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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!



Prepare Salmon fillets



- Heat grill to 400F

- Drizzle a little olive oil on salmon fillet

- Sprinkle both sides of salmon fillets with Adobo Lime



- Place salmon fillets on bed of sliced limes on cedar plank 



- Grill until 145F



Prepare Mango-Avocado Salsa



- 1 mango diced 

- 1 avocado diced

- 2 jalapeƱos finely chopped

- 2 tbsp chopped cilantro

- 2 tbsp lime juice

- Zest of lime

- 1 tbsp honey

- 1 tsp red pepper flakes


Combine all ingredients and set aside at room temperature (up to 1 hour) for flavors to marry.


Prepare Lemon Risotto


- 1 tbsp olive oil

- 2 cloves minced garlic

- 1 finely chopped shallot

- 1 finely chopped celery stalk

- 1 cup Arborio rice

- 4 cups chicken stock

- 1/4 cup white wine

- 2 tbsp butter

- 1 cup shaved Parmesan 

- Zest of 1 lemon

- Juice of 1 lemon

- 2 tbsp parsley


Heat up chicken stock in saucepan to low heat.


Heat oil in large sauce pot, combine garlic, shallot and celery in pot and cook at medium heat for 2-3 minutes.  Add Arborio rice and toast for 2 minutes.  Add white wine and cook for 1-2 minutes.  Slowly start adding chicken stock, 1 ladle at a time for next 20-30 minutes, stirring after each addition and adding more stock when liquid starts cooking out. When all chicken stock has been used, you should have a nice consistency. Add butter, Parmesan, lemon zest and lemon juice.  Slowly stir to combine.  Finish with fresh chopped parsley.




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