Fire & Smoke Society Thundering Longhorn Steak Spice Blend, 12.5 ounce

Fire And Smoke Society Thundering Longhorn is an untamed seasoning blend of peppery goodness and robust aromatics that brings out the best in bodacious cuts of grilled beef and lamb. Try it on all things beef – especially steak, barbecue brisket, burgers and fajita meat, as well as lamb chops and kebabs. (Pssst: It also makes a mean pot of chili!) Shelf-Stable plastic bottle.

• Thundering Longhorn is a peppery blend of robust aromatics create an untamed seasoning that brings out the best in bodacious cuts of beef and lamb.
• The Perfect Seasoning Blend: Coarse Black Pepper, Cumin, Ancho Chile, Espresso, Oregano, Garlic & Salt

Recipe:

Thundering Longhorn Dip with Bacon and Caramelized Onion

Makes about 2 ¼ Cups

• 3 slices thick-cut bacon
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion
• Kosher salt
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon plus 1 teaspoon Thundering Longhorn beef rub
• 1 tablespoon freshly squeezed lemon juice
• Fresh Chives, for garnish
• Potato chips, crackers or toasted bread, for serving

Cook bacon in a cast iron skillet over medium-low heat until brown and crisp, then transfer to a paper towel-lined plate to drain and cool. cool. Chop the bacon into small pieces. Reserve 1 tablespoon of the rendered bacon fat.
 

Heat the butter, oil, and bacon fat in a 12-inch nonstick skillet. Thinly slice onions and add them to the skillet, along with a pinch of salt. Cook on medium heat for 5 minutes or until onions are softened. Reduce heat and cook for an additional 40 minutes, stirring occasionally, until the onions are soft, dark, and sweet. Cool the onions completely (pop them in the freezer for a few minutes to speed up the process).
 

In a medium bowl, whisk the mayo, sour cream, Thundering Longhorn, and lemon juice until combined. Fold in the bacon and caramelized onions, transfer to a serving bowl, cover and refrigerate for at least one hour (or up to 3 days in advance).
 

Serve with potato chips, crackers, or thin slices of toasted bread.