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
Grilled Oysters with Fish Monger Butter and Parmesan
Do you know what it means to miss New Orleans? If you do, make these oysters, crack open a beer, and you’re almost there. Note: You won’t need all of the compound butter for this recipe. Use leftovers to top grilled fish, toss with pasta or to cook eggs.
Read moreRedfish on the Half Shell with Onion Butter
You need Onion Butter in your repertoire--period. And put your fear of flipping aside: the skin and scales of the drum fillets (you can also use snapper or wild bass) serve as a handy cooking vessel for tender, buttery fish.
Read moreLet us know what you think
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