Grill in Grill Out

SKU:
4530960020
  • A 5.5 oz. shaker of Grill in Grill Out seasoning from Excalibur
$5.99
Bulk Pricing:
Buy 12 or above and pay only $5.49 each
Availability: Ships Same Business Day
UPC:
729009600201
Shipping Weight:
0.50 LBS
Ship Dims:
2.00 x 5.00 x 2.00 (in)
Ingredients:
Salt, Sugar, Onion and Garlic Powder, Spices, Grill Flavor Powder (Tapioca Dextrin, Salt, Grill Flavor [from Sunflower Oil], Smoke Flavor), Dextrose, Natural Hickory Smoke Flavor (Contains Maltodextrin), Citric Acid, Natural Spice Extractives (Including Celery Seed).
Usage:
Season to taste.
Frequently bought together:

Description

Excalibur Grill in Grill Out

Excalibur Seasonings

Add the taste of a charcoal grill to something you cooked on propane or even inside the house with this Grill-In Grill-Out seasoning from Excalibur! This is one of our most popular and best-flavored seasoning shakers for a reason, as it can be used on steaks, burgers, roasts, briskets, chicken, or anything else you can think of! Small Particle Size.

Features:

  • 5.5 oz. shaker
  • Made in the USA
  • Particle Size: Small

Uses:

  • Add grill flavor to any piece of meat
  • Increase the flavor or meals cooked on the grill
  • Shake on vegetables for a grill flavor!

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about Adding Smoke Flavor Without Smoke in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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