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.
"The Usual has become my go to in everything from chicken to seafood, pork to pasta. I love it. Period."
– Shawn B.
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.
Wow is all I can say!" - via email
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.
Our take on the classic combo of tender and tangy pulled pork and crunchy cabbage slaw begins with a recipe for Easy Smoked Pork Shoulder. Season the meat with Pork Perfect and swap out Tupelo Two-Step for Cousin Vinegar Carolina-Style Barbecue Sauce, using the latter to baste the pork every 30 minutes as it smokes. Allow the cooked meat to rest at least 30 minutes, until it’s still warm but not hot, before shredding it with two forks; season with additional Cousin Vinegar as desired for a tangy kick. The pulled pork can be prepared and refrigerated up to 3 days in advance; just warm it in a baking dish or Dutch oven at 325 F until it's heated through.Read more
Why smoke a fully cooked ham? Because it allows you to deepen the smokiness and enhance pork’s inherent sweetness with glaze (enter, Bourbon and mustard) that caramelizes over the heat and transforms into a tangy, sticky, deeply flavored crust. We think the following recipe is worthy of a holiday table (or any ham-tastic occasion), and it’s a snap to prepare. Just whisk Major Mustard BBQ Sauce with three other ingredients (did we mention Bourbon?), simmer briefly, and refrigerate until cool (or up to three weeks in advance).Read more
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