Spice Set, Where's The Beef?

It's just what it says--made for beef!  Brisket, burgers, steak, and meat sandwiches are taken care of with this set.  Fantastic flavors await! Grade A, Class 1 spices.

• Beef Brisket-Great beef brisket is built on layers of flavor and those layers start with the barbecue rub. Brisket rubs can be simple or complex and a great rub creates a crunchy, flavorful, rich crust which is known as the bark. Recommend about a tablespoon per pound. Lightly oil the brisket with avocado or olive oil. Many of the spices in this rub are oil soluble and the oil helps the spices penetrate the meat. Liberally sprinkle the rub on your beef brisket, heavier amounts on the thicker cuts and less on the thinner.
  Apply the beef brisket rub right before it's put it into the smoker. Let the meat come to room temperature before applying the rub. You can, however, add the rub to the brisket and then place it in the refrigerator for up to 24 hours before smoking. Hand blended from smoked Mesquite sea salt, black pepper, demerara sugar, onion, garlic, ancho powder, yellow mustard and chipotle powder.
  
• Fort Worth Burger Seasoning- gives the ideal balance of earthy flavor from the cumin, Mexican oregano and Spanish paprika with just enough subtle heat from the ancho and de arbol chilies. Hand blended from ancho chile powder, domestic paprika, cumin, brown mustard, Mexican oregano, coriander, salt, garlic powder, onion powder, de arbol chile powder, black pepper and brown sugar. 
• Montreal Steak Spice-Montreal Steak Sandwich is made with flank or skirt steak using Montreal Steak Seasoning as a rub. The seasoned meat is then cooked in a skillet with mushrooms and onions. It can also be used on oven baked fries and is also a palate pleasing hamburger seasoning. Hand blended from coriander seed, black pepper, red bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
• Steak Rub-Steak Rub is a slightly sweet flavor with a touch of heat.  Use 1 tablespoon of steak rub per pound of meat. Sprinkle on the steak and pat into the meat with your hands. Be sure to evenly coat both sides. Once this is done place in a large resealable plastic bag and place in the refrigerator for at least 2-4 hours before cooking. Remove from the fridge about 30 minutes prior to cooking. Steak Rub isn't just for steaks either as many of our customers love to also use it on burgers, ribs, chicken breasts and pork chops as well. Hand blended from salt, brown sugar, chili powder, garlic, cumin, black pepper, yellow mustard, paprika, thyme and red pepper flakes.