Flavor Seed

The Smoker Spice Set

$21⁹⁹ ~~$23⁹⁸~~

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Style

5 oz. Bags

Click here to order sample sizes.

DESCRIPTION

The perfect selection for your Pit Master. You can't go wrong with either of our BBQ rubs, but with this spice set your beloved smoker gets to try them both. Each bottle of Cocoa Butt'Er and Smoke 'Em if You Got 'Em USDA Organic Seasonings will season an entire 7 pound pork shoulder (or Boston Butt). Simply coat the outside of the meat and smoke until the internal temperature reaches 160 degree F. I prefer to use hickory, apple or pecan wood chips for these blends. Includes one container of our Cocoa Butt'Er Chocolate Coffee BBQ rub which is great on steak, pork, ribs, and beef brisket and one container of Smoke "Em if You Got 'Em Traditional BBQ rub for that classic NC pork flavor.

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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!

Thank you John for this thorough review of our BBQ rub. I'm so happy that you like it. Another great rub (without sugar) is Divine Bovine - our organic steak seasoning. I'm sure you'll love it.

This is the best

My husband will only use the Godfather Italian Seasoning. No subdtitutes for him, being the true Italian that he is.

Sounds like the man appreciates a good organic Italian seasoning. Thank you so much for your review and this awesome picture!

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!

Nothing replaces a good smoker, I totally agree. Thank you for the pictures and your great review. So glad you appreciate a good organic steak seasoning with your meat.

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.

Thanks for your great feedback for our Montreal style organic steak seasoning and also for sharing how you prepare your beef cuts. I agree, every backyard cook or pitmaster should have Divine Bovine in the spice cabinet!

Powerful Flavor

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.

Thanks for giving us a try. I agree, our organic BBQ rub is perfect for smoking meat like Tri Tip. It's also my go-to blend for Boston butts.

The Smoker Spice Set