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.

Try it on: Any cut of steak, cauliflower steaks, skewered chicken breast, tempeh or tofu, savory salmon, venison backstrap, roasted potatoes and grilled pork chops. Ingredients: Sea Salt, Spices, Red Bell Pepper, Garlic, Zucchini, Onion, Sunflower Oil.