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Catch us on the Zest

Catch us on the Zest

The Captain was on the Season 2, Episode 7 of the Zest podcast. We sat down with host Robin Sussinghampre- COVID-19 lock down in the WUSF public media studios to discuss grilling tips and trends.

 

Zest Coast Picture Blog

Zest Coast Picture Blog

Food Porn. You know it when you see it. From time to time we take pics of our cooks.  Since we have already done a related recipe blog, we'll just post pics here and provide links to related cooks.

Cooking with Zest Coast

Bacon Wrapped Sea Scallops with Maple Syrup Glaze

Bacon Wrapped Sea Scallops with Maple Syrup Glaze

This is really quite simple, but it requires sourcing quality scallops.  I usually grab a bag of frozen sea scallops when I see them on sale. We always have bacon in our fridge so are ready to throw a fancy appetizer together at any time. We got fancy with a maple glaze on this one because it was for a NYE dinner.

Dry Brined Smoked Turkey

Dry Brined Smoked Turkey

Dry Brining is an easy way to add flavor to your turkey.  You can roast in the oven but smoking a turkey or whole turkey is really easy. In this example we use the ubiquitous Weber Kettle.  But any cooker that can be set up for indirect heat will work.   Even a gas grill.

 

Porchetta!

Porchetta!

A modern day convivence take off on the Italian tradition of roasted suckling pig. Wondered what to do with that large pork belly sitting on an end cap at the wholesale club? Check out the quick one minute video that shows what to do. 

Reverse Sear Sirloin Steak

Reverse Sear Sirloin Steak

This technique works great with a thick Ribeye, Porterhouse, New York Strip, or Sirloin Steak.  We went with Sirloin because that was the best value at the time of purchase.  Sirloin is also leaner so it may not taste quite as good but is a little better for you.



 

Tomahawk Ribeye on Weber Kettle using Vortex

Tomahawk Ribeye Steak with recipe for Bone Broth

Tomahawk Ribeyes are all the rage. We prepared ours using a reverse sear technique on the Weber Kettle and seared over a Vortex full of lump charcoal. Check out the video

Tomahawk Ribeye on Weber Kettle using Vortex

Crispy Buffalo Wings on Weber Kettle

Crispy Buffalo Wings on Weber Kettle

My latest BBQ Accessory is the Vortex for the Weber (or BGE, etc.). I really like that it allows an intense indirect heat as well as a really intense sear zone.  But anyway... you can make this recipe using any indirect method. But the secret to extra crispy is baking powder. You can get a "fried-like" buffalo wing using this method.


About Zest Coast

Ahoy maties! I have been making BBQ rubs and spice blends for nearly two Decades.   It started as blending my own rubs for my BBQ exploits and then about ten years ago turned into a craft gift at holiday season. I would get requests for refills throughout the year as well as commentary on the current vintage versus the prior years’ and so forth. The Captain and First Mate live in Clearwater, FL 33762. Support our small business.  More  of the Zest Coast story.