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See what they're saying about Blazing Blends©...
These are actual testimonials from folks who have tried Blazing Blends©,
unique spice combinations. If you would like to send us your own
testimonial, please email us at testimonials.
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 "..I
was making a huge pot of Beef Minestrone soup. As I started seasoning the
broth, temptation overwhelmed me and I threw in the sample packs of the Mild and
Southwest! Well, the soup smells and tastes great..."
Lisa, West
Hollywood CA
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 "...it makes tofu actually taste good..."
Ken, Belmar, NJ.
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"...we put it on steak on our grill and it was excellent..."
Joan & Charles, Jackson NJ
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"...excellent...so many uses...the smoky chile HOT!!!..."
Dennis & Debbie, Stockton CA
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 "...I put the Southwest on some tofu.
Stir fried it with some veggies like it was chicken and it was amazing..."
Elisa, Staten Island, NY.
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"...I liked it so much I had to send in
two testimonials...."
Ken, Belmar, NJ.
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"...my first bite tasted great but wasn't that hot, my second was a
little hotter, but then WOW..."
Alisha, New Randolph, FL (after eating
a rib with Smoky Chile Rub).
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 "...I thought that the Habanero wing was gonna kill me..."
Brian,
San Francisco CA.
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"...I sprinkled the Southwest on my pasta
primavera and it turned out great..."
Steve, Freehold NJ.
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 "...I really enjoyed the Mild Chile... I coated a chicken
breast with it and tossed it in the oven, and it was SO tasty..."
Sheila, Brooklyn NY.
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"......your Habanero is killer...it really saved my grub from extinction......"
Skipdog, Hanford CA.
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"...I need more of that Habanero..."
Brian, Nampa ID.
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Mike B. of Sunnyvale
CA writes...
Here's
how I use my blazing blends; on a rack of 3-down pork ribs (bigger n meatier
than baby backs).
1) Get two racks of 3-downs (one rack should weigh just around 3 pounds)
2)
Season liberally with Blazing Blends spice of your choice (I use smoky chile).
Sometimes I'll do one rack spicy and the other for the wuss'es.
3) Cook in a 200 deg oven for 3.5 hours (the smell in the kitchen is great)
extra half hour on one way or another won't hurt 'em.
4) Throw 'em on the grill for 5 minutes each side
I think this tastes much better than parboiling and they are "tenderific".
Plus I like the fact that I don't have to watch them for any but the few minutes
on the grill. If you're grilling an appetizer or veggies for dinner (or need to
cook the hamburgers and hot dogs for the kids), its great because as soon as
everything else is done, you just throw the ribs on and voila!
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