Six things we made with these bottles
Not the formulations, the dinners. What we actually cook with the range, written down the way we do it, including the parts that go wrong if you do them in the wrong order.
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Grilled Gulf Oysters
Straight onto the grate on the half shell. Butter, blend, and off the moment the edges curl. Any longer and you are eating something that used to be an oyster.
20 minutes, serves 4
Skillet Smash Burgers
Season the outside of the ball only, as it hits the griddle. Worked into the meat and left to sit, the salt turns the texture springy and sausage like. Press once, hard, and then leave it alone.
20 minutes, serves 4
Mango Smoke Pulled Pork
RiverKingz goes on the shoulder the night before. The mango sauce goes on after the pull and never before, because the sugar in it will burn long before the pork is done.
9 hours, serves 8
Mobile Bay Mustard Thighs
Thighs, not breasts, because the mustard wants fat to hang onto. Rubbed and left uncovered in the fridge so the skin dries, then sauced in the last five minutes and given one turn under the lid.
40 minutes, serves 4
Blackened Redfish
The pan has to be properly hot before anything touches it, and the fillet goes in dry side down. Butter after, never before: it is the blend that blackens, not burnt fat.
15 minutes, serves 2
Port A Shrimp Boil
A quarter cup in the pot per gallon of water. Potatoes first, corn next, shrimp for three minutes at the very end, then the butter sauce over the whole tray and more blend across the top.
45 minutes, serves 6
The bottles behind every recipe
Five rubs and sauces built for fish, shrimp, chicken, pork and beef. Grab the one the recipe calls for, or build a four-pack and cover the whole grill.
- Free shipping over $45
- Small batch, Gulf Coast
- Low salt, season heavy
