Customer Service is one of those fickle things, an acceptable
BASIC BEEF IS BACK
In 2018 we hope to secure a lease on an existing facility and start manufacturing other TSS products late February to early March....
Basic Beef is our award winning brisket rub and helped teams nationally walk the winners stage and caterers serve up a consistent brisket flavor profile.
We will be closing operations next Tuesday December 26th after shipments go out until January 15th, 2018 when we reopen our retail store and resume manufacturing.
Merry Christmas and a Happy New Year 2018!!
Texas Select Seasonings
TSS Sponsored team Shake N Bake used the new competition rubs this past weekend at Bayou Fest in La Marque, TX and walked the stage for all three meat categories and the Grand Champion trophy!!
Had a great time hanging with ya guys and look forward to your next cookoff.
JUICY PIG IS BACK!! WEBSITE OPEN!!
For the first time in over three decades one of my rubs was made in a facility other than my own thanks to Hurricane Harvey!
TSS Competition Pork & Chicken was used by the Texas Select BBQ team for pulled pork, chicken, ribs and chefs choice entries. It was built off the original Juicy Pig formulation I started with 32 years ago. Be sure and use it along with TSS Salted Vodka Grapefruit BBQ glaze. Our website will go live again this Sunday p...lus look for reseller announcements soon.
Basic Beef, our award winning brisket rib, will be the next release in our competition series.
We’re coming back stronger than ever and appreciate all the love we have been shown from the BBQ community after two major storms rocked us in the past six months. Thanks and see ya at a comp soon!!
TEXAS HOT SAUCE FESTIVAL IS OPEN!!!
Get ya burn on with several national and one international food manufacturer at the Bayou City Event Center! To hell with Ha...rvey we got spicy food, cold beer and live music so come on, yeeeeeee haaaaaw!!!
Texas Select Seasonings
Axis cooked carne guisada style with Rustic Rub from Texas Select Seasonings, fresh chili pequin, fire roasted tomato and cumin was a big hit today at the Texas Trophy Hunters show San Antonio!
It's my last day so come see us at the NiteSite America booth to get a taste of axis and demo the night vision gear I shoot rooters with, yeeee haaaw!!
Wild Bill ...
NiteSite Pro Staff
Texas Select Seasonings
First night grilling at our rebuilt home and it felt awesome! Austin Rygaard hooked me up with some fresh farm raised rabbits so I used TSS jalapeño dusted to s...tart em over hickory wood in the Pitts & Spitts 1830 then after they seared up nice at 425 set em in a pan with some chicken stock and covered to roast at 350 until the heavier cuts broke down. I then used TSS Juicy Pig BBQ rub at 450 to reverse sear and then set on non stock foil to slather with the worlds best BBQ sauce, Kenai Premier BBQ Sauce!! I used x-spicy tonight with a light dusting of TSS Pequin Garlic salt. WOW what a great first dinner at home and look forward to many more!!
To check out Pitts and Spitts heavy duty "made in Texas" pellet grills please visit our retail store. Kenai BBQ sauces are available via their company website at www.kenaipremierbbqsauce.com
Texas Select Seasonings
Pitts & Spitts Pro Cook
Kenai Pro Cook
Rooters, Reds and BBQ!! New foodie page coming soon!
Rooters, Reds and BBQ!
Looking for a new foodie Facebook group a little on the "wild side"? lol
Wild Bill's Outdoor Kitchen is on the way sponsored by Texas Se...lect Seasonings, Pitts & Spitts and Kenai Premier BBQ Sauce so join us and showcase your favorite wild game, seafood or BBQ recipe! I will be posting videos shot outdoors hunting, fishing and cooking along with recipes with photos shot around Texas with guest cooks. Once we build an audience I will host monthly recipe contests for FREE products so stay tuned!!
Texas Select Seasonings
Last weekend our barbecue journey took us to La Marque, TX for another Competition Master Class. Serendipity led us to South Texas Outdoor Kitchens and I can’t ...say enough good things about Richard and Rick Cardenas, the folks who make that place work. Through their friendship I was led to meet another really great person, William Powell aka “Wild Bill”, owner of Texas Select Seasonings.
Bill and his equally nice wife Barbara hosted the class for us at Wild Bill's business location. They bent over backwards to make sure the students and our crew had everything we needed. They showed us a great time along the coast and always made sure we were full with all kinds of great appetizers and seafood. While we focused on the competition class, the stuffed quail, shrimp, and stuffed jalapeños were grilled to perfection by Wild Bill on his new Pitts & Spitts pellet smoker. Our small group was treated to more great food than usual and left with full bellies and minds, along with the knowledge and techniques to step up their competition game.
I want to give a huge thank you to Ryan Zboril at Pitts & Spitts for selecting us along with William Powell as their Pro Cook ambassadors for their new line of pellet cookers. I’m looking forward to cooking a ton (or two) of great barbecue at home and on the competition trail with our new equipment.
God bless everyone, thanks for watching and stay tuned for more fun things to come.
Well I said no more cooking this weekend but Trey Beazley dropped off more "fresh off the boat" shrimp at my store today so I fired the Pitts & Spitts pellet gr...ill to 450, seasoned with Texas Select Seasonings Coastal Seafood and grilled em up!!
During Arnie Segovia's class at my store I grilled bacon wrap quail breasts, fresh shrimp skewers and some stuffed with boudin & cheese then wrapped in pork love. This grill rocked at 375 for everything but felt like the grilled shrimp skewers needed more seasoning bark so I ran it at 450 today and that was the PERFECT temp before finishing em with a citrus butter glaze, yeee haaaw!!
Mozzarella stuffed axis venison meatballs and spicy spaghetti using Texas Select Seasonings Herbal Red and Rustic Rub, yum!! 👅
The euro whitetail mount in these... pictures was my niece in laws 1st deer shot at my Boerne lease last season that my friend Chad, owner of Comfort taxidermy, mounted for her on locally harvested wood.
Barb's favorite steak is a filet mignon and I'm a cowboy ribeye fan so today while picking up drinks at Sam's club for all of us working on the house rebuild I... stopped at the meat counter. They started cutting thick bone in pork ribeye that we really like so I grabbed a pack of em then saw a set of 4 filets that I could not pass on. We're living in a temp house since the flood and been using a $15 electric plancha for breakfast and power air fryer for dinner so we were ready for something GRILLED! I grabbed a demo pellet grill from the store that gets really hot for searing steak and hickory pellets.
We opened up a bottle of Newsom Vineyards at Comfort while the grill heated up and then the trimmed, bacon wrapped and Texas Select Seasonings rubbed steaks hit the grill. I picked a couple of fresh tomatoes to slice and Barb picked up vegetable fried rice on her way home for our side vs the traditional tater and salad we usually would have and was an awesome dinner!!
Our website will be open soon and can't wait to get out facility up and running again. Thank you to everyone that has been checking in on us we are truly blessed.
Traveled to our deer lease to get a couple work days in before it gets too hot but heat index was 95 lol so that did not work out too good. What DID work out gr...eat is my hunting buddy Keith Woodward made opening snapper season so he brought a side of snapper on the scales for grilling and some xl Gulf shrimp. I fired up the grill to 475 with hickory wood, seasoned the seafood with Coastal Seafood and Pequin garlic salt from Texas Select Seasonings. I also mixed some fresh salsa verde with butter and avocado for a finishing sauce to use on the grilled shrimp. We had picked up some local sweet corn and grilled em in the husk then finished with pequin garlic salt for an incredibly fresh side dish. Be sure and watch the video to hear that slab of snapper sizzle. And folks if ya have not tried Albarino from Newsom Vineyards at Comfort it is perfect with grilled seafood just chilled or in a white wine & herb butter sauce using my Italian Herbs & Cheese seasoning with mined shallots and a squeeze of lemon.
It's rough at deer camp but we just might survive, yeeee haaaw!!!
What could be better than being out in the country grilling bone in pork ribeye steaks over hickory wood with locally grown sweet corn and twice grilled taters ...as your sides? Well a glass of Inception to go with it from Newsom Vineyards at Comfort that's what!! Check out all of their award winning wines in Comfort Tx then step next door for a Bloody Mary made with jalapeño liquor at Hill Country Distillers!!
Texas Select Seasonings rustic rub was used on the pork steaks and were finished with a lil Garcia love, Pequin Garlic Salt that we also sprinkled on the buttered sweet corn, yeeeeee haaaaw!!
Headed home tomorrow to get back on the house and hope to move in mid July. Manufacturing for TSS products will also start within two weeks with a few of our top selling products and hope to have all of them back on shelves and in your spice cabinets by mid August.
Thank You to everyone that has reached out to us during this crazy time. Barb and I are blessed to know so many wonderful folks.