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  5. Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
Mesquite Smoke Seasoning Spice Powder Natural Herbs
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T**7
·
Verified purchase
US
First time using today after marinating overnight, very delicious, good purchase
Item:
14.5 OZ
2025-07-12
T**y B**6
·
Verified purchase
US
Nice seasoning very fast shipping would buy from again
Item:
14.5 OZ
2025-04-22
R**n ** Q**, C**r +**e
·
Verified purchase
US
So excited to use this! Got it as a gift for my husband. He loves cowboy Kent and he is so excited to try his new stuff.
Item:
14.5 OZ
2025-04-08
M**n t** M**n
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Verified purchase
US
Item:
14.5 OZ
2025-04-09
j**g
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Verified purchase
US
Item:
14.5 OZ
2025-03-29
D**e B**r
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Verified purchase
US
Item:
14.5 OZ
2025-03-25
About this product
Details
Dangerous Goods Or Hazardous MaterialsNo
Storage TypeCupboard
Packaging TypePlastic Bottle
OrganicNo
Quantity Per Pack1
Net Weight14.5 oz or 3 lb.
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Product description
Our new Mesquite Smoke is an improved version of our popular Mesquite seasoning. Mesquite Smoke features a bolder flavor of sweet smoke and ancho chile. This blend will add the flavor of the Southwest to any dish. Use it as a meat rub to recreate a great mesquite smoked flavor. We also add it to beans, sprinkled on popcorn or add to any food that you want to kick up a notch!
 
Available in 14.5 oz bottle or 3 lb. bulk bag Ingredients: salt, spices including paprika, sugar, dehydrated garlic, citric acid, dehydrated onion, natural mesquite smoke powder, natural flavors, oleoresin, turmeric added for color, and not more than 1% silicon dioxide added to prevent caking. Gluten Free - No MSG Try Mesquite Seasoning with these recipes:
·Smoked and Stuffed Bell Peppers
·New Mexico Green Chile Pork Stew
·Chicken Fajitas
·Smoking Brisket Right!
·Crispy Baked Chicken Drumsticks
·Barbacoa
·Creamy White Chicken Chili
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$1? - 3?
$6.75 shipping on this order

Mesquite Smoke Seasoning Spice Powder Natural Herbs

Sold by Cowboy Kent Rollins
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39 sold
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14.5 OZ
3LB Bulk
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Cowboy Kent Rollins
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I really enjoyed this coffee found myself wanting more and looking forward to the next morning so I could enjoy another cup highly recommend
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Arrived well packaged with the rest of my order and tasted better than I imagined it would; will be coming back for more!
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Videos for this product
Fried Rice at the Chuckwagon! My favorite part was toasting the rice with a propane torch. #cowboycooking #tiktokshopspringglowup #friedrice #propaneandpropaneaccessories #chuckwagon
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Who wants some smoked pork tamales? #tamales #tamaleseason #cowboycooking #holidays #outdoorcooking #smoker
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PERFECT CHICKEN every time - no more dry, tough chicken. Don't overcook your chicken! Use @chefstemp.tiktok meat thermometer to ensure a perfect cook, every time. #cowboycooking #cowboysoftiktok #recipesoftiktok #grilledchicken #chickenrecipe #grillingtips #grilling #dealsforyoudays
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How to Make a Bloomin' Onion - Easier than it looks! How to make a Bloomin' Onion- it's a lot easier than you think! Full recipe below & printable at link in bio! Try #Mesquite Seasoning today! #cowboycooking #bloomingonion #onion #onionrings #recipe #fry #tiktokshop #seasoning #deepfry Ingredients 1 cup milk 2 large egg 1 cup all-purpose flour 1 tbsp cornstarch plus more for sprinkling 1/2 tbsp baking powder ½ tbsp Kent's Mesquite Seasoning 2 tsps chili powder 1 tsp cumin 1 large yellow onion Oil for frying Instructions In a large bowl, whisk together the milk and egg. Set aside. In a separate large bowl, combine the flour, ½ tablespoon cornstarch, Mesquite seasoning, chili powder and cumin. Cut the top of the onion about ½ inch down to make it set level (not the root end, the end that had the green growing from it). Peel the skin from the onion and place the uncut root side up. With a sharp knife, make 6 cuts about ½ inch down from the root end. Then rotate and make cuts in between the first cuts. Be sure not to cut too close to the root. With your hands, spread the cut onion slices apart to resemble a bloom. Sprinkle the onion lightly with cornstarch. Place the onion in the flour mixture and to coat well. Be sure to spread the onion apart to get it all covered. Dip the onion in the milk mixture to coat it well all over. Drain the onion from the wet mixture and place it back in the flour mixture to coat well. Add enough oil to a deep Dutch oven or pot that the onion can be submerged and heat to 375 degrees F. Shake the excess flour off the onion and place it gently in the oil. Cook for 5 to 7 minutes or until a deep golden brown and crispy. Make sure the onion is covered well with oil to ensure an equal fry time on all parts. Remove from the deep fryer and place on a wire rack to cool. Serve warm with dipping sauce. Notes Dipping sauce: ½ cup mayonnaise 1 tablespoon ketchup 2 tablespoons horseradish 1 tablespoon Worcestershire sauce ½ tablespoon spicy brown mustard 1 teaspoon smoked paprika 1 teaspoon coarse ground black pepper 1 teaspoon garlic powder In a medium bowl, whisk together all the ingredients. Cover and place in the fridge thirty minutes ahead of time.
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Salsa 🌶️Fresh from the garden! You'll never buy canned salsa again once you try this recipe! Don't forget to try our Roasted Hatch Red & Green Chilies or Mesquite Seasoning! Full Recipe below or at link in bio. #cowboycooking #salsa #salsarecipe #dealsforyoudays #garden #homemade Ingredients 3 dried ancho chiles stemmed and seeded 6 Beefsteak or large tomatoes cored 2 jalapenos stemmed, seeded and chopped ½ large white onion chopped 3 to 5 tablespoons Hatch green chiles 1 tablespoon honey 2 teaspoons cumin 2 teaspoons whole oregano Kent’s Original seasoning or salt and pepper to taste Instructions Add the ancho chiles to a small saucepan. Cover with water and bring to a boil for about 4 minutes, or until add enough water to cover the ancho chili and bring to boil. Cook for about 4 to 5 minutes, or until tender. Add the tomatoes to a large cast iron skillet over medium-high heat. Roast for about 4 minutes, turning occasionally, until the tomatoes are tender and slightly charred. Add the jalapeno and onions and cook for about 2 minutes, stirring occasionally. Remove the skillet from the heat and stir in the garlic. Add the content of the skillet to a blender. Strain the ancho chiles from the water and add to the blender along with the honey, cumin and oregano. Pulse the blender until the contents are chunky, or you reach the desired consistency. Do not run the blender too long to create a soupy consistency. Pour into a bowl and season to taste. Cover and chill for 45 minutes, or until ready to serve. Note: After blending, you can also strain the contents through a colander for a less juicy consistency.
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Marry Me Chicken <3 #marrymechicken #valentinesday #cowboycooking #mesquiteseasoning #chickenrecipe #outdoorcooking #campfood
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EASY Bean Dip - Cowboy Style! 🤠 #cowboycooking #castironcowboy #beandip #diprecipe #tailgaterecipes #easyfood #cheapeats
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Grande Stuffed Burrito! #cowboycooking #burrito #beef #mesquiteseasoning #foodietiktok
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Popcorn that’ll take you straight back in time. We brought this Depression-era snack back; after that, a cowboy twist: a sprinkle of our Mesquite Seasoning. Simple, smoky, and hard to stop eating. 🎥 Try it yourself — Mesquite Seasoning is in the shop! #cowboycooking #kentrollins #mesquiteseasoning #vintagefood #campfirecooking #oldtimerecipe #comfortfood #castironcowboy #snacktok #popcornrecipe #countrycooking #ranchlife
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National Sandwich Day calls for a cowboy twist on the Arby’s Beef and Cheddar. Slow-cooked beef, homemade sauce, and our Mesquite Seasoning make this one worth every bite. Watch the full recipe on YouTube and print it free at our website. Links in bio! Ingredients Arby's Sauce 1 cup ketchup ½ tablespoon mayonnaise 2 tablespoon favorite hot sauce 1 teaspoon liquid smoke 1 ½ tablespoon apple cider vinegar 1 tablespoon granulated sugar 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoon Kent Rollins' Mesquite Seasoning or salt, pepper, garlic powder and ancho powder Cheese sauce 2 tablespoon butter 2 tablespoons all purpose flour 1 ¼ cup milk 8 ounce mild cheddar cheese grated 1 teaspoon smoked paprika Roast Beef Sandwich 3 to 4 pound bottom round roast 1/2 cup beef broth 1 ½ stick butter divided 1 tablespoon avocado oil 1 onion chopped 4 tablespoons honey 1 tablespoon smoked paprika 2 teaspoon Worchestershire sauce 4 teaspoon garlic powder 2 tablespoons coarse ground pepper 1 tablespoon sea salt 2 tablespoons Kent Rollins' Mesquite Seasoning or salt, pepper and ancho chili powder 6 sandwich buns Instructions Add the beef broth to the crockpot and turn the temperature to high. When the crockpot is hot, add 1 stick of butter to the beef broth. In a small mixing bowl, add the smoked paprika, garlic powder, coarse ground pepper, and sea salt. Mix well. Trim any excess fat from the roast and then coat with the seasonings. In a cast iron skillet over medium high heat, add the ½ stick butter and onions and honey. Cook for about 10 minutes, stirring occasionally. Place the roast in the crockpot and then pour the onion & butter mixture over the top and cook on high for 4 hours. Turn the temperature to low and cook for another 1 ½ to 2 hours or until fork tender. Remove from the crockpot and let it cool until you can slice it as thin as possible. Then place the slices back in the crockpot on warm. Meanwhile, in a saucepan over medium heat, add the remaining butter. When it is melted, add the flour and stir well. When smooth, add the milk. When it simmers, add the cheese and stir constantly. Toast the buns. Add the sauce to both top and bottom bread. Cover with meat and drizzle cheese over the top. Serve immediately. #cowboycooking #beefandcheddar #sandwichday #mesquiteseasoning #kentrollins #tiktokshopfinds
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Flank steak that’s tender, smoky, and dripping with chimichurri! We'ves got the cowboy tips you need to get this cut just right. Recipe below & link in bio! Watch the full recipe on YouTube and grab our Mesquite and Rib Rub in the shop! Flank Steak Chimichurri Ingredients 4 cups buttermilk 4 tbsp Worcestershire sauce 4 garlic cloves, minced ½ tbsp smoked paprika 1 tbsp soy sauce 3 to 4 lb flank steak 2 tbsp Kent’s Mesquite Smoke seasoning, optional  4 tbsp Kent’s Rib Rub, or your favorite all purpose seasoning 1 tbsp coarse ground black pepper Chimichurri ½ cup olive oil 2 tbsp red wine vinegar ½ cup finely chopped parsley 4 garlic cloves, minced 1 tbsp red pepper flakes 1 tsp Mexican oregano 1 tsp sea salt 1 tsp coarse ground black pepper Directions In a large bowl, combine the buttermilk, Worcestershire sauce, garlic, smoked paprika, and soy sauce. Mix well. Trim any silver skin from the flank steak. Add the steak to the marinade, cover, and refrigerate for at least 4 hours or overnight. Rinse the steak with cold water and pat dry with a paper towel. Mix all the dry seasonings together, then sprinkle generously on both sides of the steak. Heat the grill to 350°F, arranging coals on one side, for indirect heat cooking. Add two small chunks of mesquite wood for flavor. Place the steak on the indirect heat side of the grill, close the lid, and cook for about 15 minutes, flipping halfway through. Move to the direct heat and add more wood and grill for an additional 4 minutes on each side, or until the internal temperature reaches 125°F. Baste with chimichurri sauce for 1 minute per side before removing. Rest and Serve: Let steak rest, slice against the grain, serve topped with additional chimichurri sauce. Chimichurri Directions In a bowl, combine all chimichurri ingredients and mix well. Refrigerate for at least 2 hours (or overnight) to enhance flavors #cowboycooking #kentrollins #grillingtips #steaknight #chimichurri #backyardcooking #bbqfood #tiktokshopblackfriday #UniqueGiftIdeas
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These roasted Brussels sprouts and this pumpkin fall festive cake will steal the whole holiday show. Simple to make, full of flavor, and sure to disappear fast. Recipes at link in bio! #CowboyCooking #Vegetables #TikTokShopBlackFriday #Mesquite Seasoning #Thanksgiving Recipes #PumpkinCake #Dessert Recipes
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I have cooked a lot of turkeys in my day and this right here is my fool proof method. A good brine, mesquite seasoning, and a little herb butter under the skin will give you a bird that stays juicy and full of flavor. Stick with me and you will never have a dry turkey again. I prefer our Mesquite blend for turkey - you can get it in time for Thanksgiving if you order by Friday, the 21st of November. Any poultry seasoning blend will do, however. #thanksgivingturkey #turkeyrecipe #turkeybrine #mesquiteseasoning #cowboykentrollins #cowboycooking #castironcooking #holidaycooking #holidaydinner #tiktokfood #thanksgiving2025 #cookingtips #TikTokShopBlackFriday
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This biscuit chicken pot pie is 🔥 but the secret kick? Our Mesquite Seasoning! Pot Pie Recipe below & at link in bio. #cowboycooking #chickenpotpie #easyrecipes #homecooking #castironcooking #TikTokMadeMeBuyIt #TikTokShopFinds #onepotmeals #whackems #whackembiscuits Ingredients 2 lbs boneless skinless chicken thighs Mesquite seasoning to taste 1 stick (½ cup) unsalted butter 4 stalks celery chopped 1 yellow onion chopped 4 carrots thinly sliced 4 garlic cloves minced 2½ cups chicken broth ½ to ¾ cup all-purpose flour as needed for thickening 2 teaspoons salt 4 teaspoons coarse ground black pepper 2 cups heavy cream or half-and-half 16 canned biscuits 2 cans, 8 biscuits each Fruit wood e.g., apple or cherry for smoking (optional) Instructions Season the chicken thighs with mesquite seasoning and let sit at room temperature for about 15 minutes. Meanwhile, preheat the grill to 350°F and push all the coals to one side for indirect heat. Place the chicken on the indirect side of the grill. Add fruit wood for smoke flavor if desired. Close the lid and cook for about 15 minutes. Move the chicken to the direct side and continue grilling until the internal temperature reaches 175°F. Remove from the grill, let cool slightly, then cut into bite-sized pieces. In a large cast iron skillet over medium-high heat, melt the butter. Add the celery, onion, and carrots, and cook for 4 to 5 minutes, or until tender. Stir in the garlic and cook for an additional 2 minutes. Pour in the chicken broth. Gradually whisk in the flour, a little at a time, until smooth. Add the salt, pepper, and heavy cream. Simmer for 3 to 4 minutes, or until thickened. Add more flour if needed to reach desired consistency. Preheat the oven to 375°F. In a large Dutch oven, combine the vegetable and cream mixture with half of the chopped grilled chicken. Cut one can of biscuit dough into bite-sized pieces and fold into the mixture along with the remaining chicken. Stir until evenly combined. Arrange the remaining whole biscuits from the second can on top in a single layer to form the crust. Bake uncovered for 25 to 30 minutes, or until the biscuits are golden brown and cooked through. Let rest for 5 to 10 minutes before serving. Serve warm.
Cowboy Kent Rollins
718
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