Payne County Rust was originally designed as a grilling spice but has grown into a favorite go-to seasoning for roasted veggies, seafood, salads and eggs! Testimonials also rave about its use on popcorn, corn-on-the-cob, mashed potatoes and even watermelon! Mix Payne County Rust with an equal amount of brown sugar and you have a dry rub that is award-winning. Payne County Rust has been used in many Kansas City BBQ Society sanctioned competitions to bring home the bacon.
One of my oldest spice recipes, Payne County Gold is a hearty blend of coarse salts, black pepper and savory herbs like minced onion, minced garlic and coriander. This heavy, buttery blend is an excellent burger and steak seasoning, but amplifies any grilled meat or veggie. As the large pieces of garlic and onion char in the intense heat of the grill, a crunchy, smoky crust develops.
My Hog's Bane BBQ sauce is a sweet, smoky, Kansas-City-style sauce. It's the perfect sauce for dipping ribs and grilled chicken into or smothering your favorite pulled-pork or brisket sandwich. Brush it on your shrimp, wings, grilled chicken or pork chops for sticky charred crust, or finish your competition-style ribs in the smoker. Any way you use it, you'll notice it's unique background spices with every bite. Hog's Bane BBQ Sauce has been praised by BBQ chains, butchers, packers and retailers across the Midwest.
This chili seasoning is an old secret recipe I relentlessly modified for more than 15 years. As the years wore on, this seasoning began racking up more and more wins in local chili cook-offs and has since become a go-to for many families. One can of this mix will make season six one-pound recipes of chili. We also regularly use the seasoning on burgers, fajitas and grilled chicken!
Our spicy, rich salsa mix is the perfect marriage of strong, tangy spices! One of these 16oz shakers has enough seasoning to make more than a gallon of delicious, complex salsa. You just add three tablespoons of the blend to a 15oz can of crushed tomatoes and pop it in the fridge for about 20 minutes. You can easily substitute Rotel, diced tomatoes, or even you own chopped up tomatoes and peppers. Mix 1/4 cup of this seasoning with a 16oz. tub of sour cream and you have a great southwest dip!
There is simply no better method for changing the background flavor of a grilled cut of meat than to soak it in a savory, briny, delicious marinade. It doesn't have to be complicated or expensive, but it must have an absolutely perfect balance of spices, acidity and salinity. My Oklahoma Style Marinade is very close to my grandfather's special recipe, and I'm so pleased to pass it on to all our customers. Special ingredients like tamarind and molasses amplify grilled cuts like steaks, chicken and shrimp. Mixing 1/4 cup of this marinade to every pound of ground meat will make a spectacular difference in your burgers.