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.

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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.

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Fire & Smoke Society Recipes

Chicken satay, the beloved Southeast Asian appetizer of grilled meat skewers served with peanut sauce, served as my kids’ gateway to Thai takeout. When they were younger, I described the dish as “chicken on a stick.” As in, “who wants chicken on a stick?!??" The phrase stuck, and became so familiar I accidentally ordered “chicken on a stick” at a local Thai restaurant. It took me a few beats (while my kids laughed) to figure out why the server appeared perplexed.

“Chicken on a stick” remains one of our favorites, though these days I prefer to fire it up at home. For a quick weeknight dinner, I season boneless chicken thighs with Rib Ninja while I whisk together a creamy, spicy peanut sauce (adjust the heat to your preference). To brown the chicken evenly without drying it out, you’ll want to grill the skewers over a moderate heat. If you want to turn this appetizer into a meal, serve the skewers and a drizzle of the peanut sauce over coconut rice.

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Paula: Hey, what are you firing up for New Year’s Eve? I’m still hammering out the details, but two things are certain: we’ll gather around a crackling campfire and this hot, cheesy, artichoke and greens dip. Wait, the dip demands a third attendee: Triscuits. A sturdy cracker is the essential, underrated ingredient to any festive occasion.

Scott: Thanks for asking. To ring in the New Year, I am making preparations to capture the Guinness Book’s World Record for longest sigh of relief. I’ve been practicing my inhaling and exhaling all morning. While I can’t find a record on file for the longest sigh, in 2015, Suresh Gaur shouted the word “Goal!” in one continuous breath for 54.97 seconds, so I think that’s the time to beat. Plunging into this hot, cheesy dip will be an excellent recovery meal after my big win.

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