Papa's Applewood Smoke is a limited edition spice!
This spice was created and inspired by my Papa. This spice is perfect as a rub mix for meats and seasoning blend for seafood.
Please Note: This is a LOW-SODIUM spice so the more the better. We wanted to create a spice that tailored to the low-sodium clients. Shake it onto pork, chicken, beef or seafood to create a flavor-loaded crust that seals in savory smokiness. Rub it on directly before grilling or baking or leave it on overnight. As the meat cooks, the heat opens its pores -- so the flavor of the rub absorbs right in. The result is tender, juicy, next-level meat or seafood.
FREE RECIPIE: Fiasco's Applewood Steak
2-4 ribeyes, ¼ cup extra-virgin olive oil, 1 shallot minced, 1 stick unsalted butter softened, 3 cloves of garlic minced, 4 teaspoons Papa's Applewood Smoke (add more if needed), 2 tablespoons hot smoked paprika, 2 tablespoons light brown sugar, 3 tablespoons kosher salt, 3 teaspoons cracked black pepper, 2 teaspoons ground thyme, 1 teaspoon ground rosemary, 1 teaspoon chili powder
Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
Season generously – just before cooking steaks, sprinkle both sides liberally with the seasonings listed above
Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness
Remove steak and rest 10 minutes before slicing against the grain.