Check out our exclusive Behind the Blend / Flavor Report with Adam McKenzie:
What was the creative process behind Smoke Junkie? What inspired the blend?
While I like to cook all sorts of things on my grill, traditional BBQ flavors are some of my favorite. I challenged the Spiceology R&D team to bring me a rub that brings forth all those favorite flavors.
How would you describe the flavor profiles of this blend?
Smoke Junkie is smoky, tomatoe-y and has notes of applewood and hickory, so it tastes like BBQ in a jar.
How would you describe the aromatics of the blend?
Smoke Junkie is like the perfect platter of BBQ. A smell in the jar makes you immediately think of the best BBQ potato chip you’ve ever enjoyed.
What would be perfect foods to use this blend on?
We put Smoke Junkie on everything—but it’s particularly good on pork. Coat a pork tenderloin or pork chop with this rub and you definitely won’t need BBQ sauce on the side.
Is there a beer or wine or beverage that would pair well with the blend?
A good, tart beer pairs perfectly with the flavors of this rub. I like Avery Brewing Company’s Liliko’I Kepolo.
Any other Spiceology products that would layer well with this blend?
For an unexpected brisket bark, I like to layer Smoke Junkie and Garlic Junkie. As it cooks, you get that amazing Garlic Junkie bark with a strong BBQ flavor.
Types of cuisine that fit particularly well with the blend?
We use it on all sorts of things—from seafood to pork to chicken—it’s a delicious all-around blend.