I’m proud to partner with Savory Spice on a collection of regional African American barbecue seasonings to coincide with my book, Black Smoke: African Americans and the United States of Barbecue.
This spice set contains five staples in African American barbecue history:
- Black Smoke Seasoning
- Beaumont BBQ Rub
- Tsire West African Spice
- Jamaican Jerk Seasoning
- Red Rocks Hickory Smoke Seasoning
Don’t forget to check out my book, Black Smoke! Or buy together and save with the Black Smoke Bundle.
About Black Smoke Seasoning
John Frank Garth inspired this spice blend. Garth was born in Dekalb, Texas on Nov. 11, 1921. A US Navy cook, he later became the head chef at the Denver Country Club. He developed his barbecue rub recipe in 1955. For years, Garth sent his signature rub and sauce to people around the country. With a few updates to the original recipe, this paprika-based seasoning shines on smoked meats. We recommend trying with chicken, pork chops, pork spare ribs, and steak.
About Jamaican Jerk Seasoning
“Jerk” is a cooking method where food is seasoned with a chile-based spice blend and then cooked in a wood-fired pit. Jerk fuses the culinary traditions of Jamaica’s indigenous people with formerly enslaved Africans.
About Beaumont BBQ Rub
Enslaved African Americans developed East Texas barbecue in the early 1800s. Later, the Cajun and Creole flavors of neighboring Louisiana influenced the food served in the region’s barbecue joints.
About Tsire West African Spice
Tsire meat skewers are a popular Nigerian street food. Traditionally combined with finely ground peanuts, this sweet-spiced blend turns grilled beef, chicken, or lamb into a flavorful, portable feast.
About Red Rocks Hickory Smoke Seasoning
This smoky, salty seasoning complements the best cuts of red meat. Great for grilling with steak, or adding color and flavor to chicken, pork, and vegetables.
A Little About Me
Adrian “The Soul Food Scholar” Miller is a James Beard Award-winning author, recovering attorney, former politico, and certified barbecue judge who grew up in the Denver, Colorado area. Before pursuing my passion for “dropping knowledge like hot biscuits,” I graduated from Stanford University and Georgetown University Law Center. I previously served as a Special Assistant to President Bill Clinton and as a Senior Policy Analyst for Colorado Governor Bill Ritter. I have written critically acclaimed books on the history of soul food and African American presidential chefs. I’m the author of Black Smoke: African Americans and the United States of Barbecue.
Ingredients
Black Smoke Seasoning: paprika, garlic, salt, sugar, black pepper, vegetable bouillon, white wine vinegar, arrowroot, onion, turmeric, celery, fenugreek, mace, lemon, thyme, coriander
Beaumont BBQ Rub: sugar, salt, paprika, garlic, onion, black pepper, cayenne, thyme, oregano
Tsire West African Spice: cinnamon, crushed red pepper, salt, ginger, nutmeg, allspice, clove
Jamaican Jerk Seasoning: Toasted onion, salt, allspice, garlic, sugar, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage, scotch bonnet chiles
Red Rocks Hickory Smoke Seasoning: Hickory smoke salt, Hungarian and California paprika, roasted garlic, toasted onion, black pepper, hickory smoke flavoring, Greek oregano
Please visit the Savory Spice website to place your order!
Where I buy book and spices
Thanks for your message. You may buy the book from this website using this link: https://adrianemiller.com/shop/. Unfortunately, the spice line has been discontinued. I’m in search of another manufacturer.