Eat and black out on freedom. A patriots choice when it comes to blackened foods such as fish or chicken. SURE, IT'S GOT A BITE. The more you add, the hotter it gets. But that shouldn't exclude those unfortunate individuals who suffer from a weak spice tolerance. A WINNER FOR MEAL PREPPING Are you among those who bulk prep their food and let it sit in the fridge for a few days? Then you're all too familiar with the less than desirable taste that can be acquired along the way. Our BLACKOUTseasoning helps keep chicken tasting great even days later. IN-HOUSE FAVORITES: Blackened wood-grilled swordfish Blackened chicken breasts (1/2" thick, tenderized, and cooked generously with vegetable or olive oil in a skillet/Foreman Grill) Pellet smoked chicken drumsticks INGREDIENTS: Chilies, Sea Salt, Spices, Onion, Garlic, Silicon Dioxide (to prevent caking)




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