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I recently had the opportunity to test Flavor Seed's "Divine Bovine Steak Rub and Seasoning" and was thoroughly impressed. The seasoning's strong herbal and fresh aroma was evident from the start. To prepare, I applied a base layer of salt, pepper, garlic, and all-purpose seasoning to a 4lb chuck roast, followed by a generous coating of Divine Bovine on all sides. After allowing the meat to absorb the seasonings, I started and set my smoker at 225 degrees for two hours, then increased the temperature to 250 degrees until the roast reached an internal temperature of 180 degrees. Prior to reaching the desired temperature, I warmed beef broth in a crockpot on low. Once the roast was ready, I transferred it to the crockpot to finish cooking, then let it rest for an hour before shredding. After separating the majority of the grease and fat from the broth, I added it to the shredded beef. The flavor imparted by the seasoning was outstanding, with the herbs shining through in the meat's flavor profile. I highly recommend this seasoning for any backyard cook.
Tried out the Flavor Seed on a Tri Tip last weekend. Wow. The flavor was intense. Really elevated the meat during the three hour smoke.
I've used it on chicken and pork chops ,it was great ! Nice flavor and just enough spice.I would recommend it !
I used this on a brisket and it was amazing. I made a brisket chili with the left overs and this enhanced the flavor nicely!
Got my “Smoke ‘Em If You Got ‘Em” seasoning from Flavor Seed and decided to do “Party Ribs”. The seasoning had a great fresh and sweet aroma and is very fine in texture which is great cause it doesn’t clump up when trying to apply the rub to the meat. I used a very thin layer of avacodo oil as a binder. Not a big fan of using mustard, honey, syrup, or mayo (yes I said mayo) as a binder. I’ve ever only used mustard and I’ve heard of people the others but for me, oil or just water is my favorite binder. After applying the rub, I let the meat sweat for about 30 minutes and it gave them a great starting color and aborbed into the meat really well. For this cook, I used my Char-Griller Akorn Kamado style grill and I cooked 250-275 (my temps fluctuated a bit, still getting used to the grill) I cooked them on each side for an hour and pulled them off when they reached about 170-175 internal temperature. I loaded them into a pan with butter, brown sugar, raw honey, tossed them in a light coating Kinders Orinonal BBQ sauce. Covered them and put them in my oven at 300 for about 40ish minutes. I checked for probe tenderness and once they were there I threw them back onto the grill for about 10 more minutes to tack up the sauce. These turned out delicious with an amazing color!! The seasoning added a wonderful sweet flavor (there’s brown sugar in the rub) that pairs great with pork ribs. I didn’t notice anything overpowering in the rub, it’s very well balanced and each spice compliments the others. I would be careful when using this spice on the faster cooked pork cuts, examples being pork chops and smaller cuts like that, because I feel that the temps you use to cook those may burn the sugars in the rub. That being said, this goes great on slower cooked cuts like ribs, pork butts/ shoulders, hams, and loins. All in all this was great cook that was made even better with this wonderful and fresh rub!!
