Address: 1401 114th St, Lubbock, TX 79423   |    Phone: 806-748-7144

Spice and Seasoning header image for Outdoor Chef BBQ grills


Spices and seasonings are key components of cooking. Rubs and injections are added benefits depending on the type of cooking you’ll be doing.

Seasoning, while used as a product term for some blends, really just means the act of adding flavor. Of course, this page is dedicated to all the extra flavor you’ll ever need for your meals.

Whether grilling fish, smoking a rack of ribs, cooking up a pot of beef stew, or competing at a local BBQ Cook-off the flavors you choose to add to your dish can make or break it.

Salt is one of the most popular flavor additives in the world, and is in nearly every seasoning blend on the market today. Followed closely by black pepper.

Is Salt a Spice?

Salt isn’t a spice. It is an organic mineral mostly obtained through the grinding of rock salt.

Spices are always going to be from a plant substance and are primarily used for giving added flavor and color to your food. Spices are great as an addition to a dish, or as a rub on a large cut of meat like a brisket.

Some spices are ground finely and blended into meat injection products like Kosmos Q Reserve Blend Brisket Injection for that added pop of flavor your brisket fans will love.

One of the most popular spices is pepper. Black pepper to be exact. It starts as a fruit, which is dried and then ground to the desired consistency of the user.

Some other spice examples are:

  • Bark – cinnamon
  • Root – ginger or horseradish
  • Fruit – allspice or sumac
  • Seed – mustard or coriander

Our extensive list is made up of national spice brands, competition BBQ team blends, as well as local blends like our popular Raider Red Meats blends from the Texas Tech University Meat Science Department.- “Wreck ‘Em”!

We carry some of the best seasonings on the market today.


Any and all of these perfectly blended products can be used as meat rubs, injections, flavor boosters, palate pleasers, and anything you like to add some flavor to.

  • Chupacabra
  • Craig’s
  • Boars Night Out
  • Smokin Guns
  • Obie Q’s
  • Outdoor Chef Signature Line
  • Kosmos
  • Meat Church
  • Big Poppa Smokers
  • Elk Creek
  • Raider Red Meats
  • Loot N Booty BBQ
  • Hard Core Carnivore
  • Eat BBQ
  • Good Shit/Special Shit Line
  • Killer Hogs
  • John Henry
  • Texas Oil Dust
  • Okie Dust
  • Traeger
  • Malcolm Reed
  • Sucklebusters
  • Smokin’ X
  • Franklins
  • AND MORE!!!


These seasonings are specifically crafted to help you create and enjoy the best meals you’ll ever make, such as:

  • Burgers
  • Chili
  • Tacos
  • Armadillo eggs
  • Brisket
  • Salads
  • Turkey
  • Soups
  • Fish
    • Fried
    • Grilled
    • Smoked
    • Baked 
  • Dessert
  • Pot roast
  • Chicken
  • Pork
  • Meatloaf
  • Smoked cream cheese
  • Jalapeno poppers
  • Quiche
  • Shellfish
  • Ribs (beef and pork)
  • Deviled eggs
  • Casseroles
  • And anything else you want to create

When to add seasoning?

It truly depends. If you are a trained chef or pitmaster, or flavor king and you have been cooking for a while you know the perfect time to add the flavor needed for your dish. If you are a new barbecue cook or just aren’t sure about the right timing to add certain spices, you can always come and take one of our hands-on classes here at our store. Or ask one of our store experts for some advice. We are here to help you.

Otherwise, here is a good rule of thumb. If using fresh herbs add them at the end of the cooking process or as garnish. If it is a dried herb or a seasoning blend, add it at the beginning. This gives the herbs and spices time to release their full potential.

A great example of this is if you are a meal prep person don’t wait to season the food when you go to eat it. Add the spice while you are cooking it so that when you heat it up this week the flavors will have already been incorporated into the meal or dish. You’ll be glad you did!