Our best selling gaw-lic buttah seasoning is good for more than just making delicious grilled chicken, amazing grilled veggies, or mouth-watering salmon--it's now our favorite way to add flavor to homemade biscuits!
These Louisiana-style creole crab cakes are probably our favorite way to use up the extra crab meat we have left over from our last crab boil (using our signature seafood boil, of course). It's a delicious, easy "after boil" meal that feels like a delicacy and is so satisfying.
Summertime can only mean one thing: #grillseason. This Smoked BBQ Pork Butt may be low and slow, but the flavor that builds is unlike any other. You are going to want to get outside to fire up the grill for this one.
If you've tried Hot Rod’s Fresh “Creole Tomato” Salsa, we are about to take it to the next level with Hot Rod’s Roasted “Creole Tomato” Salsa. The roasted salsa brings a smokey sweetness to your next summer party.
Are you looking something to make the crowd go wild at your next birthday party, tailgate or game night? Look no further than Hot Rod’s very own, New Orleans Style Baked Mac'n'cheese complete with BACON + Smoked BBQ Pork Butt.
This is the sauce that we keep out by the grill. It's the perfect amount of sweet, savory with the slightest bit of a kick. Its great both for marinating and as a dipping sauce. It pairs amazingly with the Creole BBQ Rub.
This is our Creole take on BBQ seasoning. This is our go-to rub for meats going on the grill or in the smoker, it has a little bit of sweetness that helps make that caramelized crispy deliciousness on the outside of a 12-hour smoked pork butt.
We haven’t found another seasoning like it. Even though we could probably market solely as a pork chop seasoning, because it's that good on the chops, it's also amazing on steaks, summer vegetables, grilled chicken, baked chicken, fish, shrimp, in pasta sauce… honestly, the anytime you’re like “oh, this would be good with butter and garlic” (aka 75% of all food).
