Spices

Tony’s Creole Seasoning: I use this one all the time. From chicken, seafood, and pasta dishes, this spice adds amazing flavor.

Spice House: I use the following seasonings from here the most—

• Steakhouse Smoke: Great on steaks and burgers

• Back of the Yards: Perfect burger seasoning

• Lakeshore Shallot & Herb: Love this on deviled eggs and scrambled eggs

Spiceology: We use these seasonings a lot on our smoked meat—

• Greek Freak: This is great on chicken and fish

• Smoky Honey Habenero: We put this on our smoked chickens for sweet heat

• Cowboy Crust: Amazing on brisket

SuckleBusters: These will make you sneeze! We use them for smoking—

• BBQ Chicken Wing: I put this on my grilled and smoked chicken wings

• Sweet Heat: We use this one for our smoked cream cheese

Fatty Butts Rump Shaker: Another smoker favorite. Great for pork or ribs

Hatteras Saltworks Rosemary Sea Salt: I buy this locally at an olive oil company every year when we go to the beach. I put this on roasted potatoes and it’s perfection every time. It’s also great as a finishing salt for steaks