BOOM Premium Rubs, LLC.
Made for steaks, but great on EVERYTHING!
DEEP SOUTH MISSISSIPPI SOUL FOOD
Just put it on er-thang, y'all!
“Well slam the screen door and kick the fleas off tha dawg. That’s finer than frawg hair rite there, I gerr-on-tee!”
About BOOM Premium RUBS LLC.
My name is Sean Boom Hancock. Boom is an athlete name as my entire adult life I have been an athlete, sports nutritionist, and personal trainer. I am a world champion arm wrestler and a former champion triathlete. As a child growing up with two brothers and only a mom to watch over us, I found myself doing almost all of the cooking from a very young age. My mom worked 2 to 3 jobs to make ends meet and though she wanted to, was hardly ever home. My interest in sports and nutrition began as a teenager and I immediately knew I did not want the normal foods all of my friends were eating going into my body. From that time on, I have cooked almost all of my meals. From the carbs to the proteins and fats, I like knowing what’s going into my body. Many people are like-minded in that way, but they never consider what’s in the seasonings they are using. With my sports nutrition background, I consider everything that goes in, to make my body operate. Seasonings and condiments should not be overlooked. When developing Boom Premium Rubs I had several factors in mind. I wanted something healthy for me as well as a seasoning that was balanced in order to enhance the flavor of the meat, not just cover it up. Booms steak rub was formulated to do just that. After all, I’m from the deep south, and in the deep south the flavors truly run deep or it ain’t southern cookin aka “soul food”. I love Boom Rub on a quality steak but it’s really good on just about anything. How can you go wrong with the married flavors of bell pepper, onion, and garlic? The ingredients in my rubs were researched and very well thought out. Each ingredient is an all-natural dehydrated granule other than the salt which is a smoked sea salt. The dehydrated granules used were chosen due to several factors. I have found that granules withstand higher heat than powders before burning. Additionally, granules have a lower water content when they are produced, and the granules themselves are less affected by ambient moisture when containers are opened and closed. There are fewer chances of clumping even under warm or humid conditions, ensuring a stable product during its shelf life. Longer shelf lives generally mean that less media has to be thrown away as a consequence of product expiry, which saves costs over time. Lastly, granules dissolve easily within minutes. This is because the moisture from the meat coats and penetrates the granules much quicker than powders. Powders tend to float on the meat unless forced in, while granule flavors sink into the meat naturally, and much faster. I believe the granules in my premium rubs create a better flavor profile than others. This is why I suggest Booms Premium Rubs as your go-to seasoning. I hope you like it. I’d love to know your thoughts.
God Bless, Sean Boom Hancock
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