RUST SEASONING

 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.

 BIRD is a fusion-blend of poultry- and pork-complementing herbs and spices. As the rosemary and ginger cook, they combine to create an incredibly complex, yet balanced seasoning! The granulated onion caramelizes into a dark crust as the cumin and peppers do their job in the background. We love this seasoning, and hope you do too! 

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 season six one-pound recipes of chili. We also regularly use the seasoning on burgers, fajitas and grilled chicken!

 My Hog's Bane BBQ sauce is a sweet, smoky, Kansas-City-style sauce. It's the perfect dipping sauce for bbq ribs or for smothering your favorite pulled-pork or brisket sandwich. Brush it on your shrimp, wings, grilled chicken or pork chops for a sticky charred crust, or finish your competition-style ribs in the smoker. Any way you use it, you'll notice its unique background spices with every bite. Hog's Bane BBQ Sauce has been praised by BBQ chains, butchers, packers and retailers across the country. 

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 into a pound of ground meat will make a spectacular difference in your burgers.