Pork Chop with Port Fig Compote
Pork chops paired with fruit create a delightful combination of flavors and textures. This recipe uses dried figs for convenience, but feel free to experiment with seasonal fruits like cherries...
Mr. Wesley Jones Antebellum BBQ Spice
Exclusive Spice Blend by Michael W. Twitty
Rated 4.6 out of 5 stars
5 Reviews
"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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$12.00
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$12.00
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Top Recipes with Mr. Wesley Jones Antebellum BBQ Spice
Meatballs
Meatballs are a versatile dish, perfect for pasta, sandwiches, mashed potatoes, or as a stand-alone appetizer. This recipe delivers soft, juicy meatballs packed with flavor, thanks to sausage meat and...
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Add a Latin twist to your mornings with this crispy tortilla-based breakfast. The cumin-infused sour cream can be prepared ahead, making this dish a quick and satisfying start to your...
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Enjoy all the lusciousness of a lobster roll with a budget-friendly twist using succulent shrimp and a kick of spicy chile butter. Perfect for a flavorful meal with friends and...
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
Barbecue is rooted in ancient Native American and West African traditions and found its New World creole origins in resistance to colonialism and enslavement. The mixture of traditions from the indigenous peoples of the Caribbean to those of the early Southeast, combined with those of West and Central Africans and later influences from British and German cooking combined in the catalyst hands of the Black cooks who perfected the art is crystallized by the story of Wesley Jones. Wesley Jones was interviewed by the Works Projects Administration in the 1930s along with thousands of other elders who could tell posterity more about this painful chapter in American history.
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.
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
Since the 16th century, people of African descent have shaped and defined the American palate. Their greatest impact on that palate is in the flavors we brought in our taste memory as a people in exile. Africans and their descendants, through many challenges and trials, have had an exuberant cultural expression based on taking pleasure in a culture created out of many origins; rooted in honoring ancient traditions, a dynamic sense of improvisation, and a creative fire that transformed the best and the worst in a cultural alloy unmatched." – 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.
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.
Reviews
Total 5 star reviews: 4 Total 4 star reviews: 0 Total 3 star reviews: 1 Total 2 star reviews: 0 Total 1 star reviews: 0
80%would recommend this product
5 reviews
- GSGregory S.Verified BuyerRated 5 out of 5 stars10 months agoExcellent Rub
Great rub for chicken thighs. Mix well with olive oil to make a paste and let marinate for a while before grilling on medium -high heat.
- AAmyRated 3 out of 5 stars1 year ago3 Stars
The flavor is fine not mind blowing but fine. My bottle of black garlic was half empty. That’s bothersome as I spent the full amount of money and expect full bottles.
- RRobynRated 5 out of 5 stars3 years agoWonderful!
Love this blend! I'll be using it soon as a dry rub on meat, but in the meantime, I've used it on veggies and in hamburgers. It's a perfect BBQ blend - well-rounded, deeply flavored, with none of the over the top fake BBQ flavor to be found in commercial sauced. My only complaint - who OKed the jar design? The type is so small and light, it's nearly impossible to read.
- CBCarolynn B.Rated 5 out of 5 stars3 years agoAmazing Ribs
I used this on some ribs tonight and they were the best ribs I have ever had. I hope that this and the Kitchen pepper stay available for a long time.
- TTaiRated 5 out of 5 stars3 years agoAmazing on Salmon - can't wait to try on other meats
I got my Cooking Gene shipment a few days ago, and it's been sitting on the counter waiting for me to delve in. I've used the Kitchen Pepper blend a few times and it's great, but this BBQ one is remarkable. I put it on salmon today before popping it under the broiler and I really wish I hadn't snarfed it so quickly! Can't wait to see what this is like on shrimp and chicken thighs.
Frequently Asked Questions
Are these blends salt free?
Yes! These blends are not only salt free but they are free of any preservatives, fillers or gluten. Please note Mr. Wesley Jones Antebellum BBQ Blend has a touch of sugar in it.
Are these blends certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email hello@spicetribe.com for any questions.
Do you have recipes to go with these blends?
We are working on it! We have an ever expanding recipe library of chef tested recipes. Recipes using these spices will be up soon. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at hello@spicetribe.com.
