BBQ Season: With or without a grill
Everyone assumes you need a grill for BBQ season. You don't.
The same rubs and seasonings that go on the grill work just as well on a sheet pan in the oven or a cast iron skillet on the stovetop — and in some cases, better.
Here's how we use our three go-to seasonings, regardless of the cooking surface.
BBQ Chicken & Rib Rub — three ways
Cane sugar, smoky paprika, garlic, cayenne, chili powder. The rub doesn't care whether it's going on a grill, into an oven, or under a broiler. It does the same thing either way.
On the grill: Rub generously onto chicken thighs or bone-in pieces. Grill on medium-high heat, lid closed, for about 6–8 minutes per side. The sugar caramelizes in the last few minutes — don't rush it.
Sheet pan: Same rub, oven at 425°F. Chicken thighs skin-side up on a parchment-lined sheet pan. Forty minutes. Flip once at the twenty-minute mark. The skin crisps. The underside stays juicy.
Ribs — slow oven: Season the rack the night before. Wrap in foil. Low oven (275°F) for 3–4 hours. Unwrap for the last 20 minutes to caramelize the surface. No grill needed, no compromise on the result.
Burger Seasoning — cast iron is your friend
Onion, garlic, red bell pepper, smoked paprika. Mix it into the patty, not just onto the surface — the seasoning distributes through the meat and holds even on a stovetop.
Stovetop cast iron: Medium-high heat, a thin layer of oil. Press the patty flat when it hits the pan. Cook 3–5 minutes without moving it — that's how you get the crust. Flip once. Cheese on in the last minute with the lid on.
Sheet pan broil: Works for a crowd. Line the broiler pan with patties, 4–6 inches from the heat. Flip once at 4 minutes. Ready in under 10.
The 3 Onion burger sauce — worth making every time: Combine mayo, a half-tablespoon of 3 Onion Dip Mix, a teaspoon of ketchup, and a little relish. Stir. Spread on the top bun. That's the Good Times Cheeseburger sauce.
“Even the kid who picked out every single tiny bit of regular onion didn’t have any idea. He actually commented about how he thought dinner was extra tasty the first time we used it. From then on I was sold. No more fights about onion/no onion and better flavour everyone enjoys.” - Nikkole P.
SPG Seasoning — the everything move
Salt. Pepper. Garlic. It goes on almost everything that comes into contact with any heat source. Garlic, sea salt, black pepper — the short list.
Roasted vegetables (sheet pan): Toss potatoes, yams, zucchini, bell peppers, and onion in olive oil. Season with SPG. Roast at 400°F for 20–25 minutes, flipping once. Finish with a splash of balsamic and Better Than Bacon Topper.
Chicken (any method): Season skin-on chicken pieces with SPG before any other seasoning. It's the base that makes everything else work better.
Stovetop mushrooms or asparagus: Medium heat, butter, SPG, three minutes. Simple side that doesn't compete with anything.
All of these products are gluten-free. All are made with ingredients you can name.