Ain’t nobody got thyme for a cheap garlic & herb! This is our favorite of the gourmet series and is great on meats, vegetables and bread.
Ingredients: Salt, sugar, dehydrated garlic & onion, Spices (basil, celery and thyme). Gluten Free, Made in USA.
Matt Pittman, founder of Meat Church, grew up cooking with his grandmother, and got involved with BBQ after taking a trip to Central Texas and tasting the”real thing”. Matt soon got into the BBQ lifestyle, competing, hosting classes, and appearing on the TV show “BBQ Pitmasters”. During this time, Meat Church was born to professionally package and sell his unique spice blends. For Matt, BBQ is about bringing people together, helping people grow in their BBQ knowledge and turning out amazing food.
Professionally packed and fast shipping
We have a range of shipping options thanks to our long-term partnership with UPS FedEx DHL. Our warehouse employees will pack all goods to our exacting specifications. Before they are shipped, your goods will be thoroughly inspected and secured. Every day, we deliver to thousands of customers across many countries. This shows how we're dedicated to be the largest retailer on the internet. Both Europe as well as the USA have warehouses and distribution centers.
Please note that orders with more than one item are subject to a processing period that is based to the specific item.
Prior to shipping, we will inspect thoroughly the items you've ordered. The majority of orders will be delivered within 48 hours. The delivery estimate is 3 to 7 days.
Returns
Stock is dynamic, and not fully managed by us due to the involvement of many parties including the factory and our warehouse. The actual stock levels can fluctuate at any point. Please be aware that it's possible that your order could become unavailable even after you have made the order.
Our policy is valid for 30 days. We will not return or exchange your purchase after 30 days since the purchase.
The item you purchase must be in the original packaging and not be used. It should also be returned in the original packaging.
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Crab Boil Date Night with Chef Frankie Childs, Wednesday March 20, 6-8 pm FARADAY’S COOKING SCHOOL
