PREMIUM GRILL GOODS
FLAVOR BOMBS
Remember those generic spice bottles gathering dust in your Momma's pantry? These are not those.
Saucy
('saw-se) : impertinently bold and irrepressible.
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.
"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.
Fire & Smoke Society Recipes
Holy Garlic Burger
In this recipe, a few easy steps elevate grilled beef patties from great, to Holy Garlic! First, the outside of the burgers are generously seasoned in Holy Garlic (think garlic salt, with a lot more depth and dazzle), of our newest spice blends. To echo that lusty flavor, whisk together a quick aioli, or garlic mayonnaise, spiked with lemon zest and black pepper. The rest of the burger can come together as you please, but you can’t go wrong with toasted buns, lettuce (or your favorite greens), and crisp, tangy pickles or pickled peppers.
Read moreMajor Mustard Thighs
Grilled meats are typically slathered with sauce towards the end of cooking, so added sweeteners (sugar, honey, molasses, etc.) don’t blacken and burn over the fire. This time-honored thinking is solid, but what if you want your chicken to sing with more sauce? Marinating chicken thighs (or drumsticks) in Major Mustard infuses the meat with a bright, tangy flavor and results in a richer texture. To avoid the scorched skin scenario, “grill-roast” the chicken over indirect heat in a closed grill.
Read moreLet us know what you think
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