Baked flounder seasoned with our Southwest Seasoning, a flavorful, smoky, spicy blend that goes great on fish, chicken, pork or in a bean dip too. This is a great blend for anyone who's already a fan of our Milwaukee Iron Seasoning, it has a similar flavor but with oregano and sweet and hot Chile powders.
Looking for a salt free blend that packs a punch with flavor? Check out our Sunny Oaxaca Ancho Chile Coffee Rub, it makes an amazing porkchop on the grill! Great for the unseasonably perfect grilling weather this February has brought.
Steak tacos for dinner or #tacotuesday as it's referred to today. Steak meat seasoned with our Pilsen Latino Seasoning, a spicy blend which is our take on the classic adobo seasoning. It goes great on just about any type of meat as well as mixed in with a can of retries beans. These tacos were topped with sour cream, avocado, fresh cilantro and onions. The tortilla is fried up in a little olive oil.
Meatless lasagna made with layers upon layers of ricotta, mozzarella, pasta sauce and roasted veggies seasoned with our Little Italy New York City Italian Herb Blend.
So happy to have a glimpse of grilling weather this weekend! Couldn't resist the urge to throw some burgers on the grill. These were seasoned with our Back of the Yards Garlic Pepper Butcher's Rub and topped with the very last of the pulled pork that's been dominating our feed lately and a fried egg! So delicious, here's to an early grilling season!
Last day of pulled pork, we promise! This was from a six pound shoulder, it took a while to eat. Here's a plate of pulled pork nachos from dinner tonight. Added some melted cheese, onion, cilantro, sour cream and some of our Vulcan's Fire Salt!