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boil-overs
grilled chicken
over seared scallops
This bewitching cajun seasoning is also flawless when straight-rubbed onto any meat or fish and works exceptionally well in a smoker (we smoked a whole turkey for Thanksgiving - it was spellbinding deliciousness)
Deli Sandwich with Crusty Bread
Bad to the Bone Seasoning Acacia Honey boil-oversSMALL BATCH SMOKER RUB: You'll have guests "gazing in wild wonder" after their first bite of mouthwatering chicken, pork and steak rubbed with our Bad to the Bone dry rub seasoning. CITRUSY SMOKY DRY RUB: A savory blend with a hint of lemon, it's an excellent smoky rub for meat, beef, chicken and vegetables. For larger cuts like ribs and shoulders, coat the meat in oil and season generously, then let it rest for at least 30 minutes or refrigerate
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