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: This morning while navigating Austin traffic, I used the classical station to calm nerves and heard “Impromptu in Two Keys” by George Gershwin. It occurred to me that the title describes my approach to this recipe. That may be a high brow approach to chicken wings but bear with me.
Scott: That’s weird because I was listening to “Learning to Fly” by Tom Petty during my commute and that song is also clearly about a plaintive longing for the comfort of chicken wings.Read more
Paula: Lately I’ve been obsessed with baking on the grill. There have been brownies with a smoky “bark,” apple galettes, and smoked date sticky pudding. I don’t know why it took me so long to get to cornbread.
Scott: The PK Grill is so good for baking and the portability of it means you don’t have to leave baking behind now when you cook outside whether it’s on your back porch or camping or tailgating. I’m excited for this “true” cornbread recipe because of the char flavor you incorporate by blistering the corn and serranos on the grill.Read more
Fire & Search Society