hand blended mixture of salt, pepper, paprika, garlic powder, yellow mustard and bay leaf. This rub isn't just for grilling, it can also be used in a BBQ smoker, with a rotisserie or for baking in the oven!
Dry spice rubs are rubbed into the meat and use the natural moisture of the meat to hold the rubs to the meat. Texas style barbeque usually involves cooking beef brisket, German sausage, meaty ribs and chicken. A Texas BBQ usually also means mounds and mounds of meat. Texans have learned from generation to generation that you don’t want to overpower the flavor of the meat with the rub but instead to enhance the natural flavors of the meat. While this takes some
practice, once you get it down it sure is worth it. Our Texas Chicken Rub is specifically for chicken and won't overwhelm your grilled chicken but it also won't lack for taste. To use as a rub we recommend that you use 1 tablespoon of chicken rub per pound of meat. Sprinkle on the chicken and then rub the spice blend into the meat with your hands. Be sure to evenly coat both sides. Once this is done place in a resealable zip lock bag and stick in the refrigerator for at least four hours before cooking. For best results we have found leaving it in the fridge for 24 hours before placing on the grill. Our Texas Style BBQ Chicken Rub is an amazing hand blended mixture of salt, pepper, paprika, garlic powder, yellow mustard and bay leaf. This rub isn't just for grilling, it can also be used in a BBQ smoker, with a rotisserie or for baking in the oven!
Tandoori
The primary characteristic of a Tandoori dish is the smoky flavor that comes from cooking in a clay oven or Tandoor. This style of cooking is found in the Indian, Pakistan and Afghan regions. As with most masalas and curries of this area the recipes vary from village to village and even family to family. Our Tandoori is a classic masala that is hand blended from paprika, cumin, coriander, sea salt, cinnamon, black pepper, sugar, ginger, superior saffron and cayenne pepper.
Tandoori chicken is covered with plain yogurt and the masala blend and the end result is heavenly. Tandoori spice can also be used to make Tandoori fish.
The primary characteristic of a Tandoori dish is the smoky flavor that comes from cooking in a clay oven or Tandoor. This style of cooking is found in the Indian, Pakistan and Afghan regions. As with most masalas and curries of this area the recipes vary from village to village and even family to family. Our Tandoori is a classic masala that is hand blended from paprika, cumin, coriander, sea salt, cinnamon, black pepper, sugar, ginger, superior saffron and cayenne pepper.
Tandoori chicken is covered with plain yogurt and the masala blend and the end result is heavenly. Tandoori spice can also be used to make Tandoori fish.
Taco Seasoning
The perfect delicious blend of lively spices you can use to give just about any dish a nice bit of Mexican flair. This is an excellent time saving addition to any kitchen where time is of the essence just add it to your chicken, beef or ground turkey and you have a ton of flavor. For a quick taco recipe – brown your meat (your choice of beef, chicken or ground turkey) add 4 tablespoons
of taco seasoning mix and 8 oz. of water for each one pound of meat. Turn down to simmer, cover and let stand for 10 minutes (stirring occasionally) or until the mixture starts to thicken up. You can also add taco seasoning to bean dishes, fajitas, Taco Casserole or homemade tortilla chips dip (a wonderful substitute for the standard chips and salsa) and sprinkle on Mexican salad,
nachos, chili, scrambled eggs and bean soups.
Hand blended from chili powder, domestic paprika, granulated onion, cumin, granulated garlic, Mexican oregano, brown sugar, black pepper medium, & cayenne pepper.
The perfect delicious blend of lively spices you can use to give just about any dish a nice bit of Mexican flair. This is an excellent time saving addition to any kitchen where time is of the essence just add it to your chicken, beef or ground turkey and you have a ton of flavor. For a quick taco recipe – brown your meat (your choice of beef, chicken or ground turkey) add 4 tablespoons
of taco seasoning mix and 8 oz. of water for each one pound of meat. Turn down to simmer, cover and let stand for 10 minutes (stirring occasionally) or until the mixture starts to thicken up. You can also add taco seasoning to bean dishes, fajitas, Taco Casserole or homemade tortilla chips dip (a wonderful substitute for the standard chips and salsa) and sprinkle on Mexican salad,
nachos, chili, scrambled eggs and bean soups.
Hand blended from chili powder, domestic paprika, granulated onion, cumin, granulated garlic, Mexican oregano, brown sugar, black pepper medium, & cayenne pepper.
Sweet Chili Powder
Sweet Chili Powder is a different from most other chili powders as it possesses a light touch of sweetness. It also carries a very subtle heat form the use of freshly ground New Mexico and Ancho Chiles which are both on the mild side of the heat scale coming in at 3 and 4 (on a heat scale of 10) respectively. Now just because these are mild doesn’t mean that this chili is lacking in flavor! Hand blended from freshly ground Ancho and New Mexico Chiles, coriander, cumin, domestic paprika, oregano, garlic, sugar and cinnamon.
Sweet Chili Powder is a different from most other chili powders as it possesses a light touch of sweetness. It also carries a very subtle heat form the use of freshly ground New Mexico and Ancho Chiles which are both on the mild side of the heat scale coming in at 3 and 4 (on a heat scale of 10) respectively. Now just because these are mild doesn’t mean that this chili is lacking in flavor! Hand blended from freshly ground Ancho and New Mexico Chiles, coriander, cumin, domestic paprika, oregano, garlic, sugar and cinnamon.
St. Louis Rib Rub
St. Louis Style BBQ is kind of like the middle child of rib styles and gets lost between its more famous big brother Kansas City barbeque and its adorable little brother Memphis barbeque. Adding to the confusion is that St. Louis ribs don’t just describe a style of BBQ but a cut of ribs as
well. So first understand the rib cuts. You have Baby Back Ribs and St. Louis Style Ribs Baby
Back Ribs are from the top of the rib cage between the spine and the spare ribs just below the loin muscle. St. Louis style ribs are cut from spare ribs and then the cartilage, sternum bone and rip tips are removed leaving an almost rectangular shape of ribs. In St. Louis the barbeque is either going to be the St. Louis cut of ribs or more likely a barbecued pork steak. Pork steak is most often cut from the shoulder part of the hog and this is a fatty cut of meat unless trimmed. The "steaks" are sliced 1" thick and are rimmed with fat. Slow cooking over low heat is the key to creating a culinary barbecue masterpiece whether you’re going for ribs or pork steak. For ribs liberally use a St. Louis style barbecue sauce and return the re-sauced ribs to the grill repeatedly for caramelizing. For St. Louis style pork steaks these should be slow grilled until done and then brushed with or dipped in St. Louis bbq sauce and returned to the grill for caramelizing, turning frequently. So now you have a good idea on what makes up the different nuances of St. Louis style bbq except for one last critical step and that is at the very beginning the seasoning or rub. You need a good rub to balance the sauce and this one has some sweetness with a touch of sassy-attitude that best reflects what you’d find in a local St. Louis neighborhood. The key to this rub is brown sugar which provides the sweetness while the celery salt rounds out the flavor profile, you’ll also find a delicious hickory undertone. Hand blended from brown
sugar, domestic paprika, celery salt, garlic salt, hickory salt, onion powder, ancho chiles, red pepper flakes, fennel seed, black pepper and vinegar powder.
St. Louis Style BBQ is kind of like the middle child of rib styles and gets lost between its more famous big brother Kansas City barbeque and its adorable little brother Memphis barbeque. Adding to the confusion is that St. Louis ribs don’t just describe a style of BBQ but a cut of ribs as
well. So first understand the rib cuts. You have Baby Back Ribs and St. Louis Style Ribs Baby
Back Ribs are from the top of the rib cage between the spine and the spare ribs just below the loin muscle. St. Louis style ribs are cut from spare ribs and then the cartilage, sternum bone and rip tips are removed leaving an almost rectangular shape of ribs. In St. Louis the barbeque is either going to be the St. Louis cut of ribs or more likely a barbecued pork steak. Pork steak is most often cut from the shoulder part of the hog and this is a fatty cut of meat unless trimmed. The "steaks" are sliced 1" thick and are rimmed with fat. Slow cooking over low heat is the key to creating a culinary barbecue masterpiece whether you’re going for ribs or pork steak. For ribs liberally use a St. Louis style barbecue sauce and return the re-sauced ribs to the grill repeatedly for caramelizing. For St. Louis style pork steaks these should be slow grilled until done and then brushed with or dipped in St. Louis bbq sauce and returned to the grill for caramelizing, turning frequently. So now you have a good idea on what makes up the different nuances of St. Louis style bbq except for one last critical step and that is at the very beginning the seasoning or rub. You need a good rub to balance the sauce and this one has some sweetness with a touch of sassy-attitude that best reflects what you’d find in a local St. Louis neighborhood. The key to this rub is brown sugar which provides the sweetness while the celery salt rounds out the flavor profile, you’ll also find a delicious hickory undertone. Hand blended from brown
sugar, domestic paprika, celery salt, garlic salt, hickory salt, onion powder, ancho chiles, red pepper flakes, fennel seed, black pepper and vinegar powder.
Steak Rub
This is our Dry Steak Rub that will be a spectacular addition to the favorite griller in your house. You can also use as a steak seasoning and just sprinkle on to add a jolt of mouthwatering flavor to any steak lover’s favorite cut of meat whether you are partial to a New York Strip, Rib Eye or a T-Bone. To use as a rub we recommend 1 tablespoon of steak rub per pound of meat. Sprin...kle on the steak and rub into the meat with your hands. Be sure to evenly coat both sides. Once this is done place in a large resealable plastic bag and place in the refrigerator for at least 4 hours before cooking. For best results we like to keep it in the fridge for 24 hours before throwing on the grill. Our Steak Rub is a slightly sweet flavored combination that has a touch of heat and is hand blended from salt, chili powder, granulated garlic, ground cumin, brown sugar, coarse black pepper, dried thyme, mustard powder, domestic paprika and red pepper flakes.This versatile
steak rub isn’t just for steaks either as many of our customers love to also use it on burgers, ribs, chicken breasts, shrimp and pork chops as well.
Steak Marinade :
3 Cups Dry White Wine
1/2 Cup Soy Sauce
1 small onion
cut into slivers
1 tablespoon Steak Rub
Directions:
1. Mix all ingredients together and marinate your steaks for at least four hours before cooking.
2. Keep refrigerated during the marinating process.
This is our Dry Steak Rub that will be a spectacular addition to the favorite griller in your house. You can also use as a steak seasoning and just sprinkle on to add a jolt of mouthwatering flavor to any steak lover’s favorite cut of meat whether you are partial to a New York Strip, Rib Eye or a T-Bone. To use as a rub we recommend 1 tablespoon of steak rub per pound of meat. Sprin...kle on the steak and rub into the meat with your hands. Be sure to evenly coat both sides. Once this is done place in a large resealable plastic bag and place in the refrigerator for at least 4 hours before cooking. For best results we like to keep it in the fridge for 24 hours before throwing on the grill. Our Steak Rub is a slightly sweet flavored combination that has a touch of heat and is hand blended from salt, chili powder, granulated garlic, ground cumin, brown sugar, coarse black pepper, dried thyme, mustard powder, domestic paprika and red pepper flakes.This versatile
steak rub isn’t just for steaks either as many of our customers love to also use it on burgers, ribs, chicken breasts, shrimp and pork chops as well.
Steak Marinade :
3 Cups Dry White Wine
1/2 Cup Soy Sauce
1 small onion
cut into slivers
1 tablespoon Steak Rub
Directions:
1. Mix all ingredients together and marinate your steaks for at least four hours before cooking.
2. Keep refrigerated during the marinating process.
Spicy Thai
Thai cuisine is known for its liberal use of fresh herbs and spices and authentic stir fries, noodle and curry dishes. Mastering Thai cooking, like the ordinary people of Thailand cook and eat at home, is not difficult once you develop a better understanding of the flavor profiles and techniques. Our Spicy Thai Seasoning is perfect for adding delicious Thai flavor to grains, meat, seafood and vegetable based dishes. Using a pre-mixed Thai seasoning is much easier than adding a pinch of this or a dash of that. Use this spicy seasoning as a dry rub on fish and chicken. To make a quick and easy Thai marinade, add this Thai seasoning into creamy coconut milk (we like to start off with 1 tbsp of spice blend to 1 cup of milk but you can adjust up or down depending on your tastes). We like to use our Spicy Thai Seasoning when we’re looking for a bit more kick, especially in stir fries and as a dry rub for some delicious Thai Chicken Wings.
Our Spicy Thai Seasoning is hand blended from garlic, onion, lemon, coriander, paprika, cayenne, lemon grass, basil, cilantro, and white pepper.
Thai cuisine is known for its liberal use of fresh herbs and spices and authentic stir fries, noodle and curry dishes. Mastering Thai cooking, like the ordinary people of Thailand cook and eat at home, is not difficult once you develop a better understanding of the flavor profiles and techniques. Our Spicy Thai Seasoning is perfect for adding delicious Thai flavor to grains, meat, seafood and vegetable based dishes. Using a pre-mixed Thai seasoning is much easier than adding a pinch of this or a dash of that. Use this spicy seasoning as a dry rub on fish and chicken. To make a quick and easy Thai marinade, add this Thai seasoning into creamy coconut milk (we like to start off with 1 tbsp of spice blend to 1 cup of milk but you can adjust up or down depending on your tastes). We like to use our Spicy Thai Seasoning when we’re looking for a bit more kick, especially in stir fries and as a dry rub for some delicious Thai Chicken Wings.
Our Spicy Thai Seasoning is hand blended from garlic, onion, lemon, coriander, paprika, cayenne, lemon grass, basil, cilantro, and white pepper.
Southwest Steak
The southwestern US region style of cooking covers the area from Texas through New Mexico and onto southern California. This region is very different from the northeast or southeast as it shows no heavy influence from the English or French and instead draws its inspiration from Mexico and the Native Americans. It also casts the chile pepper in a leading role. Also unlike the popular red bean in the southeast the bean of choice in this region is the black. Our Southwest Steak Rub is a good hearty salt free steak rub that's loaded with balanced spicy flavor without being hot. Our favorite steaks for this seasoning are flank steak and skirt steak but we've also used this in burgers. As with all of our great steak rubs we like to liberally spice the meat and then work the
seasoning in evenly. We then like to refrigerate for 2-4 hours before grilling for the utmost flavor.
Hand blended from black pepper, chili powder, cumin, onion, garlic, and domestic paprika.
The southwestern US region style of cooking covers the area from Texas through New Mexico and onto southern California. This region is very different from the northeast or southeast as it shows no heavy influence from the English or French and instead draws its inspiration from Mexico and the Native Americans. It also casts the chile pepper in a leading role. Also unlike the popular red bean in the southeast the bean of choice in this region is the black. Our Southwest Steak Rub is a good hearty salt free steak rub that's loaded with balanced spicy flavor without being hot. Our favorite steaks for this seasoning are flank steak and skirt steak but we've also used this in burgers. As with all of our great steak rubs we like to liberally spice the meat and then work the
seasoning in evenly. We then like to refrigerate for 2-4 hours before grilling for the utmost flavor.
Hand blended from black pepper, chili powder, cumin, onion, garlic, and domestic paprika.
Southwest Seasoning
The Southwestern region style of cooking typically refers to southern California, New Mexico, Arizona, Colorado and Texas. And unlike many other regional foods this comes from a unique melting pot of cultures in the creation of these recipes. The driving influence is its entirely Spanish and Native American history. And at the heart of this seasoning is the chile. The base ingredients used in Southwestern cuisine are beans (especially black beans and pinto beans), cilantro, avocados, hominy limes, rice, pine nuts, pork and corn and flour tortillas. The New Mexico region may be best known for it’s Green Chiles and their unique New Mexican cuisine while closely resembling Southwestern cuisine is really quite unique in its own night. Our Southwest seasoning is perfect to use when you want the flavor of the region but do not have the time to create each dish completely from scratch. And best of all - it's salt free! Hand blended from New Mexico chiles, Ancho chiles, California paprika, coriander, garlic, cumin, cayenne pepper, red pepper flakes, black pepper and Mexican oregano.Use this seasoning in regional dishes like burritos, flautas, tacos, tamales and tostadas
The Southwestern region style of cooking typically refers to southern California, New Mexico, Arizona, Colorado and Texas. And unlike many other regional foods this comes from a unique melting pot of cultures in the creation of these recipes. The driving influence is its entirely Spanish and Native American history. And at the heart of this seasoning is the chile. The base ingredients used in Southwestern cuisine are beans (especially black beans and pinto beans), cilantro, avocados, hominy limes, rice, pine nuts, pork and corn and flour tortillas. The New Mexico region may be best known for it’s Green Chiles and their unique New Mexican cuisine while closely resembling Southwestern cuisine is really quite unique in its own night. Our Southwest seasoning is perfect to use when you want the flavor of the region but do not have the time to create each dish completely from scratch. And best of all - it's salt free! Hand blended from New Mexico chiles, Ancho chiles, California paprika, coriander, garlic, cumin, cayenne pepper, red pepper flakes, black pepper and Mexican oregano.Use this seasoning in regional dishes like burritos, flautas, tacos, tamales and tostadas
Shawarma Seasoning
Shawarmas originated in northwestern Turkey and are considered a fast food staple in the Middle East and Europe, especially in Germany, think of it almost like a Middle Eastern Taco. Wrapped in pita bread and filled with thinly sliced meat, vegetables and a variety of flavorful sauces. These are both delicious and relatively inexpensive to make. You’re certainly familiar with the Greek
Gyro and maybe even the Korean Taco so this is a natural next step down the culinary path. Most shawarmas use some version of beef, chicken, goat, lamb, turkey or mixed meats. Throughout the Middle East these meats are placed on a stick or skewer and cooked on a vertical spit , traditionally over a wood flame, nowadays gas is also common, and often cook for as long as a full day (the Middle Eastern version of low and slow). In the markets of Lebanon and Syria these are served on flatbreads instead of pitas. In Europe they may be served on French bread rolls. Shawarmas are eaten with tabbouleh, fattoush, pickles, tomato and cucumber. Dressings or toppings may include hummus, tahini, Amba sauce, flavored vinegar (with spices such as cardamom, cinnamon and nutmeg). The popular Chicken Shawarma is served with a garlic sauce, pomegranate concentrate or a hot chili sauce called skhug. If you’re adventurous and want to make this at home an open spit isn’t required. Chicken
is a good choice the first time out of the gate but if you are going to use chicken be sure to slice very thin (thinner than cutlets). An easy garlic sauce can be made with 2 crushed garlic cloves, ¼ cup lemon juice, 2 tablespoons of plain yogurt and 1 cup of tahini. Our salt free Shawarma Seasoning is hand blended with cumin, coriander, garlic, paprika, turmeric, black pepper,
cloves, cayenne and cinnamon.
Shawarmas originated in northwestern Turkey and are considered a fast food staple in the Middle East and Europe, especially in Germany, think of it almost like a Middle Eastern Taco. Wrapped in pita bread and filled with thinly sliced meat, vegetables and a variety of flavorful sauces. These are both delicious and relatively inexpensive to make. You’re certainly familiar with the Greek
Gyro and maybe even the Korean Taco so this is a natural next step down the culinary path. Most shawarmas use some version of beef, chicken, goat, lamb, turkey or mixed meats. Throughout the Middle East these meats are placed on a stick or skewer and cooked on a vertical spit , traditionally over a wood flame, nowadays gas is also common, and often cook for as long as a full day (the Middle Eastern version of low and slow). In the markets of Lebanon and Syria these are served on flatbreads instead of pitas. In Europe they may be served on French bread rolls. Shawarmas are eaten with tabbouleh, fattoush, pickles, tomato and cucumber. Dressings or toppings may include hummus, tahini, Amba sauce, flavored vinegar (with spices such as cardamom, cinnamon and nutmeg). The popular Chicken Shawarma is served with a garlic sauce, pomegranate concentrate or a hot chili sauce called skhug. If you’re adventurous and want to make this at home an open spit isn’t required. Chicken
is a good choice the first time out of the gate but if you are going to use chicken be sure to slice very thin (thinner than cutlets). An easy garlic sauce can be made with 2 crushed garlic cloves, ¼ cup lemon juice, 2 tablespoons of plain yogurt and 1 cup of tahini. Our salt free Shawarma Seasoning is hand blended with cumin, coriander, garlic, paprika, turmeric, black pepper,
cloves, cayenne and cinnamon.
Satay Seasoning
Pronounced “SAH-tay” and native to Java, Indonesia where it is known as “sate” or satae”. Satay is
considered the national dish of Indonesia and it's also widely popular throughout Southeastern Asia especially in Brunei, Malaysia, Singapore and Thailand. As Indonesia was once a Dutch colony it is not surprising that it is also quite well known in the Netherlands. Satay is a dish of marinated, skewered, grilled meat and as the signature dish of Indonesian cuisine it may be found in both the finest restaurants and from local street carts. While it is generally thought of as a particular dish satay can also refer to the style of cooking. The skewers were originally made from coconut palm fronds but today you may find skweres made from bamboo or metal. Once marinated the meat is threaded onto skewers and grilled over a wood or charcoal fire. Skewering and grilling the meat in small pieces ensures that it cooks evenly and quickly and prevents the meat from becoming tough. This makes satay the perfect local “fast food” as customers tend to order these from the small food stands by the stick and then wait as their satay is grilled fresh. The meat of choice was originally beef and chicken but today you’ll also find goat, mutton, pork, giant prawns (similar to shrimp), fish filets and even tofu used. Satay is served with a grainy peanut dipping sauce and a fresh cucumber salad. It is also sometimes served in various Thai restaurants with rice, cold noodle salads or sautéed vegetables. Our Satay seasoning blend recipe was given by a chef who specializes in Indonesian cuisine and is hand blended from garlic powder, onion powder, coriander, orange zest, lemongrass, turmeric, smoked paprika, ginger, salt, chipotle powder and cayenne.
Pronounced “SAH-tay” and native to Java, Indonesia where it is known as “sate” or satae”. Satay is
considered the national dish of Indonesia and it's also widely popular throughout Southeastern Asia especially in Brunei, Malaysia, Singapore and Thailand. As Indonesia was once a Dutch colony it is not surprising that it is also quite well known in the Netherlands. Satay is a dish of marinated, skewered, grilled meat and as the signature dish of Indonesian cuisine it may be found in both the finest restaurants and from local street carts. While it is generally thought of as a particular dish satay can also refer to the style of cooking. The skewers were originally made from coconut palm fronds but today you may find skweres made from bamboo or metal. Once marinated the meat is threaded onto skewers and grilled over a wood or charcoal fire. Skewering and grilling the meat in small pieces ensures that it cooks evenly and quickly and prevents the meat from becoming tough. This makes satay the perfect local “fast food” as customers tend to order these from the small food stands by the stick and then wait as their satay is grilled fresh. The meat of choice was originally beef and chicken but today you’ll also find goat, mutton, pork, giant prawns (similar to shrimp), fish filets and even tofu used. Satay is served with a grainy peanut dipping sauce and a fresh cucumber salad. It is also sometimes served in various Thai restaurants with rice, cold noodle salads or sautéed vegetables. Our Satay seasoning blend recipe was given by a chef who specializes in Indonesian cuisine and is hand blended from garlic powder, onion powder, coriander, orange zest, lemongrass, turmeric, smoked paprika, ginger, salt, chipotle powder and cayenne.
Salt Free Cajun Seasoning
Use it anywhere you would use one of our others on the grill, on your broiled shrimp or maybe you have some fresh crawfish and want to show somebody that isn’t from the great state of Louisiana how to “pinch the tail and suck the head”! So put on some good Jazz, mix up a fresh batch of Hurricane’s or lemonaid and show them how it’s done in bayou country!
Hand blended from paprika, thyme, granulated garlic, granulated onion, oregano, sage, black
pepper, white pepper, and cayenne pepper.
Use it anywhere you would use one of our others on the grill, on your broiled shrimp or maybe you have some fresh crawfish and want to show somebody that isn’t from the great state of Louisiana how to “pinch the tail and suck the head”! So put on some good Jazz, mix up a fresh batch of Hurricane’s or lemonaid and show them how it’s done in bayou country!
Hand blended from paprika, thyme, granulated garlic, granulated onion, oregano, sage, black
pepper, white pepper, and cayenne pepper.
Pork Stank
Pork Stank was created from a competition barbecue team. This is a flavorful all purpose pork rub and is more sweet than hot. This 16 ingredient pork rub has done exceptionally well in both the rib and pork butt categories during several barbecue competitions. It has also done exceptionally well in the pork rib and the pork butt categories at several barbecue events along the east coast. The beauty of this pork rub is that it can be put on an hour before cooking or for even more flavor put it on your favorite cut of pork for 2-4 hours before hand. As with any of our rubs we recommend shaking the seasoning onto the meat and then working the seasoning into the meat evenly on both sides. We like to then refrigerate for at least 1 hour before cooking so that the
seasonings can work their way into the meat. Hand blended from brown sugar, sea salt, California paprika, marjoram, granulated garlic, granulated onion, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.
Pork Stank was created from a competition barbecue team. This is a flavorful all purpose pork rub and is more sweet than hot. This 16 ingredient pork rub has done exceptionally well in both the rib and pork butt categories during several barbecue competitions. It has also done exceptionally well in the pork rib and the pork butt categories at several barbecue events along the east coast. The beauty of this pork rub is that it can be put on an hour before cooking or for even more flavor put it on your favorite cut of pork for 2-4 hours before hand. As with any of our rubs we recommend shaking the seasoning onto the meat and then working the seasoning into the meat evenly on both sides. We like to then refrigerate for at least 1 hour before cooking so that the
seasonings can work their way into the meat. Hand blended from brown sugar, sea salt, California paprika, marjoram, granulated garlic, granulated onion, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.
Paella
Like many great ethnic dishes there is no one perfect recipe as there are as many Paella recipes as there are cooks and each family makes it uniquely their own. Also called Arroces this dish has a Spanish heritage but has also gained great popularity in the Hispanic hubs throughout the US.
Our Paella seasoning is hand blended from granulated garlic, salt, dried oregano, smoked sweet paprika, freshly ground black peppercorns and the most important ingredient top grade Category I crushed saffron threads. There are three widely known types of paella: Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck, land snails), beans and seasoning. Seafood paella replaces land animals with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes
beans.
Like many great ethnic dishes there is no one perfect recipe as there are as many Paella recipes as there are cooks and each family makes it uniquely their own. Also called Arroces this dish has a Spanish heritage but has also gained great popularity in the Hispanic hubs throughout the US.
Our Paella seasoning is hand blended from granulated garlic, salt, dried oregano, smoked sweet paprika, freshly ground black peppercorns and the most important ingredient top grade Category I crushed saffron threads. There are three widely known types of paella: Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck, land snails), beans and seasoning. Seafood paella replaces land animals with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes
beans.
North Carolina BBQ
Each of the various BBQ regions in the US have their own “claim to fame” and each has a distinctive flavor style – Kansas City is known for using beef sweet and web treatments where Memphis for its use of dry rubs and pork. The third are of the country where there is a distinctive BBQ flavor is in North Carolina.North Carolina BBQ is a careful blending of vinegar and spices for a tart and tangy flavor. Now there are some subtle differences between western and eastern
North Carolina BBQ but to most the differences are very slight. Eastern BBQ is whole hog while western, or “Lexington-style”, is pork shoulder. The vinegar based “sauce” isn’t really a sauce as much as it is a moistening agent. Western BBQ also uses vinegar as the sauce base but uses ketchup and a dash of sugar in it as well. North Carolina BBQ is cooked very slowly and is most frequently served on a sandwich bun with a side of cole slaw. The cole slaw acts as the cool balance to the slight peppery flavor of the spices used. You can’t have an authentic North Carolina BBQ without a big glass of ice tea. We love this authentic North Carolina BBQ rub and it slants a bit more to the western style than the eastern as it makes a great rub for pork shoulders or any other part of the hog you enjoy most. It has a very slight touch of subtle heat that you get from the cayenne but the fruity and earthy undertones of the Ancho chile is more pronounced. Hand blended from brown sugar, chili powder mild, Hungarian paprika, black pepper, coarse sea salt, cumin, cloves and cayenne.
You can also make a great sauce by combining 1 cup of tomato sauce, ½ cup of water, ½ cup of vinegar and 2 tablespoons of BBQ Rub. Mix thoroughly and simmer over low heat for 20-30 minutes
Each of the various BBQ regions in the US have their own “claim to fame” and each has a distinctive flavor style – Kansas City is known for using beef sweet and web treatments where Memphis for its use of dry rubs and pork. The third are of the country where there is a distinctive BBQ flavor is in North Carolina.North Carolina BBQ is a careful blending of vinegar and spices for a tart and tangy flavor. Now there are some subtle differences between western and eastern
North Carolina BBQ but to most the differences are very slight. Eastern BBQ is whole hog while western, or “Lexington-style”, is pork shoulder. The vinegar based “sauce” isn’t really a sauce as much as it is a moistening agent. Western BBQ also uses vinegar as the sauce base but uses ketchup and a dash of sugar in it as well. North Carolina BBQ is cooked very slowly and is most frequently served on a sandwich bun with a side of cole slaw. The cole slaw acts as the cool balance to the slight peppery flavor of the spices used. You can’t have an authentic North Carolina BBQ without a big glass of ice tea. We love this authentic North Carolina BBQ rub and it slants a bit more to the western style than the eastern as it makes a great rub for pork shoulders or any other part of the hog you enjoy most. It has a very slight touch of subtle heat that you get from the cayenne but the fruity and earthy undertones of the Ancho chile is more pronounced. Hand blended from brown sugar, chili powder mild, Hungarian paprika, black pepper, coarse sea salt, cumin, cloves and cayenne.
You can also make a great sauce by combining 1 cup of tomato sauce, ½ cup of water, ½ cup of vinegar and 2 tablespoons of BBQ Rub. Mix thoroughly and simmer over low heat for 20-30 minutes
Moroccan Vegetable Rub
When you are looking for something a bit different for your vegetables our Moroccan inspired
Vegetable Rub is the perfect treat. This vegetable seasoning will quickly become a hit with friends and family alike as Morocco spices will provide an exotic flare to corn on the cob, cauliflower and broccoli but we especially love this with roasted root vegetables and tubers such as carrots, celery roots, onions, parsnips, potatoes, sweet potatoes and turnips . We have also found great success when using it on baked fries in the oven. For best results lightly coat your vegetables with olive oil and then sprinkle the vegetable rub on. We like to actually wok the rub into the vegetables just like we do with our spice rubs and meat. For best results use about 1 tablespoon per pound of raw vegetables. We have also found for maximum flavor to let these sit in the refrigerator for several hours before cooking. We especially love to put these seasoned vegetables in aluminum foil, close it up and then cook them on the grill. Our Moroccan Rub has the sharpness of paprika, a dash of heat from the chili powder and cayenne and then some delicate sweetness from the cinnamon, allspice and cloves.
When you are looking for something a bit different for your vegetables our Moroccan inspired
Vegetable Rub is the perfect treat. This vegetable seasoning will quickly become a hit with friends and family alike as Morocco spices will provide an exotic flare to corn on the cob, cauliflower and broccoli but we especially love this with roasted root vegetables and tubers such as carrots, celery roots, onions, parsnips, potatoes, sweet potatoes and turnips . We have also found great success when using it on baked fries in the oven. For best results lightly coat your vegetables with olive oil and then sprinkle the vegetable rub on. We like to actually wok the rub into the vegetables just like we do with our spice rubs and meat. For best results use about 1 tablespoon per pound of raw vegetables. We have also found for maximum flavor to let these sit in the refrigerator for several hours before cooking. We especially love to put these seasoned vegetables in aluminum foil, close it up and then cook them on the grill. Our Moroccan Rub has the sharpness of paprika, a dash of heat from the chili powder and cayenne and then some delicate sweetness from the cinnamon, allspice and cloves.
Moroccan Chicken Rub
Moroccan food makes extensive use of spices. There is an almost seamless convergence of both local spices and imported spices which have made their way into Morocco for thousands of years. Homegrown spices include lemons, olives, oranges and mints while frequently used imported spices include anise seed, cinnamon, coriander, cumin, ginger, paprika, parsley, pepper, sesame seeds and turmeric. Unlike in our country where dinner is the primary meal of the day in Morocco this designation falls to the midday meal (the exception is during the holy month of Ramadan) which takes center stage.This midday meal is known for its large and plentiful servings. Bread accompanies each meal. These 5 course meals typically begin with a variety of cold and hot salads, next comes a serving of stew or tagine. The main dish follows and is frequently a chicken or lamb dish. Course #4 is a large plate of couscous that is topped with vegetables and meat. The final act is usually a sweet mint tea. Our Moroccan Chicken Spice Rub will bring your taste buds alive as it is loaded with flavors from this region. You’ll find a touch of sweetness balanced by some earthiness and some very subtle undertones of heat. Hand blended from smoked sweet paprika, cumin, salt, cinnamon, fennel, cayenne pepper, coriander, brown sugar and clove. We’ve used this seasoning for everything from backyard grilling to creating an easy to prepare couscous dish topped with our favorite fresh vegetables and chicken.
Moroccan food makes extensive use of spices. There is an almost seamless convergence of both local spices and imported spices which have made their way into Morocco for thousands of years. Homegrown spices include lemons, olives, oranges and mints while frequently used imported spices include anise seed, cinnamon, coriander, cumin, ginger, paprika, parsley, pepper, sesame seeds and turmeric. Unlike in our country where dinner is the primary meal of the day in Morocco this designation falls to the midday meal (the exception is during the holy month of Ramadan) which takes center stage.This midday meal is known for its large and plentiful servings. Bread accompanies each meal. These 5 course meals typically begin with a variety of cold and hot salads, next comes a serving of stew or tagine. The main dish follows and is frequently a chicken or lamb dish. Course #4 is a large plate of couscous that is topped with vegetables and meat. The final act is usually a sweet mint tea. Our Moroccan Chicken Spice Rub will bring your taste buds alive as it is loaded with flavors from this region. You’ll find a touch of sweetness balanced by some earthiness and some very subtle undertones of heat. Hand blended from smoked sweet paprika, cumin, salt, cinnamon, fennel, cayenne pepper, coriander, brown sugar and clove. We’ve used this seasoning for everything from backyard grilling to creating an easy to prepare couscous dish topped with our favorite fresh vegetables and chicken.
Montreal Steak
For the longest time Montreal’s population was largely made up of British and French immigrants and this area was the birth place of Montreal Steak Spice (also called Montreal Steak Seasoning or Montreal Steak Rub). This wonderful steak seasoning fuses the British cravings for beefsteaks with the French flair for seasoning and the end result is a robust flavor explosion. Some foodies credit the French and British descendants for this steak blend while others believe it was created and perfected by Jewish immigrants from Eastern Europe. Montreal locals also enjoy a hoagie (or sub sandwich) called the Montreal Steak Sandwich which is made with flank or skirt steak that using Montreal Steak Seasoning as a rub. This seasoned meat is then cooked in a skillet with mushrooms and onions. In addition to your favorite cut of steak this coarse seasoning can also be used on oven baked fries and is also a palate pleasing hamburger seasoning. Our bold Montreal Steak Rub is Hand blended from coriander seed, black pepper, red bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
For the longest time Montreal’s population was largely made up of British and French immigrants and this area was the birth place of Montreal Steak Spice (also called Montreal Steak Seasoning or Montreal Steak Rub). This wonderful steak seasoning fuses the British cravings for beefsteaks with the French flair for seasoning and the end result is a robust flavor explosion. Some foodies credit the French and British descendants for this steak blend while others believe it was created and perfected by Jewish immigrants from Eastern Europe. Montreal locals also enjoy a hoagie (or sub sandwich) called the Montreal Steak Sandwich which is made with flank or skirt steak that using Montreal Steak Seasoning as a rub. This seasoned meat is then cooked in a skillet with mushrooms and onions. In addition to your favorite cut of steak this coarse seasoning can also be used on oven baked fries and is also a palate pleasing hamburger seasoning. Our bold Montreal Steak Rub is Hand blended from coriander seed, black pepper, red bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
Mojo Seasoning
Cuban cuisine is as varied as the origins of the country itself, where it has been influenced by African, Arabic, Chinese, French, Portuguese and Spanish cultures. Traditional Cuban dishes are made from readily available, inexpensive, simple ingredients and are usually prepared and spiced to make them more flavorful. Most Cuban cooking relies on the use of a few basic spices, such
as bay leaves, cumin, garlic and oregano. Most of the food is cooked slowly over a low flame and you won’t find many dishes that are deep fried or covered with creamy or heavy sauces. Many dishes have a sofrito base. A typical sofrito is made from garlic, green pepper, onion, oregano and is quick fried in olive oil. The sofrito base gives the food its flavor and it is used when cooking black beans, many meat dishes, stews and tomato-based sauces. Root vegetables such
as boniato (Cuban sweet potato), malanga and yucca are flavored with a marinade, called Mojo (pronounced MO-ho), which includes cumin, garlic, lemon juice, olive oil, sliced raw onions and a little water. Hand blended with a fragrant combination of garlic, black pepper, lime, orange, cumin and onion. Use it as a dry rub on the meat or add some beer and/or orange juice to the roasting pan. Cover and roast until the meat is done...it’ll be juicy and loaded with flavor! Often referred to as "Spanish Barbecue Sauce", use this Mojo
Seasoning to make your own Cuban Mojo dip, sauce or marinate for chicken, fish or pork by simply mixing 3 tablespoons of Mojo Seasoning with the juice of 3 limes (about 1/2 cup), 1 orange (approximately 1/2 cup) and ¼ cup of olive oil. You can also use this Mojo Seasoning on grilled seafood, grilled chicken, boiled yucca and fried green plantain chips.
Cuban cuisine is as varied as the origins of the country itself, where it has been influenced by African, Arabic, Chinese, French, Portuguese and Spanish cultures. Traditional Cuban dishes are made from readily available, inexpensive, simple ingredients and are usually prepared and spiced to make them more flavorful. Most Cuban cooking relies on the use of a few basic spices, such
as bay leaves, cumin, garlic and oregano. Most of the food is cooked slowly over a low flame and you won’t find many dishes that are deep fried or covered with creamy or heavy sauces. Many dishes have a sofrito base. A typical sofrito is made from garlic, green pepper, onion, oregano and is quick fried in olive oil. The sofrito base gives the food its flavor and it is used when cooking black beans, many meat dishes, stews and tomato-based sauces. Root vegetables such
as boniato (Cuban sweet potato), malanga and yucca are flavored with a marinade, called Mojo (pronounced MO-ho), which includes cumin, garlic, lemon juice, olive oil, sliced raw onions and a little water. Hand blended with a fragrant combination of garlic, black pepper, lime, orange, cumin and onion. Use it as a dry rub on the meat or add some beer and/or orange juice to the roasting pan. Cover and roast until the meat is done...it’ll be juicy and loaded with flavor! Often referred to as "Spanish Barbecue Sauce", use this Mojo
Seasoning to make your own Cuban Mojo dip, sauce or marinate for chicken, fish or pork by simply mixing 3 tablespoons of Mojo Seasoning with the juice of 3 limes (about 1/2 cup), 1 orange (approximately 1/2 cup) and ¼ cup of olive oil. You can also use this Mojo Seasoning on grilled seafood, grilled chicken, boiled yucca and fried green plantain chips.
Memphis Style Rub Rub
Our Memphis Style BBQ Rib Rub is very flavorful, made from a home made Memphis recipe and is meant to be used on ribs. The hallmark of a classic Memphis style BBQ is that the ribs are cooked for a long time until the meat becomes so tender that it practically falls off the bone. We recommend that you use 1 tablespoon of Memphis Style BBQ rub per pound of meat. Be sure that after you've removed the membrane you coat both sides evenly with the seasoning and then rub
it in with your hands. Now here you can either place the ribs in foil or in some extra large resealable plastic bags and then refrigerate for at least 8 hours before adding to the smoker. For best results we like to let our ribs set for a full 24 hours in the fridge before cooking. Some cooks like to add additional rub for the last 15 minutes of the cooking time. Others like to make a
wet rub and moisten their ribs with a vinegar and water mix before adding the rub. If you haven't done this before you can certainly experiment with both methods to find out which method works best for you. And for an added treat try basting your ribs with our Memphis Style Rib Basting Sauce. Our Memphis Style BBQ Rub is hand blended from domestic paprika, onion, garlic, basil, yellow mustard, cayenne pepper and black pepper.
Our Memphis Style BBQ Rib Rub is very flavorful, made from a home made Memphis recipe and is meant to be used on ribs. The hallmark of a classic Memphis style BBQ is that the ribs are cooked for a long time until the meat becomes so tender that it practically falls off the bone. We recommend that you use 1 tablespoon of Memphis Style BBQ rub per pound of meat. Be sure that after you've removed the membrane you coat both sides evenly with the seasoning and then rub
it in with your hands. Now here you can either place the ribs in foil or in some extra large resealable plastic bags and then refrigerate for at least 8 hours before adding to the smoker. For best results we like to let our ribs set for a full 24 hours in the fridge before cooking. Some cooks like to add additional rub for the last 15 minutes of the cooking time. Others like to make a
wet rub and moisten their ribs with a vinegar and water mix before adding the rub. If you haven't done this before you can certainly experiment with both methods to find out which method works best for you. And for an added treat try basting your ribs with our Memphis Style Rib Basting Sauce. Our Memphis Style BBQ Rub is hand blended from domestic paprika, onion, garlic, basil, yellow mustard, cayenne pepper and black pepper.
Mediterranean Dry Rub
As it is in many cuisines across the globe there are subtle differences from area to area and
Mediterranean cuisine can really be broken down into three distinct culinary regions – southern European covers the area of France, Italy and Spain; eastern Mediterranean consists of Egypt, Greece, Israel, Lebanon and Turkey and the North Africa region is primary foods heavily influenced by Morocco. Our salt free Mediterranean dry rub will give you a hint of the flavor of this exotic region and can be used as a dry rub or wet rub, as a dry rub we like to use 1 tbsp per pound of meat – usually chicken, fish or pork chops. As a webt rub combine 1 tbsp seasoning to ¼ cup of extra virgin olive oil. You can also sprinkle this on a Greek salad or on potatoes, cauliflower, broccoli, carrots or summer squash. Hand blended from thyme, oregano, sage, basil, rosemary, garlic, lemon peel and black
pepper.
As it is in many cuisines across the globe there are subtle differences from area to area and
Mediterranean cuisine can really be broken down into three distinct culinary regions – southern European covers the area of France, Italy and Spain; eastern Mediterranean consists of Egypt, Greece, Israel, Lebanon and Turkey and the North Africa region is primary foods heavily influenced by Morocco. Our salt free Mediterranean dry rub will give you a hint of the flavor of this exotic region and can be used as a dry rub or wet rub, as a dry rub we like to use 1 tbsp per pound of meat – usually chicken, fish or pork chops. As a webt rub combine 1 tbsp seasoning to ¼ cup of extra virgin olive oil. You can also sprinkle this on a Greek salad or on potatoes, cauliflower, broccoli, carrots or summer squash. Hand blended from thyme, oregano, sage, basil, rosemary, garlic, lemon peel and black
pepper.
Manzanillo Mexican Seasoning
Our Manzanillo Mexican Seasoning also makes an excellent Mexican Dry Rub just add 1 tablespoon of seasoning per pound of meat and be sure to spread evenly on both sides. Then
rub the mixture into the meat. Be sure to wash your hands thoroughly when done. Place the meat in a large resealable bag and place in the refrigerator for removing the meat from the fridge and allowing it to warm to room temperature before cooking on the grill. As a rub this Manzanillo
Mexican Seasoning works great for both steak and chicken fajitas, use it for tacos, enchiladas, quesadillas and tostado, scrambled eggs, omelets, chili, fajitas, hamburgers, shrimp, soups and stews as well. This delightful salt free seasoning is best suited for those that prefer their blends loaded with spicy chile flavor but don't want it super hot. Hand blended with Mexican oregano, black pepper, ancho powder, pasilla powder, chipolte powder, cumin, granulated garlic, garlic flakes, granulated onion, onion flakes, and coriander.
Our Manzanillo Mexican Seasoning also makes an excellent Mexican Dry Rub just add 1 tablespoon of seasoning per pound of meat and be sure to spread evenly on both sides. Then
rub the mixture into the meat. Be sure to wash your hands thoroughly when done. Place the meat in a large resealable bag and place in the refrigerator for removing the meat from the fridge and allowing it to warm to room temperature before cooking on the grill. As a rub this Manzanillo
Mexican Seasoning works great for both steak and chicken fajitas, use it for tacos, enchiladas, quesadillas and tostado, scrambled eggs, omelets, chili, fajitas, hamburgers, shrimp, soups and stews as well. This delightful salt free seasoning is best suited for those that prefer their blends loaded with spicy chile flavor but don't want it super hot. Hand blended with Mexican oregano, black pepper, ancho powder, pasilla powder, chipolte powder, cumin, granulated garlic, garlic flakes, granulated onion, onion flakes, and coriander.
Louisiana Fish Seasoning
Our Louisiana Fish Seasoning has it's roots firmly established with the seasoning influences of Louisiana region and you will find this a delight for your fish, oysters or shrimp. We especially like this with our salmon and tilapia fillets. This seasoning packs a little bit of heat and is closer to a Cajun seasoning than a Creole seasoning. Now while this is ideal for seafood you can also use it in dirty rice, fries, vegetables or anything that you want to give some Cajun flavor to. Sprinkle on your seafood as a seasoning or you can also use it as a rub. When using as a rub use 1 teaspoon per pound of meat. Coat both sides evenly and work the blend into the meat with your hands and then refrigerate for at least 2-4 hours before cooking. For best results we like to leave in the fridge for 8-12 hours before grilling.
Our Louisiana Fish Seasoning has it's roots firmly established with the seasoning influences of Louisiana region and you will find this a delight for your fish, oysters or shrimp. We especially like this with our salmon and tilapia fillets. This seasoning packs a little bit of heat and is closer to a Cajun seasoning than a Creole seasoning. Now while this is ideal for seafood you can also use it in dirty rice, fries, vegetables or anything that you want to give some Cajun flavor to. Sprinkle on your seafood as a seasoning or you can also use it as a rub. When using as a rub use 1 teaspoon per pound of meat. Coat both sides evenly and work the blend into the meat with your hands and then refrigerate for at least 2-4 hours before cooking. For best results we like to leave in the fridge for 8-12 hours before grilling.
Little Rock BBQ
This spectacular dry rub is versatile enough to use on your wings, you can sprinkle it liberally on your burgers for the grill, pulled pork that is dry rubbed and then hickory smoked for 12 hours, and pulled Chicken is another classic that is also cooked in a BBQ pit in this same manner.
Our Little Rock BBQ Rub is not too sweet and not too heavy and is packed with a variety of flavors that bring a very complex and savory taste to many different meats. It is hand mixed from ancho chile, paprika, cumin, coriander, salt, granulated onion, granulated garlic, yellow mustard, black pepper, thyme, madras curry and allspice.
To use as a rub we recommend starting off with 1 tablespoon of seasoning per pound of meat. Sprinkle on the meat evenly on both sides and then rub the seasonings into the meat with your hands. Once this is done place the meat in a large resealable plastic bag (we like to use the big zip lock bags) and place in the refrigerator for at least 4 hours before cooking. For best results we like to leave it in the frig for 24 hours before placing on the BBQ pit or adding to the grill.
This spectacular dry rub is versatile enough to use on your wings, you can sprinkle it liberally on your burgers for the grill, pulled pork that is dry rubbed and then hickory smoked for 12 hours, and pulled Chicken is another classic that is also cooked in a BBQ pit in this same manner.
Our Little Rock BBQ Rub is not too sweet and not too heavy and is packed with a variety of flavors that bring a very complex and savory taste to many different meats. It is hand mixed from ancho chile, paprika, cumin, coriander, salt, granulated onion, granulated garlic, yellow mustard, black pepper, thyme, madras curry and allspice.
To use as a rub we recommend starting off with 1 tablespoon of seasoning per pound of meat. Sprinkle on the meat evenly on both sides and then rub the seasonings into the meat with your hands. Once this is done place the meat in a large resealable plastic bag (we like to use the big zip lock bags) and place in the refrigerator for at least 4 hours before cooking. For best results we like to leave it in the frig for 24 hours before placing on the BBQ pit or adding to the grill.
Lebanese 7 Spice
Lebanese cuisine includes generous amounts of fish, fruits, seafood and vegetables while animal fats are practically never used. Chicken is preferred over red and meat and like much of the Mediterranean region, the food that the Lebanese eat is dictated by what's in season. Food is usually baked or sautéed in olive oil or grilled. Vegetables are eaten cooked, pickled or raw. A key to just about every Lebanese meal is a local flat bread where it is used in place of a fork. Lebanese 7 Spice is an important spice blend in most Lebanese kitchens where this flavorful seasoning is used as a dry rub on chicken, fish and on meats such as minced lamb. It’s found in these traditional Lebanese dishes – Grilled Meat Balls (Kafta Mechwe), Minced Meat Pizza Pi (Lahme Bajin) and Stuffed Zucchini (Koussa Mehche). Lebanese 7 Spice is hand blended from
black pepper, cinnamon, cloves, ginger, allspice, fenugreek and nutmeg.
Lebanese cuisine includes generous amounts of fish, fruits, seafood and vegetables while animal fats are practically never used. Chicken is preferred over red and meat and like much of the Mediterranean region, the food that the Lebanese eat is dictated by what's in season. Food is usually baked or sautéed in olive oil or grilled. Vegetables are eaten cooked, pickled or raw. A key to just about every Lebanese meal is a local flat bread where it is used in place of a fork. Lebanese 7 Spice is an important spice blend in most Lebanese kitchens where this flavorful seasoning is used as a dry rub on chicken, fish and on meats such as minced lamb. It’s found in these traditional Lebanese dishes – Grilled Meat Balls (Kafta Mechwe), Minced Meat Pizza Pi (Lahme Bajin) and Stuffed Zucchini (Koussa Mehche). Lebanese 7 Spice is hand blended from
black pepper, cinnamon, cloves, ginger, allspice, fenugreek and nutmeg.
Kickin' Chicken
Kickin' Chicken recipe is made from the owner of the Competition BBQ Team Porter Mac's Rockin BBQ. This is a delightful chicken dry rub that has just a small hint of heat with it and all of the ingredients are finely ground and perfectly hand blended. The reason this is important is to eliminate any flavor explosions. For instance it you bite into a celery seed or a crushed red pepper flake it releases a rush of intense flavor. These flavor explosions might be a bit overpowering and that takes away from the balanced flavor of the seasoning on the meat. This is why we ground the celery seed and the red pepper flakes for this dry spice chicken rub to eliminate any unexpected bursts of flavor. In addition finely ground spices stick to the meat better. There is nothing worse than after a couple of flips on the grill most of the spices have fallen off and are resting on the bottom of the grill! Hand blended from domestic paprika, brown sugar, sugar, sea salt, red pepper flakes, yellow mustard, garlic, onion and celery seed.
Kickin' Chicken recipe is made from the owner of the Competition BBQ Team Porter Mac's Rockin BBQ. This is a delightful chicken dry rub that has just a small hint of heat with it and all of the ingredients are finely ground and perfectly hand blended. The reason this is important is to eliminate any flavor explosions. For instance it you bite into a celery seed or a crushed red pepper flake it releases a rush of intense flavor. These flavor explosions might be a bit overpowering and that takes away from the balanced flavor of the seasoning on the meat. This is why we ground the celery seed and the red pepper flakes for this dry spice chicken rub to eliminate any unexpected bursts of flavor. In addition finely ground spices stick to the meat better. There is nothing worse than after a couple of flips on the grill most of the spices have fallen off and are resting on the bottom of the grill! Hand blended from domestic paprika, brown sugar, sugar, sea salt, red pepper flakes, yellow mustard, garlic, onion and celery seed.
Kansas City Steak
There aren't many things in life that are better than the flavor of a grilled steak. That instantantly
recognizable smoky beef flavor, tender and with undertones of mouthwatering sweetness. There is so many ways to season your steak from rubs, marinades or sauces each of which can transform even a mediocre steak into a great steak. We liked this Kansas City style steak rub best on thin flank steak, skirt steak and flat iron steak. These are some of the more popular cuts that we used as when properly prepared and seasoned these steaks provide not only amazing taste but tremendous value as well. We've also used it mixed into some hamburger meat for some killer burgers.This blend is loaded with peppery flavor with just a hint of sweetness provided by the brown sugar. With this Kansas City inspired steak rub we liberally added the seasoning to our meat (about 2 tbsp per lb) and then we rubbed the spices evenly into the meat making sure to get both sides evenly. We then refrigerated for 1-2 hours prior to cooking on the grill. Hand blended from granulated onion, Mexican oregano, brown sugar, domestic paprika, granulated garlic, sea salt, red pepper flakes, black pepper, white pepper, celery seed and ground nutmeg.
There aren't many things in life that are better than the flavor of a grilled steak. That instantantly
recognizable smoky beef flavor, tender and with undertones of mouthwatering sweetness. There is so many ways to season your steak from rubs, marinades or sauces each of which can transform even a mediocre steak into a great steak. We liked this Kansas City style steak rub best on thin flank steak, skirt steak and flat iron steak. These are some of the more popular cuts that we used as when properly prepared and seasoned these steaks provide not only amazing taste but tremendous value as well. We've also used it mixed into some hamburger meat for some killer burgers.This blend is loaded with peppery flavor with just a hint of sweetness provided by the brown sugar. With this Kansas City inspired steak rub we liberally added the seasoning to our meat (about 2 tbsp per lb) and then we rubbed the spices evenly into the meat making sure to get both sides evenly. We then refrigerated for 1-2 hours prior to cooking on the grill. Hand blended from granulated onion, Mexican oregano, brown sugar, domestic paprika, granulated garlic, sea salt, red pepper flakes, black pepper, white pepper, celery seed and ground nutmeg.
Kansas City BBQ
With more than 100 BBQ restaurants Kansas City is considered by many to be the “BBQ Capital of the World". From these early days (due to the various railways) as the central US meat packing capital, Kansas City barbeque used a wide variety of meat – including beef brisket, beef ribs, burnt ends, pork ribs, pulled pork, smoked sausage, smoked or grilled chicken and occasionally even... fish. Today a wide variety of woods are used for smoking - oak, pecan and apple but the original wood found in this area and still one of the most popular is hickory. One of the signature
characteristics of a classic Kansas City BBQ is the liberal use of BBQ sauce (this is also the St. Louis style). The Kansas City sauce is tomato based with a flavor profile that’s spicy, tangy and sweet. To balance these strong flavors the Kansas City BBQ rubs tend to be less sweet and a bit more savory as this provides the best compliment to the wet, sweet sauce. Our Kansas City
BBQ Rub is hand blended from domestic paprika, coriander, garlic powder, cumin, sage, sea salt, brown sugar, yellow mustard, thyme, Mediterranean oregano, celery seeds, black pepper and cloves. We recommend that you use 1 tablespoon of rub per pound of meat (you can certainly add more if you prefer). Add to the meat and rub it in thoroughly with your hands. Be sure to coat both sides evenly. Once this is done place the meat in a resealable plastic bag (we prefer to use the large zip lock bags). And then place in the refrigerator for at least 4 hours. For best results refrigerate for 24 hours and we have even heard of some competitive BBQ teams giving their meat up to 48 hours. To make a well balanced sauce add 1 cup of tomato sauce, 1/2 cup of cider vinegar, 1/2 cup of water and 2 tablespoons of spice rub to a medium sauce pan. Simmer on low for 20-30 minutes. You can adjust the spice blend to suite your tastes.
With more than 100 BBQ restaurants Kansas City is considered by many to be the “BBQ Capital of the World". From these early days (due to the various railways) as the central US meat packing capital, Kansas City barbeque used a wide variety of meat – including beef brisket, beef ribs, burnt ends, pork ribs, pulled pork, smoked sausage, smoked or grilled chicken and occasionally even... fish. Today a wide variety of woods are used for smoking - oak, pecan and apple but the original wood found in this area and still one of the most popular is hickory. One of the signature
characteristics of a classic Kansas City BBQ is the liberal use of BBQ sauce (this is also the St. Louis style). The Kansas City sauce is tomato based with a flavor profile that’s spicy, tangy and sweet. To balance these strong flavors the Kansas City BBQ rubs tend to be less sweet and a bit more savory as this provides the best compliment to the wet, sweet sauce. Our Kansas City
BBQ Rub is hand blended from domestic paprika, coriander, garlic powder, cumin, sage, sea salt, brown sugar, yellow mustard, thyme, Mediterranean oregano, celery seeds, black pepper and cloves. We recommend that you use 1 tablespoon of rub per pound of meat (you can certainly add more if you prefer). Add to the meat and rub it in thoroughly with your hands. Be sure to coat both sides evenly. Once this is done place the meat in a resealable plastic bag (we prefer to use the large zip lock bags). And then place in the refrigerator for at least 4 hours. For best results refrigerate for 24 hours and we have even heard of some competitive BBQ teams giving their meat up to 48 hours. To make a well balanced sauce add 1 cup of tomato sauce, 1/2 cup of cider vinegar, 1/2 cup of water and 2 tablespoons of spice rub to a medium sauce pan. Simmer on low for 20-30 minutes. You can adjust the spice blend to suite your tastes.
Jamaican Jerk
Now you too can add a dash of heavenly Caribbean flavor to chicken, fish, meats, seafood and vegetables. This exotic blend is spicy, aromatic, and a just a bit off the beaten track that in just a short amount of time will allow you to add a splash of fun to your meal. Jerk rub has a reputation for its subtle heat and this blend won't disappoint. Our Jamaican Seasoning is convenient enough to use in everyday cooking, but is packed with enough special flair to be used for any backyard grilling celebration. Use as a Jamaican Jerk Rub or sprinkle it on chicken, pork, beef, fish, seafood (most definitely on shrimp) before grilling or broiling. When using it as a rub we recommend 1 tablespoon of mix per pound of meat. Coat the meat and rub it in and be sure to cover both sides of the meat evenly. Once this is done wash your hands and place the meat in a resealable plastic bag (we prefer to use a large zip lock bag). Please in the refrigerator for at least two hours. For best results we like to leave it refrigerated for 24 hours before grilling. For a marvelous treat you can make you own Jamaican Jerk Marinade by combining jerk seasoning (1 part) with oil (2 parts), soy sauce (1 part) and vinegar (1 part). Hand blended from coriander, onion, garlic, Malabar pepper, ginger, thyme, allspice, Korintje cinnamon, chives, sugar, habanero chile powder, cloves and nutmeg.
Now you too can add a dash of heavenly Caribbean flavor to chicken, fish, meats, seafood and vegetables. This exotic blend is spicy, aromatic, and a just a bit off the beaten track that in just a short amount of time will allow you to add a splash of fun to your meal. Jerk rub has a reputation for its subtle heat and this blend won't disappoint. Our Jamaican Seasoning is convenient enough to use in everyday cooking, but is packed with enough special flair to be used for any backyard grilling celebration. Use as a Jamaican Jerk Rub or sprinkle it on chicken, pork, beef, fish, seafood (most definitely on shrimp) before grilling or broiling. When using it as a rub we recommend 1 tablespoon of mix per pound of meat. Coat the meat and rub it in and be sure to cover both sides of the meat evenly. Once this is done wash your hands and place the meat in a resealable plastic bag (we prefer to use a large zip lock bag). Please in the refrigerator for at least two hours. For best results we like to leave it refrigerated for 24 hours before grilling. For a marvelous treat you can make you own Jamaican Jerk Marinade by combining jerk seasoning (1 part) with oil (2 parts), soy sauce (1 part) and vinegar (1 part). Hand blended from coriander, onion, garlic, Malabar pepper, ginger, thyme, allspice, Korintje cinnamon, chives, sugar, habanero chile powder, cloves and nutmeg.
Habanero Mango Chicken Rub
Hand blended from ancho, habanero, amchur (dried mango), onion, cilantro, spearmint, garlic, cumin, coriander and cloves. You should start off with much less (say 1 teaspoon of rub per pound) and work your way up from there. It is always recommended that you start off with a bit less as you would rather be a bit under seasoned the first time you try a blend than over seasoned.
Hand blended from ancho, habanero, amchur (dried mango), onion, cilantro, spearmint, garlic, cumin, coriander and cloves. You should start off with much less (say 1 teaspoon of rub per pound) and work your way up from there. It is always recommended that you start off with a bit less as you would rather be a bit under seasoned the first time you try a blend than over seasoned.
Gulf Coast Bay Seasoning
This seasoning is most commonly used for seasoning crab, shrimp and seafood.Bay seasonings are used in numerous harbor towns across the US from the Chesapeake Bay area in Virginia, down around the Florida pan handle and even all the way out to Alaska but they seem to be most popular in the Gulf Coast region. Besides seasoning shellfish and seafood it's used to add flavor on everything from chicken, corn on the cob, eggs, French fries and boiled peanuts to popcorn, steak and stir-fries. It is also sometimes used as an ingredient in Bloody Mary’s. We like to use about 4-8 oz of Gulf Coast Bay Seasoning per gallon of water and don't be afraid to sprinkle a bit more on top after you've dumped everything out on the table! Our Gulf Coast Bay Seasoning is hand blended from celery seed, sea salt, cayenne pepper, yellow mustard powder, thyme, domestic paprika, black pepper, ginger and bay leaves.
This seasoning is most commonly used for seasoning crab, shrimp and seafood.Bay seasonings are used in numerous harbor towns across the US from the Chesapeake Bay area in Virginia, down around the Florida pan handle and even all the way out to Alaska but they seem to be most popular in the Gulf Coast region. Besides seasoning shellfish and seafood it's used to add flavor on everything from chicken, corn on the cob, eggs, French fries and boiled peanuts to popcorn, steak and stir-fries. It is also sometimes used as an ingredient in Bloody Mary’s. We like to use about 4-8 oz of Gulf Coast Bay Seasoning per gallon of water and don't be afraid to sprinkle a bit more on top after you've dumped everything out on the table! Our Gulf Coast Bay Seasoning is hand blended from celery seed, sea salt, cayenne pepper, yellow mustard powder, thyme, domestic paprika, black pepper, ginger and bay leaves.
Greek Seasoning
Our Greek Seasoning is perfect for making your own gyros sauce or for marinating your Mediterranean style chicken gyros or beef, lamb, chicken or pork shisk-ka-bobs. Hand blended from Mediterranean oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg. To make your own home made gyros sauce mix 2 cups of Oikos Greek plain yogurt, 1/4 cup chopped cucumber, 2 tablespoons of diced onion and 2 tablespoons of our Greek Seasoning. Foodies crave the authentic taste of Oikos yogurt and we like it because it is had 0 fat, is packed with protein and best of all has an amazing creamy texture. For your shisk-ke-bobs cut your beef, chicken, lamb or pork into 1 inch cubes and to make your marinate mix 2 tablespoons Greek Seasoning, 2 tablespoons of olive oil, 2 tablespoons lemon juice and 1 tablespoon of warm water. Place your meat in a large re-sealable plastic bag and be sure that your meat is covered evenly. Place your marinating meat in the refrigerator for 8-12 hours before cooking.
Our Greek Seasoning is perfect for making your own gyros sauce or for marinating your Mediterranean style chicken gyros or beef, lamb, chicken or pork shisk-ka-bobs. Hand blended from Mediterranean oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg. To make your own home made gyros sauce mix 2 cups of Oikos Greek plain yogurt, 1/4 cup chopped cucumber, 2 tablespoons of diced onion and 2 tablespoons of our Greek Seasoning. Foodies crave the authentic taste of Oikos yogurt and we like it because it is had 0 fat, is packed with protein and best of all has an amazing creamy texture. For your shisk-ke-bobs cut your beef, chicken, lamb or pork into 1 inch cubes and to make your marinate mix 2 tablespoons Greek Seasoning, 2 tablespoons of olive oil, 2 tablespoons lemon juice and 1 tablespoon of warm water. Place your meat in a large re-sealable plastic bag and be sure that your meat is covered evenly. Place your marinating meat in the refrigerator for 8-12 hours before cooking.
Garam Masala
Common in Bangladesh, Indian and Pakistan cuisines Garam Masala is a general purpose, spicy warm (but not necessarily hot) Indian seasoning. A traditional ingredient in Indian dahl, kormas, samosas and tandoori Indian cooks use it primarily to flavor meat and poultry. Garam Masala originated in northern India and is also known as masala curry or masala curry powder. As with many re...gional seasoning blends around the globe the exact ingredients in Garam Masala will vary according to region, village/city and family. Hand blended from cumin, ground coriander, cardamom powder, black pepper, Ceylon cinnamon, ground clove, ground nutmeg and saffron.
Helpful hint: Add the ground Garam Masala towards the end of the cooking process so that the flavor is not lost.
Common in Bangladesh, Indian and Pakistan cuisines Garam Masala is a general purpose, spicy warm (but not necessarily hot) Indian seasoning. A traditional ingredient in Indian dahl, kormas, samosas and tandoori Indian cooks use it primarily to flavor meat and poultry. Garam Masala originated in northern India and is also known as masala curry or masala curry powder. As with many re...gional seasoning blends around the globe the exact ingredients in Garam Masala will vary according to region, village/city and family. Hand blended from cumin, ground coriander, cardamom powder, black pepper, Ceylon cinnamon, ground clove, ground nutmeg and saffron.
Helpful hint: Add the ground Garam Masala towards the end of the cooking process so that the flavor is not lost.
Fort Worth Burger Seasoning
While Fort Worth may not be the birth place of the hamburger (that would be New Haven, Connecticut) you just know that any city known as “Cowtown” has got to know how to whip up a great burger! The way to make a great burger is to start with the selection of meat – now most of us of course are going to go for beef and that’s fine but in our efforts to eat healthier and
leaner this means that many of us may be selecting 93% or 96% lean. This leaner beef tends to dry out quicker so you’ll actually get more flavorful results going for 85%. Most of the extra fat will be cooked off and these will shrink down enough to make a moist, perfectly sized burger when done right. Another helpful hint is not to over handle the hamburger meat too much. Add the ingredients, form the patty and put it down. Too much handling tends to make the burger mushy. You should also use a super hot grill – this causes the meat to stick to grill – don’t flip too early or the burger will fall apart. As soon as the grease works its way down to the bottom of the patty it will release the burger from the grill grate that’s the time to flip (getting this timing down is critical to a great burger). Now on to our favorite part – the burger’s seasoning. We have fine tuned our Fort Worth Burger Seasoning so that it gives the ideal balance of earthy flavor from the cumin, Mexican oregano and Spanish paprika with just enough subtle heat from the ancho and de arbol chilies. Hand blended from ancho chile powder, domestic paprika, cumin, brown mustard, Mexican oregano, coriander, salt, garlic powder, onion powder, de arbol chile powder, black pepper and brown sugar.
While Fort Worth may not be the birth place of the hamburger (that would be New Haven, Connecticut) you just know that any city known as “Cowtown” has got to know how to whip up a great burger! The way to make a great burger is to start with the selection of meat – now most of us of course are going to go for beef and that’s fine but in our efforts to eat healthier and
leaner this means that many of us may be selecting 93% or 96% lean. This leaner beef tends to dry out quicker so you’ll actually get more flavorful results going for 85%. Most of the extra fat will be cooked off and these will shrink down enough to make a moist, perfectly sized burger when done right. Another helpful hint is not to over handle the hamburger meat too much. Add the ingredients, form the patty and put it down. Too much handling tends to make the burger mushy. You should also use a super hot grill – this causes the meat to stick to grill – don’t flip too early or the burger will fall apart. As soon as the grease works its way down to the bottom of the patty it will release the burger from the grill grate that’s the time to flip (getting this timing down is critical to a great burger). Now on to our favorite part – the burger’s seasoning. We have fine tuned our Fort Worth Burger Seasoning so that it gives the ideal balance of earthy flavor from the cumin, Mexican oregano and Spanish paprika with just enough subtle heat from the ancho and de arbol chilies. Hand blended from ancho chile powder, domestic paprika, cumin, brown mustard, Mexican oregano, coriander, salt, garlic powder, onion powder, de arbol chile powder, black pepper and brown sugar.
Flippin' the Bird
Our Flippin’ The Bird seasoning is hand blended from marjoram, rubbed sage, smoked paprika, chili powder - mild, lemon peel, onion powder, black pepper, granulated honey and celery seed.
This chicken seasoning blend has an almost magical touch that only dried herbs can give to
chicken, marjoram and rubbed sage. Marjoram is one of the few herbs that may actually be better dried than fresh.
Our Flippin’ The Bird seasoning is hand blended from marjoram, rubbed sage, smoked paprika, chili powder - mild, lemon peel, onion powder, black pepper, granulated honey and celery seed.
This chicken seasoning blend has an almost magical touch that only dried herbs can give to
chicken, marjoram and rubbed sage. Marjoram is one of the few herbs that may actually be better dried than fresh.
Fajita Seasoning
Our fajita seasoning is hand blended from cumin, Mexican oregano, sea salt, cayenne pepper - medium heat, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram and cardamom. To make the perfect fajita marinade mix 1-2 tablespoons of fajita seasoning with 2/3 cup vegetable oil and 1/3 cup vinegar or lime juice. Add to thin strips (1/2” to 1” thick) ...of skirt, flank or round steak, chicken or pork and marinate in the refrigerator overnight. For shrimp marinate for about 4 hours. We like to marinate in large plastic re-sealable bags. You can either pan cook or grill the meat. If you decide to grill the meat we like to cut the
meat after cooking so marinate larger pieces. We also like to sprinkle a bit more seasoning over the meat during the cooking process. For the best flavor serve with cooked onions and green peppers (add right into the serving pan). Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat (this gives the sizzle). For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole.
Our fajita seasoning is hand blended from cumin, Mexican oregano, sea salt, cayenne pepper - medium heat, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram and cardamom. To make the perfect fajita marinade mix 1-2 tablespoons of fajita seasoning with 2/3 cup vegetable oil and 1/3 cup vinegar or lime juice. Add to thin strips (1/2” to 1” thick) ...of skirt, flank or round steak, chicken or pork and marinate in the refrigerator overnight. For shrimp marinate for about 4 hours. We like to marinate in large plastic re-sealable bags. You can either pan cook or grill the meat. If you decide to grill the meat we like to cut the
meat after cooking so marinate larger pieces. We also like to sprinkle a bit more seasoning over the meat during the cooking process. For the best flavor serve with cooked onions and green peppers (add right into the serving pan). Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat (this gives the sizzle). For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole.
Espresso Rub
The deep richness of coffee combined with the brown sugar provides an ideal caramelized crust on your steak. This crust helps hold in the natural flavors and juices so that the steak doesn't dry out prematurely.We also love the savory taste sensation of this Mexican inspired rub as in addition to the unexpected flavor of coffee you get the fruity heat of the ancho, the sweetness of the brow sugar and for just a dash more heat we also added some De Arbol Chile. Now while
we are big promoters of salt free seasonings we also know that the best spice rubs have their flavors further enhanced with just a bit of salt.As we do with all rubs we like to shake our seasonings onto our meat and then work it into the meat evenly on both sides and then refrigerate before cooking. Now typically we like to have the seasonings sit for at least 1-2 hours but we found with the espresso rub it is better to only have it sit for 30 minutes to an hour
before cooking. Now while we love this seasoning best on a good steak (i.e. T-Bone or Porterhouse) we also enjoyed it on bolder fish like tuna and swordfish and moose. Hand blended from ancho chile powder, ground sumatra mendheling (fresh dark roasted coffee), domestic paprika, brown sugar, yellow
mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and de arbol chile powder
The deep richness of coffee combined with the brown sugar provides an ideal caramelized crust on your steak. This crust helps hold in the natural flavors and juices so that the steak doesn't dry out prematurely.We also love the savory taste sensation of this Mexican inspired rub as in addition to the unexpected flavor of coffee you get the fruity heat of the ancho, the sweetness of the brow sugar and for just a dash more heat we also added some De Arbol Chile. Now while
we are big promoters of salt free seasonings we also know that the best spice rubs have their flavors further enhanced with just a bit of salt.As we do with all rubs we like to shake our seasonings onto our meat and then work it into the meat evenly on both sides and then refrigerate before cooking. Now typically we like to have the seasonings sit for at least 1-2 hours but we found with the espresso rub it is better to only have it sit for 30 minutes to an hour
before cooking. Now while we love this seasoning best on a good steak (i.e. T-Bone or Porterhouse) we also enjoyed it on bolder fish like tuna and swordfish and moose. Hand blended from ancho chile powder, ground sumatra mendheling (fresh dark roasted coffee), domestic paprika, brown sugar, yellow
mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and de arbol chile powder
Deep South Dry Rub
The way Deep South BBQ cooking is different from other BBQ recipes is that the dishes are usually well-seasoned and yield lots of flavor. Deep South barbecue is for the most part is pork. That can mean pork ribs or chopped or sliced pork, which is usually the pork shoulder, cut from the bone
and served on a plate with the usual accoutrements. It also means crispy links where the juice squirts out when you take a bite. Southern barbeque method also means cooking the meat over indirect heat for a number of hours. When using bbq rubs you will see that lightly scoring meat, poultry and fish will allow the rub flavors to penetrate deeper into the meats. We generally recommend using 1 tablespoon of dry rub per pound of meat. Sprinkle the seasoning on your meat and then rub it in. Be sure to coat both sides and then wash your hands thoroughly. Place the rubbed meat in a resealable bag (we prefer to use large zip lock bags) and then place in the refrigerator for at least two hours. For best results we recommend keeping it in the fridge for 24 hours before cooking. And if you want to use the rub to become a sauce just mix in tablespoons of the rub into 1 ½ cup ketchup. It’s delicious! Our Deep South Rub has a bit of a sweet taste to it in addition to the subtle heat and is hand blended from sea salt, sugar, brown sugar, cumin, chili powder, coarse black pepper, cayenne pepper and paprika.
The way Deep South BBQ cooking is different from other BBQ recipes is that the dishes are usually well-seasoned and yield lots of flavor. Deep South barbecue is for the most part is pork. That can mean pork ribs or chopped or sliced pork, which is usually the pork shoulder, cut from the bone
and served on a plate with the usual accoutrements. It also means crispy links where the juice squirts out when you take a bite. Southern barbeque method also means cooking the meat over indirect heat for a number of hours. When using bbq rubs you will see that lightly scoring meat, poultry and fish will allow the rub flavors to penetrate deeper into the meats. We generally recommend using 1 tablespoon of dry rub per pound of meat. Sprinkle the seasoning on your meat and then rub it in. Be sure to coat both sides and then wash your hands thoroughly. Place the rubbed meat in a resealable bag (we prefer to use large zip lock bags) and then place in the refrigerator for at least two hours. For best results we recommend keeping it in the fridge for 24 hours before cooking. And if you want to use the rub to become a sauce just mix in tablespoons of the rub into 1 ½ cup ketchup. It’s delicious! Our Deep South Rub has a bit of a sweet taste to it in addition to the subtle heat and is hand blended from sea salt, sugar, brown sugar, cumin, chili powder, coarse black pepper, cayenne pepper and paprika.
Creole
There are subtle differences between Cajun seasoning and Creole seasoning. While they both come from the great state of Louisiana and contain similar ingredients, the level of heat varies a bit Cajun seasoning tends to be a bit hotter. But in reality, the influences of flavors that have made the bayou region the greatest of all US melting pots, the differences between Cajun and Creole are subtle at best. Our Salt Free Creole Seasoning is inspired by the cooking of New
Orleans and is not considered a hot seasoning blend at all. This is a super handy seasoning to have around when you are looking for a quick Creole Cooking dish. Now it does pack the classic pepper flavor of this region with the hotter cayenne pepper giving you your initial delicate blast of heat followed by the black pepper that sparks the middle of your mouth and then the white pepper rears its head towards the back of the mouth giving you its touch of peppery flavor.
Unlike some of the other Cajun and Creole seasonings that we carry this one uses a bit more oregano and basil and has a touch of potent celery seed tossed in as well.
There are subtle differences between Cajun seasoning and Creole seasoning. While they both come from the great state of Louisiana and contain similar ingredients, the level of heat varies a bit Cajun seasoning tends to be a bit hotter. But in reality, the influences of flavors that have made the bayou region the greatest of all US melting pots, the differences between Cajun and Creole are subtle at best. Our Salt Free Creole Seasoning is inspired by the cooking of New
Orleans and is not considered a hot seasoning blend at all. This is a super handy seasoning to have around when you are looking for a quick Creole Cooking dish. Now it does pack the classic pepper flavor of this region with the hotter cayenne pepper giving you your initial delicate blast of heat followed by the black pepper that sparks the middle of your mouth and then the white pepper rears its head towards the back of the mouth giving you its touch of peppery flavor.
Unlike some of the other Cajun and Creole seasonings that we carry this one uses a bit more oregano and basil and has a touch of potent celery seed tossed in as well.
Cow Tippin' Steak Rub
Like a good wine or a good cheese a great cut of beef tastes better with age. There are two types of aging when it comes to steak either dry-aged or wet-aged. Most steakhouses go the wet-aging route. Wet-aging allows the meat to age in their juices by vacuum packing the meat. This aging process not only tenderizes the meat but also intensifies the flavor. The best steakhouses don’t grill their steaks they broil them using commercial grade infrared broilers which produce extremely hot temperatures. You can still cook like a pro without the use of a commercial broiler by using a heavy duty cast iron pan or skillet. Just remember the key is you need to produce lots of high heat and heavy, dense cast iron skillets work wonderfully. Mastering the use of intense heat allows you to cook fast and get the steak hot enough to produce a steakhouse worthy steak.
Preheat your pan as hot as you can. Place the steak in the pan for about 2 minutes. Turn it over and cook the other side for another 3-5 minutes (depending on how well you like your steak done). Once you’ve reached your idea of done add your liquid (steakhouses tend to use butter). We prefer to use another, healthier popular liquid mixture that is a combination of white and red wine added to some soy sauce. Using the liquids at this stage of the process helps to lock in the flavor and the end result is a juicy steak. Just as in blackening this process produces a good deal of smoke so temporarily disconnect the smoke detectors and open the windows.
It’s really very simple to prepare a great steakhouse quality steak that impresses your friends and family once you understand these steakhouse “secrets”. Now while a great steak relies on a top grade of beef and mastering proper cooking techniques even the best steakhouses season their steaks. Our Cow Tippin’ Steak Rub is a seasoning we got from one of our favorite independent steakhouses down in Texas. Hand blended from Mexican oregano, thyme, paprika, coarse black pepper, white pepper, garlic powder, onion powder, de arbol chile powder and salt. While for most rubs we like to go with 1 tablespoon of rub per lb of meat on steak we like to go a bit less at 1 to 2 teaspoons per pound. We like to season our steaks when we remove them from the fridge and let them warm to room temperature (approximately 30-60 minutes) before cooking. We also like to lightly season them again after their finished cooking and resting.
Like a good wine or a good cheese a great cut of beef tastes better with age. There are two types of aging when it comes to steak either dry-aged or wet-aged. Most steakhouses go the wet-aging route. Wet-aging allows the meat to age in their juices by vacuum packing the meat. This aging process not only tenderizes the meat but also intensifies the flavor. The best steakhouses don’t grill their steaks they broil them using commercial grade infrared broilers which produce extremely hot temperatures. You can still cook like a pro without the use of a commercial broiler by using a heavy duty cast iron pan or skillet. Just remember the key is you need to produce lots of high heat and heavy, dense cast iron skillets work wonderfully. Mastering the use of intense heat allows you to cook fast and get the steak hot enough to produce a steakhouse worthy steak.
Preheat your pan as hot as you can. Place the steak in the pan for about 2 minutes. Turn it over and cook the other side for another 3-5 minutes (depending on how well you like your steak done). Once you’ve reached your idea of done add your liquid (steakhouses tend to use butter). We prefer to use another, healthier popular liquid mixture that is a combination of white and red wine added to some soy sauce. Using the liquids at this stage of the process helps to lock in the flavor and the end result is a juicy steak. Just as in blackening this process produces a good deal of smoke so temporarily disconnect the smoke detectors and open the windows.
It’s really very simple to prepare a great steakhouse quality steak that impresses your friends and family once you understand these steakhouse “secrets”. Now while a great steak relies on a top grade of beef and mastering proper cooking techniques even the best steakhouses season their steaks. Our Cow Tippin’ Steak Rub is a seasoning we got from one of our favorite independent steakhouses down in Texas. Hand blended from Mexican oregano, thyme, paprika, coarse black pepper, white pepper, garlic powder, onion powder, de arbol chile powder and salt. While for most rubs we like to go with 1 tablespoon of rub per lb of meat on steak we like to go a bit less at 1 to 2 teaspoons per pound. We like to season our steaks when we remove them from the fridge and let them warm to room temperature (approximately 30-60 minutes) before cooking. We also like to lightly season them again after their finished cooking and resting.
Chipotle Rub
Heavily influenced by the subtle flavor and heat of several Mexican chiles this is not considered a
smoking hot rub but features deep complexities that one would expect from the smoky flavor of Chipotle Chiles, the mild fruity flavor of the Ancho Chile and the earthy sweetly mild flavor of the New Mexico Chile. This full body rub is spectacular on grilled chicken and we have also found great success with it on skirt steaks when used as a fajita seasoning and it is heavenly on chicken wings. When used as rub we have found that 1-2 tablespoons per pound of meat works best. As with most rubs rub the seasoning evenly onto both sides of the meat and then refrigerate for at
least1-4 hours before cooking.
Heavily influenced by the subtle flavor and heat of several Mexican chiles this is not considered a
smoking hot rub but features deep complexities that one would expect from the smoky flavor of Chipotle Chiles, the mild fruity flavor of the Ancho Chile and the earthy sweetly mild flavor of the New Mexico Chile. This full body rub is spectacular on grilled chicken and we have also found great success with it on skirt steaks when used as a fajita seasoning and it is heavenly on chicken wings. When used as rub we have found that 1-2 tablespoons per pound of meat works best. As with most rubs rub the seasoning evenly onto both sides of the meat and then refrigerate for at
least1-4 hours before cooking.
Caribbean Spice
Caribbean cuisine is like the ultimate melting pot of flavors. The meal influences go back to the islands early role given their ideal location on the spice trade routes into the Americas. The food from this region has fused a variety of spices and flavors that were preferred by the early African, British, Chinese, Dutch, Indian and Spanish travelers through this area. The people of the
islands have made taken this savory diversity and put their own unique twist on it. Our Caribbean Spice Seasoning is stuffed full of this island flavor but this blend is not hot and has the added benefit of being a salt free seasoning. Ideal for your chicken, fish, ribs and pork chops. We especially like it for our Caribbean Wings. This versatile seasoning can also be made into a zesty sauce by combining 2 tablespoons of spice mix with 1 cup of ketchup. Hand blended from granulated garlic, minced onion, ground allspice, Spanish paprika, brown sugar, thyme, ground cinnamon, black pepper, nutmeg, lemon peel and cayenne pepper.
Caribbean cuisine is like the ultimate melting pot of flavors. The meal influences go back to the islands early role given their ideal location on the spice trade routes into the Americas. The food from this region has fused a variety of spices and flavors that were preferred by the early African, British, Chinese, Dutch, Indian and Spanish travelers through this area. The people of the
islands have made taken this savory diversity and put their own unique twist on it. Our Caribbean Spice Seasoning is stuffed full of this island flavor but this blend is not hot and has the added benefit of being a salt free seasoning. Ideal for your chicken, fish, ribs and pork chops. We especially like it for our Caribbean Wings. This versatile seasoning can also be made into a zesty sauce by combining 2 tablespoons of spice mix with 1 cup of ketchup. Hand blended from granulated garlic, minced onion, ground allspice, Spanish paprika, brown sugar, thyme, ground cinnamon, black pepper, nutmeg, lemon peel and cayenne pepper.
Cajun Hot
Looking to add some bayou flavor to your kitchen? Our Cajun Rub (Hot) is not for the faint of heart as it packs a pretty big kick but if you like your forehead to sweat and your sinuses to
immediately clear – then you will indeed be pleased. Use it as a Cajun seasoning and sprinkle it liberally on our grilled chicken, ribs, tilapia, Cajun Seasoned Turkey Fillets and Cajun Chicken Wings... or for even more punch use it as a rub. When used as a rub we use 1 tablespoon of
seasoning per pound of meat. Add to the meat and then rub it in on both sides. Make sure that you thoroughly was your hands when you're done! Once this is done then place the meat in a resealable bag (we like to use large zip lock bags) and then refrigerate for at least two hours. For best results let the rub work it's magic and leave in the fridge for 24 hours before grilling. Our Cajun Rub (Hot) is hand blended from salt, California paprika, thyme, onion powder, garlic
powder, oregano, cayenne pepper, black pepper, white pepper and sage.
Looking to add some bayou flavor to your kitchen? Our Cajun Rub (Hot) is not for the faint of heart as it packs a pretty big kick but if you like your forehead to sweat and your sinuses to
immediately clear – then you will indeed be pleased. Use it as a Cajun seasoning and sprinkle it liberally on our grilled chicken, ribs, tilapia, Cajun Seasoned Turkey Fillets and Cajun Chicken Wings... or for even more punch use it as a rub. When used as a rub we use 1 tablespoon of
seasoning per pound of meat. Add to the meat and then rub it in on both sides. Make sure that you thoroughly was your hands when you're done! Once this is done then place the meat in a resealable bag (we like to use large zip lock bags) and then refrigerate for at least two hours. For best results let the rub work it's magic and leave in the fridge for 24 hours before grilling. Our Cajun Rub (Hot) is hand blended from salt, California paprika, thyme, onion powder, garlic
powder, oregano, cayenne pepper, black pepper, white pepper and sage.
Butcher's Best Chicken Rub
Our Butcher’s Best Chicken Rub was created as a way to tip our hat to the neighborhood butcher
shop who plays a key role in the local economy by sourcing meat from local ranchers. Without much thought many of us are willing to pay a bit more for either locally grown produce or even organic produce. We carefully read the label on the boxes and meticulously calculate the total calories, sugar, sodium and fat content. But our meat? We generally just go to the meat section of the grocery store and choose the best we can from what’s available.
Our Butcher’s Best Chicken Rub has a bit of smoky flavor with a hint of sweetness and sports a delightful, but perfectly balanced, amount of heat. We especially love this on grilled chicken! We like to score our chicken breasts so that the rub can get even deeper into the meat and add 1-2 teaspoons of rub per breast. For best results season chicken and then let the flavors work their way into the meat by placing back in the refrigerator for 8-24 hours. Remove and let the chicken warm up to room temperature before cooking on a preheated grill. We’ve also had good success with this chicken seasoning in oven roasting chicken breasts and also in making a quick, spicy stir fry. Hand blended from chipotle flakes, California paprika, chipotle powder, fenugreek, clove, ginger, cumin, cardamom, coriander, black pepper, turmeric, sea salt, cinnamon and allspice.
Our Butcher’s Best Chicken Rub was created as a way to tip our hat to the neighborhood butcher
shop who plays a key role in the local economy by sourcing meat from local ranchers. Without much thought many of us are willing to pay a bit more for either locally grown produce or even organic produce. We carefully read the label on the boxes and meticulously calculate the total calories, sugar, sodium and fat content. But our meat? We generally just go to the meat section of the grocery store and choose the best we can from what’s available.
Our Butcher’s Best Chicken Rub has a bit of smoky flavor with a hint of sweetness and sports a delightful, but perfectly balanced, amount of heat. We especially love this on grilled chicken! We like to score our chicken breasts so that the rub can get even deeper into the meat and add 1-2 teaspoons of rub per breast. For best results season chicken and then let the flavors work their way into the meat by placing back in the refrigerator for 8-24 hours. Remove and let the chicken warm up to room temperature before cooking on a preheated grill. We’ve also had good success with this chicken seasoning in oven roasting chicken breasts and also in making a quick, spicy stir fry. Hand blended from chipotle flakes, California paprika, chipotle powder, fenugreek, clove, ginger, cumin, cardamom, coriander, black pepper, turmeric, sea salt, cinnamon and allspice.
Buffalo Wing Rub
A quick and easy buffalo wing recipe - take 2 lbs of chicken wings and cut off the wing tips. Cut the wings at the joint for two separate pieces. Use 4-6 tablespoons of wing seasoning and evenly coat both sides of all the wings. Be sure to work the mixture into the meat with your hands. Place the wings in several large ziplock bags and refrigerate for 2-4 hours (the longer you refrigerate the more the seasoning works it way all the way through the meat). Place the wings on a broiler pan rank and cook 5-6 inches from the heat for 9-10 minutes per side or until the chicken is cooked all the way through (no longer pink). Remove the chicken wings from the oven and
sprinkle a bit more seasoning on for additional flavor. This Buffalo style dry rub has a nice balance of sweet from the brown sugar with some subtle nuanced heat from the chili powder, smoked paprika and habanero. For a quick dip mix 1/2 cup low fat sour cream, 1/2 cup low fat mayo, 2/3 cup of crumbled blue cheese and 1 tablespoon of white wine. Vegetables are optional.
Hand blended from brown sugar, garlic, chili powder, domestic paprika, cumin, yellow mustard powder, black pepper, onion, sea salt and habanero powder.
A quick and easy buffalo wing recipe - take 2 lbs of chicken wings and cut off the wing tips. Cut the wings at the joint for two separate pieces. Use 4-6 tablespoons of wing seasoning and evenly coat both sides of all the wings. Be sure to work the mixture into the meat with your hands. Place the wings in several large ziplock bags and refrigerate for 2-4 hours (the longer you refrigerate the more the seasoning works it way all the way through the meat). Place the wings on a broiler pan rank and cook 5-6 inches from the heat for 9-10 minutes per side or until the chicken is cooked all the way through (no longer pink). Remove the chicken wings from the oven and
sprinkle a bit more seasoning on for additional flavor. This Buffalo style dry rub has a nice balance of sweet from the brown sugar with some subtle nuanced heat from the chili powder, smoked paprika and habanero. For a quick dip mix 1/2 cup low fat sour cream, 1/2 cup low fat mayo, 2/3 cup of crumbled blue cheese and 1 tablespoon of white wine. Vegetables are optional.
Hand blended from brown sugar, garlic, chili powder, domestic paprika, cumin, yellow mustard powder, black pepper, onion, sea salt and habanero powder.
Blackened Seasoning
Looking for some Cajun Blackened heat and seasoning? Blackening produces a black, peppery crust, which sears in all the flavor and juices, making it a great choice for the grill. The
spices used are commonly referred to as blackened spice or blackening seasoning. Many people mistakenly believe that blackening is a classic Cajun technique or recipe, like jambalaya, gumbo or etouffee, but that is not accurate. Chef Paul Prudhome of K-Paul’s in New Orleans created and perfected the blackening process, which was originally meant as a fish recipe. Today blackening seasoning is used to treat all kinds of food, including shrimp, steak, chicken, pork and even vegetables. The blackening does not come from the spices but from the butter charring in the pan. The butter will char as soon as it hits the pan creating the seared crust that keeps the meat or vegetables from drying out. If you do decide to blacken you should use a solid cast-iron skillet as any other pan might create a hazard or be ruined by leaving it on such high heat with nothing in it.
Looking for some Cajun Blackened heat and seasoning? Blackening produces a black, peppery crust, which sears in all the flavor and juices, making it a great choice for the grill. The
spices used are commonly referred to as blackened spice or blackening seasoning. Many people mistakenly believe that blackening is a classic Cajun technique or recipe, like jambalaya, gumbo or etouffee, but that is not accurate. Chef Paul Prudhome of K-Paul’s in New Orleans created and perfected the blackening process, which was originally meant as a fish recipe. Today blackening seasoning is used to treat all kinds of food, including shrimp, steak, chicken, pork and even vegetables. The blackening does not come from the spices but from the butter charring in the pan. The butter will char as soon as it hits the pan creating the seared crust that keeps the meat or vegetables from drying out. If you do decide to blacken you should use a solid cast-iron skillet as any other pan might create a hazard or be ruined by leaving it on such high heat with nothing in it.
All American Dry Rub
Our classic All American Dry Rub is a terrific all around spice rub that is great to keep on hand. Use it as a seasoning mix by adding it to your ground beef for a tangy burger or use it as a all purpose rub on steak, chicken, fish, pork, corn on the cob, ribs and is a big hit with our hunting customers on venison. When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat --- that's why it's called a rub! Once this is done place into a re-sealable bag (we just use large zip lock bags) and then refrigerator for at least 2 hours. For best results we recommend you let the rub work it's magic for 24 hours before grilling or smoking. Our All American Dry Rub is hand blended from chili powder, hickory smoked salt, granulated onion, granulated garlic, cumin, paprika, brown sugar, cayenne pepper, yellow mustard and lemon peel.
Our classic All American Dry Rub is a terrific all around spice rub that is great to keep on hand. Use it as a seasoning mix by adding it to your ground beef for a tangy burger or use it as a all purpose rub on steak, chicken, fish, pork, corn on the cob, ribs and is a big hit with our hunting customers on venison. When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat --- that's why it's called a rub! Once this is done place into a re-sealable bag (we just use large zip lock bags) and then refrigerator for at least 2 hours. For best results we recommend you let the rub work it's magic for 24 hours before grilling or smoking. Our All American Dry Rub is hand blended from chili powder, hickory smoked salt, granulated onion, granulated garlic, cumin, paprika, brown sugar, cayenne pepper, yellow mustard and lemon peel.
18 Spice Chicken Rub
Like any good grilled chicken rub our 18 Spice Chicken Rub has a bit of sweetness to it from the brown sugar and cinnamon. The brown sugar helps form a nice crust to keep the juices in. There's a nice subtle kick from the variety of chiles we used (ancho, pasilla, de arbol and cayenne). Finally you'll note some very gentle hints of licorice from the fennel with some subtle fruitiness from the ancho and cloves.This perfectly balanced seasoning is hand blended from cumin, coriander, ancho chiles, pasilla chiles, Korintje cinnamon (Indonesian), ginger, brown sugar, yellow mustard, black pepper, garlic powder, onion powder, salt, smoked paprika, cloves, fennel, allspice, de arbol chiles and cayenne pepper.
Like any good grilled chicken rub our 18 Spice Chicken Rub has a bit of sweetness to it from the brown sugar and cinnamon. The brown sugar helps form a nice crust to keep the juices in. There's a nice subtle kick from the variety of chiles we used (ancho, pasilla, de arbol and cayenne). Finally you'll note some very gentle hints of licorice from the fennel with some subtle fruitiness from the ancho and cloves.This perfectly balanced seasoning is hand blended from cumin, coriander, ancho chiles, pasilla chiles, Korintje cinnamon (Indonesian), ginger, brown sugar, yellow mustard, black pepper, garlic powder, onion powder, salt, smoked paprika, cloves, fennel, allspice, de arbol chiles and cayenne pepper.