How To Use Our Seasonings & Rubs
To view tips ‘n tricks and usage instructions select a product below
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Crazy Chick Lemon Garlic
Sweet Mesquite Chicken
Wicked Sweet Bourbon
Sweet Heat Rib
Fire Roastin' Cajun
Brown Sugar Hickory Pork
Bangin' Chophouse Burger
Smokin' Applewood All-Purpose
Insane Steak Cracked Pepper
Texas Bold Brisket
Crooked Pig Cane 'N Maple
Roastin' Garlic All Purpose
Hooked on Citrus Cuban
Sizzlin' Sweet Chili Thai
- chicken
- 2 tsp/lb
- pork
- 2 tsp/lb
- turkey
- 2 tsp/lb
- veggies
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- TIP #1
- Perfectly cooked chicken should feel springy when pressed and the juices should be clear without any reddish tone.
- TIP #2
- Serve your chicken with a side of dipping sauce by combining ½ cup mayonnaise and 1 tsp Crazy Chick Lemon Garlic Seasoning.
- TIP #3
- The less moisture on the skin of the chicken, the crispier the chicken will be.
RECIPES THAT USE Lemon Garlic
- chicken
- 2 tsp/lb
- turkey
- 2 tsp/lb
- pork
- 2 tsp/lb
- beef
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Trussing your chicken or turkey is an important preparation step for any whole poultry. It may take a few attempts to get it right, but it is a must-have kitchen trick for ensuring all parts of the bird are moist.
- Tip #2
- The less moisture on the skin of the chicken, the crispier the chicken will be.
RECIPES THAT USE Sweet Mesquite
- pork
- 2 tsp/lb
- turkey
- 2 tsp/lb
- chicken
- 2 tsp/lb
- veggies
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Resist the urge to move your meat too soon after placing it on the grill. It will naturally release from the grill grates once it has a nice sear on the bottom surface.
RECIPES THAT USE Wicked Sweet Bourbon
- pork
- 2 tsp/lb
- beef
- 2 tsp/lb
- chicken
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Use a fork to puncture the meat in between each bone on the rib. This helps tenderize the meat and also allows the smoke to further penetrate the ribs.
- Tip #2
- With a kitchen brush, apply a light coat of yellow mustard to both sides of the ribs. This will help the Sweet Heat Rib Rub adhere to the ribs and will create a “bark” (or a nice crust) on the outside of the ribs. The acidity of the mustard also helps with tenderization.
- Tip #3
- Don't forget to remove the membrane from the back of the ribs. If possible, have the butcher remove the thin, papery membrane on the bone side of each rack of ribs.
RECIPES THAT USE Sweet Heat
- beef
- 1 Tbsp/lb
- pork
- 1 Tbsp/lb
- chicken
- 1 Tbsp/lb
- fish
- 2 tsp/lb
- veggies
- 1 Tbsp/lb
- turkey
- 1 Tbsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- A common problem when preparing fish is overcooking, resulting in a dry texture. Properly cooked fish should be just opaque, flaky and moist.
- Tip #2
- Leaving the skin on fish while grilling keeps it from falling apart. The skin can easily be removed from the fish once it’s grilled by sliding a spatula between the skin and the flesh.
- Tip #3
- To create crosshatch marks, rotate your fish ¼ turn halfway through the grilling time on each side of the fish.
RECIPES THAT USE Fire Roastin' Cajun
- pork
- 1 Tbsp/lb
- chicken
- 2 tsp/lb
- fish
- 1 1/2 - 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- When cooking pork chops, measure temperature by inserting the meat thermometer into the thickest part of the chop next to the bone.
- Tip #2
- If smoking a pork butt, cook uncovered until 160-165°F then wrap with plastic and foil, and continue cooking to between 195 and 200°F. Uncover for about 10 minutes to firm bark back up.
- Tip #3
- Experiment with different flavored woodchips for varied flavors: Hickory woodchips produce a strong smoke flavor; fruitwood woodchips produce a sweet, fruity smoke flavor; pimento woodchips produce a spicy, peppery smoke flavor.
RECIPES THAT USE Brown Sugar Hickory
- beef
- 2-3 tsp/lb
- fish
- 2 tsp/lb
- veggies
- 2-3 tsp/lb
- chicken
- 2-3 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Be gentle when mixing the ground chuck with the Bangin' Chophouse Burger Seasoning. Overmixing can make the burgers dry and tough.
- Tip #2
- To prevent the burgers from bulging in the center during cooking, press down in the center of each patty with a thumb to create a depression.
- Tip #3
- Use a spatula rather than tongs to flip the burgers to prevent releasing the tasty juices from the burgers and drying them out.
- Tip #4
- Ground chuck is comprised of 80% lean beef and 20% fat, resulting in a juicy, flavorful burger. Once purchased, it will stay fresh in the refrigerator for a few days.
RECIPES THAT USE Bangin' Chophouse
- beef
- 1 tbsp/lb
- fish
- 1 tbsp/lb
- chicken
- 1 tbsp/lb
- pork
- 1 tbsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Smokin' Applewood All-Purpose Rub is great on sweet potatoes. Cook the potatoes for an hour or until you can poke with a knife with no resistance; cut open, add butter and sprinkle with the rub.
- Tip #2
- Fruitwoods are great for smoking foods. Treat them as a seasoning instead of a fuel source.
RECIPES THAT USE Smokin' Applewood
- beef
- 1 Tbsp/lb
- pork
- 1 Tbsp/lb
- chicken
- 1 Tbsp/lb
- veggies
- 1 Tbsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Any moisture on the steak will prevent it from browning. Pat the steak with a paper towel before applying the seasoning to ensure the surface is dry for a deeper sear on the outside.
- Tip #2
- Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.
RECIPES THAT USE Cracked Pepper
- beef
- 1 Tbsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Don't rush the process. When smoking, you need patience to let the brisket break down in order to become tender.
- Tip #2
- When selecting a brisket, remember that fat is your friend. Specifically, the fat that runs in the grain of the meat.
- Tip #3
- Large pieces of meat require an additional application of rub, especially when being cooked for long periods of time.
RECIPES THAT USE Texas Bold
- pork
- 2 tsp/lb
- chicken
- 2 tsp/lb
- fish
- 2 tsp/lb
- turkey
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Resist the urge to move your meat too soon after placing it on the grill. It will naturally release from the grill grates once it has a nice sear on the bottom surface.
- Tip #2
- Roasted garlic adds a nice buttery accompaniment to a pork tenderloin.
RECIPES THAT USE Cane n' Maple
- pork
- 2 tsp/lb
- beef
- 2 tsp/lb
- veggies
- 2 tsp/lb
- fish
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Roastin' Garlic All-Purpose Rub goes great with fresh lemon. Try laying thin slices of lemon on top of some salmon while cooking.
RECIPES THAT USE Roastin' Garlic
- chicken
- 2 tsp/lb
- pork
- 2 tsp/lb
- veggies
- 2 tsp/lb
- fish
- 2 tsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Leaving the skin on fish while grilling keeps it from falling apart. The skin can easily be removed from the fish once it’s grilled by sliding a spatula between the skin and the flesh.
- Tip #2
- Try grilling lemons, cut side down, for squeezing over your fish just before serving.
- Tip #3
- A common problem when preparing fish is overcooking, resulting in a dry texture. Properly cooked fish should be just opaque, flaky and moist.
RECIPES THAT USE Citrus Cuban
- chicken
- 2 tsp/lb
- fish
- 2 tsp/lb
- pork
- 2 tsp/lb
- veggies
- 1 Tbsp/lb
Pitmaster
Tips 'N Tricks
- Tip #1
- Resist the urge to move the meat too soon after placing it on the grill. It will naturally release from the hot grate after a few minutes.
- Tip #2
- Aluminum saucepans react negatively with vinegar or citrus juices and produce off flavors. Use stainless steel pans or enameled pans wherever possible when seasoning or marinating meat.
