The Story

I grew up in Northern California and have always been interested in Spices and grilling.  In 1997 I opened the “Outback Grill” in Chico, Ca.  Specializing in Burgers, Pork Chops, Tri-Tip, T-Bone, Chicken, Turkey, Beef Ribs, and Pork Ribs. Also grilling Shrimp, Salmon, and Halibut. In my Spare time I experimented with Game Such as Deer, Elk, Emu, Ostrich, Duck and Pheasant, also smoking some of these, all in the process of perfecting my Spices.

After the Outback Grill it was time for a change.  Time to focus on my Spices. So in 2000 was born.  I started attending the Chico Thursday night market with two blends “Original Meat” and “Seafood” which I developed and used in my restaurant. In 2001 I added another two blends, “Meat with Extra Garlic” and “Meat Low Sodium”. In 2002 "Meat Low Sodium" has become "Meat No Salt" and I have introduced "Meat with Extra Garlic" for that extra kick. 2003 brought along some wonderful changes. We added a new spice blend "Original Vegetarian" and "Meat with Extra Garlic and Pepper", and my own "Gourmet Rainbow Pepper."We have also introduced some delicious, nitrate free beef jerky. Made from Chico State University Ranch fed, hormone free beef. Dried to perfection and only seasoned with our top selling blend "Meat with Garlic and Pepper." So even our beef jerky has no artificial addatives or preservatives. I am still working on additional blends and plan to introduce more every year.  Look for them in the near future.

uses no preservatives, just herbs and spices.  It is blended and jarred by hand in small batches to protect the quality.  is sold in some of the finest Northern California stores and by myself and my friends at Chico’s Saturday morning Farmers Market and other Northern California and Nevada markets.

Try blends today. You should find them to your liking.

Have an exceptional grilling experience!

Thank you very much,

Ron Rodeghiero