The spiciest blends we carry, ideal for the hottest wings alongside braising, grilling and smoking pork.
Ghostly Maple is the hottest blend we stock, made of Bhut Jolokia (Ghost Pepper), combined with our Smoky Maple [Applewood Sea Salt, Black Pepper and Maple Sugar], Garlic, Cumin and Smoked Spanish Paprika. Mike uses it to add heat to his curries and masalas.
Cowboy Killer and KB’s Gunslinger are both Habanero-based wing rubs. Cowboy Killer has Hot Hungarian Paprika and Brown Sugar.
KB’s Gunslinger is a sugar-free rub with Smoked Paprika and Sun-Dried Tomato powder to provide depth amidst the heat.
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....