Box Overview: Flavor Formation
Table of Contents [hide]
- The Ultimate BBQ Experience: Flavor Formation
- The Starting Lineup: How These Five Products Work Together
- Included Recipes
- Pro Tips From the Pitmaster Panel
- Featured Sauce: Braswell's Al Pastor BBQ Sauce
- Featured Seasoning: Blackened Seasoning by The Spice Lab
- Featured Sauce: Williamson Bros. Hot Honey Bar-B-Q Sauce
- Featured Finishing Dust: Kosmos Q Honey BBQ Wing Dust
- Featured Accessory: Bamboo Skewers
- Overtime: Bonus Recipes, Online Only
- Why Backyard Pitmasters Love This Box
Flavor Formation BBQ Box
The Gameday Lineup
Welcome to The Ultimate BBQ Experience: Flavor Formation. Football season is back, and this box is the starting lineup. Sweet heat, a bold blackened crust, honey BBQ finishing dust, and an al pastor sauce that brings something new off your grill. Five products picked to work together across a full day of gameday cooking.
Tailgate with wings before kickoff, blacken shrimp over high heat, grill al pastor pork and charred pineapple on skewers, or build a skillet of loaded nachos for the whole crew. Two sauces, two seasonings, and a hundred skewers mean you can run the same lineup a dozen different ways, and every recipe in the booklet uses at least two of them together.
Braswell's Al Pastor BBQ Sauce: Braswell's built this one around the al pastor trinity: chipotle heat, pineapple sweetness, and a sharp lime-and-vinegar finish, all over a rich tomato base with onion and garlic underneath. Squeeze it on grilled pork, chicken, or straight into a taco and it does the work of a marinade you did not have time to make.
Blackened Seasoning by The Spice Lab: New Orleans in a jar. Sweet paprika, thyme, and oregano up front, cayenne and chipotle bringing up the rear, all on a Himalayan salt base built for high heat. Oil or butter your protein, season it heavier than feels reasonable, and let a sizzling pan turn it into a dark, spice-toasted crust.
Williamson Bros. Hot Honey Bar-B-Q Sauce: The Williamson brothers have been running their pits in Marietta, Georgia since 1990, and this is their sweet-heat bottle. Honey-forward Southern BBQ with a chili burn that builds on the back end. Brush it on in the last few minutes of a cook so the glaze sets sticky instead of scorched.
Kosmos Q Honey BBQ Wing Dust: Kosmo started this company out of a linen closet in 2009 and went on to win the 2015 World BBQ Championship, so the man knows his way around a finishing dust. Sweet honey and hickory smoke over a savory tomato and onion base, made to hit wings the second they leave the grate.
Bamboo Skewers: Biodegradable and endlessly useful, and at 100 per pack you have enough for the whole crew with plenty left for next weekend. Soak them in water for at least 30 minutes before they hit the grate so the exposed ends stand up to direct heat.
Happy grilling,
The Grill Masters Club Team
The Starting Lineup: How These Five Products Work Together
Most boxes give you five good products. This one gives you a sequence. Every item in Flavor Formation plays a different position on the same cook, and once you see where each one lines up, you can run this playbook on anything you throw over the fire.
POSITION 1
The Marinade: Braswell's Al Pastor BBQ Sauce
Goes on hours before the cook. This is the only bottle in the box that works at both ends of a cook, and the marinade pass is the one people skip. Toss sliced pork or cubed shoulder with about half the sauce, cover, and give it 30 minutes minimum, or up to 4 hours for real depth. The vinegar and pineapple acid do the tenderizing while the chipotle and garlic work their way in.
Reserve the rest. You want a quarter cup or so held back for Position 3, because sauce that has been sitting on raw pork is spent.
POSITION 2
The Base Layer: Blackened Seasoning by The Spice Lab
Goes on right before the cook. This is your crust. Salt and coarse black pepper cut through fat, sweet paprika and onion darken under high heat, and the whole thing turns savory and slightly smoky. Season generously, because the heat level is mild and a light hand gets you nothing.
It also works as a seasoning for the supporting cast, not just the protein. A light dust on pineapple rings or red onion before they hit the grate gives the sweet stuff an edge that keeps the plate from going one-note.
POSITION 3
The Glaze: Williamson Bros. Hot Honey, or Braswell's Reserved Al Pastor
Goes on late. Both bottles carry real sugar, which is why they belong in the final 5 to 20 minutes of a cook instead of at the start. Brush a thin layer, let it set, then add a second coat. Hot Honey takes the sweet-heat direction, Al Pastor takes the fruit-and-chile direction. Same technique, two very different plates.
If you marinated in Al Pastor back at Position 1, this is where the reserved portion goes on. Same bottle, opposite job: the first pass built flavor into the meat, this one builds a lacquer on the outside of it.
POSITION 4
The Finisher: Kosmos Q Honey BBQ Wing Dust
Goes on after the cook. A finishing dust is not a rub, and treating it like one wastes it. The sugar in the blend scorches over direct heat, so it hits the food once it leaves the grate, while the surface is still hot enough for the seasoning to grab. Dust a batch of wings the second they come off and you get flavor on the outside of the crust instead of buried under it.
SPECIAL TEAMS
The Skewers
Three of the six printed recipes run on skewers. Soak them 30 minutes so the exposed ends stand up to direct heat, and thread two skewers through each row instead of one. The second skewer stops everything from spinning when you flip, which is the difference between an even char and one scorched side.
Run the whole formation, sweet heat route: season chicken thighs heavy with Blackened Seasoning, grill over indirect heat until the crust sets, glaze with Hot Honey in the last few minutes, then hit them with a light dusting of Honey BBQ Wing Dust the moment they come off. Crust, glaze, finish.
Run the whole formation, al pastor route: marinate cubed pork shoulder in Al Pastor for 30 minutes, thread it onto soaked skewers with pineapple and red onion dusted in Blackened Seasoning, grill over direct heat until the edges char, then brush with the reserved Al Pastor in the last two minutes and let the glaze tack up. Marinade, crust, glaze. One bottle doing two jobs.
Included Recipes
Every Flavor Formation box ships with an 8-page printed booklet built around exactly what is inside, so you know what to cook the moment it lands. Each recipe pairs at least two products from the box.
- Gameday Honey BBQ Wings: Dust vs. Glaze – one batch, two finishes, and a side-by-side showdown
- Blackened Shrimp Skewers with Hot Honey BBQ Drizzle – 6 to 8 minutes start to finish
- Al Pastor Pork Tacos with Blackened Charred Pineapple – taco night that eats like tailgate food
- Blackened Steak Bites with Hot Honey – cast iron or flat top, cleared before halftime
- Al Pastor Pork Skewers with Charred Pineapple – al pastor without the trompo
- Honey BBQ Loaded Tailgate Nachos – smoked honey BBQ chicken, bacon, and two cheeses
Five more bonus recipes are online only. Jump to Overtime.
Pro Tips From the Pitmaster Panel
Two techniques carry this entire box. Both of them are the kind of thing that sounds small and changes everything about how the food comes out. We wrote both up in full.
Pro Tip: Blackening on the Grill, Not in Your Kitchen
Blackening is a searing method, not a burning one, and it produces a serious amount of smoke. Take the cast iron outside to your grill or a side burner, get it ripping hot, and you get the dark spice-toasted crust without setting off every smoke alarm in the house. Covers pan temperature, cut thickness, and why you do not touch the protein while the crust forms.
Pro Tip: The Finishing Dust, and Why Some Seasonings Go On After the Cook
A finishing dust and a rub are built for opposite ends of the cook, and using one like the other is the most common way people waste a good shaker. Covers why sugar-forward blends scorch over direct heat, the window where residual heat makes seasoning cling, and how to dial coverage on wings.
Featured Sauce: Braswell's Al Pastor BBQ Sauce
🔥
Braswell's Al Pastor BBQ Sauce (14 oz) – Taqueria Flavor in a Barbecue Bottle
Al pastor is built on one idea: chile and pineapple cooked together until the sweet and the smoke stop arguing. Braswell's Al Pastor BBQ Sauce takes that profile and puts it on a rich tomato and apple cider vinegar base, so it glazes, dips, and finishes like a true BBQ sauce instead of a thin taco salsa.
Chipotle peppers, paprika, and chili spices bring warm smoke and gentle heat, while pineapple and lime juice concentrates cut through with tropical brightness. Dehydrated onion and garlic round it out with savory depth, and the body is thick enough to cling to a pork steak on the grate without running off into the fire. The sugar and fruit concentrates caramelize fast, so treat this as a finishing sauce and let it tack up over indirect heat.
🔥 Amazing on: Pork Steaks & Chops, Pulled Pork, Chicken Thighs, Wings, Shrimp, Tacos, Burritos, Rice Bowls, Grilled Pineapple
😋 Flavor Profile
- Sweet Pineapple: Pineapple and lime concentrates lead with tropical brightness.
- Chipotle Smoke: Chipotle and paprika bring warm, rounded smoke rather than raw burn.
- Classic BBQ Base: Tomato paste and apple cider vinegar keep it balanced and versatile.
- Savory Backbone: Onion and garlic carry the depth al pastor is built on.
🌶️ Heat Level: Mild. The heat comes from chipotle and chili pepper rather than raw capsaicin, so it reads as smoke and warmth more than burn. Safe bet when you are cooking for a crowd.
💡 How to Use It
- Glaze pork steaks, chops, or sliced shoulder in the last 5 to 10 minutes
- Thin with pineapple juice or oil and marinate pork 2 to 4 hours
- Toss wings and chicken thighs hot off the grate
- Squeeze straight over tacos, quesadillas, burritos, and rice bowls
Featured Recipes: Al Pastor Pork Tacos with Blackened Charred Pineapple, Al Pastor Pork Skewers with Charred Pineapple, Al Pastor Smoked Queso (online bonus)
Vendor: Braswell Food Company (Statesboro, GA)
About the Vendor:
Albert Braswell founded Braswell Food Company in 1946 with one steam kettle and a bushel of local pears. That same small batch cooking method and attention to detail are still in use today, and over 75 years the company has grown on the strength of time-tested, award-winning products. Their preserves, dressings, mustards, fruit butters, sauces, and marinades are made with quality ingredients, including locally grown Vidalia® Onions and fresh pears and figs, and you will find them in grocery stores and high-end retailers across the US.
- Number one seller of Pepper Jelly, Fig Preserves, and Pear Preserves in the US
- Currently the 7th largest jam, jelly, and preserve manufacturer in the US
- Currently the 12th largest dressing manufacturer in the US
- Known for products packaged in one-of-a-kind reusable glassware
The goal today is the same as it was 75 years ago at 226 N. Zetterower Avenue in Statesboro: provide outstanding specialty foods that give at-home cooks the chance to create quality appetizers, entrees, and desserts affordably.
Vendor Links & Social Media
Shop Braswell's Al Pastor BBQ Sauce
Featured Seasoning: Blackened Seasoning by The Spice Lab
🔥
Blackened Seasoning by The Spice Lab (4.9 oz) – New Orleans in a Jar, Built for High Heat
The crust is the whole point. Blackened Seasoning by The Spice Lab is a New Orleans style Cajun blend built for high-heat cooking, where paprika, black pepper, and cayenne hit a screaming hot surface and turn into a dark, deeply savory crust in about two minutes. It seasons hard without burying what is underneath, which is exactly what you want on fish, shrimp, scallops, and thin chicken.
Himalayan salt leads, sweet paprika and onion build the body, and cayenne with chipotle bring a mild warmth that rounds the blend out instead of taking it over. Oregano and thyme keep it from reading as a straight pepper blend. It is aggressive on the palate and gentle on the heat scale, which is why it works on a Tuesday fish fillet and a full pan of grilled vegetables alike.
🔥 Amazing on: Mahi Mahi, Snapper, Catfish, Shrimp, Scallops, Chicken Breasts & Thighs, Sirloin, Pork Chops, Grilled Vegetables, Potatoes, Corn, Gumbo
💡 Why You'll Love It
- Builds a Real Crust: Coarse enough to build texture rather than dissolving into the surface.
- Bold Flavor, Gentle Burn: Cayenne and chipotle sit well down the ingredient list, so you can season generously.
- Clean Label: No allergens, and vegetable fiber instead of a chemical anti-caking agent.
- Works Beyond Blackening: Roast chicken, grilled vegetables, gumbo, jambalaya, chowder, and mayo-based dips.
🌶️ Heat Level: Mild. Black and white pepper give bite without capsaicin heat. Blackened food tastes intense because of the crust and the pepper, not because it is hot.
💡 How to Blacken It Properly
- Get cast iron ripping hot, and do it outside on the grill or a side burner
- Use a thin cut: pounded chicken breast, mahi mahi, snapper, or scallops
- Coat with melted butter or oil, then season generously on both sides
- Sear about 2 to 3 minutes per side until the crust goes dark and set
- Do not move the protein while the crust forms, and do not overcook it
More on this in Pro Tip: Blackening on the Grill, Not in Your Kitchen.
Ingredients: Himalayan Salt, Sweet Paprika, Onion, Butcher's Cut Black Pepper, Garlic, Chili Pepper, Cayenne, Oregano, Chipotle Pepper, White Pepper, Thyme, Vegetable Fiber to Prevent Caking.
Featured Recipes: Blackened Shrimp Skewers with Hot Honey BBQ Drizzle, Al Pastor Pork Tacos with Blackened Charred Pineapple, Blackened Steak Bites with Hot Honey, Al Pastor Pork Skewers with Charred Pineapple, plus three online bonus recipes
Vendor: The Spice Lab (Pompano Beach, FL)
About the Vendor:
The Spice Lab is a woman-owned, family-run business founded in 2009, specializing in sea salts, premium spices, award-winning seasoning blends, and rubs. Products are blended and packed in their own SQF certified facility in Pompano Beach, Florida, which includes a research and development kitchen with a full-time chef. Blending in house means the ratios stay consistent jar to jar, and the blend reaches you closer to its blend date than a spice that has been sitting in distribution.
Vendor Links & Social Media
Shop Blackened Seasoning by The Spice Lab
Featured Sauce: Williamson Bros. Hot Honey Bar-B-Q Sauce
🔥
Williamson Bros. Hot Honey Bar-B-Q Sauce (15.5 oz) – Honey First, Heat Second
Williamson Bros. Hot Honey Bar-B-Q Sauce is the hot honey take on the sauce Williamson Bros. has been serving in their Georgia barbecue restaurants since 1990. Real honey and brown sugar lead, molasses and liquid smoke give it depth, and red pepper builds a slow warmth on the back end instead of hitting you all at once.
The texture is classic tomato-based Southern BBQ sauce: thick enough to hang on a rack of ribs, loose enough to squeeze into a bowl for fries and tenders. Because the heat is gradual rather than sharp, it works on the family table and still gives the sauce hounds something to chase. This is the workhorse bottle of the Flavor Formation box, and it shows up in more recipes than anything else in the lineup.
🔥 Amazing on: Ribs, Wings, Pulled Pork, Chicken Thighs, Smoked Sausage, Burgers, Pork Belly Burnt Ends, Grilled Shrimp, Fries, Chicken Tenders
😋 Flavor Profile
- Honey Forward: Honey, cane sugar, and brown sugar lead the sweetness.
- Southern Depth: Molasses and liquid smoke bring dark, smoky richness.
- Balanced: Vinegar and onion keep it from going flat or syrupy.
- Slow-Build Heat: Red pepper, chili powder, and mustard catch up a second after the sweetness.
🌶️ Heat Level: Mild sweet heat. The sugar hits first and the pepper follows. Heat comes from red pepper and chili powder, not extract.
💡 How to Use It
- Brush on ribs, chicken, or pork in the final 15 to 20 minutes
- Keep the layer thin and add a second coat rather than one heavy one
- Toss wings in it straight off the grate
- Whisk 3 tablespoons into sour cream and lime for an instant hot honey BBQ crema
- Serve as a dipping sauce for fries, tenders, and burnt ends
Dietary Info: Gluten free. No high fructose corn syrup.
Featured Recipes: Gameday Honey BBQ Wings, Blackened Shrimp Skewers with Hot Honey BBQ Drizzle, Blackened Steak Bites with Hot Honey, Honey BBQ Loaded Tailgate Nachos, plus four online bonus recipes
Vendor: Williamson Bros. Bar-B-Q (Marietta, GA)
About the Vendor:
The Williamson brothers drove over from Alabama one Sunday afternoon, took an exit off the South Loop in Marietta, found an empty restaurant, and signed the lease before they had much of a plan. They brought back their one employee, John Henry McKinney, built a barbecue pit by hand, and spent their entire life savings on the renovations. When Williamson Bros. Bar-B-Q opened on March 24, 1990, they had $167 left between them.
That gamble turned into a thriving restaurant and catering business, a second location in Canton, and a bottled sauce division that outgrew the restaurants and moved into its own bottling facility. They still cook their ribs, Boston butts, and smoked chickens over a traditional wood burning pit. The brothers credit the growth to the loyal customers who kept showing up. The sauce in your box is the same one they serve on their own tables, bottled for yours.
Vendor Links & Social Media
Shop Williamson Bros. Hot Honey Bar-B-Q Sauce
Featured Finishing Dust: Kosmos Q Honey BBQ Wing Dust
🔥
Kosmos Q Honey BBQ Wing Dust (5.5 oz) – Honey Barbecue Flavor Without the Sticky Mess
That sweet, sweet taste of honey barbecue, dusted right onto the wing. Kosmos Q Honey BBQ Wing Dust delivers all-American honey barbecue flavor as a fine, cling-to-every-crevice shake. No basting, no sticky mess, no waiting on a sauce to set. Toss your hot wings straight from the fryer, grill, or smoker, give them a good shake, and the plate is gone before anyone sits down.
Do not let the name box you in. This blend of real dried honey and natural hickory smoke is just as at home on ribs, pulled pork, popcorn, and potato chips as it is on wings. One 5.5 oz shaker covers roughly 12 to 15 pounds of wings, and the shaker top lets you dial the sweetness exactly where you want it.
🔥 Amazing on: Wings, Ribs, Pork Butts, Pulled Pork Sliders, Fries, Popcorn, Potato Chips, Snack Mixes
😋 Flavor Profile
- Real Dried Honey: Honey and sugar up front for sweet, all-American BBQ flavor.
- Natural Hickory Smoke: A whisper of smoke rather than a heavy hand.
- Savory Backbone: Dehydrated tomato, onion, garlic, and paprika carry the base.
- Fine Grind: Built to cling to every crevice on a hot wing.
💡 Dust It, Don't Rub It
- Dust wings the second they leave the grate, while the skin is still hot enough to grab the seasoning
- Toss the bowl rather than sprinkling from above, so the coating goes on evenly
- Glazing first? Set the glaze on the grill, then add a very light final dusting
- Using it as a rub instead? Pat the meat dry and press it in a few minutes before it hits the heat
Full breakdown in Pro Tip: The Finishing Dust.
Featured Recipes: Gameday Honey BBQ Wings: Dust vs. Glaze, Honey BBQ Loaded Tailgate Nachos, Al Pastor Smoked Queso (online bonus), Hot Honey BBQ Burnt Ends (online bonus)
Vendor: Kosmos Q (Tuttle, OK)
About the Vendor:
Kosmos Q started in 2009 out of a linen closet in Tuttle, Oklahoma, with $500 from founder Kosmo's last good credit card and a whole lot of reasons it probably should not have worked. Kosmo knew a thing or two about overcoming adversity. He spent much of his childhood in the burn ward at Shriners Hospital in Galveston after a home accident, and got his first taste of cooking flipping onion burgers at Roberts Grill in El Reno, Oklahoma.
While driving a hazardous-waste truck around Oklahoma City, Kosmo started cooking barbecue on the weekends and hit the competition circuit with a little camp smoker parked next to the pros and their big rigs. He took first in ribs his first day out and was bitten by the BBQ bug for life. After one product maker blew him off when he asked for help, Kosmo set out to build his own line, and went on to win five championships, including the 2015 World Steak Championship and the 2015 World BBQ Championship. The hashtag he printed on the back of his shirt, #ITJUSTWINS, became the Kosmos Q slogan.
Today Kosmos Q ships over 30 different products, including injections, rubs, marinades, sauces, and rib glazes, to more than 170,000 customers worldwide, with a YouTube following that has racked up over 19 million views. Every product is engineered to layer together for competition-level flavor, because as Kosmo puts it, if it is not good enough for Kosmos Q, it is not good enough for you.
Vendor Links & Social Media
Shop Kosmos Q Honey BBQ Wing Dust
Featured Accessory: Bamboo Skewers (100 Pack)
🔥
Bamboo Skewers (100 Pack) – The Cheapest Upgrade in the Box
Nobody puts skewers on their wish list, and then three of the six recipes in this box turn out to run on them. Biodegradable, endlessly useful, and at 100 per pack you have enough for the whole crew with plenty left over for next weekend.
Skewers do something a grate cannot: they hold small and delicate pieces in a fixed line so everything cooks at the same rate and flips as one unit. Shrimp stop rolling. Pork cubes and pineapple chunks char on every face instead of just two. And a tray of skewers is the easiest way to feed a crowd standing up, which is most of what gameday cooking actually is.
✅ Why You'll Love It
- Feeds a Crowd: 100 per pack covers a full tailgate spread.
- Even Cooking: Holds shrimp, pork, chicken, and vegetables in line so nothing rolls or falls through.
- Biodegradable: Natural bamboo, no plastic, no cleanup.
- Handheld Serving: Turns a messy cut into clean party food.
💡 Two Rules That Make Skewers Work
- Soak them 30 minutes. Shrimp cook so fast the skewer barely has time to catch, but the exposed ends still take the full brunt of a 500°F grate. If the tips start to blacken, slide them toward a cooler part of the grill and finish the food over direct heat.
- Use two skewers per row, not one. The second skewer stops everything from spinning when you flip, which is the difference between an even char and one scorched side. Keep every piece roughly the same size while you are at it, or you will burn the pineapple waiting on the fattest cube of pork.
Featured Recipes: Blackened Shrimp Skewers with Hot Honey BBQ Drizzle, Al Pastor Pork Skewers with Charred Pineapple
Vendor: Grill Masters Club
Overtime: Bonus Recipes, Online Only - Dropping Soon via Email
Five more recipes that did not fit in the printed booklet. Same five products, five more directions to take them.
Blackened Fish Tacos with Hot Honey BBQ Crema
Blackened Seasoning by The Spice Lab + Williamson Bros. Hot Honey BBQ Sauce
Serves 4 to 6 | Prep 20 min | Cook 8 to 10 min | Flat Top, Grill or Cast Iron
Firm white fish hits a screaming-hot surface and turns into a dark, spice-crusted shell in about three minutes. The heat gets answered by a cool crema spiked with Hot Honey BBQ Sauce: sweet, tangy, and just enough burn to keep you reaching for another.
Hot Honey Blackened Chicken Sandwich
Blackened Seasoning by The Spice Lab + Williamson Bros. Hot Honey BBQ Sauce
Serves 4 | Prep 15 min | Cook 12 to 16 min | Grill at 425 to 450°F
Juicy blackened chicken thighs, melted pepper jack, crunchy pickles, and a sweet BBQ glaze. Two hands and plenty of napkins required.
Al Pastor Smoked Queso
Braswell's Al Pastor BBQ Sauce + Kosmos Q Honey BBQ Wing Dust
Serves 8 to 10 | Prep 15 min | Cook 45 to 60 min | Smoker at 250°F
Smoky queso with seasoned pork, peppers, and a swirl of sweet-savory Al Pastor sauce. Keep it looser than you think it needs to be, because it thickens fast outdoors on a cool gameday.
Game Day BBQ Shotgun Shells
Blackened Seasoning by The Spice Lab + Williamson Bros. Hot Honey BBQ Sauce
Serves 6 to 8 | Prep 25 min plus 4 hr chill | Cook 60 to 75 min | Smoker at 250 to 275°F
Manicotti shells stuffed with seasoned beef and cheese, wrapped in bacon, smoked, and glazed until sticky. Exactly as excessive as gameday food should be. Do not skip the refrigerator rest.
Hot Honey BBQ Burnt Ends
Williamson Bros. Hot Honey + Kosmos Q Honey BBQ Wing Dust + Blackened Seasoning
Serves 6 to 8 | Prep 20 min | Cook 6 to 8 hr | Smoker at 250°F | Hickory, oak or pecan
The low-and-slow finale: smoky beef with dark bark, tender centers, and a sticky honey-BBQ finish. Tenderness beats temperature here. When the probe slides in with almost no resistance, they are ready.
Why Backyard Pitmasters Love This Box
- Every product plays a different position: crust, glaze, finishing dust, and sweet-savory chile flavor
- Sauces and seasonings picked to layer on the same cook, not compete with it
- Mild heat across the board, so you can feed a crowd without losing anybody
- Built for gameday: wings, nachos, skewers, steak bites, and tacos
- Six printed recipes plus five bonus recipes online, so nothing sits unopened in the pantry
- Free US shipping
Crust, glaze, and finish. From blackened crust and al pastor chile flavor to hot honey glaze and honey BBQ finishing dust, the Flavor Formation BBQ Box gives you everything you need to layer bold gameday flavor from kickoff to the final whistle.
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