Noted St. Louis pitmaster Casey Jovick launches line of spice blends

Two proprietary blends are now available with more in the pipeline

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When the Macklind Avenue Deli burned in shooting flames in the early morning hours of July 5, 2018, pitmaster and manager Casey Jovick lost a job he loved. After the smoke cleared, it was obvious the heavily damaged building couldn’t be saved. Jovick mourned the loss and moved on.

Ever the optimist, Jovick found opportunity in the setback. He used his talents and skills in new ways. Today, you’ll find his Jovick Brothers Spice Blends in gourmet markets, butcher shops, restaurants, and online. His first two offerings include a kick-ass blend/rub for barbecue and a second blend for oven roasting poultry and vegetables. (And while his brother is marginally involved in the business, Jovick admits the fraternal name came about because it sounded a lot better than "Casey's Rubs.")

Jovick's background as a butcher and as an expert pitmaster provided the know-how; his drive got the spice company up and running.

“I’m a union butcher, a member of Local 88. My interest in meat and barbecue started with butchery and spiraled out of control,” he says. “Butchering is a hard manual labor job that’s really precise. I like that. Plus, the stereotype of the butcher, the jolly guy behind the counter? It fits my personality. I’m a happy guy.”

He made the move from butcher to barbecue when working with Mike Emerson and Skip Steele of Pappy’s Smokehouse fame. It was a nice bit of serendipity. “I went to school with Skip’s daughter Hannah,” he says. His next job as pitmaster at Sugarfire added to his knowledge of rubs and spices. 

Jovick put together his company in record time. By mid-June of 2019, less than a year after the devastating blaze at Macklind Deli, Jovick posted his logo and his label design on Facebook. By June 20th, his BBQ Blend and Oven Roasted spice rubs were on the shelf at Le Grand’s Market and Catering.

“The BBQ Blend can be used as a rub with ribs, pork, chicken, fish, or brisket,” Jovic says. The blend uses a sweet paprika base combined with sugars, peppers, and spices.

His second Oven Roasted blend is a workhouse. It’s great for oven roasting chicken, turkey, and vegetables. Beyond roasting, we tested this blend as a mix in seasoning with egg salad and devilled eggs with great results. “The Oven Roasted blend tastes way better than seasoning salt,” Jovick says, “and it contains one-quarter the amount of salt. It’s a good everyday blend.”

Jovick also works with area chefs to create custom spice blends. Early this summer, Chef Mel Meyer of Party Bear Pizza and Tiny Chef posted about it on Facebook. ‘We are proud to use Jovick Brothers spices from St. Louis! We got to be their first customer, before they even printed labels! Tiny Chef uses their amazing, locally made Chinese Five Spice on char siu pork belly and char siu tofu.’

In addition to working on proprietary blends with chefs, Jovick is waiting for label approval to release more spices to the general public. “I’ve got six sausage seasoning blends waiting in the wings that I haven’t released yet. I have visions of sweet spice blends as well; maybe some unicorn stuff --sparkly, with purple sugar and edible gold in the mix. You can do a whole lot of stuff with spices,” he says.

Jovick works hard to innovate, to keep his business growing. “You have to stay relevant and visible in the blossoming St. Louis food culture. It’s all about the new,” he says. “One dimensionality doesn’t work for anything creative,” he says.

Jovick’s retail outlets for his spice blends now include Larder and Cupboard, AO & CO, Baumann’s Fine Meats, and G and W Sausage. You’ll also find them at eating establishments as well, including Edibles and Essentials, Mac’s Local Buys, and Beast Butcher and Block. Online, look them up at their new website, which went live just yesterday.

Want to try BBQ Blend on baby back ribs this weekend? Here’s the skinny from the spice maven and pit master himself. Jovick says plan to smoke the ribs for 3 hours at 275°. Sprinkle both sides of the slab with brown sugar. Next, rub liberally on all sides with Jovick Brothers BBQ Blend. Place the slab on the grill bone side down, close and vent the smoker, and leave them alone for 3 hours. No peeking. Remove from the smoker and let rest 15 minutes. Enjoy. And be sure to follow Jovick Brothers updates on Facebook and Instagram.

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