The Man Behind the Fire
They Call Him Texas.
South African braai, Central Texas barbecue, and rubs built for real cooking.
Fire
★
Real Heat
Texas
Founder · Rebel Seasoning Co. · Southern Washington
Philadelphia born, South Africa raised, and trained in culinary arts at NAIT in Edmonton, Alberta, Texas learned food through real kitchens, repetition, and service. South African braai shaped his early sense of cooking over fire. Central Texas barbecue sharpened his respect for smoke, bark, patience, and clean seasoning. Rebel Seasoning Co. grew from that mix: practical rubs for people who cook often and care how the food comes out.
His friends have called him Texas for years. He doesn't explain it much. He'd rather hand you something to taste.
Real Heat
Heat is a flavor, not a stunt. Ghost pepper has fruity depth. Habanero has a citrus edge. Scorpion has floral heat that builds slowly. Every product with chile is built around what that pepper actually tastes like. The heat follows the flavor — not the other way around.
Smoke Culture
From the braai fires of Johannesburg to the offset pits of Central Texas, both cultures value patience, good heat, and food that tastes like it was cooked with care. The rubs and seasonings are built to work with smoke and complement the wood instead of fighting it.
Reliable Flavor
Each seasoning is built around a clear job: brisket, ribs, chicken, seafood, vegetables, or anything that needs a dependable hit of flavor. The blends are balanced for consistency, so cooks know what to expect when they reach for the bottle.
The Food Speaks
Come Find Texas at the Market
See the full line, talk through what you like to cook, and leave with the rub that fits your next meal.
See Upcoming Markets