Black Bart
$10.00 – $27.00
A surprisingly sophisticated steak rub. Named after the notorious Gold Country stage coach robber turned San Francisco socialite, this blend of Black Salt, Pepper & Dill provides a simple clean flavor that works for a BBQ as well as the boardroom. Use as a dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Hand blended in small batches: black sea salt, dill seed, black pepper and onion.
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Hand blended in small batches with: axiote seed, sea salt, coriander, garlic, pepper, turmeric, paprika, cumin, and oregano.
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Hand blended in small batches with: pepper, lemon peel, Persian lime, garlic, marjoram, and oregano.
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Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.
Herbes de Provence
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Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Poultry Seasoning
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Hand blended in small batches with: celery seed, sage, sweet Chiles, onion, savory, rosemary, thyme and marjoram.
Renee (verified owner) –
I LOVE this rub for Steak. It’s a bit different than what you find in the markets, having no sugar and having the addition of dill, which I think is divine with steak. Every time I use it when I serve steak for company, people ask me what is so different about the rub; they just love it.