Check out our exclusive Behind the Blend / Flavor Report with Christie Vanover:
What was the creative process behind Brisket Rub? What inspired the blend?
As I developed this blend, my goal was to create a rub that allowed you to appreciate the beef more than the seasoning. I’ve been a judge and cook on the BBQ circuit for several years, and I’ve eaten a lot of overly seasoned briskets. The key to that perfect brisket, is pulling out it’s natural beef flavor while adding a pop that makes it memorable. Once I mastered this blend, I started taking first place in competitions over and over.
How would you describe the flavor profiles of this blend?
The best way to describe this blend is beefy, not because there is actually beef in the blend, but because it brings out the beefiness of every burger, steak and of course brisket that you sprinkle it on.
How would you describe the aromatics of the blend?
You’ll get immediate notes of garlic, salt and pepper with subtle layers of mild chiles.
What would be perfect foods to use this blend on?
Bk is great on all things beef. I use it on brisket, steaks and burgers every week. But don’t limit yourself, it’s become a Spiceology fan favorite for chicken wings, too.
Is there a beer or wine or beverage that would pair well with the blend?
Because I’m usually using Bk on fatty, luxurious pieces of meat, it pairs well with crisp IPAs and pale ales.
Any other Spiceology products that would layer well with this blend?
If you’re using Bk for burgers or steaks, add in some of Sasquatch BBQ’s Butter Toss or Girl Carnivore’s Ooomami. The combo will blow you away. If you’re knocking out a prime rib roast, be sure to whip up some creamy horseradish using The Grill Dad’s White Tuxedo.
Types of cuisine that fit particularly well with the blend?
As the name implies, Bk was created for brisket. It’s the award-winning blend I use in BBQ competitions. It’s one of those all-American rubs that make you want to stand up and sing the National Anthem.