Big Jim’s Cookin’: There’s the Rub

Back in the late 1960s, my local farm community in Illinois was abuzz about Jane’s Krazy Mixed Up Salt – especially the men, who dusted any meat imaginable with the stuff before sacrificing it upon a grill. In that meat-and-potatoes world, few meats escaped the treatment.

The Krazy craze eventually cooled off, but blends of herbs and spices began to proliferate on store shelves. With the popularity of Mexican and Tex/Mex foods, chili powder in various forms became easily available. Then came jars of bouquet garni, Italian herb seasonings, and curries. In liquid form, the grocery shelves filled with assorted barbecue sauces and hot sauces.

While many cooks like to have fun creating their own flavoring mixes and sauces, many others prefer to try what others concoct – or they’re just plain busy. Into this opportunity strode Jim Wallace, whose Big Jim’s Cookin’ offers 10 different rubs and spice mixes.

I first met Jim not long ago when he was dropping off a few jars of spice mix at the mini-market in my town, and we got talking. Son of a single mom, the youngest of five growing up in Groveland, Massachusetts, Jim told me he had to learn how to use a fry pan because his mother worked the second shift. Always comfortable around the kitchen, he often played with spice mixes as he cooked or grilled dinners for friends, who advocated that he put the stuff into bottles. Dial ahead to the pandemic. Jim and his wife, locked at home, decided to see what they could come up with. They spent most of 2021 developing recipes. “I went online to buy spices, and pretty soon, my kitchen looked like a laboratory,” he said. He researched the details of barcodes and merchandising, and found a company that could package the mixes in bottles that would appeal to retailers.

Big flavors in a jar

First came Big Jim’s Steer Rub, then in quick succession, Back Rub for ribs, and Rasta Rub for jerk chicken or pork, a Tart Fajita Mix, Spicy Thigh Rub for chicken, and Taco Del Diablo. Matt’s Weiner Mix is named for a friend who wants to retire and run a hot dog stand on the beach. More recently, he’s added Spicy Steer Rub, Savory Thigh Rub, and Spicy Butt Rub.

Initially, Jim applied these rubs most often during grilling season. The Steer Rub was aimed at steaks, and even Matt’s Weiner Mix was intended to be dusted on hot dogs and hamburgers. Jim, who trained in the culinary arts program at Whittier Tech in Haverhill, Mass., also did some experimenting with additional uses. For example, he noted, his Spicy Thigh Rub makes an excellent chicken soup base, and the Steer Rub is great for spicing up a stir fry and seasoning beef, veal, and even venison stews.

Wide-ranging applications

But he began hearing from customers who used Instagram to inform him of other ideas. There was the fajita mix for roasted kielbasa and vegetables as well as tortilla soup. One customer suggested the Spicy Thigh Rub for seasoning fish. Jim has also concocted a pork dish with apples, pears, Spicy Thigh Rub, brandy, and butter. His customers say the apples and pears are great on ice cream. All of these ideas are available on Big Jim’s website right next to each product.

Why not treat your family to a new flavor experience with a packaged spice blend? My advice is to adjust the seasonings to your own taste, maybe starting with a little less than the amount your recipe calls for, tasting as you cook and adding more as you see fit. Have you had experiences with spice blends? Why not share your ideas?

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