{"title":"WildEats","description":null,"products":[{"product_id":"wildeats-lemon-garlic-and-sage-rub-40-oz-bulk-pack","title":"WildEats Lemon, Garlic, and Sage Rub, 40 oz Bulk Pack","description":"\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eEnjoy our \u003cstrong\u003eRestaurant\u003c\/strong\u003e \u0026amp; \u003cstrong\u003eFood Service\u003c\/strong\u003e size of \u003cstrong\u003eChef John McGannon\u003c\/strong\u003e's \u003cstrong\u003eWildEats Lemon, Garlic \u0026amp; Sage Rub.\u003c\/strong\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003eWildEats Lemon, Garlic \u0026amp; Sage Rub \u003c\/strong\u003epresents the perfect combination of refreshing flavors to brighten up your \u003cstrong\u003epoultry\u003c\/strong\u003e, \u003cstrong\u003epork\u003c\/strong\u003e, \u003cstrong\u003ewaterfowl\u003c\/strong\u003e, or \u003cstrong\u003eupland game birds.\u003c\/strong\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eSimply rub \u003cstrong\u003eWildEats Lemon, Garlic \u0026amp; Sage Rub\u003c\/strong\u003e onto your \u003cstrong\u003echicken\u003c\/strong\u003e, \u003cstrong\u003epork\u003c\/strong\u003e, \u003cstrong\u003epheasant, duck\u003c\/strong\u003e or \u003cstrong\u003edove\u003c\/strong\u003e before \u003cstrong\u003egrilling\u003c\/strong\u003e, quick \u003cstrong\u003esearing\u003c\/strong\u003e, or \u003cstrong\u003esauteing\u003c\/strong\u003e.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eOur favorite tip from \u003cstrong\u003eChef John McGannon\u003c\/strong\u003e is to use \u003cstrong\u003eWildEats Lemon, Garlic \u0026amp; Sage\u003c\/strong\u003e as a \u003cstrong\u003ebrine\u003c\/strong\u003e for 12-24 hours, then \u003cstrong\u003equick-sear\u003c\/strong\u003e the breasts in a hot cast-iron pan, and transfer the pan to a \u003cstrong\u003e400F oven for 4-5 minutes\u003c\/strong\u003e. \u003cstrong\u003eRest for 5 minutes\u003c\/strong\u003e, serve and YUM!\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eThe \u003cstrong\u003eLemon Garlic \u0026amp; Sage\u003c\/strong\u003e rub works well for \u003cstrong\u003ehome-made sausages\u003c\/strong\u003e.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003e\u003cbr\u003eSize: \u003c\/strong\u003e40 ounce restaurant bulk pack. \u003cem\u003e (Also available in 3 ounce resealable pouches.)\u003c\/em\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, lemon peel, fennel, sage, garlic, spices.  \u003ci\u003e100% all-natural, no preservatives, no additives.\u003c\/i\u003e\u003c\/font\u003e\u003c\/p\u003e","brand":"WildEats","offers":[{"title":"Default Title","offer_id":47437358629019,"sku":"34045","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0409\/2005\/5963\/files\/bulk-lemon-sage-rub-2__30594.1600452081.1280.1280.jpg?v=1761264170"},{"product_id":"wildeats-san-francisco-seafood-rub-40-oz-bulk-pack","title":"WildEats San Francisco Seafood Rub, 40 oz. 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A fresh piece of meat needs to be \u003cstrong\u003edry aged\u003c\/strong\u003e in order to live up to its maximum potential, especially waterfowl.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e2. A frozen piece of meat needs to be \u003cstrong\u003edefrosted\u003c\/strong\u003e \u003cstrong\u003eas slowly as possible\u003c\/strong\u003e.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e3. The \u003cstrong\u003ebreast\u003c\/strong\u003e and \u003cstrong\u003eleg\u003c\/strong\u003e sections should be \u003cstrong\u003ecooked separately\u003c\/strong\u003e. There's no way you can cook both cuts of meat under the same conditions for the same amount of time and have both of them meet their maximum potential. \u003cstrong\u003eBreasts\u003c\/strong\u003e are typically cooked\u003cstrong\u003e hot and fast\u003c\/strong\u003e -- \u003cstrong\u003elegs \u003c\/strong\u003eshould be cooked \u003cstrong\u003elow and slow\u003c\/strong\u003e.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cem\u003eReprinted courtesy of WildEats Enterprises \u0026amp; Chef John McGannon\u003c\/em\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eEach 3 oz. resealable pouch will season up to \u003cstrong\u003e10-15 lbs. of meat\u003c\/strong\u003e.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003eBulk Sizes \u003c\/strong\u003eAvailable for\u003cstrong\u003e Restaurants, Caterers, \u003c\/strong\u003eand\u003cstrong\u003e Grill Masters \u003c\/strong\u003eeverywhere!\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e3 oz. resealable pouch \u003cem\u003e (Also available in 40 ounce restaurant bulk pack.)\u003c\/em\u003e\u003c\/font\u003e\u003c\/p\u003e","brand":"WildEats","offers":[{"title":"Default Title","offer_id":47437359677595,"sku":"34003","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0409\/2005\/5963\/files\/BC-Wild_Eats_Ginger_Citrus__80051.1753825340.1280.1280.jpg?v=1761264193"},{"product_id":"wildeats-juniperberry-peppercorn-rub-3-oz","title":"Wildeats Juniperberry \u0026 Peppercorn Rub, 3 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\u003cstrong\u003ePeppercorns\u003c\/strong\u003e have been used in fine European Cuisines for centuries, \u003cstrong\u003eChef McGannon\u003c\/strong\u003e has perfected the balance of spices for the American way of cooking.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eThis is a \u003cstrong\u003erobust\u003c\/strong\u003e, \u003cstrong\u003eearthy\u003c\/strong\u003e blend, designed to compliment the bold flavors of all full-flavored red meat.Use it on \u003cstrong\u003ebeef\u003c\/strong\u003e, \u003cstrong\u003elamb\u003c\/strong\u003e, \u003cstrong\u003ebuffalo\u003c\/strong\u003e, \u003cstrong\u003evenison\u003c\/strong\u003e, \u003cstrong\u003educk\u003c\/strong\u003e and \u003cstrong\u003egeese.\u003c\/strong\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eRub \u003cstrong\u003eWildEats Juniperberry and Peppercorn Rub\u003c\/strong\u003e on 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40px;\"\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003eBulk Sizes \u003c\/strong\u003eAvailable for\u003cstrong\u003e Restaurants, Caterers, \u003c\/strong\u003eand\u003cstrong\u003e Grill Masters \u003c\/strong\u003eeverywhere!\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003e\u003cstrong\u003e\u003cbr\u003eSize: \u003c\/strong\u003e\u003c\/strong\u003e3 oz. resealable pouch\u003cem\u003e (Also available in 40 ounce restaurant bulk pack.)\u003c\/em\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cracked Peppercorns, Freshly Dried Juniperberries, Salt, Natural Flavors. 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Sage Rub\u003c\/strong\u003e onto your \u003cstrong\u003echicken\u003c\/strong\u003e, \u003cstrong\u003epork\u003c\/strong\u003e, \u003cstrong\u003epheasant, duck\u003c\/strong\u003e or \u003cstrong\u003edove\u003c\/strong\u003e before \u003cstrong\u003egrilling\u003c\/strong\u003e, quick \u003cstrong\u003esearing\u003c\/strong\u003e, or \u003cstrong\u003esauteing\u003c\/strong\u003e.\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eOur favorite tip from \u003cstrong\u003eChef John McGannon\u003c\/strong\u003e is to use \u003cstrong\u003eWildEats Lemon, Garlic \u0026amp; Sage\u003c\/strong\u003e as a \u003cstrong\u003ebrine\u003c\/strong\u003e for 12-24 hours, then \u003cstrong\u003equick-sear\u003c\/strong\u003e the breasts in a hot cast-iron pan, and transfer the pan to a \u003cstrong\u003e400F oven for 4-5 minutes\u003c\/strong\u003e. \u003cstrong\u003eRest for 5 minutes\u003c\/strong\u003e, serve and YUM!\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\" face=\"verdana,geneva,sans-serif\"\u003eThe \u003cstrong\u003eLemon Garlic \u0026amp; 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Just rub it on your sauteed items for a touch of the old Southwest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: verdana,geneva,sans-serif; font-size: large;\"\u003e\u003cstrong\u003e\u003cbr\u003eSize: 40\u003c\/strong\u003e ounce restaurant bulk pack.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: verdana,geneva,sans-serif; font-size: large;\"\u003eAlso available in 3 ounce resealable pouches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: verdana,geneva,sans-serif; font-size: large;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blended imported dried chilies, masa harina, salt, other natural flavorings. 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