Mr. Wesley Jones Antebellum BBQ Spice
Exclusive Spice Blend by Michael W. Twitty
"The Wesley Jones mix is perfect for rubbing meats for low and slow barbecuing as well as for grilling fish and seafood. It's not especially hot and has really good herbaceous notes; they play well with the wood-smoked peppercorn we enhanced the mixture with." - Michael W. Twitty
Read the full story below:
Cooking Gene Spice Collection by Michael W. Twitty
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- No Preservatives
- Limited Batch
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- Farm Fresh
- No Preservatives
- Limited Batch
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- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
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- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
- Chef Curated
- Farm Fresh
- No Preservatives
- Limited Batch
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- Farm Fresh
Highlights
Ingredients:
Smoked Black Pepper, Garlic, Sugar, Onion, Coriander, Apple Cider Vinegar, Sage, Basil, Cayenne, Mustard Seed, Black Pepper, Nutmeg, Mace, Cinnamon, White Pepper, Cloves, Allspice, Grains of Paradise
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Origin & Sourcing
He was born enslaved in South Carolina and was a barbecue man. He traveled around cooking for barbecues which were not only used by white planters for parties but used by politicians to garner favor with their constituents. On rare occasions, barbecues were held at holiday times like Christmas, Easter or Whitsuntide, cornshuckings, and weddings for the enslaved community. In his narrative, Mr. Jones describes the mop he used for the barbecues and his ingredient list describes culinary and medicinal herbs like garlic, basil and coriander alongside the usual suspects of sage, red pepper and onion. To taste this spice mix is to taste one very complex version of barbecue from the 19th century. Because Mr. Jones left this legacy to us, we are able to taste a very precious piece of our past.
Chef Spotlight
With Chef Michael W. Twitty
Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Henry Louis Gates and most recently Taste the Nation with Top Chef’s Padma Lakshmi. HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through food from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes&Noble’s Discover New Writer’s Awards in Nonfiction.
The Cooking Gene, A Journey Through African American Culinary History in the Old South, won the 2018 James Beard Award for best writing as well as book of the year, making him the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. His next book, Rice will be out with UNC press in 2021. Koshersoul, his follow up to The Cooking Gene, will be out in 2022 through HarperCollins.
Please visit thecookinggene.com and afroculinaria.com for more info.