Recipes
At BlackRock Spice Co., we believe that the right blend of herbs and spices can lift your dishes to the peak of flavor.
Our products are more than just seasonings; they are an ascent to the apex of aroma and taste. Each spice in our collection is a testament to our commitment to quality.
Try out these recipes and eat good tonight!!
Iron Skillet Ribeye Steak & Sauteed Mushrooms
Ingredients:
-
1 ribeye steak (1 to 1 ½ inches thick)
-
2 tablespoons canola oil or butter or both
-
1 tablespoon (High Country Steak) Seasoning from BlackRock Spice Co.
-
2 tablespoons butter (1 for the mushrooms and onions and 1 for resting the steak)
-
1 cup sliced or whole small mushrooms
-
1 medium onion, sliced
-
1 teaspoon or a pinch of kosher salt
Instructions:
-
Preheat the Oven and Skillet:
-
Preheat your oven to 500°F . Place a cast-iron skillet in the oven to heat up along with the oven.
-
-
Season the Steak:
-
Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30-45 minutes.
-
Pat steak dry with paper towels then season both sides of the steak with kosher salt and then with (High Country Steak) Seasoning from BlackRock Spice Co.
-
-
Sear the Steak:
-
Once the oven and skillet are preheated, remove the skillet from the oven (carefully, as it will be very hot) and place it on the stove over high heat.
-
Add olive oil or butter to the skillet, then sear the steak for 1-2 minutes on each side, or until a nice crust has formed.
-
-
Cook in the Oven:
-
After searing both sides, flip the steak again and immediately transfer the skillet with the steak back into the oven.
-
Cook for about 4-6 minutes for medium-rare, or vary time depending on your desired level of doneness.
-
Rare: The steak has a cool-to-warm red center. Remove from heat at 48ºC / 118ºF and the final cooked temperature should be 50ºC / 120ºF
-
Medium Rare: The steak has a warm red center. Remove from heat at 52ºC / 125ºF and the final cooked temperature should be 54ºC / 130ºF
-
Medium: The steak has a warm pink center. Remove from heat at 58ºC / 136ºF and the final cooked temperature should be 60ºC / 140ºF
-
Medium Well: The steak has a light pink center. Remove from heat at 62ºC / 143ºF and the final cooked temperature should be 65ºC / 145ºF
-
Well Done: The steak is cooked entirely through. Remove from heat at 68ºC / 150F and the final cooked temperature should be 70ºC / 155ºF
-
Tips: Use an instant-read meat thermometer for best results. Remove the steak to a plate when the internal temperature is 5ºF under your desired temperature, the steak will continue cooking and raise 5ºF more after removing it from the pan.
-
-
Rest the Steak:
-
Remove the steak from the oven and let it rest on a plate covered loosely with a foil tent for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat. Add a tablespoon of butter on it while it's resting for restaurant quality results.
-
-
Sauté the Mushrooms and Onions:
-
While the steak is resting, place the same skillet back on the stove over medium heat.
-
Add 1 tablespoon of butter and a pinch of salt and pepper to the sliced mushrooms, and onions in the skillet.
-
Sauté until the mushrooms are golden and the onions are translucent, about 5-8 minutes.
-
-
Serve:
-
Slice the rested steak against the grain.
-
Serve the steak topped with the sautéed mushrooms and onions. Enjoy Your Culinary Achievement!
-
Pellet Smoker Pork Butt/Shoulder
Wyoming BBQ Pork Butt
Ingredients:
-1 Pork Butt (approximately 8-10 lbs)
-2oz. BlackRock Wyoming BBQ Seasoning
-Olive Oil or Mustard (for Binding the Seasoning)
Apple Cider Vinegar
Apple Juice
Water
Aluminum Foil
Wood Pellets (Hickory, Apple, or Blend)
Instructions:
Preparation:
Trim the Pork Butt: Trim any excess fat from the pork butt, leaving a thin layer for flavor.
Bind the Seasoning: Rub the pork butt with olive oil or mustard to help the seasoning adhere.
Season the Pork Butt: Generously apply BlackRock Wyoming BBQ Seasoning all over the pork butt, ensuring even coverage. Let it sit for at least 30 minutes to absorb the flavors or wrap in plastic wrap and place back in the fridge on a sheet pan overnight.
Smoking:
Preheat the Smoker: Preheat your pellet smoker to 225°F Use hickory, apple, or a blend of wood pellets for a balanced smoky flavor.
Place the Pork Butt in the Smoker: Place the seasoned pork butt directly on the smoker grates, fat side up.
Smoke the Pork Butt:
Smoke the pork butt at 225°F for approximately 6-8 hours, or until the internal temperature reaches 160°F. Spritz the pork butt with a mixture of apple cider vinegar and apple juice every hour to keep it moist.
Wrap the Pork Butt:
Once the internal temperature reaches 160°F, remove the pork butt from the smoker. Lightly pre-wet some butcher paper with a spray of apple juice or apple cider vinegar, then tightly wrap it. Add a splash of apple juice inside the butcher paper for added moisture.
Continue Heating:
Return the wrapped pork butt to the smoker and continue cooking at 225°F until the internal temperature reaches 195-205°F. This could take an additional 4-6 hours.
Use a Digital Thermometer!
Resting and Serving:
Remove the pork butt from the smoker. Leave it wrapped and let it rest for at least
1 hour and up to 2 hours if you have time. This allows the juices to redistribute and the meat to become more tender.
Shred and Serve:
Unwrap the pork butt and shred the meat using two forks. Serve with your favorite sauces and sides.
Enjoy your delicious smoked pork butt! If you have any questions or need further assistance, feel free to ask. Happy smoking!
Oven-Roasted
Whole Chicken
Ingredients:
-
1 whole chicken (about 4-5 pounds)
-
2 tablespoons of (Great Plains Poultry) Seasoning from BlackRock Spice Co.
-
4 tablespoons of unsalted butter, softened
-
1 lemon, halved
-
1 onion, quartered
-
4 cloves of garlic, smashed
-
Fresh herbs (thyme, rosemary, parsley), optional if you have a small herb garden
-
-
Instructions:
-
Preheat your oven to 375°F
-
Prepare the chicken: Remove any giblets from the chicken and pat it dry with paper towels. This will help the skin get crispy.
-
Season the chicken: Using (Great Plains Poultry) Seasoning from BlackRock Spice Co. Rub the spice mixture all over the chicken, both inside and out. Make sure to get under the skin for extra flavor.
-
Butter up: Gently loosen the skin from the breast and drumsticks and spread the softened butter under the skin.
-
Stuff the chicken: Place the lemon halves, onion quarters, and smashed garlic inside the chicken cavity. If using, add the fresh herbs as well.
-
Truss the chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
-
Roast: Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F
-
Rest: Let the chicken rest for at least 25 minutes loosely covered under a foil tent before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.
9. Serve: your roasted whole chicken with a side of roasted vegetables or a fresh salad for a complete meal that’s sure to reach the peak of dining delight. Enjoy Your Culinary Achievement!
Oven-Broiled Lemon Pepper Cod
Ingredients:
-4 cod fillets (about 6 oz each)
or your favorite fish
-2 tablespoons olive oil or butter
-2 tablespoons BlackRock Spice Co. Lemon Peel Black Pepper Seasoning
-1 lemon (sliced)
-Salt to taste
-Fresh parsley or green onions for garnish (optional)
Instructions:
1. Preheat the Broiler:
Set your oven to broil on high and allow it to preheat for about 5-10 minutes. Make sure the oven rack is positioned about 8 inches from the heat source.
2. Prepare the Cod Fillets:
Pat the Cod fillets dry with paper towels to remove any excess moisture. This helps the seasoning stick better and ensures a nice, crispy texture.
3. Season the Cod:
Brush both sides of the Cod fillets with olive oil.
Sprinkle the BlackRock Spice Co. Lemon Peel Black Pepper Seasoning evenly over both sides of the fillets. Add a pinch of salt to taste.
4. Arrange on Baking Sheet:
Place the seasoned Cod fillets on a baking sheet lined with aluminum foil or parchment paper for easy cleanup. Arrange lemon slices around and on top of the fillets for added flavor.
5. Broil the Cod:
Place the baking sheet in the oven and broil the Cod for about 6-8 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily with a fork when done. Keep a close eye on it to avoid overcooking. Take it out when internal temp. reaches 145ºF
6. Garnish and Serve:
Remove the Cod from the oven and let it rest for a minute. Garnish with fresh parsley if desired. Serve immediately with your favorite sides, rice, or veggies.
Approx. Cook Time:
Preparation Time: 10 minutes
Cooking Time: 6-8 minutes
Total Time: 16-18 minutes
Try it with Salmon! Delicious!
Also try with Walleye, Perch, Crappie, Bluegill and other wild caught fish!
(**Cook Times May Vary**)
Enjoy your delicious oven-broiled cod with the zesty flavor of BlackRock Spice Co. Lemon Peel Black Pepper Seasoning!