The Spice Lab Smoked Butcher’s Blend

Big cuts of meat and hearty sides need a seasoning that will not disappear once the cooking starts. The Spice Lab Smoked Butcher’s Blend combines wood-smoked sea salt, cracked black pepper, tangy Worcestershire powder, and savory shiitake mushroom powder for smoky aroma, peppery bite, and deep umami flavor.

Season brisket, ribs, burgers, chicken, or salmon before cooking, mix it directly into ground beef for burgers and meatloaf, or finish roasted potatoes, baked beans, and grilled vegetables with it. Viking Oak Smoked Fleur de Sel Sea Salt delivers campfire character that brings the flavor of outdoor cooking to the table even when a smoker or grill is not part of the plan.

• Wood-Smoked Flavor: Viking Oak Smoked Fleur de Sel Sea Salt provides a clean campfire aroma.
• Butcher-Style Pepper Bite: Butcher’s Cut Black Pepper adds a sharp, peppery character that stands up to hearty foods.
• Deep Umami: Shiitake mushroom powder rounds out the blend with a rich, satisfying finish.
• Tangy Savory Depth: Worcestershire powder adds another layer of flavor to the seasoning.
• Made for BBQ: Especially well suited to brisket, ribs, burgers, and chicken.
• Not Just for Meat: Use it on salmon, roasted potatoes, baked beans, and grilled vegetables.
• Versatile Cooking Options: Apply it before cooking, mix it into ground beef, or sprinkle it onto compatible sides.
• No Smoker Required: Adds wood-smoked character even when cooking without a smoker or grill.

• Brisket
• Ribs
• Burgers
• Ground beef
• Meatloaf
• Chicken
• Salmon
• Roasted potatoes
• Baked beans
• Grilled vegetables

Brisket and ribs need seasoning with enough character to complement rich meat and long cooking times. Smoked Butcher’s Blend combines smoked salt with coarse pepper character and savory depth, making both brisket and ribs featured applications for the blend.

Apply it as a dry seasoning before cooking according to your preferred BBQ method. No specific application rate is supplied, so adjust the amount to the size of the cut and your preferred seasoning intensity.

The smoked foundation comes from Viking Oak Smoked Fleur de Sel Sea Salt. It provides the blend with a clean campfire aroma and wood-smoked character.

This smoked salt is what allows the seasoning to introduce some of the character associated with outdoor cooking even when the food is prepared without a smoker or grill.

Butcher’s Cut Black Pepper provides the sharp, peppery bite that balances the smoked salt. Its pepper character is specifically designed to stand up to foods such as brisket, ribs, burgers, chicken, and salmon.

That combination of smoke and pepper gives the seasoning enough structure for hearty proteins while remaining versatile enough for vegetables and sides.

Smoked Butcher’s Blend is more than smoked salt and pepper. Worcestershire powder contributes tangy depth, while shiitake mushroom powder rounds out the seasoning with rich umami character.

These components help create the blend's balanced savory finish without limiting it to a single protein or cooking method.

For seasoned burgers, mix Smoked Butcher’s Blend directly into ground beef before forming and cooking the patties. The smoked salt, black pepper, Worcestershire powder, and shiitake mushroom powder bring multiple layers of savory flavor into the meat.

Follow your preferred burger preparation for quantities and cooking instructions because no specific seasoning-to-meat ratio is provided.

Ground beef applications are not limited to burgers. Smoked Butcher’s Blend can also be mixed into meatloaf to distribute its smoky, peppery, and umami flavor throughout the dish.

Use it as part of your established meatloaf recipe and adjust the amount according to batch size and taste.

Chicken and salmon are both specifically recommended for Smoked Butcher’s Blend. Apply the seasoning before cooking to bring wood-smoked aroma, peppery bite, and savory depth to either protein.

This makes the blend useful when you want smoky character but your cooking method does not involve a smoker.

The same flavor profile works beyond meat. Sprinkle Smoked Butcher’s Blend over roasted potatoes or use it to season grilled vegetables for a savory, smoke-forward side dish.

It is an easy way to carry complementary smoky flavor from the main protein through the sides being served with it.

Baked beans are another specifically recommended application. Add Smoked Butcher’s Blend according to your preferred recipe to introduce smoked salt, pepper, and umami character.

This can be particularly useful when preparing BBQ-style sides without relying entirely on the cooking method to provide smoky flavor.

Not every meal is prepared over charcoal, wood, or a smoker. Smoked Butcher’s Blend provides wood-smoked salt character that can be used with foods prepared by other cooking methods.

That makes it useful for indoor cooking, oven-roasted meals, or any recipe where you want smoky seasoning without needing to fire up outdoor cooking equipment.

• BBQ cooks seasoning brisket and ribs.
• Grillers looking for a smoky, pepper-forward seasoning blend.
• Burger lovers who want seasoning mixed throughout the ground beef.
• Home cooks looking to add smoky character without using a smoker.
• Cooks preparing chicken or salmon.
• Anyone looking for an umami-rich meat seasoning.
• Home cooks seasoning roasted potatoes, baked beans, or grilled vegetables.
• Fans of wood-smoked salt and cracked black pepper flavor.

• Apply Smoked Butcher’s Blend before cooking brisket, ribs, chicken, salmon, or other compatible foods.
• Mix it directly into ground beef when making burgers or meatloaf.
• Sprinkle it over roasted potatoes for smoky, savory flavor.
• Add it to baked beans according to your preferred recipe.
• Use it on grilled vegetables to carry smoky flavor into your side dishes.
• Use it when cooking indoors to introduce wood-smoked character without needing a smoker or grill.
• Adjust the quantity according to the food and your preferred seasoning intensity since no universal application ratio is supplied.