When I moved to NC I had issues with the "Carolina style" BBQ. I was raised on GA and TN styles so that had a lot to do with my taste. When I found the Flavor Seed products I was skeptical to say the least but wanted to try this with an open mind. And I am so glad I did.
The Smoke 'Em If You Got 'Em seasoning is amazing. I first tried it on some fresh cut Country Style ribs and was surprised at the depth of flavor with overpowering the food. Then I put some on some Buckboard Bacon I was going to smoke. Again I was very happy with the results. Very good flavor without the overpowering taste that so many have. WELL DONE FLAVORSEED.
Smoke 'Em If You Got 'Em – Organic BBQ Rub for Ribs & Pulled Pork
John W.
A versatile, tasty rub
I grill and smoke year round, and am always looking for new spice mixes and rubs to try. I recently tried a new one to me, Flavor Seed's Smoke 'Em If You Got "Em (SEIYGE).
I found SEIYGE to be a nicely balanced herb and spice mixture, very flavorful and aromatic, with just enough kick from the cayenne and ancho chile. This is a versatile enough rub, I think it would work well on just about any protein that used to walk. It might be overpowering for fish/seafood.
For my test runs, I tried it on two meats: chicken thighs, and a pork tenderloin. For the thighs, I gave them a liberal coat of the rub and grilled. SEIYGE lent a very nice flavor to the meat. My apologies for no pics of the resulting chicken. I was really hungry that night, and ate them as soon as they came off the grill; forgot to take pics in the process.
For the tenderloin, I gave it a nice coating of the rub, and let sit in the frig to dry marinate for about thirty minutes. The color already looked great at that point. Then I smoked with cherry wood at 225 degrees Fahrenheit (Masterbuilt electric smoker) until the probe temp hit 150 degrees. Took about 2 hours. This is a new favorite. The flavors from the rub complemented the smoked meat without overpowering. I will definitely add this to the rotation.
The only negative comment I have is minor. At this point in life I prefer my rubs with no salt, and no sugar, for health reasons. For some cooks, I will add them to the rub in small proportions. Also, I use rubs for both low temp smoking, and high temp grilling. When the meat is grilled and there is sugar in the rub, the sugar burns. I'm not a fan of that taste of burnt sugar. But again that is a minor complaint, this rub shines when used in the smoker. I would be willing to pay a little more for a salt and sugar free version though.
Overall, I'd give this rub a 4.8/5 rating. Can't wait to try it on other proteins and different ways. When I run out of this bag I will very likely buy it again. Thumbs up!
Smoke 'Em If You Got 'Em – Organic BBQ Rub for Ribs & Pulled Pork
Louie
This is the best
My husband will only use the Godfather Italian Seasoning. No subdtitutes for him, being the true Italian that he is.
The Godfather – Organic Italian Seasoning
Brenda H.
Divine Bovine for the win!
I used Divine Bovine Steak seasoning on two T-Bone steaks today and then cooked them on my smoker (we love the way steaks taste when we use the smoker) and they turned out really good. We will use it again! Before and after photos below!
Divine Bovine – Organic Montreal-Style Steak Rub
Jordan S.
Goes Great On Beef Cuts!!
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.
