May 05, 2017
I was sitting here the other day taking in the delightful smells of a New York Strip Steak rubbed with our kick-you-in-the-taste-buds rockstar High Octane. As the beautiful aromas of the sizzling meat wafted in my direction, I found myself in a place of deep contemplation. A place of deep appreciation for the work we do and the deliciousness we send out into the world. It is sometimes hard, if not cheesy, to put into words how much I love what I do and how much enjoyment I get out of making mealtime a little bit easier and more delectable for our customers. I love helping others make magic on a plate and spread love via tasty niblets.
Somewhere during that moment of Jack Handy-style deep thoughts, in the middle of flipping my gorgeous cut of meat rubbed with a spicy coffee mix, a stunning realization came to me: Despite all our talk about the beautiful blends we offer, I’m not sure we’ve ever explained how to best utilize them.
And with that, kind reader, I would like to rectify such an egregious oversite. Let’s start with the basics: Using a dry rub. It is simple, true, but there are some Do’s and Don’ts you need to be aware of:
With these tips, you’ll be getting the most out of your Wayward Gourmet rubs and bringing out the best in your dishes. And again, let me take a moment to express our sincere gratitude to you all. I raise this forkful of High Octane strip steak to you!
What are your grilling do's and don'ts? Send us your personal tips and we'll post em here! Don't forget to follow us on Instagram and Twitter @WaywardGourmet.
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