Celebrate Summer with Meat Seasonings Everyone Will Love

As you prepare for your summer grill-outs, take pride not only in your grilling setup but also in the food you prepare that makes it deserving of meat seasonings rich in flavor to feed your family and friends. Find all the flavor you need by turning to LEM. 

We feature Backwoods Select Gourmet Seasonings that are custom blended to deliver flavor to wild game and domestic meat. Local chef James Trent formulated these seasonings exclusively for LEM so that each blend offers a unique flavor profile. They only include wholesome ingredients, leaving out unnecessary additives and MSG. All of them can be mixed with ground meat, used as a dry rub, or combined with olive oil to release their flavors. Let’s take a closer look at some of these mouthwatering seasonings:

Sizzlin’ Honey BBQ Rib Rub

Sweet honey combines with cayenne, paprika, garlic, and other flavors in this signature rub. Use it for succulent honey BBQ baby back ribs. You can find the recipe on the side of the bottle or right here! All you need are:

• 2 Racks of Baby Back Ribs
• 4 tbsp. Honey BBQ Rub
• 2 tbsp. Olive oil
• 2 ea. 12 oz. Beers
• ½ Cup Honey
• ½ Cup Water

Just rub the ribs with the 3 tbsp. spices and oil. Sear them on the grill for 6 minutes on each side. Preheat the oven to 350°F Place the beer and the ribs in a roasting pan and cover with foil. Cook for 1 ½ hours. Combine the honey, water, and remaining spice mix together. Place the ribs on the grill to heat and brush with the honey mixture before serving. 

Savory Wild Game Rub

The herbaceous nature of this rub showcases fennel, orange, and pepper. It goes perfectly on a grilled venison filet and portobello mushrooms. You can find the recipe on the side of the bottle or right here! All you need are:

• 4 ea. 6 oz. Venison Filets
• 2 tbsp. Wild Game Rub
• 1 tbsp. Olive Oil
• 2 Whole Portobello Mushrooms, Stemmed
• 1 tbsp. Balsamic Vinegar
• 1 tsp. Pepper
• 1 tsp. Salt

Rub venison with oil and spice then marinate overnight or for at least 4 hours in the fridge. Combine the mushrooms, balsamic, salt, pepper, and olive oil in a plastic bag to marinate overnight or for at least 4 hours in the fridge. Grill the venison 4 minutes on each side. Grill the mushrooms 2 minutes on each side. Slice the mushrooms and serve on top of the venison. 

Blackened Kickin’ Chicken

You deserve a full-bodied spice that delivers a kick and this one does it all. Paprika and garlic abound along with a little sweetness. Use it to flavor poultry like in this black and blue chicken breast recipe. You can find the recipe on the side of the bottle or right here! All you need are:

• 4 ea. 6 oz. Chicken Breasts
• 4 tbsp. Blackening Rub
• 1 tbsp. Olive Oil
• 4 tbsp. Blue Cheese
• 1 tsp. Garlic (Minced)

Rub the chicken breasts with the spice and olive oil. Grill over medium heat, turning the chicken every 3 to 4 minutes. Combine the garlic and the blue cheese and sprinkle over the chicken, then cover. Once the cheese has melted, plate and serve. 

We hope these recipes give you some inspiration for your menu this summer!