Tastes like it was basted in butter. Because it was.
 
You know the sizzle when butter hits a hot steak, and the way the edges go golden and the whole kitchen smells like dinner? That's what's in these bottles. Real butter, cracked black pepper, garlic, and onion, with a whisper of smoke. Shake it on and every bite tastes like you stood over the skillet spooning butter on it.
 
Brazos Blend Original
The Brazos is the longest river in Texas. It starts in the Panhandle and runs all the way to the Gulf, through ranch land, farm towns, and more backyard cookouts than anyone could count. Spanish explorers named it Río de los Brazos de Dios, "the river of the arms of God." It's the backbone of the state. So this is the backbone of the lineup. Golden, savory, and rich, like the crust on a cast-iron ribeye. No heat, just flavor. This is the one you'll reach for every night.

Try it on: steaks and burgers, crispy smashed potatoes, buttered corn on the cob, scrambled eggs, or a big bowl of popcorn.
 
Pecos Pequin
The Pecos cuts through West Texas in deep limestone canyons, through rough, dry country where only tough things grow. For generations, "west of the Pecos" meant the place where the rules ran out.
This blend lives out there. It's all that butter, plus chili pequin, the tiny wild chile that grows in Texas brush country. Its heat is quick, bright, and a little untamed. It hits, fades, and makes you want another bite.

Try it on: grilled wings, smoked chicken thighs, pork chops, fajita steak, or fries straight out of the fryer.
 
Guadalupe Grind
The Guadalupe is the Hill Country's river. It's spring-fed, clear, and green, shaded by giant cypress trees and full of tubes every summer. It's where Texans go to cool off.
So we paired it with the official state pepper, the jalapeño. Butter and fresh jalapeño give it a green, lively heat that's just spicy enough to wake things up, never enough to wear you out.

Try it on: shrimp tacos, blackened fish, breakfast tacos, grilled street corn, or roasted squash and peppers.
 
Season it right
Shake on generously and let it rest 15 minutes before cooking so the flavor soaks in. For the deepest flavor, season tonight and cook tomorrow.
 
Small-batch blended and bottled in Midlothian, Texas. Family owned since 1967.
 
Includes one 12 oz bottle each of Brazos Blend Original, Pecos Pequin, and Guadalupe Grind.