Michigan Product Info

"THE MOST FUN I HAVE IS TRYING NEW WOODS FOR SMOKING AND ADDING NEW SEASONINGS TO MY ALREADY GREAT DRY RUB. ACTUALLY WE HAVE BROUGHT RUB INTO THE NEW CENTURY...YOU SIMPLY SPRINKLE THE SEASONING ON YOUR MEATS (NO RUBBING) FOR FULL BBQ FLAVOR ON THAT BONELESS, SKINLESS, TASTELESS CHICKEN.I LOVE TO PUT A FEW RED BAY LEAVES IN THE RUB FOR A FEW DAYS BEFORE SMOKING FISH, YUMMY YUMMY OR HOW ABOUT A FEW ROSEMARY LEAVES FOR LAMB...I COULD GO ON"