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.
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.
"The Usual has become my go to in everything from chicken to seafood, pork to pasta. I love it. Period."
– Shawn B.
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.
"This is the best we've ever used.
Wow is all I can say!" - via email
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
Turkey Ramen with Crispy Shiitake Mushrooms
I thought savoring steaming bowls of ramen, made with deeply flavorful stock and fresh noodles, was a pleasure relegated to hipster hangouts--until I made this recipe. As it turns out, with homemade turkey stock on hand (and a quick trip to your favorite Asian market) making restaurant-worthy ramen at home is easy.
This following recipe for Turkey Ramen is all about the rich flavor of turkey stock. If you want a richer, porky version as your muse, check out this Momofuku recipe.
Read moreDry-Brined Turkey with Apples, Onions and Sage
Seasoning a turkey with a dry brine of spices leads to a moist, tender bird with knockout, concentrated flavor. (For a deeper dive on dry brining, check out this post.) The following recipe combines two of my favorite Fire & Smoke Society blends with fall’s best flavors (tart apples, sweet onions and sage). Whether you use the following spice blend or customize your own, as a general rule you’ll want to use 1 tablespoon seasoning per 4 pounds of bird.
Read moreLet us know what you think
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