Battle-Tested Recipes

  • A simple, bold steak recipe that highlights the salt, pepper, garlic balance of Frontline Soldier.

    Ingredients:

    • 2 ribeye or NY strip steaks (or your preferred cut)

    • 1 tbsp Frontline Soldier seasoning

    • 1 tbsp olive oil

    • 1 tbsp unsalted butter (optional for finishing)

    Instructions:

    1. Pat the steaks dry and rub them with olive oil.

    2. Season generously with Frontline Soldier on both sides.

    3. Preheat the grill to medium-high heat (or use a cast-iron skillet).

    4. Grill for 4-5 minutes per side for medium-rare, adjusting for your desired doneness.

    5. Remove from heat, let rest for 5 minutes, and top with butter before serving.

    🔥 Perfect with mashed potatoes and grilled asparagus!

  • Bold, spicy, and built for heat lovers, these wings are perfect for game day or BBQs.

    Ingredients:

    • 2 lbs chicken wings

    • 1 tbsp olive oil

    • 1.5 tbsp Leatherneck Marine seasoning

    • 1 tbsp hot sauce (optional for extra heat)

    • 1 tbsp butter (optional for a glaze)

    Instructions:

    1. Preheat the grill to medium-high heat.

    2. Toss wings with olive oil and coat evenly with Leatherneck Marine.

    3. Grill for 15-20 minutes, flipping occasionally until crispy.

    4. Optional: Melt butter and mix with hot sauce, then toss the grilled wings in the sauce for an extra kick.

    5. Serve with ranch or blue cheese dressing.

    🔥 Great with celery sticks and coleslaw!

  • A smoky, slightly sweet salmon dish that complements the flavors of Salty Dog Sailor.

    Ingredients:

    • 2 salmon fillets

    • 1 tbsp Salty Dog Sailor seasoning

    • 1 tbsp olive oil

    • 1 tbsp honey

    • 1 tsp Dijon mustard (optional for extra depth)

    • Lemon wedges for serving

    Instructions:

    1. Preheat the oven to 375°F or heat a grill to medium heat.

    2. Brush salmon fillets with olive oil and season with Salty Dog Sailor.

    3. In a small bowl, mix honey and Dijon mustard, then brush over the salmon.

    4. Bake for 12-15 minutes or grill for 4-5 minutes per side until flaky.

    5. Serve with lemon wedges and your favorite side dish.

    🌊 Pairs well with roasted Brussels sprouts or garlic rice!

  • Crispy, smoky wings with a simple seasoning that highlights the bold, balanced flavors of Frontline Soldier rub. Perfect for game days or backyard BBQs.

    Ingredients:

    • 2 lbs chicken wings (drums and flats)

    • 2 tbsp Frontline Soldier seasoning

    • 1 tbsp olive oil

    • 1/2 cup your favorite BBQ sauce (optional)

    Instructions:

    1. Preheat the smoker to 275°F, using hickory or cherry wood for a rich smoky flavor.

    2. Pat the wings dry with a paper towel, then toss them in olive oil and Frontline Soldier seasoning.

    3. Place wings directly on the smoker grates and cook for 1.5 to 2 hours, flipping halfway through.

    4. If you like crispy skin, increase the heat to 375°F for the last 10-15 minutes.

    5. (Optional) Toss wings in BBQ sauce and smoke for another 10 minutes for a caramelized glaze.

    6. Remove from the smoker and let rest for a few minutes before serving.

    🔥 Serve with ranch, blue cheese, or extra BBQ sauce for dipping!

  • Item desA bold, spicy take on jalapeño poppers that highlights the smoky heat of Leatherneck Marine rub. Perfect for game days or BBQ gatherings.

    Ingredients:

    • 12 large jalapeños

    • 8 oz cream cheese, softened

    • 1 cup shredded sharp cheddar cheese

    • 1/2 cup cooked crumbled bacon

    • 1 tsp garlic powder

    • 1 tbsp Leatherneck Marine seasoning

    • 12 slices thin-cut bacon

    • 24 toothpicks

    • Optional: 1/2 lb spicy breakfast sausage

    Instructions:

    1. Slice jalapeños in half lengthwise and remove seeds/membranes for milder poppers or leave some for heat.

    2. In a bowl, mix cream cheese, cheddar, crumbled bacon, garlic powder, and Leatherneck Marine seasoning until well combined. (Optional: Brown the sausage, let cool, and mix into the filling.)

    3. Fill each jalapeño half generously with the cheese mixture.

    4. Wrap each popper with a slice of bacon and secure with a toothpick.

    5. Preheat the smoker to 250°F, using hickory, cherry, or pecan wood.

    6. Smoke for 1.5 to 2 hours, until the bacon is crisp and the jalapeños are tender.

    7. Let cool slightly and serve with ranch or a spicy dipping sauce.

    🔥 These poppers pair perfectly with an ice-cold beer or smoked wings!cription

  • Item descriptionA rich, smoky queso dip that brings out the sweet and smoky notes of Salty Dog Sailor rub. Perfect for parties or as a topping for nachos and burgers.

    Ingredients:

    • 1 lb Velveeta cheese, cubed

    • 8 oz pepper jack cheese, shredded

    • 1/2 cup shredded sharp cheddar cheese

    • 1/2 lb breakfast sausage or chorizo, browned

    • 1/2 cup cooked crumbled bacon

    • 1 can Rotel tomatoes (drained)

    • 1 small onion, finely diced

    • 1 small jalapeño, finely diced

    • 1 tsp minced garlic

    • 1/2 cup whole milk or heavy cream

    • 1 tbsp Salty Dog Sailor seasoning

    • Tortilla chips for serving

    Instructions:

    1. Preheat the smoker to 250°F, using hickory or oak wood for a deep, smoky flavor.

    2. In a large aluminum foil pan, add all ingredients and sprinkle Salty Dog Sailor seasoning over the top.

    3. Smoke uncovered for 1.5 to 2 hours, stirring every 30 minutes until fully melted and smooth.

    4. If the queso is too thick, add more milk or cream and stir well.

    5. Serve hot with tortilla chips or drizzle over brisket nachos!

    🔥 Try using this queso as a topping for smoked burgers or tacos for an extra punch!