Designed it originally to enhance the flavors of Tri Tip- and found it to be fantastic with ANY grilled beef, pork, lamb or chicken. Nearly ZERO salts or sugars - no MSG, no corn, wheat, soy, or glutens of any kind....( Sounds like it is an empty bottle....
) Has the aromas aflavors that work well when grilling - garlic, pepper, and lots of herbs ( NO SPARKY...NOT California "herb"....
) It has some natural meat tenderizer/moisture retention ingredients ( those are secret....) that will amaze most folks at the moisture retention of the meat they cook with this product.
It is really good as a dry rub - but - It is BEST when used as a marinade. ( 2 parts canola oil, 1 part apple cider vinegar, 1 part rub ) Blend it at high speed in a blender for a few seconds, pour it in a bag - place meat in the bag - and pop it in the fridge. 2 hours for steaks and chops up to 2 inches thick. For big chuck roasts, Tri-Tips, etc. up to a 6 hour swimming time is good.
The shrimp idea came about - like most of my "cooking inspirations"
because I did not have anything in the cupboards that just seemed like a good balance of flavors for the shrimp.
