Check out our exclusive Behind the Blend / Flavor Report with Christie Vanover:
What was the creative process behind Chicken Rub? What inspired the blend?
Ck was the hardest blend for me to master. We went through multiple iterations, until it was just right. I wanted it to provide that satiating experience you get when eating perfectly fried chicken skins, and that could only be accomplished by combining a balanced blend of umami, chiles and herbs.
How would you describe the flavor profiles of this blend?
If salty and umami had a baby would it be called saltami or umalty? Either way, this is that combo. And just when you’re all cozy, bright citrus and herb notes join the party followed by a pop of heat.
How would you describe the aromatics of the blend?
When you open a bottle of Ck, your mouth will already start to water, because it will trigger all five of the basic flavor profiles. It has a buttery aroma with a bright whisper of lemon and herbs that are balanced with sea salt and chiles.
What would be perfect foods to use this blend on?
Ck is my poultry goddess. She gets sprinkled on chicken wings, rotisserie chicken, my Thanksgiving turkey, Cornish hens, duck and even veggies.
Is there a beer or wine or beverage that would pair well with the blend?
Because Ck hits on so many levels, I enjoy pairing it with dark beers and stouts or robust red blends.
Any other Spiceology products that would layer well with this blend?
Ck is great layered with The Grill Dad’s Bada Bing and DJ BBQ’s El Mariachi Mexican Seasoning.
Types of cuisine that fit particularly well with the blend?
Ck was created for barbecue, but it’s an awesome foundation for all poultry and veggie dishes. The sweetness pairs well with Italian dishes with tomato sauce like chicken cacciatore and ratatouille. It’s also incredible with tacos.
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