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Check out our RECIPE OF THE MONTH VIDEO for even more tasty bites!

This month we feature a nice pork roast (bone in) and a side of coleslaw.!
Red Neck Aioli

Aioli is a mayo based dressing/sauce that can add great flavor to almost any dish.  This recipe is fantastic when used on coleslaw, as a finish on lobster rolls (Maine style), pulled pork sammy's, and for dipping "Bub's Super Wings".  Let your imagination run wild.

The fixin's

1 cup your favorite mayo
1/4 cup apple cider vinegar
Lemon juice from 1/2 lemon or bottle equivilent
2 tbl Bub 'n Mutha's Honey 'n Heat

Blend all ingredients well and refrigerate at least overnight to blend all flavors.
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No Grill BBQ Chicken

This special recipe is for those of us cooped up (No chicken pun intended) for the long Maine winters.  Low and slow can be done in the house if you have the time and patience.  Which, if you’re cooped up, shouldn’t be a problem!

Having the oven on low and slow for a few hours, also helps heat the house so, we are doing more than just cooking here!

Recommended cuts:  We prefer thighs for this, but drumsticks work as well.  For large meals, a combo of legs and thighs lets everyone get a bit of their favorite.


Bone-in Chicken (thighs or drumsticks)

Bub n’ Mutha’s Dinah Dust


Set oven to 225 and pre-heat.

Lay thighs and/or drumsticks on a foiled baking pan.

Sprinkle as much of Bub n’ Mutha’s Dinah Dust as you can stand on one side, flip and repeat. 


Place in the oven at 225 for an hour.
After one hour, turn the pieces over and repeat for an additional hour.

Depending on the accuracy of your oven, the chicken should be done.  Take out one piece and test for doneness and if not done, turn the pieces over again and cook for an additional 45 minutes.

Once they are done, we like to switch to the broiler setting and place the chicken in for 5 to 10 minutes more to really crisp up the skin.

A Review from Canada
I just brought the Winter Harbor mix and love it on my grilled chicken - even put some on my green beans with a honey mustard sauce & carmelized onions- yum. Need more ideas/recipes for this mix!
Lisa L
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Hey John,


Madonna MXXXXX here...I was introduced to your fantastic product through my dear friend Hayley PXXXt...she give me a bottle last summer, which I immediately tried and immediately fell in love...OMG, the flavor is amazing!!  I don't understand how one seasoning can take on the taste of so many different food it is, it works...I have shared with everyone I know...I was purchasing my product at Reny's, but with the COVID had to find another source haha Hayley said go to THE source...didn't know I had that option!! happy I found your product, I will definitely keep passing the word around, most assuredly a lifetime user...and I also look forward to trying out your Barbecue this summer after things open up...really good stuff!! 




Bub's Super Wing Recipe

Lately wings have been hard to find and then, when you do, they're priced like waygu beef.  So, if you're going to take out a second mortgage, you should have a recipe that is worthy of the investment.  As with all of our recipes, you can grill, smoke, or cook in the kitchen.  For simplicity, we'll be using the kitchen recipe, but the ingredients and cook times apply outdoors as well.


1 dozen wings (6 flats and 6 drumettes)

1/4 cup oil

1/4 cup soy sauce

1 tbl Bub 'n Mutha's Honey 'n Heat

Mixin' the fixin'

Blend oil, soy sauce and Honey 'n Heat in a bowl until mixxed thoroughly.

In a zip lock bag or vacuum seal bag, pour the mix over the wings and seal the bag. (Note:  You can use a plastic container as well, but you'll need to shake it up every now and then to keep all wings coated.) Place container in fridge for a minimum of  2-4 hours.

Wing Cook

Preheat oven to 250 and place wiings on a baking sheet that allows spacing in between.  Sprinkle Bub 'n Mutha's Honey 'n Heat on one side only.

Place in the oven on a lower rack for 1 hour.

After an hour, remove tray and turn wings over.  Repeat coating the up side with Honey 'n Heat and return to the oven for 45 minutes.

For crispier wings, remove tray after the second 45 minutes and return to broiler for about 2-3 minutes on each side.

Dips for finish

You can use blue cheese, ranch or for a bit more zing, try our "Red Neck Aioli" recipe.

NOTE:  If you have an air frier, the above recipe will work.  Simply coat both sides at once and follow your air frier directions.

Here's the video for making sauce
Bub’s Special Suppah Sauce

Some folks want even more flavor on their fingers and there ain’t nothin’ better than good old barbecue sauce.  But, buying that bottled stuff has a lot of “flavors” that were invented in a lab by guys in white coats.  I’m thinkin’ Bub n’ Mutha fans can do a lot better.  So, let’s make some sauce.


These are proportions for a Small jar 8 – 12 ounces.  Keep them the same no matter how much sauce you make.  So when it says 1/3 of each, that means use the same amount for the listed ingredients.

2-3 strips of bacon chopped to small pieces
½ Vidalia onion chopped small
1/3 parts catsup, apple cider vinegar, maple syrup
¼ cup spicy brown mustard (after this batch you can change mustard to taste)
¼ cup Bub n’ Mutha’s Dinnah Dust


In a medium sized sauce pan, heat the chopped up bacon until there’s plenty of fat in the bottom of the pan. Add onions and stir until tender. 


Pour in catsup, vinegar and maple syrup, mustard and Dinnah Dust.  Wisk until well blended.  Bring to a boil and then simmer for 20 minutes.

Hint:  For different flavor profiles you can add one shot of bourbon (simmer for 45 minutes) or hot sauce to taste.

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From Joseph Tuck of Gorham, ME


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Don & Amy Smyth of Plymouth, MA

Fried Turkey


Matt & Kate Cote of WIlmington, NC

Baked Cauliflower & Bread crumbs

Bub’s Best Side Dishes

When you're inviting the gang over for a great day of BBQ, what comes off the grill is definitely important, but many times, the side dishes help make the day.  Watch and discover some of the versatility of Bub 'n Mutha's flavors to enhance any side dish.  See why we just might be the best seasoning for side dishes. 

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Beer In The Butt Chicken

Many have heard of it.  A Few have cooked it.  But no one has made it with such flavor and juiciness.  This chicken will be moist, tender and have flavor throughout.  Crispy skin and can be cooked anywhere, indoors or out.

You can use a smoker, a grill, or an oven.  Anything that generates heat and allows the chicken to stand up will work.



1 Whole Chicken – Any size you want.

Oil of choice.  I prefer olive or avocado oil. But vegetable or other cooking oil works fine.

Bub n’ Mutha’s Dinnah Dust

2 heaping tablespoons of Dinnah Dust.

1 can of beer.  The darker the better but your choice.


Rinse chicken out totally and pat dry.  Rub with the oil of your choice.  Be sure to get it on all sides of the chicken since it will be cooking standing up and all sides will be exposed to heat.  Take one of the tablespoons of Bub n’ Mutha’s DownEast Dinnah Dust and place it inside the cavity of the chicken.  Using the container, sprinkle Dinnah Dust all over the chicken.  Break its wings and tuck them behind the back (This helps the chicken remain upright and cooking evenly.)  Take the beer and pour out (or drink) half the can.  Then toss the second tablespoon of Dinnah Dust into the remaining beer.  Insert beer can into the chicken so that it can stand up in a cooking tray, on your grill or in the smoker.

If using your oven, set to 325 and cook for about an hour and 15 minutes (longer if a larger chicken).  On the grill or in the smoker cook as you always cook chicken and test for doneness.

Carefully remove the beer can after done (The beer has been boiling so it’s extremely hot.) 


The Pickled Mutha's Margarita

Into a shaker filled with ice add in these proportions:

1 shot tequila

1/4 shot Grand Marnier

2 ounces margarita mix

Sprinkle Bub 'n Mutha's Honey 'n Heat over the ice.

Shake it up.  Pour and enjoy!!!

FOR AN EXTRA KICK - Rim the glass with the rub.