PREMIUM GRILL GOODS
FLAVOR BOMBS
Remember those generic spice bottles gathering dust in your Momma's pantry? These are not those.
Saucy
('saw-se) : impertinently bold and irrepressible.
IT'S LIT FAM
Come on baby, light my fire
what'll you have?
Once you find something that suits you, that perfectly satisfies your taste, you tend to stick with it and it becomes your go-to... your usual. After lots of taste tests, on all kinds of food, we found ourselves continually coming back to this spice, and it earned the nick name "The Usual", which ended up sticking. It really does go perfect with damn near anything.
Here's the Rub
We don’t care if you cook in a $10,000 pellet powered monstrosity with a ten-speed transmission and wi-fi or a wooden stick over a campfire, this stuff will make your food taste good.
slather it up with sauce
Inspired by our insatiable thirst for craft brews, our robust and distinctive sauces rely on three of the best—Stout, IPA, and Pilsner—to create a finger-licking finish for ribs, a mustardy wet rub for slow-smoked pork, and citrusy glaze for chicken wings and more.
Fire & Smoke Society Recipes
Smoked Turkey Legs with The Usual
Paula: Have you heard about the turkey industry woes? They’re taking a hit because people are hosting smaller holiday gatherings this year (and might not need a whole bird), and leg sales are down because Renaissance Faires have been cancelled. There are a lot of disgruntled Lords and Ladies out there.
Scott: You can count me among them! That reminds me, I was the turkey leg juggler at the Middlefaire Renaissance Festival in Hillsboro during high school. That’s where I got the nickname Smoked Turkey Legs Moody. Well, that and a special dance move I’m known for. I think I still have my muffin hat somewhere.
Read moreGrill-Roasted Hasselback Potatoes
Paula: Imagine, if you will, the marriage of a baked potato and potato chip. The offspring of this union might very well be Hasselback potatoes, which offer the best of both. With all due respect to the mashed variety, these golden, grill roasted beauties make the perfect holiday side because they look spectacular on the table--they’re surprisingly easy to prepare.
Scott: These are some no-hassle Hasselbacks!
Paula: Simply cut potatoes (a waxy variety like Yukon Gold or even sweet potatoes) into very thin slices, without cutting all the way through. The accordion-like folds separate as they roast, inviting any number of adornments. (Think shredded cheese, bread crumbs, crispy lardons of bacon, or fresh herbs.)
Read moreLet us know what you think
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