bold_flavors

Why go to a steakhouse when you have a steakhome?

The grilling galley is ‘Gram-ready. Our old deck was getting kinda sketchy, and the new porch is a much-needed upgrade. You’re looking at the Flavor Zone on the eastern flank. The outpost for out-of-bounds bites. The sentry spot for suds and sizzles.

We did it up with a dry-aged P-house from on Lake Boone, seasoned with the Boldness of course. We kept things simple and fundamentally sound. Our sides of sweet potatoes and Brussels played their roles just right.

I hit the flavor lab last weekend and filled about 150 jars, each with assertively sized salt and pepper granules. I think the range of textures and sizes makes the Boldness unique in a world of homogenous spice rubs. Load up in time for 70-degree Sundays.

Heartburn is just God’s way of telling you you’re absolutely crushing it.

The Boldness, when paired with red meat and your adult beverage of choice, is no stranger to a little burn. Some course-ground black pepper and cayenne team up for a punch that’s probably too much for your sweet, white grandmother. So if you’re a heat-head, load it up. If you’re more sensitive to spice, give it a lighter dusting. It’s a chews your own adventure situation.

Since The Boldness is ideal for red meat, I wanted to dispel a common misconception: red meat is not just beef. It’s meat that comes from animals with hair and hooves, like cows, pigs, lambs, goats, bison, deer, etc. that’s why it was absolutely 🔥 on these lamb chops at the photoshoot a few months back.

On the business side of things, we’ve shipped 100+ orders in the first 3.5 weeks of launch 🙏 Each of those orders includes at least 2 jars, with many orders containing 4, 6, or even more. We’re gearing up for a holiday push soon, where I’ll be introducing a holiday six-pack — perfect for those with clients, friends, or family members who like getting Bold around the grill. Let’s fire it up, you guys.