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A cut above the rest in flavor and satisfaction when applied to beef and fish.
It has a moderate hint of garlic and peppers. It’s superb on chicken and a delight when applied to prepared foods at the table.
This is the finest to come from East Texas. It’s a cut above the rest in flavor and satisfaction when applied to beef and fish, with a moderate hint of garlic and peppers, making it very tasty with chicken.
Growing up in East Texas, where barbecue is king, John Henry has wonderful memories of summer picnics, country fairs, and great barbecue. East Texas flavor was what he had in mind when he created his award-winning barbecue sauce, spices, and rubs.
He recently won first prize for his succulent brisket in his hometown of Nacogdoches, Texas, while participating in the Do-Dat Barbecue Cook-off. As head of the Culinary Service Department for the Houston Community College System, John has taught the masterful art of cooking for over eight years. He now oversees the training of future cooks, chefs, and caterers, specializing in the preparation and application of spices, rubs, and sauces.
Use this to create a next level Mexican street corn, recipe here.
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