Ultimate Seasoning Bundle – 27 Flavors! All the Dan-O's Premium Blends, Dan-O's Dips, and Dan-O's Outlaws in one Combo! Seasoning Sampler

I've cooked a lot of things over the years, but today is my first time making New England clam chowder. Hit that follow button and let's see if it's Dan-Good. 🔥

It's Shark Week, so we're throwing it back to the time I cooked blacktip shark three different ways. 🦈🔥 Which one came out the best? Hit that follow button and let's find out.

Last week I made banana pepper pickled eggs... this week, we're giving those banana peppers a recipe of their own. 🌶️🔥 These Bloody Mary Ranch Marinated Banana Peppers are the perfect banana pepper appetizer. Tangy, creamy, a little spicy, and packed with Dan-Good flavor, they're great for snacking, topping burgers and sandwiches, or serving at your next cookout. If you've got leftover banana peppers, don't let 'em go to waste. Turn them into these marinated peppers and thank me later. Yum Yum Get Ya Sum!

Remember when Butter Dust was the new seasoning everyone had to get their hands on? 🧈🔥 We're throwing it back to one of my all-time favorite meals, steak and potatoes. It's been a staple at my house for years, and Butter Dust was the finishing touch that made this dinner even better. Now that Butter Dust has earned its spot in the pantry... what should we come up with next? 👀 Recipe: Ingredients Filet Mignon Bites: 2 tbsp Dan-O’s Preem-O Seasoning ¾ tbsp Dan-O’s Outlaw Butter Dust 1 lb filet mignon, cut into bite-sized chunks Mashed Potatoes: 1/4 cup Dan-O’s Outlaw Butter Dust 5 lb of russet potatoes ½ stick of butter (4 tablespoons) 1 cup of milk Preparation Instructions Start the Potatoes: Start by peeling the 5 pounds of russet potatoes and then cutting them into cubes. Place the cubed potatoes in a large pot and cover them with water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 35 minutes, or until they are fork-tender. For the best texture, cook them until they are super soft and starting to lose their edges. After cooking, carefully strain the potatoes in a colander. In a mixing bowl, add the strained potatoes, ½ stick of butter, and 1 cup of milk. Mash the ingredients together until smooth and creamy. Transfer the mashed potatoes to a serving dish. Serve your mashed potatoes, then dust approximately 2 tbsp of Dan-O’s Outlaw Butter Dust on top of each serving. Filet Mignon Bites: In a bowl, combine the filet mignon chunks with Dan-O’s Preem-O, mix well. Heat a skillet over medium-high heat. Add the cooking oil and allow it to heat up until sizzling. Carefully add the seasoned steak chunks to the hot pan. Cook for about 2 minutes without moving them to form a nice crust. After 2 minutes, flip the steak bites to cook the other side. Allow them to sear for an additional 1 minute and 30 seconds. After the total cooking time of approximately 4 minutes and 30 seconds, check that the steak bites are perfectly cooked to a medium-rare doneness. Serve your filet mignon steak bites, then dust approximately ¼ tbsp of Dan-O’s Butter Dust on top of each serving.

Nobody gets excited when they hear, "We're having pork for dinner..." 😂 Mostly because everyone's picturing that dry pork chop from 1998. Not today. This pork tenderloin marinade keeps it juicy, tender, and packed with flavor. Sear it up in the kitchen, serve it with a French onion dip, and you'll never look at pork the same way again. Get the full recipe here: Ingredients ¼ cup Dan-O’s Outlaw Sweet Caribbean 4 tbsp Dan-O’s Outlaw Sweet & Tangy BBQ ½ packet Dan-O’s Dips French Onion 2 pork tenderloins, about 1½ pounds each About 6 cups apple juice, or enough to submerge the pork 1 tbsp high-temperature olive oil, plus more as needed 1 pound sour cream 4 ounces fresh prepared horseradish Preparation Instructions Marinate the Pork: Place the pork tenderloins in a large bowl, container, or resealable bag. Pour in enough apple juice to fully submerge the pork, then add the Dan-O’s Outlaw Sweet Caribbean. Turn the tenderloins to distribute the seasoning throughout the marinade. Cover or seal the container and refrigerate for 24 hours. Season the Pork: Remove the pork tenderloins from the marinade and discard the remaining liquid. Pat the pork dry with paper towels, then sprinkle the Dan-O’s Outlaw Sweet & Tangy BBQ generously over all sides. Roll and press the tenderloins into the seasoning until they are evenly coated. Preheat the Oven and Skillet: Preheat the oven to 400°F. Place a large cast-iron skillet over medium-high heat and allow it to preheat for a couple of minutes. Sear the Pork: Add the high-temperature olive oil to the hot skillet. Carefully place the pork tenderloins in the pan and sear for about 1 minute on each side, turning until the outside is lightly browned. Keep the heat controlled so the sugar in the seasoning does not burn, adding a little more oil if the skillet becomes dry. Roast the Pork: Transfer the cast-iron skillet to the preheated oven and roast the pork for approximately 20 to 25 minutes, or until the thickest part reaches at least 140°F. Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 10 minutes, allowing the internal temperature to rise to 145°F before slicing. Make the French Onion Horseradish Dip: While the pork cooks or rests, add the sour cream, prepared horseradish, and Dan-O’s Dips French Onion to a medium bowl. Stir until smooth and thoroughly combined. Let the dip sit for 10 to 30 minutes before serving. Slice and Serve: Cut the rested pork tenderloins into slices, plate it up and serve warm with the French onion horseradish dip on the side. Yum Yum Get Ya Sum!