This ode to South American fire cooking itself, takes its lead from the wild Gauchos (i.e. Cowboys) of the Brazilian plains. This blend combines uniquely South American flavors with a few Derek Wolf twists. The flavor starts with a hit of garlic, peppercorn and salt, followed by dried vegetables, like red bell pepper, to give a great texture and crunch to your dish. This is a perfect blend for ANY cut of steak, like churrasco picanha, dirty ribeyes or hanging prime rib. It’s also amazing on skewered chicken breast, savory salmon, venison backstrap and grilled pork chops.

INGREDIENTS