The Grand Flavor Expedition Seasoning Pack

Fire Up the Smoker

• Preheat your smoker to a steady 325 °F. If you’re feeling wild, toss in a handful of hickory or applewood chips for extra swagger.

Mix the Magic

• In a roomy bowl, combine ground beef, ground pork, chopped bacon, eggs, breadcrumbs, milk, cheddar, and all the Hazy Midnight rub. Use your hands (yes, get messy) to blend until just combined. Overworking = sad loaf.

Loaf It Up

• Shape the mixture into a tight loaf about 9″ long and 5″ wide. Place it on a foil-lined rack or grate, fat side up.

Smoke ’til Glorious

• Slide the loaf into the smoker. Keep it low and slow at 325 °F, smoking until the internal temperature hits 165 °F—roughly 1½ hours.

Rest & Revel

• Remove the meatloaf and let it rest for 10 minutes under a loose foil tent. This locks in juices and keeps you from crying happy tears all over.

Slice & Serve

• Garnish with parsley (if using), slice thick, and serve with your favorite sides—mashed potatoes, tangy slaw, or just an unashamed pile of napkins.

Mix the Magic
In a shallow dish or zip-top bag, whisk together soy sauce, brown sugar, sesame oil, and Dragons Twilight. Place the salmon in the marinade and let it soak up the flavor for 3 minutes. Flip fillets and marinate another 3 minutes. (No need to over-marinate—this rub means business.)

Sear & Sizzle
Heat a large nonstick skillet over medium-high. Add salmon and cook for 2–3 minutes per side, depending on thickness and desired doneness. Remove from skillet and tent loosely with foil.

Make It Saucy
Pour the leftover marinade into the same skillet. Add rice vinegar and stir continuously for about 2 minutes, or until slightly thickened and glossy.

Finish Strong
Drizzle that spicy-sweet glaze over the cooked salmon. Garnish with scallions and sesame seeds. Serve immediately over rice or noodles, spooning extra sauce on top like a flavor boss.

Brown the turkey
Heat a large skillet over medium-high heat. Add ground turkey, diced onions, and bell peppers.

Sauté
Sauté until turkey is fully cooked and veggies are softened—about 7–10 minutes.

Season
Season generously with Western Dawn, and don’t be shy—this is where the flavor comes alive.

Drain and lower the heat
Drain excess liquid if needed, then reduce heat to low.

Make the sauce
Stir in ketchup, mustard, brown sugar, salt, and pepper. Simmer gently for 5–7 minutes, stirring occasionally until everything melds into saucy perfection.

Serve
Spoon that glorious mess onto buns and serve warm. Napkins highly recommended.

Prep those ribs

• Peel off the silver membrane from the bone-side (trust us—do it).
• Pat dry like you're tucking them in for a nap.
• Generously coat with Island Sunrise seasoning on both sides.
• Let 'em chill (literally) in the fridge for 1 hour to soak in that flavor.

Get your smoker ready

• Fire up your pellet grill to 225°F.
• Choose a pellet that complements fruity + smoky vibes (we used Pit Boss Competition Blend).
• Fill a spray bottle with apple cider vinegar for your rib spritz sessions.

Time to smoke

• Place ribs bone-side down directly on the grates.
• Spritz with apple cider vinegar every 45 minutes to keep 'em moist and dreamy.
• Smoke for about 4.5 hours, until internal temp hits 185–190°F.

Glaze & finish

• At 185–190°F, brush on that pineapple habanero glaze like you mean it.
• Crank the smoker up to 250°F and let them go another 30–45 minutes.
• Pull 'em when they hit an internal temp of 205°F and have that classic bone pullback.

Rest & devour

• Let the ribs rest 10–20 minutes. (Hardest part, we know.)
• Slice between the bones and serve hot, sticky, and spicy-sweet.

Preheat
Preheat your oven to 375°F.

Season
Rub pork tenderloin evenly with olive oil, then massage in Crisp Morning seasoning like it owes you money.

Sear
Heat a skillet over medium-high heat and sear the pork on all sides until golden brown and smelling irresistible.

Roast
Transfer seared pork to the oven and roast 15–18 minutes, or until internal temperature hits 145°F.

Make the Glaze
While pork roasts, return the skillet to the stove. Pour in apple cider, Dijon mustard, and honey—stir and simmer until the glaze thickens and glistens.

Slice & Serve
Slice the pork into medallions, drizzle with warm glaze, and garnish with fresh apple slices for a sweet, spicy, and slightly cheeky presentation.

Sizzle & Spice
Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, crumbling beef as it cooks. Sprinkle in Slow Noon and let the aromas take over your kitchen. Add garlic just before the beef finishes cooking and sauté for another minute. Transfer mixture to a plate and wipe skillet clean.

Sweet Potato Fiesta
In the same skillet, combine diced sweet potatoes, fire-roasted tomatoes, green chiles, water, chili powder, cumin, salt, and pepper. Stir, cover, and reduce heat to a gentle simmer. Let it cook for about 20 minutes or until sweet potatoes are tender.

The Grand Reunion
Mix the beef mixture back into the sweet potato medley. Sprinkle shredded cheddar cheese on top, cover for one more minute, and let it melt to cheesy perfection.

Garnish & Serve
Finish with chopped cilantro for a fresh pop of flavor. Serve straight from the skillet or plate it up for extra flair.

Get the heat going
Preheat your smoker or grill to 225°F for indirect cooking.

Rub it the right way
Coat the tri tip all over with a bold layer of Hazy Midnight, then follow with a spicy dusting of Scorching Afternoon. Massage it like it owes you money.

Low and slow
Set that glorious hunk of meat directly on the grates. Close the lid and smoke until it’s 5–10°F shy of your desired final temp. (Rare: 115°F, Med-Rare: 125°F, Med: 135°F, Med-Well: 145°F, Well: 150°F.) Pro tip: Medium-rare is the sweet spot. This’ll take about 1.5 hours.

Sizzle time
While the tri tip finishes, get a cast iron skillet screaming hot. Toss in the butter and crushed garlic cloves. Let it bubble like a butter hot tub.

Seariously delicious
Drop the tri tip into the skillet and sear 2–3 minutes per side, spooning garlic butter over the top like it’s your love language.

Rest and slice
Let it chill on a cutting board for 15 minutes, then slice against the grain (it shifts—keep adjusting as you go). Serve it like you’re the host of a meat-forward holiday miracle.

Pat that bird dry
Seriously. Get every wing nice and dry with paper towels—it’s the key to crispy skin.

Shake & Bake (kind of)
Toss wings in a zip-top bag with baking powder and salt. Shake it like you’re making maracas.

Smoke 'em slow
Fire up your smoker to 250°F with your wood of choice (we like peach or hickory). Spread wings on the grates and smoke for 30 minutes with the lid shut.

Bring the heat
Crank the smoker up to 425°F. Continue cooking until wings reach 175°F internal temp—flip ‘em as needed for that golden glory.

Sauce time, baby
While wings finish, melt Volcanic Sunset, peach preserves, hot sauce, and butter in a cast iron pan right in the smoker. No cast iron? Simmer gently on the stovetop. Stir until silky.

Toss & devour
Remove wings, drench 'em in sauce, and brace yourself. They're sweet, they're spicy, and they're dangerously addictive.

Prep the Brine
Pour 1 cup Bent Barrel Bird Brine into ½ gallon water. Heat until brine dissolves completely, then let cool.

Brine the Chicken
Place chicken in a large stock pot and cover with the cooled brine, adding extra water if needed to submerge fully. Refrigerate 12–24 hours.

Spatchcock the Bird
Remove chicken from brine, rinse, and pat dry. Using kitchen shears, remove the spine. Press down firmly on the breastbone to flatten the bird.

Season
Rub Mellow Dusk generously over the chicken. Let sit at room temperature for 30 minutes.

Cook Low & Slow
Preheat smoker or oven to 250°F. Cook the chicken until the internal temperature reaches 110°F.

Crisp it Up
Increase temperature to 400°F. Optional: brush skin with olive oil for extra crunch. Continue cooking until internal temp hits 160°F, then cover and let rest until 165°F.

Serve
Slice, serve, and watch everyone fight over the drumsticks.

Preheat & Prep
Set your oven to 425ºF (225ºC). Flatten the chicken breasts to an even thickness — this ensures they cook evenly and don’t dry out.

Season the Star
Place the chicken breasts in a 9×13″ baking dish (or larger, just make sure they’re not touching). Drizzle with olive oil, then rub generously with a mix of Slow Noon and Tuscan Evening. Sprinkle the sundried tomatoes evenly around the chicken.

Whip Up the Sauce
In a medium bowl, whisk together heavy cream, chicken broth, garlic powder, and salt until smooth. Stir in Parmesan cheese. Pour the sauce around (not on top of) the chicken in the baking dish. If you want extra cheese, now’s the time to sprinkle it.

Bake to Perfection
Slide the dish into the oven and bake for 25–30 minutes, or until the thickest part of the chicken hits 165ºF (74ºC). Larger breasts may need more time.

Spinach Finish
Remove from the oven and stir the fresh spinach into the sauce. Cover and let the dish rest for 5–10 minutes so the spinach wilts and the flavors mingle like old friends.

Serve & Savor
Spoon that creamy, flavor-packed sauce over each chicken breast and serve immediately.