This collection of rubs is dedicated to the hard working cowboys of the New World. These men, from North, Central and South America have been an inspiration. Not only are they brave, hard working and handsome but they are bold with flavor and attitude. Use them to season meat, game, pork, chicken, or veggies, or mix with oil and vinegar for a unique vinaigrette.
COWBOY: Inspired by Montana’s own cowboys, this rub and seasoning is fragrant, spicy, and masculine. Scented with cumin, granulated garlic, onions, chili powder, Kosher salt, brown sugar, cayenne, black and red pepper, and coffee, this rub will enhance the flavor of any game meat, beef and bison.
VAQUERO: From Colombia’s llanos (plains), this sultry cowboy brings to the table a blend of coriander seeds, cumin, oregano, thyme, kosher salt, and red pepper flakes. He will make any cut of meat stand out among the rest.
GAUCHO: Argentina’s own version of cowboy comes from the great pampas seducing every palate he touches. Is it the thyme, rosemary, fennel seeds, kosher salt, red pepper flakes and parsley, that makes him so irresistible? You tell us!
PANIOLO: A Hawaiian cowboy? You bet. This cowboy is fragrant with Chinese 5 spices, granulated onion, garlic, anise seed, crystallized ginger, kosher salt, turmeric and mint. He likes the white meats like chicken, pork and fish, but he won’t turn down any beef or veggies.
COWGIRL: She is fresh and tangy and like any Montana Cowgirl, a multi-tasker. Whisk into an oil and vinegar emulsion with honey or orange jam; give fragrant flavors to your vegetables, chicken, pork or soups with a dash or two of Cowgirl. A blend of tarragon, basil, dill, garlic, onions, mustard seed and sesame seed comes together in this unique dressing and seasoning.
Yakima smoked sea salt uses the aged applewood of the Yakima Valley to add the subtle sweet taste of applewood. Applewood is one of the most popular fruit woods used in the Northwest for smoking and gives a delicate smoked savor to any steak.