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.

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Here's the Rub

Fire Smoke Society Spices

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.

rub it on

"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.

get saucy

Fire & Smoke Society Recipes

Paula: I am totally into one-skillet dinners on the grill these days. Whether it’s chops, steaks, or something that catches my eye at the fish counter, there’s something delightful about searing you protein in a preheated skillet, adding a mess of seasonal vegetables, finishing with fresh herbs and an acid like citrus juice or vinegar, and then serving the meal straight from the sizzling pan. Also: I love the firm texture and rich flavor of Gulf Coast Grouper.

Scott: Cooking in a cast iron pan over live fire is one of my favorite things. I love the char and the smoke you can achieve with this method - plus it won’t stink up your kitchen. As a pro tip, test to make sure your cast iron pan will fit on the grill with the lid closed so you can capture some of that yummy smoke flavor.

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Charred citrus juice, an ancho chile spirit (Ancho Reyes), and a spicy rim make this margarita a force to be reckoned with. If you can't find Ancho Reyes, swap in an equal amount of tequila or mezcal for a less spicy (but still spectacular) result. A mix of citrus varieties may result in a different yield, but don't fret, you'll measure 2 ounces for each round of drinks (and you can drink any leftovers).

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