Spice Tips – How to get the most out of your 5280 Culinary Products

The great thing about our products is we designed them to work well in your daily cooking.  Here are some tips and ideas for using 5280 Culinary products in all of your recipes.

 

CHEF’S RUB-A-DUB – 10 oz

The key to any great steak is a great flavor. We recommend a light coating of Rub-A-Dub on your favorite steak, burger or chop.  Season before, during and at the end of the cooking process.  It’s all about taste so adjust the amount of seasoning to fit yours.  Our rub was specifically created to enhance the flavor of meat and finish your meal.  We should have called this spice blend the “One Stop Shop”.  No need to look further-not only is this great for beef but WOW! Put in on fries or use it to season tuna salad and, well…you get the idea.

CHEF’S TIP – This rub does so much more than you think.  Use it as an everyday seasoning when cooking things like Tuna salad or Chicken salad.  Try it on veggies, on potatoes and even on eggs

Ingredients:Salt, tomato powder, honey(cane refinery syrups and honey) powder, garlic, onion, paprika and spices

 

CHEF’S PRIME RIB RUB A DUB – 10 OZ

To many of us beef is the ultimate protein. Our Prime Rib Rub-A-Dub is simple, direct, and brings out and complements the flavor of beef perfectly. Rub entire contents of package onto fat side of prime rib or top round roast. Roast in preheated oven at 225° for 20 min. per pound of meat. Cook untill it reaches an internal temperature of 125° for rare and 155° for medium well done.

CHEF’S TIP – Great for those large cuts of Beef, but try it on pork shoulder or whole roasted chicken.

Ingredients: Garlic, rosemary, earth salt, onion, black pepper, worcestershire sauce powder (french’s worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor and sulfiting agents), maltodextrin), and spices.

 

BAYOU DUST RUB- 9 oz

How about a Cajun spice that isn’t loaded with salt and heat?  Our Bayou Dust is only full of flavor and ready for your grilled shrimp, blackened fish, grilled chicken or even steak.  You will appreciate our lower sodium level, and we, well we appreciate you.

CHEF’S TIP – This rub is as happy on chicken as it is on fish.  Great for a burger seasoning and even on popcorn.

Ingredients: Earth salt, garlic, paprika, onion, black pepper, brown sugar, hickory smoke powder (maltodextrin powder, natural hickory smoke flavor), rice concentrate and spices.

 

FIRE SALT – 8 oz

The best thing about our Fire Salt is that it has much less salt than more traditional seasoning blends. The remaining ingredients are designed to open up the great flavors you want, without the crazy salt. It’s got some heat for sure. Works well as a finishing salt, you could even try it on the rim of your best bloody mary.

CHEF’S TIP – Looking for some heat in your next burger?  Mix this into the ground beef or pork, add a touch of Rub a Dub and you will have a smokey wonderful burger.

Ingredients: Chilies, pacific white sea salt, up to .05% Smoke particles (from smoking process), lime juice powder (corn syrup solids and natural flavors (lime juice solids, natural flavors), citric acid and spices.

 

GARDEN SPICE – 8 oz

Vegetables on the grill – there is no better way to enjoy them. Unless you give them a sprinkle of our Bangkok – inspired seasoning. Bright, fresh flavors reminiscent of a light curry, with hints of five spice, just enough garlic, while honey powder and coriander conbine for a touch of sweetness and citrus. Use a little olive oil over veggies (to help the spices stick) and then grill while turning often. Enjoy the fruits of your labor!

CHEF’S TIP – We love this for veggies, but drizzle some mushroom with truffle oil, add some Garden and roast until golden….. BEST MUSHROOMS EVER!!  Add some of this over the top of your next bowl of cottage cheese for a nice touch.

Ingredients: Garlic, coriander, honey powder (cane refinery syrups and honey), salt, tomato granules, sesame seeds, corn starch, rice concentrate, citric acid and spices.

 

FISHY FISHY RUB – 4 oz

We can’t help you catch ‘em but once you get them, filleted, and ready to grill this blend is the perfect complement to whatever fish you are preparing. Don’t let the name fool you, works great on grilled shrimp too. This blend is excellent on Salmon, Trout, and Steelhead. Add butter or olive oil to help make the driest fish moist and this seasoning will enhance the fish with light, herbaceous and sweet notes. Garnish with lemon – of course.

CHEF’S TIP – This herb is so versatile.  We use it on pizza, sprinkle it on salads and even use it in our red sauce.  Great Italian herbs notes that finish tomatoes and mozzarella prefectly.

Ingredients: Brown sugar, chilies, earth salt, garlic, onion, tomato, rice concentrate and spices.

 

LAMB SPICE – 8 OZ

Colorado Lamb, it’s amazing! What could possibly make it more amazing? My family recipe of Middle Eastern spices finshed with the tart and piquant flavor of Sumac Berries. A little, little bit of this spice before, during and after cooking will produce an even more wonderful lamb dish. Try it mixed into some ground lamb for a great tasting slider, Add buns, cucumbers and hummus. Not that’s a Little , Little Lamb.

CHEF’S TIP – GAME ON!!!  Elk, Vension, Boar and More.  This rub works great with Colorado Lamb, on chicken Kabobs and even on steak. 

Ingredients: Earth salt, brown sugar, garlic, onion, sumac, rice concentrate and spices.

 

OINK RUB – 8 oz

What do you get when bacon, brown sugar and maple meet? OINK! This smoky blend is a great rub for your chops, a dry rub for ribs, marinade for pork tenderloin or as a great flavor enhancer on your favorite roast. BBQ Pork shoulder, meet OINK. Kids love it on burgers, too.

CHEF’S TIP – My kids have claimed this to be their new favorite burger rub.  Goes great on popcorn, as a rub on chicken wings and even tastier on smoked chicken thighs.  Did we mention that it makes some of the best pork around?  Ribs anyone?

Ingredients: Brown sugar, chilies, earth salt, garlic, smoked paprika, bacon cheese powder (bacon type flavor), hickory smoke powder (maltodextrin powder, natural hickory smoke flavor), rice concentrate and spices.

 

BALSAMIC CHICKEN RUB – 8 oz

Chicken-it’s yummy!  You know what’s more yummy?  Chicken that has been sprinkled with this amazing blend of balsamic, herbs, wine, and salt.  Add as much or as little as you desire.  Also great when mixed with Olive Oil and used as a marinade;  1/2 cup olive oil, 6 tbsp. Cluck Seasoning, a Large zipper bag and you’re in business.

CHEF’S TIP – Great for chicken, great for pork, but WOW on Halibut and Tuna.  Taking fish tacos to the next level since we created this fun rub.  Did we mention we tested this on kids?  Who better to give their seal of approval?  Get the kids eating more Chicken and you have victory!!

Ingredients: salt, garlic, balsamic vinegar powder (maltodextrin, balsamic vinegar, food starch – modified), natural flavor, molassess and caramel color), honey powder (maltodextrin, honey), tomato, white vinegar powder (maltodextrin and white distilled vinegar), rice concentrate and spices.

 

CHEF’S BRINE – Standard – 16 oz

RECIPE: Bring two quarts of water to a boil and stir in seasoning blend. Reduce heat and simmer stirring to dissolve seasonings and to activate spices – about 5 minutes. Cool and combine with 2 gallons of ice water in a large plastic bucket or brine bag. Brine a 10-16 pound turkey for 12-16 hours, 16-24 for larger birds

CHEF’S TIP – Pork, Chicken and Turkey.  This brine does it all.  Looking for a nice subtle way to enhance the flavor and deliver the best tasting food around?  Start here.

Ingredients: Salt, brown sugar, garlic and spices.

 

BAYOU BRINE – Cajun Brine 16 oz

RECIPE: Bring two quarts of water to a boil and stir in seasoning blend.  Reduce heat and simmer stirring to dissolve seasonings and to activate spices – about 5 minutes.  Cool and combine with 2 gallons of ice water in a large plastic bucket or brine bag. Brine a 10-16 pound turkey for 12-16 hours, 16-24 for larger birds.

CHEF’S TIP – Pork, Chicken and Turkey.  This brine does it all.  Looking for a nice subtle way to enhance the flavor and deliver the best tasting food around?  Start here.

Ingredients: salt, brown sugar, garlic and spice  

 

ITALIAN BRINE – Italian Brine 16 oz

RECIPE: Bring two quarts of water to a boil and stir in seasoning blend. Reduce heat and simmer stirring to dissolve seasonings and to activate spices – about 5 minutes. Cool and combine with 2 gallons of ice water in a large plastic bucket or brine bag. Brine a 10-16 pound turkey for 12-16 hours, 16-24 for larger birds.

CHEF’S TIP – Pork, Chicken and Turkey.  This brine does it all.  Looking for a nice subtle way to enhance the flavor and deliver the best tasting food around?  Start here.

Ingredients: Salt, sugar, spices.

 

CULINARY FINISHING SALTS

We are proud to present our line of Culinary Finishing Salts.  Try these out on sweet and savory dishes.  Use them to finish some chicken wings off the grill or to add that mystery flavor to your favorite cheesecake.  Whatever the menu item, we have a salt to add that finsihing touch.

 

HIGH ALTITUDE BBQ SAUCE – 16 OZ

Welcome to our High Altitude BBQ.  We do things differently around here, so we created a BBQ sauce that was different.  bettr. Defining. Colorado style BBQ to us represents a taste of the Wild West, a touch of hipster with a little giddy up for the finishing touch.  This amazing Chef created sauce is smoky, sweet and wicked good.  We keep it clean by using only natural ingredients, and we handcraft it here, in the mile high city.  So let our spices start the flavor layering, and let our sauce finish it off.  HAPPY BBQ, Chef Jason

CHEF’S TIP – Defining.  That’s what this sauce is.  Our fun way of adding that definition to Colorado Style BBQ.  This sauce won’t mask the flavor you spent countless hours rubbing and smoking into your product.  The Finishing touch of awesomeness.  True Story.