Espresso Rub

Our flagship product is Chef Bobby Buzz Espresso Rub™. It's just the best darned all-purpose grilling & seasoning spice rub you'll find anywhere.

The dark-roasted coffee beans are freshly-ground for us and contribute to the aroma, obviously, but also help carmelization and form a crispy crust to seal in the natural juices. There's also a hint of heat in each bite. It won't burn you, but it creates a pleasant warming, which helps your taste buds pick up on all the premium herbs and spices we use to create this rub.

Debuzzed Espresso Rub

When you drink coffee, you only get 20-25% of the caffeine. When you eat coffee, well, I think you can figure out what happens. So, we made a decaf version of our flagship product, Chef Bobby Buzzz Espresso Rub, for people who have an aversion to caffeine or just want to be able to sleep after eating.

It really is an all-purpose seasoning blend and can be used anywhere you want to really bust out the flavor.

Debuzzed: For Your Protection

Butz Rub

Down here in North Carolina, we are known for our pork barbecue. We season and slow roast pork butts until they are fall-off-the-bone tender. Shredded and seasoned with a simple North Carolina vinegar-based sauce, it will bring southern culture to any table.

Try it on roast chicken too.

And remember, barbecue is a noun, not a verb.

Coq Rub for Poultry

We eat a lot of chicken these days and it can get boring. Well, not anymore. Rub and roast a whole bird with our coq rub and release all its natural flavors. Spicy, sweet, with smoky overtones make chicken taste like it has been cooked over charcoal.

It also works well on fish and pork.

To get a better piece of chicken, you'd have to be a rooster.

Spicy Thai Happy Ending

Influenced by the famous noodle dish "Pad Thai," we balance sweet, salty, savory and spicy with a hint of lime to add new and exotic flavors to your cooking.

Use it to pan-sear, grill, broil, bake, or saute. Works best on fish, seafood, pork and chicken.

Remember that everyone loves a Happy Ending. It just costs extra.

Blackening Seasoning

Technically, blackening is just a cooking technique, but you do need the right seasoning blend to make that technique work. It's got three different peppers; one for a quick burn, a long slow burn in the middle, and a burn at the end that tapers out. It's pretty hot, but not to the point where it will mask the natural flavors of the food.

As the Cajuns say,
"Laissez les bon temps roulez!"
(Let the good times roll!)

Double Dragon

Some folks like it hot. Some folks like it insane. This stuff is just shy of a strait jacket and a padded room. Heat is good, but flavor is important too. While this rub will test your ability to take the pain like a man, the smoky sweetness will lull you into a false sense of safety until the next bite.

So hot, it burns you twice!

Special Note: After handling this spice rub, make sure you wash your hands BEFORE you go to the bathroom!

Pimp My Shrimp

We just couldn't resist making this delicious seafood blend. Perfect for sauteed shrimp, it's also kick-ass on scallops, fish, and anything that lurks in water.

The Shrimp Pimp says "I knows you likes it sweet and spicy!"

Don't be scared to try it on chicken and ribs!

420 Island Jerk Seasoning

You know why he's called "Bobby Buzz," this is his own personal blend. In Jamaican, barbecued meat is called "jerk." Jamaican jerk is exotic, sweet and hot.

We added ground hemp seeds to the mix to help create a crust and to mellow the heat from the spices.

"We be buzzin', mon!"

NoSodium Rub

I don't know about you, but at my age, the doctor tells me to lay off the salt. But when I do, food just seems to taste flat. We've gotten a lot of requests for a no sodium rub, so we created a spicy alternative to buzz up you food. This has a long slow burn with a slightly sweet finish. You won't miss the salt at all. This could also be used as a blackening seasoning.

Rock your grub without salt!