🌶🍗 Real-deal Nashville Hot Chicken no matter where you’re at. Just don’t forget the pickles and that white bread… Recipe below by @farmgirlgourmet: Ingredients: 4 chicken legs with thigh 5 tablespoons Nashville Hot Chicken blend, divided 1 quart buttermilk 1 cup flour Oil for frying Pickles & white bread, for serving Instructions: Add the chicken legs, 3 tablespoons Nashville Hot Chicken blend and the quart of buttermilk to a zip top bag. Seal well and massage to combine the mixture. Refrigerate and allow to marinate for 6-24 hours. In a large dutch oven or frying pan, add a quart of vegetable or canola oil. Bring to 350º F over medium high heat. On a plate, add 1 cup flour and 1 tablespoon Nashville Hot Chicken blend and mix with a fork. Try to drain off the buttermilk as much as possible before dredging in the flour mixture. Set on a plate and repeat with each piece of chicken. Repeat the dredge one last time and add to the hot oil. Do not overcrowd and fry the chicken for 18-20 minutes. Remove to a wire rack and continue with the remaining chicken. In a medium bowl, add 1 cup frying oil and 1 tablespoon Nashville Hot Chicken blend (plus cayenne to taste if you like it with extra heat), stir to combine. Brush the fried chicken with the oil blend and serve immediately with pickles and white bread.

Since everyone else is literally on Threads right now (… ok, we’re there, too), we’re still sharing some Korean BBQ Shrimp Lo Mein deliciousness with our Insta ride or dies… full recipe by @intothereeds18 below: Ingredients 1 package Lo Mein Noodles 1/2 lb frozen Shrimp Sauce: 1/4 cup Oyster Sauce 1/4 cup Hoisin Sauce 2 tbsp Soy Sauce, Tamari 2 tbsp Sriracha 1 tsp Sesame Oil 1 tbsp Spiceology Korean BBQ blend 2 tbsp Black Vinegar Instructions In a pot bring water to a boil and cook lo mein noodles to al dente, strain in colander and set aside. – Drizzle with a small amount of sesame oil just to keep the noodles from sticking. While the noodles are boiling, thaw out shrimp. In a small mixing bowl mix together sauce ingredients. In a sauté pan, toss noodles, shrimp and 4 tbsp of your sauce on medium heat. Sprinkle more Spiceology Korean BBQ blend and toss one last time. Serve immediately, garnishing with green onions and Korean chile flake.

🔥🍔Happy 4th, all - cheers to good food and fun hangs today🔥Here’s an epic Smoked Garlic Jalapeño Lager Texas Burger by @intothereeds18 for your viewing (and grilling) pleasure - recipe below! Ingredients For the Burgers 1 lb Ground Chuck Patties (8oz) 4 tbsp Spiceology X Derek Wolf Smoked Garlic Jalapeno Lager blend 2 Sesame Brioche Buns 1/2 cup Cheddar, Shredded 2 tbsp BBQ Sauce For the Guacamole 2–3 tbsp Spiceology Guac & Roll blend 2 Avocados, peeled and pitted Salt to taste For the Pico de Gallo 1 Tomato, Diced 3/4 Onion, Diced 1 Jalapeno, Roasted and Diced 1/4 cup Cilantro Salt to taste Instructions Heat grill to 450 degrees (we used a charcoal grill). About 30 minutes to grill time make two 8 oz burger patties. Allow to come to room temperature. – In a small mixing bowl mix your guacamole. In another small mixing bowl combine all your pico de gallo ingredients, minus the jalapeno. Now that your grill is to temp, lather your jalapeno in oil and place over the hottest part of the grill grates to roast. Roast all around the pepper until it’s 100% scorched, place in small bowl and wrap with plastic wrap to steam. Steam for 10-15 minutes then peel the skin off the pepper and deseed. Dice pepper and mix it well into your pico de gallo. Place Patties on the grill and grill for about 3-4 minutes (until desired doneness) each side and seasoning each side, after turning the patties over paint the cooked side with your favorite bbq sauce. With about 1 minute left of cook time toast your buns on the grill until crispy. Remove the patties and buns from grill to a plate. Build burger from bottom up bottom bun, guacamole, pico de gallo, patty, shredded cheese, top bun.

Paprika, hibiscus powder, turmeric, garlic, onion - you need our @fattire infused Moroccan Grill blend in your life. Full recipe by @chefryanwiebe for Grilled Koftas below: Ingredients 1 lb ground beef or lamb or a mixture of both 1/2 cup diced sweet onion 1/4 cup toasted panko bread crumbs 1 egg 3 cloves garlic, minced 1/2 cup parsley, chopped 3 tbsp Spiceology X Fat Tire Moroccan Grill beer-infused blend Instructions Add all of the ingredients together in a bowl and mix well but don’t over mix or your meat will come out tough. Let marinate in the fridge for a minimum of 2 hours. Turn your grill on to medium high heat or a cast iron pan if you don’t have access to a grill. Form the meat around a metal or wooden skewer until uniform (about an inch around). Lightly oil your grill or pan and cook on both sides (3-4 minutes per side) until cooked through. Serve with some pita, fresh tomatoes, onions, and tzatziki and an ice cold beverage.

🔥A racks on racks on racks on racks kind of long weekend. Slathered in sticky, saucy deliciousness and bundled up between fat pats of honey butter - find the full Hibiscus Habanero Baby Back Ribs recipe by @intothereeds18 over at Spiceology.com/recipes

🤸‍♂️Prepare for your tastebuds to flip over the flavor of these Sticky Bourbon Brown Ale Upside Down Caramelized Onion Tarts. 🧅 Recipe below or tap Save to make later! Ingredients: -@overthefirecooking Sticky Bourbon Brown Ale -Balsamic glaze -Olive oil -Thinly sliced red and yellow onion -Brie, cut into bite size pieces -Store-bought puff pastry, thawed -Fresh thyme Instructions: -Preheat oven to 400 degrees F -On a parchment paper lined baking sheet, make multiple piles of your Sticky Bourbon Brown Ale, balsamic glaze, onion and brie - make as many piles as you want tarts -Cover each pile with a piece of thawed puff pastry and seal the edges with fingers or a fork -Spray the puff pastry with olive oil and bake for 20 minutes or until golden brown -Let the pastries cool for a few minutes before flipping -Flip and drizzle with more balsamic glaze and a garnish of fresh thyme.. Enjoy!

🍻 Beer-battered anything and we’re in. Whip up these Smoked Garlic Jalapeno Lager Beer-Battered Artichoke Hearts at home for a perfectly-crisp bite of fried deliciousness. Recipe below or tap Save to make later! Ingredients: 1 cup all-purpose flour 1 cup corn starch 2 Tablespoons @overthefirecooking Smoked Garlic Jalapeno Lager Zest of half of a lemon 12 oz of favorite beer, we recommend a Lager 3 cans artichoke hearts Canola oil Capers and fresh chives, for garnish Extra lemon slices to squeeze on top Instructions: Mix together flour, corn starch, Smoked Garlic Jalapeno Lager and lemon zest Once dry ingredients are incorporated, slowly whisk in your beer and stir until smooth Fill a heavy bottom pot with canola oil, at least ⅓ of the way up - heat until 375 degrees or when the back of a wooden spoon bubbles up Drain artichokes, pat try and coat in batter Fry coated artichoke hearts for 3-5 minutes until golden brown Squeeze lemon on top, garnish with capers and fresh chives, and serve with a lemony yogurt sauce for dipping (we simply mixed together plain Greek yogurt, lemon juice, chives and black pepper) Enjoy!

🍳 +🌶️= the exclusive Grilling Bundle of the summer. If you need a reset on your grilling gear, we've got you covered: this limited-time @hexclad X @spiceology Grilling Bundle includes a NEW Hybrid BBQ Grill Pan + 4 Signature Blends to experiment with flavor over the fire. Link in bio to shop the bundle!

Korean BBQ + our @jettila Sour Power tag team to make this killer kimchi - recipe by @intothereeds18 below: Ingredients 1 lb Napa Cabbage 2 Tbsp Spiceology Korean BBQ blend 1 Tbsp Spiceology X Jet Tila Sour Power blend 1/4 cup Fish Sauce 1 Tbsp Sugar Chives, to taste 1 Tbsp Garlic, Minced 2 Carrots, Julienne 1/4 cup Kosher Salt Instructions Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and 1/4-inch wide. Place into a large bowl. Add 1 cup cold water and 1/4 cup kosher salt. Mix it well with your hands to properly salt the cabbage. Press and set aside for 30 minutes to 12 hours (the longer you can press the better). This will draw as much water out as possible. After pressing, use your hands to squeeze any excess liquid from the cabbage. Mix together the paste ingredients and then mix well with the cabbage. Seal in an airtight container for at least 1hour before serving. For best results leave at room temperature for at least 24 hours.

🍺🧀 Beered-up queso using @overthefirecooking’s new beer-infused Sweet Carolina Blonde blend and whatever local beer you have on hand - recipe below! Ingredients: ½ yellow onion, diced 2 jalapenos, de-seeded and diced Spiceology X Derek Wolf Sweet Carolina Blonde blend 1 tomato, diced 1 cup milk of choice 2 oz cream cheese ½ cup beer of choice 12 ounces sharp cheddar cheese, shredded 12 ounces Monterey jack cheese, shredded Pickled jalapenos for topping (optional) Chips for scooping, not optional ;) Instructions: In a cast iron skillet, sauté onions and jalapenos with 2 tablespoons Spiceology X Derek Wolf Sweet Carolina Blonde . Once fragrant and translucent, add in diced tomato, cook for 5 minutes. Stir in milk and cream cheese until cream cheese is melted. Add in beer, let simmer for a few minutes. Slowly add cheese by the handful and stir until creamy and all of the cheese is fully melted. Top with an extra sprinkling of Sweet Carolina Blonde for that extra punch of flavor and pickled jalapenos. Serve immediately and enjoy!

1 dinner, 2 zones, 3 dishes. Let’s do this. Learn how to make the whole dang meal on your grill and never look back. Watch more #SummerGrillingList video lessons over at Spiceology.com/summer-grilling-list.

Get your experiment on by adding Spiceology to boxed baking mixes. 🙌💡We added Mango Tango to lemon bars for some *stupid easy* flavor up-leveling - recipe below! Ingredients 1/3 cup water 3 eggs 2 tbsp butter 2–3 tsp of Spiceology Mango Tango blend Spiceology Chile Con Limon for topping Instructions Follow the directions on the box. Add 1-2 tsp of Spiceology Mango Tango into the crust mix with butter and bake. Add 1-2 tsp of Spiceology Mango Tango into the lemon filling mix. Bake according to box directions. Let cool, then sift powdered sugar, Spiceology Mango Tango and Spiceology Chile con Limon on top before serving.