MOSS is arguably the most versatile and complex seasoning in the DIRT, FIRE, MOSS lineup. This aromatic eye-pleaser is sure to spike your senses on all levels. MOSS gets you “covered” and smothered with a powerful arrangement of oregano, basil, thyme, garlic, and other high-quality spices. It is simply “MOSS-OME.”
MOSS gets on everything around here. In your neck of the woods, it should suit you fine on pork, fish, veggies, chicken, and beef. It also works great as a marinade, in sauces, and over pasta. Shake MOSS liberally before smoking, grilling or before pan searing.
Ingredients: Garlic, sea salt, spices, smoked paprika, red bell pepper, rice vinegar powder, and sunflower oil.
Spiceology: Derek Wolf blend - Maple Bourbon
If you did not know, bourbon is my drink of choice for every occasion. The subtle sweet caramel notes combine so elegantly with food cooked over a fire. So why not make a rub? The Maple Bourbon rub is just that, sweet maple flavoring combined with all of the best that bourbon has to offer. Sprinkle some of this on your Pork Ribs, Pork Shoulder, Bacon, Chicken Wings, Scallops, Duck Breast, Quail or even on Popcorn. The subtle sweet & savory flavors will keep you coming back for more.
Ingredients: Sugar, sea salt, maple sugar, onion, paprika, black pepper, garlic, and spices.
One Source: Ground Beef (PICKUP ONLY)
SHELF LIFE. This might be top of mind right now as you continue to hear about coronavirus (COVID-19) and shop for your family’s needs. We have some good news when it comes to ground beef.⠀ .⠀ Our 1 Source ground beef is a fully traceable U.S. product that comes vacuum-sealed. That means it stays fresh (and ready to cook) for up to 21 days in the refrigerator. And the taste is JUST as fresh on day 21 as day 1.
Arkansas Razorback Party Plates
The new FANPLATE is a plastic one handed party and tailgate plate with a patented drink holder and the Arkansas logo. The FANPLATE can securely hold a plastic cup, a soda/beer can, a stemmed wine glass, a small water bottle and assorted stemless wine glasses. Our plate is stackable, recyclable, reusable and Dishwasher Safe. Simply put, the FANPLATE makes any event where folks stand and mingle BETTER.
Comes in a pack of 6.
Spiceology: Derek Wolf blend - Nashville Hot Chicken
If you love sweet, spicy and savory, then you are going to love my Nashville Hot Chicken rub. Having lived most of my life in Nashville, its chicken is insane. Hot Chicken is more or less fried chicken in a spicy rub that will be combined with oil and drizzle over top of the chicken. While most Nashville Hot Chicken joints make extremely spicy blends, this rub is pretty moderate. You can try this rub the traditional way or go crazy with it on Shrimp, Salmon, Grilled Chicken, Turkey, Pork Ribs or add it to butter to top your steak.
Ingredients: Cane sugar, salt, chili powder, paprika, garlic, onion, cayenne, black pepper, and smoked paprika.
Spiceology: Black Magic™ Rub
Time to conjure up the cast iron, invoke the Cajun cooking spirit, and get this party started! Black Magic is our version of a Cajun blackening spice with a little bit of cayenne fire, a lot of that spicy-sweet paprika perfection, and a frisky garlic-herb blend that hits you right in the kisser. When used for traditional blackening, Black Magic gives you a deeply flavored, crispy crust that holds in the moisture of your fish, chicken, steak, or any other fleshy delights. 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). And for an enchanting twist, sprinkle it on scallops, sear in a hot skillet with butter, pour in some sherry at the last few seconds, and LOOK OUT. It’s devilishly good. Awaken your wild side and get Black Magic today!
Try it on: Beef, bbq sauce, mac n’ cheese, nuts, chicken, seafood, turkey, pork, hollandaise, and butter.
Ingredients: Paprika, garlic, spices, onion and salt.
Spiceology: Oh Canada Rub
Oh Canada is the perfect blend for a barbecue. The coarse, bold spices compliment hearty steaks and add a hint of heat.
Try it on: Chicken, pork, steak, bacon, lamb, burgers, and meatloaf.
Ingredients: Salt, pepper, paprika, onion, chili flake, brown mustard seed, garlic, dill seed, cumin and coriander.
Spiceology: Sasquatch BBQ blend - Dirt
Get dirty with this unique seasoning blend of espresso, brown sugar, chilies and activated charcoal. Savory and sweet, this Sasquatch special is sure to impress with its rich, bold flavor, dramatic color and ultimate crusty bark. It’s a good thing!!!
DIRT is best used on red meats. Brisket, burger, steak, elk, deer and bison are all worthy partners to get your dirt on. Shake DIRT liberally before smoking, grilling or pan searing. Go and get DIRTY.
Ingredients: Spices, granulated brown sugar, espresso powder, activated charcoal, and salt.
Spiceology: Derek Wolf blend - Tennessee Smoke
From Memphis BBQ to the Great Smoky Mountains, Tennessee Smoke is my ode to my home state of Tennessee. Packed full of hickory smoke flavor and sweet bbq seasonings, you can add this to just about anything and make it delicious. Try it on Ribeyes, Brisket, Pork Chops, Chicken Wings, Venison, Elk or Salmon. It is the perfect all-purpose rub for those that want to add a sweet and smoky flavor to their food.
Ingredients: Sugar, salt, garlic, maple syrup granules, onion, orange peel, red bell pepper, paprika, and spices.
Spiceology: Sasquatch BBQ blend - Fire
Light the FIRE inside with this warm and bright seasoning blend. With a perfect combination of paprika, lemon, black pepper, garlic and herbs, FIRE punches your pallet with a burst of citrus and finishes with a smooth spicy afterglow. Let’s get fired up!!!
FIRE is perfectly paired with salmon, white fish, veggies, pork, chicken or beef. Shake FIRE liberally before smoking, grilling or pan searing. FIRE in the hole.
Ingredients: Salt, spices, garlic, onion, lemon peel, cayenne, citric acid, silicon dioxide, extractives of turmeric, sunflower oil, and lemon oil.
Spiceology: Chile Margarita Rub
Chile Margarita rub is a customer favorite, with just one bite transporting you to a Mexican beach. It's a citrusy, sweet & spicy party in your mouth! Not only is it amazing on all proteins but you can toss this super versatile seasoning into canned black beans, sprinkle on grilled corn or even swirl into chili. The possibilities are endless - and delicious - when you combine orange and lime with sweet, sweet heat.
Try it on: fries, corn beef, salad, chicken, chili, nuts, legumes, rice, pork, beverage rims, tacos, and shrimp
Ingredients: Chili pepper, brown sugar, salt, orange peel, spices, lime oil.
Kankay 2.0 Grill from Argentina - 10-14 day ship
The Kankay Grill 2.0 This portable and completely detachable grill made of 100% heavy duty iron is the barbecue you need to create moments, experiences, and unforgettable wood fired flavors. Perfect for use camping, tailgating, backyard barbecuing, and as a mobile grill wherever the road takes you. The iron fire bowl has an easy access door to add additional charcoal or wood for those all day grill-outs. The Kankay Grill 2.0 comes with 22 inch iron grill, 22 inch iron griddle/plancha, 8 inch iron fire bowl, iron fire bowl base (which doubles as a fire pit), iron skillet stand, skewer, iron wood/charcoal starter basket, wood cutting board, and 3 detachable iron legs allowing two different grilling heights.
The Kankay grill, originated and still manufactured in Argentina, is a portable grill, completely made of iron with detachable legs. Plow disk base, iron stoker with door to facilitate the handling of the fire. The cooking base is an iron grill and flat top. Ideal for home use, portable for taking on the road! Made popular by Francis Mallmann, and Derek Wolf from Over The Fire Cooking. (@Overthefirecooking). And introduced to our customers through our owner, Chase Morman's evening grill stories.
Measurements: Diameter: 22" x 22" Height: 44" Grill / Iron 3 cm thick Weight: (all the product together) 66 lbs
Product will ship from Argentina, estimated delivery from time of purchase is 5-10 days.
Spiceology: Derek Wolf blend - Chipotle Garlic
After doing a small portion of my life in West Texas, I fell in love with the culture and food of Latin America. One of my favorite flavors is smoky & spicy Chipotle. My Chipotle Garlic rub is the summation of my time experiencing just that. The smoky spice of the chipotle combines with the tangy & earthy flavors of the garlic and other spices. This rub is an all-purpose blend that goes perfect on just about anything. Try it with Eggs, Pork Loin, Whole Chicken, Beef Short Ribs or anything you are cooking over fire.
Ingredients: Garlic, salt, chili pepper, spices, sugar, onion, red bell pepper, parsley, celery, and sunflower oil
Spiceology: Greek Freak™ Mediterranean Rub
You’re a Greek Freak if: you can’t resist meat on a stick, sun-dried tomatoes are a delicacy, there’s no such thing as too much garlic, and your fridge is never without olives. But even more so, you know that a few humble ingredients can combine to create the most epic and satisfying meal. And that’s what our Greek Freak rub is all about. A mix of herbs, dried onion, sun-dried tomato, a touch of chili pepper, and orange peel powder combine flawlessly to give you all of the flavor, without any fillers.
Ingredients: spices, salt, garlic, onion, orange peel, tomato, chili pepper, yeast extract, parsley, and sunflower oil
Try it on: chicken, seafood, beef, vegetables, pork, turkey, mashed potatoes, and salad dressing
Spiceology: Beer Infused Six Pack
Fire up the grill and your tastebuds with the perfect sampler 6-pack. Give each of our beer-infused rubs a turn at cranking up the flavor. Crack a can and rub it on or marinate it real good. Find out which flavor is your favorite… if you can choose.
*Product comes with resealable lids for all 6 cans.
Cherry Chipotle Ale Rub - 8oz:
Hop haters, rejoice! The sweet, full-bodied and fruity taste of ale perfectly combines with tart dried cherries and the smoky, earthy flavor of chipotle in this balanced rub.
Use on: Beef, Chicken, Pork (especially ribs!), Salmon, Duck, Game, Lamb, Brownies, and Roasted Nuts.
Use it as a rub or add it to Ale to make a powerful beer marinade perfect for tenderizing proteins and flavoring veggies.
Honey Mustard IPA Rub - 8 oz:
Bitter, floral, earthy, citrusy, piney and fruity, and that’s just the IPA flavors. This complex and perfectly balanced rub, features delicious honey granules and savory, rich dried mustard, too. This sweet and savory rub packs a flavor punch.
Use on: Beef, Chicken, Pork, Salmon, Prawns, Duck, Game, Lamb, and Roasted Nuts.
Rub or Marinade, we say both. That’s right, add this rub to an IPA to create a delicious beer marinade to tenderize meat and flavor veggies.
Hickory Peach Porter Rub - 8 oz:
Chocolate, caramel and toffee tones mark the flavors of this robust porter. Add to that the sweetness of dried peaches and the smoky-bacony (that’s a word, right?) taste of hickory and you have the perfect rub for just about anything.
Use on: Chicken, Pork (especially ribs!), Salmon, Duck, Lamb, Sweet Potatoes, Squash, and Roasted Nuts.
And, this isn’t just a rub. Add it to a porter and you’ll have a flavor-packed beer marinade to tenderize proteins and up the tastiness of veggies.
Imperial Coffee Stout - 8 oz:
Strong, dark and creamy, the coffee and chocolate flavors of a hoppy stout combine with spicy cinnamon and nutmeg and earthy cumin, spicy guajillo chiles and just a hint of smoked paprika to make this rich rub.
Use on: Beef (especially brisket!), Pork, Brownies, and Roasted Nuts.
Make a beer marinade by adding this rub to a Stout for tenderizing deliciousness. It’s great for veggies, too.
Jalapeno Lime Pilsner - 8 oz:
Fruity, crisp and slightly hoppy, Pilsner is the perfect flavor to combine with the fresh, citrus of dried limes and the bright heat of jalapeno. This rub captures the taste of summer in one versatile seasoning.
Use on: Beef, Chicken, Pork, Salmon, Prawns, Scallops, White Fish, Corn, eggs, Potatoes, and Roasted Nut
Mesquite Peppercorn Lager Rub - 8 oz:
The light, crisp flavors of a lager mix perfectly with the spicy (yet fruity) bite of pink peppercorns and strong, earthy hints of Mesquite to make the ideal rub for those wanting all the deliciousness with none of the hoppy bitterness.
Use on: Beef (especially brisket!), Chicken, Pork, Salmon, Prawns, Scallops, Corn, Potatoes, and Roasted Nuts.
And, turn your rub into a beer-marinade by adding it to a lager. This is the perfect way to tenderize meat or flavor veggies.
Spiceology: Derek Wolf blend - Hatch Chile
Hatch Chiles are one of the world's most wonderful flavors. Coming from Hatch, NM, these little tangy and spicy peppers are great flavors to add when cooking over live fire. My Hatch Chile rub is an ode to my endless love of the Southwest. It is packed full of dried hatch chiles, cumin, and citrus that is great for seasoning your food, adding to salsa or using in a marinade. Try this rub on your Eggs, Chicken Thighs, Pulled Pork, Shrimp Tacos, Salsa Verde, Mexican Stew, White Chicken Chili, all Enchiladas or even Steak. It’s fresh and tangy flavor pop when on the grill.
Ingredients: Green bell pepper powder, salt, coconut sugar, green chile pepper, cumin seed, garlic, onion, cayenne and spices.
Spiceology: Nashville Hot Chicken Rub Jar
With a perfect sweet and spicy combo, this brand new rub is sure to elevate your cooking. You won't regret adding Nashville Hot Chicken to your next kitchen adventure.
Try it on: Chicken, squash, pork, bacon, eggs, prawns, salmon, and roasted nuts.
Ingredients: Sugar, salt, chili powder, paprika, garlic, onion, cayenne pepper, black pepper, and smoked paprika.
Lodge: Chuckwagon Dinner Bell
Whether you want to call your kids in for dinner with an unmistakable sound, or you want to remake scenes from old westerns, this Chuckwagon Dinner Bell comes in handy at supper time. This piece of Americana is made of black steel with a black leather hanging strap.
All steel bell and striker
Made in China
NEW YORK TIMESBESTSELLER • A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge.Franklin Barbecueis a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.