Chicken
Knock Your Sauce Off
See the recipe
Knock Your Sauce Off Wings
Dry skin, a two-zone fire and the sauce on last. Wings that go into the sauce wet come out soggy, and no sauce can save them after that.
Knock Your Sauce OffCook it with us
Twelve things we made with these bottles
Not the formulations, the dinners. What we actually cook with the range, written down the way we do it, including the parts that go wrong if you do them in the wrong order.
Oysters
Gulf Coast Blackening
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Grilled Gulf Oysters
Straight onto the grate on the half shell. Butter, blend, and off the moment the edges curl. Any longer and you are eating something that used to be an oyster.
Gulf Coast Blackening
Beef
Turnpike Smoke
See the recipe
Turnpike Smoke Beef Ribs
One rack of plate ribs, a heavy coat of Turnpike Smoke and a smoker holding 275F. Probe tender is the only clock that counts; the hours are a guess.
Turnpike Smoke
Beef
RiverKingz All Purpose Rub
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Skillet Smash Burgers
Season the outside of the ball only, as it hits the griddle. Worked into the meat and left to sit, the salt turns the texture springy and sausage like. Press once, hard, and then leave it alone.
RiverKingz All Purpose Rub
Pork
Beautiful Sunset
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Beautiful Sunset Pork Chops
Thick bone-in chops, the seasoning on early and a two-zone fire. Sear fast, finish gentle, and pull them at 140F, because the brown sugar in the blend burns long before thick pork is done.
Beautiful Sunset
Pork
RiverKingz All Purpose Rub
Big Muddy Mango Smoke
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Mango Smoke Pulled Pork
RiverKingz goes on the shoulder the night before. The mango sauce goes on after the pull and never before, because the sugar in it will burn long before the pork is done.
RiverKingz All Purpose RubBig Muddy Mango Smoke
Seafood
Cold Water
Grand Isle Hook Set Sauce
See the recipe
Cold Water Fish Tacos
Firm white fish in a hot skillet, a lime slaw with some crunch and a Hook Set crema. Everything else can wait; the fish cannot, so it goes in last.
Cold WaterGrand Isle Hook Set Sauce
Chicken
RiverKingz All Purpose Rub
Mobile Bay Mustard BBQ
See the recipe
Mobile Bay Mustard Thighs
Thighs, not breasts, because the mustard wants fat to hang onto. Rubbed and left uncovered in the fridge so the skin dries, then sauced in the last five minutes and given one turn under the lid.
RiverKingz All Purpose RubMobile Bay Mustard BBQ
Shellfish
Grand Isle Hook Set Sauce
See the recipe
Grand Isle Shrimp and White Rice
Fluffy long-grain white rice, a fast pan of Gulf shrimp and bacon in garlic butter, and Hook Set stirred right into the pan sauce. Start the rice first; it takes twenty minutes, the shrimp take four.
Grand Isle Hook Set Sauce
Seafood
Gulf Coast Blackening
See the recipe
Blackened Redfish
The pan has to be properly hot before anything touches it, and the fillet goes in dry side down. Butter after, never before: it is the blend that blackens, not burnt fat.
Gulf Coast Blackening
Breakfast
Beautiful SunsetGrand Isle Hook Set Sauce
See the recipe
Cast Iron Breakfast Hash
Crisp potatoes, peppers and smoked sausage in one cast iron pan, Beautiful Sunset over the lot, the eggs cooked right in it and Hook Set across the top. Eggs first, the way the Hook Set bottle says.
Beautiful SunsetGrand Isle Hook Set Sauce
Shellfish
Port A Shrimp Shack
See the recipe
Port A Shrimp Boil
A quarter cup in the pot per gallon of water. Potatoes first, corn next, shrimp for three minutes at the very end, then the butter sauce over the whole tray and more blend across the top.
Port A Shrimp ShackThe bottles behind every recipe
Cook from the same shelf we do
Some Heat0 in cart
Gulf Coast Blackening
Deep and smoky rather than sharp, herby underneath, with a pepper build that keeps going after the bite.
Good on redfish, snapper, catfish and any firm white fish
Mild0 in cart
RiverKingz All Purpose Rub
Savory and garlic led with a deep, almost meaty base. Barely any heat, goes on everything.
Good on everything, which is the brief
Some Heat0 in cart
Port A Shrimp Shack
Coastal and aromatic with a bright citrus lift and a warm finish. Boil seasoning that works dry too.
Good on fried and grilled shrimp, first and last
Medium0 in cart
Turnpike Smoke
Smoke three ways and no sugar at all: smoked paprika, chipotle and mesquite, built to sit on a brisket all night without burning.
Good on pulled pork, beef ribs, brisket and chicken quarters
Mild0 in cart
Beautiful Sunset
Bright and a little sweet where the others go smoky, built around dried orange peel and ancho chile for a warm, golden hour flavor.
Good on chicken, pork chops, shrimp, white fish and roasted vegetables
Medium0 in cart
Cold Water
Smoky and a little hotter, built around smoked paprika, ancho and chipotle with garlic, and dried lime zest for a bright, cold finish.
Good on chicken, pork, beef, shrimp and firm white fish
Medium0 in cart
Big Muddy Mango Smoke
Sweet and fruity up front, then a soft smokiness that settles in and stays put.
Good on pulled pork and pork shoulder
Medium0 in cart
Mobile Bay Mustard BBQ
Bright and tangy with a rounded sweetness behind it, and just enough heat to notice at the end.
Good on pulled pork, without question
Some Heat0 in cart
Grand Isle Hook Set Sauce
Louisiana style and bright up front like the hook set: red jalapeño and roasted red pepper for flavor, garlic and onion underneath, lime at the finish and a quick kick that fades.
Good on eggs first, then boiled shrimp, crawfish, oysters, gumbo, fried fish and fried chicken
Some Heat0 in cart
Knock Your Sauce Off
The wing sauce, and the spiciest of the lineup, though it is more flavorful than hot: red fresno and roasted garlic up front, guajillo underneath, honey and lime at the finish, and a kick that stays friendly.
Good on wings, first and last, then grilled chicken, shrimp, fried fish and anything that comes out of a fryer
