Jack MacMurray, the outspoken wearer-of-the-toque at Sage Urban American Grill, has a plan for world domination – or at least, a plan for healthy and delicious eating at home, in the Sage style.
MacMurray’s new “Jack Mac’s” line of products has rolled out with a set of five rubs. “Killer Cajun Rub,” “Rachel’s Rub STL BBQ,” “Mexican Madness,” “Jack Mac’s Mighty Steak Rub,” and the coyly titled “Member’s Rub” are all used at the Soulard restaurant to season fish, pork, chicken, steak, ribs, burgers, etc.
“We’ve had some of these rubs since 1994, and we’ve won rib, Cajun, and chili cook-offs with them,” says MacMurray. “They’re a balance of flavors, of salty, sweet, tart, and bitter. Really, it’s the trick of balancing salt and sugar with spices and herbs. And in these rubs, nothing is processed, they’re all-natural.”
Regarding world domination, MacMurray says “My ultimate goal is to create a local and organic food company providing seasonal products. In January I’ll be rolling out two barbecue sauces and two salad dressings, and eventually pickles, relishes, and hot sauces. Another rub will be coming out, too – ‘Toasted Sesame Wasabi.’”
“I love creating,” he says. “The experience is awesome. I made a special set of rubs for a girlfriend in New Jersey with no garlic, because she’s allergic to garlic. I call them the ‘vampire rubs.’”
Editor's Note: Three words--foodie's stocking stuffer.