PREMIUM GRILL GOODS
Make Your Food Good.
FLAVOR BOMBS
Remember those generic spice bottles gathering dust in your Momma's pantry? These are not those.
IT'S LIT FAM
Lights fast and stays lit!
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.
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.
the hot line is ringing
Coming Soon! A few drops of this blistering blend kicks up wings, tacos, dry-rubbed ribs, all things eggs and breakfast cocktails (that’s you, Bloody Mary!).
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
Sweet & Spicy Spare Ribs with Pork Perfect
Paula: Do you have a spirit animal? Or, more to the point, do you have a Rib Spirit Animal? Mine would be a Memphis-style dry rub made with peppery red spices and a kiss of brown sugar. My go-to technique, two hours over a wood-infused fire followed by two hours in a low oven, works perfectly every time.
Scott: Are you implying that one can have a multitude of spirit animals classified by bone type? Because I am intrigued by that possibility.
Read moreBacon Cheeseburgers with Thundering Longhorn
Paula: When I make burgers, I always go for freshly ground meat. If you buy packed meat that resembles a hockey puck, chances are your burgers will have the same dense texture.
Scott: I’ve eaten a few McDensities with cheese over the years and I couldn’t agree more. Freshly ground meat is a must for a killer burger. I’m not afraid to mix in a bit of pork sausage with my ground meat if I’m really trying hard to impress. Why is that so tasty?
Read moreLet us know what you think
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