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.
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.
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.
Paula: Making paella on the grill over a wood-infused fire is so much more than a meal. It’s dinner theater seasoned with Spanish chorizo and saffron. It’s a riot of flavors and textures, and a feast that demands your attention, but as long as you’re organized and have the ingredients prepped and at the ready, you can pull it off while chatting with friends and stealing sips of red wine. I love how it comes together in stages--sizzling chicken until golden brown, sauteeing aromatic vegetables, simmering broth and rice--all to the expectation of those gathered around the table.Read more
Paula: I’m a fair weather sports fan (a couple broad questions about quarterback stats or draft picks would make this painfully clear). But on Sunday, I’ll do couch time with much of America because I love the commercials, the Puppy and Kitten bowl, and especially “game time” snacks. A televised competition (THE BIG GAME!) is a magnificent gateway to spicy wings, nachos for dinner, and rich, creamy dips awaiting crunchy snacks, right?Read more
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