Sizzlin’ Seasonings

Get ready to elevate your grilling game with our new Forged Collection! Crafted by our talented chefs to tantalize your taste buds, our grilling seasonings are the secret ingredient for a mouthwatering backyard BBQ . Whether you prefer a classic smoky flavor, a zesty kick, or an island adventure, we have the perfect blend for your grill.

Smokin’ Candied Bacon Crackers

Recipe: Rebecca Miller


  • 30 Club Crackers
  • 10 slices of Bacon, cut into thirds
  • 1/2 cup Brown Sugar
  • 1/2 Tbs. Smokin’ BBQ Rub


  1. Preheat oven or smoker to 250°F.
  2. Line a baking pan with foil and top with a wire rack.
  3. Spray wire rack with cooking spray to prevent sticking.
  4. Line rack with crackers.
  5. Top each cracker with a piece of bacon.
  6. Sprinkle liberally with brown sugar.
  7. Dust with Smokin’ Butt Rub and bake for 1 hour or until bacon is crisp.

Cowboy Ribeye

with Red Bell Salsa, Sour Cream, & Toasted Breadcrumbs

Recipe: Jean Heimann


  • 2 slices of Bread
  • 2 Tbs. Melted Butter
  1. Preheat the oven to 350°F.
  2. Cut or tear the bread into chunks. Take the bread chunks and put in a blender or food processor and pulse until you have pea sized crumbs.
  3. Melt 2 tablespoons butter and toss in the breadcrumbs until coated.  Spread the buttered breadcrumbs on a cookie sheet and bake for 15 minutes or until golden, stirring occasionally. Let cool. Can be stored in an airtight container overnight.


  • 2 Red Bell Peppers, diced
  •  1 medium White Onion, diced
  • ¼ cups Parsley, minced
  •  ¼ cup Apple Cider Vinegar
  • 1 Tbs. Oil
  1. Mix all the ingredients together and place into a plastic bag and lay flat.
  2. Allow to marinate for 2 hours or overnight, turning once or twice.

Steak Ingredients

  • 2 Thick Cut Bone-In Ribeyes,  1-2 inches in thickness
  • ½ cup LifeSpice Cowboy Rub
  • ¼ cup Sour Cream

Steak Method

  1. Dredge steaks with LifeSpice Cowboy Rub. Refrigerate uncovered overnight. Bring out 1 hour before grilling to take the chill off.
  2. Heat grill. Clean and oil grates. Lay steak on the medium-hot side of the grill and cover with vents open. Flip frequently until steaks register, 10 to 15 minutes for medium rare to rare steaks.
  3. Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed about 2 minutes. Transfer steaks to a cutting board and allow to rest for at least 5 minutes. While resting place a large dollop of sour cream on a plate, top carved steak with meat juices the salsa, and a generous handful of bread crumbs.

Awesome Beer Brined Chicken Wings 

Recipe: Megan Marshall


  • 2 Tbs. Kosher Salt
  • 3 Tbs. Awesome Anything LifeSpice Seasoning Blend
  • 2 cans Beer, (we used Bell’s Oberon but any beer you enjoy would work!)
  • 3 -4 lbs. whole Chicken Wings


  1. Whisk together beer, salt and seasoning blend. Place chicken in a large ziplock bag and pour liquid over top. Refrigerate overnight, turning over at least once to ensure all wings soak up the same amount of brine.
  2. Prep smoker or grill to 215°F and smoke wings for approximately 2 hours. Internal temperature needs to be at least 165°F and skin should be crisp.

Caribbean Grilled Pork Shoulder & Fennel

with Grilled Orange Walnut Gremolata

Recipe: Rebekah Zeismer


  • 2 Fennel Bulbs, trimmed and sliced into ½-inch thick wedges
  • 2 Tbs. Olive Oil
  • ½ tsp. Salt
  • ¼ tsp. fresh Black Pepper
  1. Prepare fennel by tossing with olive oil, salt, and pepper.
  2. Grill 5-7 minutes per side, or until lightly charred and tender. Remove from the grill and set aside.


  • 1 Cara Cara Orange
  • ½ cup Toasted Walnuts, finely chopped
  • ¼ cup Fresh Parsley, Basil, and Mint, finely chopped
  • 2 tsp. Capers
  • ½ tsp. LifeSpice Caribbean Dazzle Rub
  1. Preheat grill to high. Halve orange crosswise, slicing one half into rounds and zesting and juicing the second.
  2. Grill orange rounds until lightly charred on both sides and peel has softened. Roughly chop and add to a bowl with the zest, juice, walnuts, herbs, capers, and seasoning.
  3. Mix well and set aside.


  • 1 Tbs. Tamarind Paste
  • ½ cup Sour Cream
  • 1 Tbs. Agave Syrup
  • 1 Tbs. fresh squeezed Orange Juice
  • ½ tsp. LifeSpice Caribbean Dazzle Rub
  1. Combine ingredients together in a small bowl and whisk until smooth.
  2. Refrigerate until ready to serve.

Pork Ingredients

  • 1 ½ lbs. Boneless Pork Shoulder, sliced crosswise into 1-inch steaks
  • 2 Tbs. Olive Oil
  • ¼ cup freshly squeezed Orange Juice
  • 2 Tbs. LifeSpice Caribbean Dazzle Rub
  • 1 Orange, peeled with a knife and sliced into rounds for garnish
  • Fresh Herbs (such as parsley, mint, and basil) for garnish

Pork Method

  1. In a shallow baking dish or large resealable bag, mix together olive oil, orange juice, and seasoning blend. Add pork and toss to coat. Refrigerate at least 4 hours or overnight. Let sit at room temperature 30 minutes prior to cooking.
  2. Preheat grill to high and once hot, add pork. Grill until deeply browned on one side, about 4 minutes. Flip and cook on high another 4 minutes. Reduce grill heat to medium and continue to cook until pork has reached an internal temperature of 140°F. Remove from heat and let rest 10 minutes before slicing.
  3. Arrange orange wheels on serving platter and add dollops of tamarind crema. Thinly slice pork and add to plate along with grilled fennel, topping with prepared gremolata. Garnish with fresh herbs and dust with additional LifeSpice Caribbean Dazzle Rub.
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