🎆 Labor Day Sale 🎆
20% off (nearly) everything in the store for a week!
Sale ends Tuesday, September 8, midnight UTC-4
Coupon Code: LABORDAY2026
There is no minimum purchase required for this sale. Does not apply to gift cards. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
The 'Rewards Program' has had a bit of an upgrade. This change hasn't been announced before, but there has been an uptick in those of you who checkout using rewards points, so it seems to have made a positive impact!
What's changed? Well... during checkout, you'll now be able to log in and redeem directly during the checkout process as opposed to having to go into your account and redeem points, save your code, then manually enter it. It is now very easy and straightforward.
Here is a picture showing where you'll do this during checkout:
RECIPE:
How about a nice dry rub for your grilling needs this holiday weekend?
RANDOM DRY RUB #9 (Umami-heavy)
Ingredients:
40 g koji powder (dried rice koji, ground fine)
10 g porcini mushroom powder
8 g kosher salt
5 g black garlic powder
4 g toasted nori, ground to a powder
3 g freshly ground black pepper
Instructions:
- Mix everything until evenly combined. Store in an airtight jar.
- Pat meat dry. Coat all sides with a thin, even layer of the rub.
- Set the meat on a wire rack over a tray, uncovered, in the fridge for 24–48 hours.
- Scrape or rinse off the paste. Pat dry. The meat is already seasoned; cook as usual (it will brown quickly).
Note: Koji enzymes tenderize the meat and add dry-aged-style umami in a day or two. Don’t go past 48 hours or the surface can get too firm. For a same-day rub, use a lighter coat and skip the long rest.
————————
Until next time, keep chipping!
matt @ kitsch-bent
This post was published