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
Charred Asparagus and Cherry Tomatoes
Paula: Sweltering summer days don’t keep me away from the grill, but they do affect what I want to eat. With triple digit temps in Central Texas, the name of the game is keeping it simple. More often than not, that means giving a heap of colorful vegetables a quick char. With their vibrant colors, barely-cooked textures, and jammy sweetness, lightly charred asparagus and cherry tomatoes easily serve as the main event.
I typically grill the asparagus directly on the grates and blister cherry tomatoes in a preheated grill basket. But, you could fire off both of them in a preheated cast iron skillet over direct heat (bonus: you’ll preserve the delicious seasoned oil for a hunk of bread).
Read moreBayou Bird
Paula: I’m not sure if it’s cabin fever, or a deficit in my consumption of Zapp’s potato chips--but I’ve been dreaming about Saturday mornings at Fred’s Lounge in Mamou. Live broadcast of Zydeco, packed dance floor by the time most of us reach for our first cup of coffee, brunch and cold beer consumed soon after.
Unfortunately, there’s no Cajun boot-scooting in my immediate future, so I’ll have to cook myself there. The fun thing about playing with spice blends is that they transport a weeknight staple, chicken and rice, for instance, to a new locale. Take the following recipe. After I coat a chicken in Cajun seasonings, I’m inspired to give the rest of the meal a spin that would do Southwest Louisiana proud. (I tossed the rice with thinly sliced scallions, chopped parsley, lemon zest and juice and sliced green olives.)
Read moreLet us know what you think
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