During the three year hyper-growth of this small-town seasoning blend from a local favorite to the verge of becoming a national phenomenon, Tim Lawhorn has never lost sight of their vision that included helping others by way of his success. Many times Lawhorn’s has given when there was nothing to give because it was the right thing to do for them.

Organizations like Feeding Tampa Bay, Rock for Hunger, local Future Farmers of America chapters, March of Dimes, and many local charities, ministries, and civic groups have benefited from donations of products, time and dollars. As a former executive chef and restaurant owner,  Lawhorn, CEO of Lawhorn’s Signature Seasonings is always in demand for his cooking and culinary skills, which he now donates to many worthy causes on a regular basis.

We would like to highlight two recent events that  Lawhorn’s company sponsored. He rolled up his sleeves and racked up some flyer miles to personally participate in both events on-site. They raised a combined amount that was close to $50,000 dollars for deserving charities. Tim managed to handle both events on consecutive weekends in August, one  in Little Rock, Arkansas and the next  in Nashville, Tennessee. From Managing the menu and cooking for over 300 at a charity auction for a ministry, to cooking samples for thousands and judging a cooking competition at a huge outdoors expo, Tim was on the move in August! Did we mention that he ran the family business at home in Florida at the same time? The coolest thing is that he just enjoys it all so much. He’s the kind of guy that just loves giving to others, especially to causes that benefit those that are less fortunate in life.

Tim Lawhorn with 2011 Arkansas Outdoors Expo Promoters, Kevin Grass and Matt Livingston

This saga started when Tim got a call in late July from Kevin Grass, one of the promoters of the Arkansas Outdoors Expo asking if he would like to take part as a contestant in their “Arkansas Great Steak Cook-Off  competition. When Tim heard that the event was to benefit the Arkansas Children’s Hospital, he did one better than compete – he offered to sponsor the entire contest, putting up $1000 in prize money! Lawhorn’s promoted the event on their blog and social media outlets to help publicize the event. Part of the agreement was that Tim would also serve as one of three celebrity judges and serve steak samples from his booth throughout the event.

Tim flew into Little Rock on Thursday, August 18th, 2011 to help set up and prepare to cook samples for thousands, and get ready for his sponsorship and judging roll  in the “Great Steak Cook Off” at the Arkansas Outdoors Expo. The two-day weekend event filled the 40,000 sq. ft. Conway Expo Center with vendors and included tons of great activities for outdoor enthusiasts like the “Ultimate Air Dogs”, Wild Game Exhibits, Competition 3D Bow Shoot, Duck Calling Contest, plus seminars and visits from the Outdoor Channel TV Hosts.

Arriving at the center late Thursday afternoon, Tim was there just in time to help the two young promoters of this first ever event set up the convention center floor. They set up booth spaces inside and Tim scoped out his cooking area from which he would deliver steak samples to the attendees beginning early Saturday morning. Logistics were a bit mixed up and it seemed that there might not be any meat coming to cook in the Lawhorn’s Signature Seasonings the next morning, so Tim made a road trip to the nearest Kroger store to stock his coolers full of Porterhouse Steaks, Center Cut Pork Chops, Boneless Skinless Chicken Breasts and lots of Fresh Veggies for Kabobs. Sort of a last minute, unplanned donation – but when all the proceeds were going to the Arkansas Children’s Hospital it really didn’t matter a bit.

Saturday morning kicked off early with reporters from Little Rock’s KATV and KTHV morning TV shows doing live broadcasts. Tim was scheduled for live air time at 7am and again at 8am!

That meant that the chopping and food prep had begun much earlier and the grills were hot and ready to sizzle when the cameras started rolling. The interviews went great and the reporters were enthusiastic about trying out the food with the seasoning. Tim is no stranger to being in front of the TV cameras, having recently completed 9 cooking spots that appear on The Pursuit Channel.

Once the on-air segments were done the guests and vendors were all beginning to swing into high gear for day one of the Outdoors Expo. The Lawhorn’s booth put out a variety of samples all day seasoned to perfection with Lawhorn’s Signature Seasonings and the crowd loved it. So many attendees bought bottles to bring home or send to friends Tim was sold out of all 12 cases of product that he had on hand for the event before the end of the day on Saturday.

Lawhorn’s Signature Seasonings was the sole sponsor of the “Great Steak Cook Off” on Saturday that pitted several top grill-master teams against each other to see who could cook the best steak and bring home bragging rights and $500 for the 1st place finish! Every contestant was given the same cut of meat, a juicy porterhouse steak. The entrants could use their individual skills, marinades and seasonings to cook their cut to perfection for the judging at 5 pm on Saturday.

The "Lonesome Losers" Took Away the Top Prize.

The winners were chosen based on a blind sampling format, where the judges could not know which team belonged with which steak, so there was no chance of any favoritism.  Flavor, tenderness, appearance and texture was the judging criteria used. The three judges sampled a couple bites from each entry and the scores were tallied to determine the winners. Top prize took home $500 dollars for their team, second place paid $300, and third place took home $200!

Being a native Floridian, Tim knows all about hot summer days – but nothing could have prepared him for the record breaking weather that everyone endured that weekend in Arkansas. Real temperatures soared to 109 with heat index temps hitting an amazing 129 by mid-day. Combine that with standing over a hot grill cooking steak all day and we are talking about some sweat equity in this donation!

Both Jimmy Sites and Jimmy Houston are Huge Fans of Lawhorn's Signature Seasonings

The next week was spent recovering a bit and taking care of the seasoning business at Lawhorn’s home base in Haines City, Florida. But come Friday, Tim was flying out to Nashville on his next mission. Actually this time it was to benefit a real-life mission, the “2011 Spiritual Outdoor Adventures Evening of Excellence.” This annual event is spearheaded by Jimmy Sites, creator of SOA TV show on the Pursuit Channel and nationally known outdoorsman and inspirational speaker. The proceeds of the dinner and auction all go to support distribution of “Heart of the Outdoor” Bibles and other Men’s Ministry Resources. Jimmy Sites’ ministry has given away over one million copies of his “outdoorsman bibles”!   Tim is happy to donate his time and product to such a great cause. Jimmy tapped into Tim’s executive chef experience by asking him to handle the menu and cooking for the event that attracts many of Jimmy’s local Nashville area friends, major donors and sponsors of his television show along with VIP’s from Texas, Arkansas, Florida, Georgia and Tennessee. The keynote speaker was one of the world’s most famous outdoorsmen and devout believers , Jimmy Houston. His TV shows – “Jimmy Houston Outdoors” and “Jimmy Houston Adventures” have been entertaining viewers for over 30 years!

Arriving in Tennessee on Friday afternoon Tim kicked into high gear right away visiting the event location and kitchen to make sure the game plan was all in place for Saturday’s event. Tables were set up and preparations were made Friday night for the charity dinner and auction. One challenge was that the kitchen at the event location was not adequate to do the cooking, so all the cooking was to be done a short distance away at another church’s kitchen.

Greg Gough's Five Star Retreat is Always an Amazing Experience.

Friday night, Tim was put up at the outstanding Five Star Retreat in Lyles, TN. This exclusive camp is just amazing – from the beautiful 8500 sq. ft. lodge to the spacious cabins and beautiful surroundings a visit there is always an experience to remember.

Event supporters and sponsors at Greg Gough's Five Star Retreat.

The resorts owner, Greg Gough joined all the other invited supporters that night at the lodge for a cook- out followed by some great fellowship and camaraderie among the participants, ranch owners, sponsors, donors and friends of the ministry.

Early Saturday morning meal preparations began by loading up all the foodstuffs and supplies in cars and heading off  to the main cooking location. Thankfully, Tim was assisted by Barbara Harpera local friend of the Sites Ministry most of the day as he prepared the spread for over three hundred guests that would begin arriving at 5 pm that evening. The menu included some Southern favorites like BBQ Pulled Pork, Pole Beans with Smoked Ham and Onions, Cornbread Soufflé, with Chiles with Onions and Cheddar Cheese, with a House Salad and Gourmet Cheesecake for dessert. Suffice it to say that Tim and Barbara did not spend much time sitting down from morning until night on that Saturday.

Everything turned out great, the meal was transported to the warming ovens in time and the serving staff was ready to roll right at dinner time. There were tons of silent and live auction items up for bid including lots of outdoors equipment, hunting trips and fishing trips.

The crowd was very enthusiastic and supportive. They loved the meal, speakers, entertainment and auction events. Jimmy Houston, the keynote speaker provided a great message of inspiration filled with serious notes, humor and faith wrapped around a fishing story of course! All toll, the night brought in over $30,000 for the charity.

On a funny note, Jimmy Sites introduced Tim and thanked him for all the work done preparing the menu and meal then proceeded to tell a story about Tim from this spring. Tim was coming along on a Spring Gobbler hunt with his son Evan and Jimmy as their personal guide.  The cameras caught Tim at a moment that brought the house down with laughter.

All Tim can say about it is don’t EVER fall asleep in a turkey blind hunting with Jimmy Sites!

Bass Pro Shop's Troy Andrews is One of Our New Fans.

Tim also was happy to contribute a bottle of Lawhorn’s Signature Seasonings to every guests’ “goodie bag” and several large bottles that were given away as door prizes. He has already heard back from many of the new Lawhorn’s fans raving about how they loved this magical new seasoning.

Tim’s only request to them is to make sure their local grocers know that fans are out there wanting Lawhorn’s Signature Seasonings in their stores by bringing the empty bottle  to their local grocery store manager and letting them know what an amazing product Lawhorn’s is.

It is refreshing to experience a company with a culture of giving like the one that Tim Lawhorn is building with his seasoning business. The way he explains it, you can really never give too much because things always come back full circle and end up to be a greater blessing to the giver. That is a philosophy worth pursuing in today’s world for sure.

This event is Jimmy Sites premier fund-raiser of the year for his SOA Team Ministry work. All proceeds go to support distribution of “Heart of the Outdoor” Bibles and other Men’s Ministry Resources. Tim is happy to donate his time and product to such a great cause.

Legendary outdoorsman, Jimmy Houston will be the keynote speaker at the event. Houston is not only one of the world’s most famous fishermen, but also a first-class hunter as well. His TV shows – Jimmy Houston Outdoors and Jimmy Houston Adventures have been entertaining viewers for over 30 years! Houston has won B.A.S.S. Angler of the Year twice, named Jim Thorpe Man of the Year and has been inducted into several Fishing Halls of Fame. He has written 5 books, and he strongly supports the SOA Team Ministry work distributing Bibles. Jimmy Houston will be sharing his life story at this event, so this event will be a tremendous opportunity to hear personally from this legend.

Along with fantastic food and speakers, the evening will also feature entertainment provided by GMA Song of the Year performer, Neil Thrasher. His #1 songs include “Fast Cars & Freedom”, “There Goes My Life”, “Somebody Like Me” and “I Melt”. Neil has also received the ASCAP Songwriter of the Year award.

Join Tim Lawhorn by attending and supporting this great event. Both Jimmy Sites and Jimmy Houston are outstanding speakers not to be missed. Don’t miss a chance to meet two outdoorsmen that will surely inspire you, and may just change your life.

There will be an auction with tons of outdoor gear for all and some great door prizes too. The event starts at 5 pm and the cost per ticket is $50. Call 1-888-762-9673 for ticket information.

Lawhorn’s Signature Seasonings is Proud to be the Cooking Sponsor for Jimmy Sites Spiritual Outdoor Adventures.
Check out all Lawhorn’s SOA Recipes Here.

Grab the charcoal and fire up your grill as Saturday afternoon at the Arkansas Outdoors Expo turns tasty with the first ever “Great Steak Cook-Off” right outside the Expo. Gather up a team and try your hand at winning the cash and prizes, fully sponsored by Lawhorn’s Signature Seasonings. Lawhorn’s is one seasoning for many uses that tastes different on everything you use it on! All natural, low-sodium and kosher too.

Bring your appetite and purchase steaks from the cooking teams for only $5.00 per steak! First come, first served. More details and registration information here.
“Great Steak Cook-Off”

This event is Natural State’s largest outdoor expo, scheduled right before the major hunting & fishing seasons begin. The Arkansas Outdoors Expo will feature a jam-packed lineup of outdoor-related events, contests, giveaways and vendors August 20 and 21st at the Conway Expo Center. Proceeds benefit the Arkansas Children’s Hospital.

Being the main sponsor of the steak cook-off, AND being able to cook samples for 15,000 people on their mega grills with free porterhouse steaks they are going to provide will be an amazing experience. Hey, since we will be in the backyard of Walmart’s corporate headquarters – you never know, maybe one of the top brass will be checking out the show and get to taste-test some steak with Lawhorn’s Signature Seasonings! Then they would know first hand, why Lawhorn’s belongs in the spice aisle of every Walmart in the country.

Cash in your frequent flyer miles and come check it out! Since cash prizes are on the line, many of your contestants will take this contest VERY seriously, so be prepared!

If you attend, make sure you come by and taste a juicy Porterhouse steak sample cooked by Tim Lawhorn. Good thing he’s not competing in the contest, folks! He’d give them a serious run for their money! Tim’s company is the sponsor of the Great Steak Cook-out, so he is not allowed to compete. Lawhorn is providing all of the prize money for the winners and cooking samples all day long.

Lawhorn will also be one of the Celebrity Guest Judges. For that reason, we recommend that the contestants find some Lawhorn’s Signature Seasonings to get HIS attention! With $1000 in prize money and state champion bragging rights on the line, they’ll need to bring their “A” game to win over his classically-trained chef’s palate!

Lawhorn Signature Seasonings is coming all the way from Haines City, FL to help raise money for a worthy cause, the Arkansas Children’s Hospital – Go Lawhorn’s!!”

Now Tim is no stranger to Press Coverage, having been featured in newspapers and magazines frequently as his small seasoning company in Haines City, FL has grown at an amazing pace. Lawhorn’s is on it’s way to building a National flavor in only three short years. But a phone interview or a reporter with a photographer is one thing – this was something totally different! It was a GREAT experience for both Tim Lawhorn and his son Evan. Sure, they got to go turkey hunting with Jimmy Sites and stayed as guests in his Tennessee home, but let’s start at the beginning…

It all started this past October, when Tim attended the Annual Wild Game Feast at the Still Water Christian Life Center, his home church in Haines City, FL. Jimmy Sites was the keynote speaker at the event. He’s quite a seasoned veteran as a speaker, and even served for several years as the Senior Minister at one of the largest churches in Nashville, Tennessee. His speaking engagements have taken him all over the world to such places as Africa, Mexico, Canada, South and Central America, Grenada, the Caribbean islands, Scotland, Israel, Egypt, and the Ukraine.

The event included a charity auction as well and as it turns out Tim Lawhorn won the chance to go turkey hunting with Jimmy Sites with the thought in mind to give this as a once-in-a-lifetime gift to his son Evan. At the close of the event there was a sizable line queuing up for an autograph or picture with Jimmy, so Tim joined in for a chance to meet Jimmy face-to-face. Little did he realize that by doing so, he was setting in motion a series of events that would lead to Lawhorn’s Signature Seasonings being the cooking sponsor for the new season of Jimmy’s TV show!

When it was Tim’s time to get his autograph, a short conversation turned the tables and Jimmy actually ended up asking Tim to autograph a bottle of his seasoning for him. Unbeknownst to Tim, Jimmy and his family were actually already big fans of Lawhorn’s! When Tim told Jimmy what business he was in that was the beginning of this amazing adventure. For now, the two simply exchanged business cards (and autographs) and finished enjoying their evening.

A little over a week later on the way to the Bulldogs / Gators Halloween weekend game, Tim received an unexpected call on his cell phone from Jimmy Sites. Jimmy said that “he wanted to do something a little different on his show”, and he asked “how many different things can you cook with your seasoning.” Then he got more specific, asking “can you cook at least 13 different things”? Tim was surely up for that challenge, since Lawhorn’s taste great just about any anything. The two discussed briefly what Jimmy had in mind, a cooking sponsorship that would involve Tim using Lawhorn’s Signature Seasonings during each of his new seasons shows.

The production costs alone would be staggering for a small, growing company like Lawhorn’s, but Jimmy was looking to build a longer term brand relationship and was willing to work on the costs in order to make things work. Jimmy Sites has had a long history of helping brands increase their success through his show and he really thought this was a great partnership idea. So did Tim. Over the next few weeks the details were all ironed out and plans were made to visit the Sites home studio to do the filming in Amanda Sites kitchen.

Since there was that turkey hunting prize to be considered too, the trip was all planned to be one big adventure. Evan, Jimmy and his hunting party would get a couple days of hunting and Tim and Amanda Sites would get a few days to get in all the “takes” needed for the entire season’s cooking spots. The date was set in early April and Tim and Amanda began working on the recipes to be featured.

Tim receiving his morning makeover

Finally that Friday in April arrived for Tim and Evan to start the nearly 800 mile trip from Florida to Tennessee for what was to be one of the greatest weeks to remember for father and son, and for the Lawhorn business too. When they pulled up to the Sites homestead after twelve hours on the road, Amanda was pulling up the driveway at the same time with all of the groceries that the pair had decided would be needed for the two days of cooking – what timing. Starting off the visit by helping to carry in groceries and unpacking the Lawhorn’s truck was just the beginning of Tim and Evan feeling completely welcome and like they were a part of the Sites home. That Friday evening everyone went out for Pizza and relaxed at one of the Sites favorite local spots.

Evan Lawhorn at the Camera - Day Two of Shooting

Jimmy and Amanda live in a beautiful area in the rolling hills of Hendersonville, TN. This neighborhood is also home to many Nashville area notables like Johnny Carter Cash, Trisha Yearwood and Rascal Flats members. Not exactly the kind of place where you can look out the window and see who’s next door though, you are much more likely to see a small herd of deer strolling by.

After a solid nights sleep, everyone was up at 8am to enjoy some breakfast that Tim had fixed up. Oranges, grapefruit and ponderosa lemons delivered from Tim’s backyard in Florida came fresh off the Lawhorn express to make for a spectacular Fruit Ambrosia with yogurt and granola. A healthy start to a day of cooking some great dishes like pulled-pork, deep-fried turkey, elk and venison sloppy joes, braised country cabbage, apple-cider coleslaw and much more.

Jimmy is director, producer and cinematographer and as we swing into action he is clearly in his (other) environment. Completely at home with all aspects of movie-making magic right in his own kitchen. The entire room had been transformed into a set, complete with two professional video camera set ups, perfect shot angles, lighting, light umbrellas, microphones, make-up area, stage decorations and perfect product placement for Lawhorn’s. It was clear that when it comes to shooting video Jimmy is as good a shot behind the camera as he is during the hunt.

Before shooting one frame, all the set had to be crafted to look just the way Jimmy had planned including making Tim look camera-ready too. That meant sitting tight in the torture (make-up) chair while he was made over into the best he could be for the unforgiving camera eye. Shortly after getting through a few takes, it was apparent that Jimmy deserved the nickname used for the rest of the filming, “Spielberg”. Tim and Amanda had worked for hours getting each 45 second script down perfect but after a few takes they moved quickly into ad-lib mode. The chemistry between the two was amazing and they did much better with a quick review of the script followed by an unscripted delivery that flowed perfectly (most of the time). This translated into great finished spots that are now in the can and appearing all season during the “Spiritual Outdoor Adventures” TV show on the Pursuit Channel. There is also enough film to make a good bloopers reel too, maybe an upcoming blog post will visit that idea. The worst situation was that when you are spending this much time living and cooking together, once somebody starts laughing it can take 20 minutes and several “takes” to calm down again.

When Jimmy says the editing is done in-house, he really means “in the house”, because his trophy lined production studio is just one level down, right below the kitchen. At the end of our 10 hour cooking and filming day, we all got a sneak peek at some of the “b-roll” footage there in the fully-equipped editing suite that was right downstairs.

Next morning we all were up for an early breakfast, then off to church at the family’s local place of worship. We got started cooking again around noon and did some outdoor grilling on the deck, in the front yard and more in-kitchen work to put a wrap on the “Cooking with Amanda” sponsorship segments. On Sunday, Evan even got to sit in as a cameraman. Not a stretch at all – since he has several years of experience behind similar cameras at school, so Evan was right at home behind the camera.

Now that all the work was done, Monday was time to start the fun – turkey hunting. We were headed off to spend a few days with Jimmy at the Five Star Retreat in Lyles, TN. This exclusive camp is just amazing – from the beautiful 8500 sq. ft. lodge to the spacious cabins and beautiful surroundings the whole visit was a blessing and an experience of a lifetime. The resorts owner, Greg Gough joined Jimmy, Evan and a few others in the turkey hunting. Evan shot a huge turkey in the last hour on the last day of hunting that weighed in as the 5th largest Eastern wild turkey in Tennessee history – on his 1st hunt EVER! Now that was just the icing on the cake for this story.

To see all the spots the Tim Lawhorn and Amanda Sites produced for Jimmy Sites Award-Winning TV Show, “Spiritual Outdoor Adventures” just visit our TV page.
All the Great Recipes are posted here on our blog at the special “Cooking with Amanda” Recipe Page.

Tim Lawhorn came up from Florida to join the Sites in Tennessee to film these cooking spots with Amanda and to enjoy a few days of Tennessee Turkey Hunting with Jimmy Sites. The results that came off of the grill this day using Lawhorn’s Signature Seasonings were a culinary work of art for sure!

Well this last day of shooting had me very excited about finally getting out on Jimmy’s grill. Amanda had so much great fresh stuff to cook, I decided to grill a smorgasbord of some of our favorites since summer is was just around the corner.

VENISON KEBOBS

To start with, you need to make some FRESH garlic butter to brush everything with as it’s cooking…it’s one of my “must have” ingredients no matter what I’m grilling. It’s simple to make, and you’ll never grill again without it! Make sure when you’re brushing it on, you get some chunks of garlic on the meat and not just the butter by itself (another Tim secret).

GARLIC BUTTER: 4 Minced cloves per stick of butter, DONE! Melt the butter in a small sauce pan and add your garlic, then let it simmer on low heat for about 10 minutes or so. This has a great shelf life in the fridge so don’t throw it away after you’re done grilling for the day.

INGREDIENTS:

2lb-Cubed Venison filets about 1 1/2″ square

1-Bell Pepper( I use red for color) cut into 1 1/2″ squares

1-Red Onion(Bermuda) cut into 1 1/2″ squares

1/2lb-Mediun sized mushrooms

3-Plum Tomatoes cut in 1″ slices

LAWHORN’S SIGNATURE SEASONINGS to taste(a liberal sprinkling will do fine)

Fresh Garlic Butter

8-10 – 10″ skewers

DIRECTIONS:

If you have metal skewers, then just slide on all the ingredients in whatever order you like, and repeat the pattern until the skewer is full and tight.

If you’re using wooden skewers, then you need to soak them in water overnight so they don’t catch fire and burn up on the grill. Brush the kebobs with garlic butter, then season with Lawhorn’s. Cook on a medium-hot grill for 7-10 minutes, depending on your doneness preferences. While cooking, roll the kebobs and brush with more garlic butter when you turn them. If necessary, sprinkle more seasoning on as you go. Pull them off and go to town…OMG Good!!

BACON-WRAPPED VENISON FILLETS

Join Tim Lawhorn and Amanda Sites at the Sites kitchen and out on the deck grilling. Jimmy and Amanda have set-up these cooking segments right in their home, and have a full production studio one level down. Jimmy Sites “Spiritual Outdoor Adventures” award winning outdoors show keeps the studio busy year round.

INGREDIENTS:

1-6-8oz Venison filet per person

1ea-thick-sliced bacon (hickory or applewood smoked is the best)

LAWHORN’S SIGNATURE SEASONINGS

Garlic Butter

Toothpicks

DIRECTIONS:

Liberally Season the filets on all sides. Stand the filet on a bacon slice like a wheel and roll the filet while stretching the bacon around it tightly. Use the toothpicks to hold the bacon around the filet. Try not to have much pick sticking out so it doesn’t burn on the grill. Cook on a hot grill. Brush with garlic butter after 2 minutes. Flip them after 4 minutes and brush with garlic butter again. Cook for another 4 minutes or until your desired doneness is achieved.

GRILLED “WILD BOAR” LOIN CHOPS (or pork chops from the store)

Tim Lawhorn and Amanda Sites are preparing a real favorite today. Now Jimmy insisted on using wild pig for this pork loin chops recipe, but you can use some pork chops right from the store if you haven’t been hunting any wild boar lately. Jimmy does have an advantage, since he is the host and creator of the award-winning outdoors show “Spiritual Outdoor Adventures” that airs on the Pursuit Channel. He gets the chance to have some amazing hunting and fishing adventures and then bring back the spoils into his kitchen (movie set) for some great cooking segments with Tim and Amanda for the new 2011/2012 season of shows.

INGREDIENTS:

6-1″ or thicker-Loin Chops (bone in or boneless is fine)

Garlic Butter

LAWHORN’S SIGNATURE SEASONINGS

DIRECTIONS:

Liberally sprinkle Lawhorn’s on all sides of the chops, then throw them on a hot grill. Brush with garlic butter after about 2 minutes. Flip them after about 5 minutes, brush with garlic butter and cook for another 5 minutes or so until they’re just barley done. (About 150degrees internal temp is fine) let them rest for about 5-10 minutes before you cut them so the juices stay inside!

Tim Lawhorn is back in the kitchen with Amanda Sites using the fryer on this Sunday afternoon. The menu calls for some tasty seafood today – fresh catfish and jumbo shrimp. One cup sherry, one cup water, 3 tablespoons of Lawhorn’s makes this super-simple marinade. After marinating, the shrimp and catfish is dipped in breading, then in the fryer and right to the table. Jimmy Sites kitchen has seem some big, exotic game but this simple down-home seafood feast is right on par with those wild game meals. Jimmy’s award-winning show, “Spiritual Outdoor Adventures” is hosting these cooking segments with Jimmy’s wife Amanda and the creator of Lawhorn’s Signature Seasonings during the entire 2011/2012 season on the Pursuit Channel.

This is really a 2 part recipe because the shrimp marinates in its own special marinade, while the catfish does not. Not to say you couldn’t marinate the catfish if you wanted to. The breading part of both items is the same, so all you need to do is mix the marinade for the shrimp and let them sit in the fridge for a couple of hours at least, before fryin’ those bad boys up! If you’re cooking both fish & shrimp, you may need to increase your flour and egg wash proportions a bit.

INGREDIENTS:

2lb.-large Gulf shrimp(16-20 to 21-25count), peeled and deveined

2lb- fresh catfish fillets, cut into 2″ X4″ strips

Shrimp marinade–2 cups water, 1 cup Sherry, 1/4Cup LAWHORN’S SIGNATURE SEASONINGS

4Cups-Corn Flour or Self-Rising flour (I prefer corn flour, but sometimes can’t find it. Ask your local bakery to get it for you )

NOTE TO COOK: you REALLY need the corn flour for this recipe. Though the SR flour will taste good, the corn flour is the bomb on shrimp & catfish!

4 eggs- beaten

1/4 cup milk

1/4Cup + 3TBS LAWHORN’S SIGNATURE SEASONINGS

DIRECTIONS:

MARINATED FRIED SHRIMP—Marinate the shrimp completely submerged for at least 2 hours, 6 hours is better! Dump the 1/4 cup of Lawhorn’s into a bowl with your corn flour and mix it up very good.(sifting it is even better, if you have one) Dump the 3 TBS of Lawhorn’s and the milk into a bowl big enough to mix the shrimp in with it, drain the marinade off the shrimp and mix them together good.

Heat your oil to 350 degrees. I recommend peanut oil because of its higher temperature tolerances and superior flavor on fried foods. For a lighter crust, take the shrimp out of the egg , let it drain off most of the egg, then toss them in the flour and coat good on all sides. GENTLY ease the shrimp into the fryer away from your body to prevent hot grease from splashing on your hands. If you’re using a fry basket, then slowly drop the shrimp into the grease. Shake or stir the pieces so they don’t stick to each other, and cook them for about 2-3 minutes. DO NOT OVERLOAD your fryer basket, or your frying pot! The oil will lose too much temperature too quick and your shrimp will come out soggy. The oil must maintain temp. at least 340 degrees.

COUNTY CATFISH— Dump the 3 TBS of Lawhorn’s and the milk into a bowl big enough to mix the fish in it. Season the catfish liberally with the Lawhorn’s then put them in the egg wash & milk liquid. Now roll the fillets in the corn flour, shake off the excess flour and gently put them in the fryer for about 8-10 minutes for a crunchy texture. Absolutely awesome catfish! Use this same recipe and method on ANY of your favorite fish, scallops, oysters…if it swims, it’ll taste great like this!

Fried turkey is a southern favorite among us country folks, but it has really taken off across the country in the last few years as an alternative to the traditional roasted turkey at Thanksgiving and Christmas time. It is delicious to eat, easy to prepare, and very fast to cook. However, many people are afraid to deep-fry anything because of the obvious dangers in handling hot grease. Yes, you have to be very care and use your common-sense when deep frying, but with so many new home-sized fryers on the market that are extremely safe to use, you may want to look into buying one for your kitchen now. Follow the user’s manual and you should be fine.

INGREDIENTS:

2lb. Fresh Turkey cut into 1″X 3″ strips

4Cups-Corn Flour or Self-Rising flour (I prefer corn flour, but sometimes can’t find it. Ask your local bakery to get it for you )

4 eggs- beaten

1/4 cup Buttermilk

1/4Cup + 3TBS LAWHORN’S SIGNATURE SEASONINGS

DIRECTIONS:

Dump the 1/4 cup of Lawhorn’s into a bowl with your flour and mix it up very good.(sifting it is even better, if you have one) dump the 3 TBS of Lawhorn’s and the buttermilk into a bowl big enough to mix the turkey in with it, and mix them together good. For better flavor, let the turkey “marinade” in the seasoned egg wash for a couple of hours if you have the time.

Heat your oil to 345 degrees. I recommend peanut oil because of its higher temperature tolerances and superior flavor on fried foods. For a lighter crust, take the turkey out of the egg , let it drain off most of the egg, then toss the turkey in the flour and coat the strips good on all sides. GENTLY ease the turkey into the fryer away from your body to prevent hot grease from splashing on your hands. If you’re using a fry basket, then slowly drop the meat into the grease. Shake or stir the pieces so they don’t stick to each other, and cook them for about 4-5 minutes. DO NOT OVERLOAD your fryer basket, or your frying pot! The oil will lose too much temperature too quick and your strips will come out soggy. The oil must maintain temp. at least 335 degrees. For EXTRA CRISPY turkey, double bread your strips, by repeating the process, then fry as directed. Drain on a bed of paper towels and serve them with my awesome Asian Chili Dipping sauce! Here’s the recipe for it:

ASIAN CHILI DIPPING SAUCE

INGREDIENTS:

1 jar- Sweet Asian Chili sauce w/ garlic

1TBS- Hoisin Sauce

1TBS- Juice from Pickled Ginger

2TBS-Sesame Seeds toasted in 1TBS Sesame oil

DIRECTIONS:

Mix all ingredients together and keep refrigerated. You may serve it hot or cold. If you want it hot just pop some in a microwave for about 45 seconds. This is an outstanding healthier alternative to heavier dipping sauces like a honey-mustard, or BBQ sauce. This sauce goes on most any white meat from pork, chicken to fish!

There’s nothing better than a few days hunting wild turkeys with Jimmy Sites out in the hollows of Tennessee – Well, except maybe joining Amanda Sites, Jimmy’s lovely and talented wife in her kitchen to cook up some of that turkey using a simple egg coating and plenty of Lawhorn’s Signature Seasonings. Jimmy’s show, “Spiritual Outdoor Adventures” will be featuring these cooking spots during this new 2011/2012 season. Make sure to pick up a bottle of Lawhorn’s before you bring any game home for cooking. Of course this seasoning is just as good on store-bought too!

For tomato lover’s around the world….
Love tomatoes but you’ve run out of ways to fix ‘em? Try this great recipe with an Italian twist for an incredibly easy and awesome new way to enjoy your favorite red fruit! You can change up the ingredients a bit if you want a little variety in this recipe.

Try using a different cheese such as Provolone, Swiss, Havarti, Gouda or even Cheddar instead of fresh Mozzarella. Or leave the cheese off all together if you’re a purist and true tomato aficionado! Any way you try it, you can’t go wrong grilling it with Lawhorn’s!

INGREDIENTS

2-4– large vine-ripe tomatoes, CHILLED (Beef Steak is my personal preference) Each tomato will yield two to three servings.

2ea.- fresh Garlic cloves (minced or pureed)

1 stick- Salted butter

1/2lb- 1/8″ sliced FRESH Mozzarella cheese (1slice of cheese per slice of tomato)

1-2 TBS–Lawhorn’s Signature Seasonings

6-8 leaves–Fresh Basil thinly sliced or chopped

METHOD:

Melt the butter and garlic together to make garlic butter. Do not let the garlic burn, gently “poach” the garlic in the butter for about 10 minutes. Save the remaining butter for next time. Core the tomatoes and slice them into about 1/2″ slices. (Any thinner and they cook too quickly and fall apart) Brush the Garlic butter on both sides. Liberally sprinkle the Lawhorn’s on both sides of the tomatoes.

Place on a HOT grill, (500° or hotter) and grill 1 minute. Flip the slices with a spatula and sprinkle the fresh Basil on each slice and then top it with the sliced cheese and cook for another minute or until the cheese is melted nicely. (Put the lid down on the grill if you have a lid. An aluminum pie tin or large pot lid will do if your grill does not have a lid.)

That’s it, you’re done! Now go enjoy this delicious new creation with a nice glass of Chardonnay or Pinot Grigio! Make a plate full for friends, eat them as appetizers or as a side dish with your meal. Enjoy!

This awesome fresh vegetable medley will have your jaw dropping to the ground when you see how your kids (who hate vegges!) tear into these vegetables! The secret to getting those kids to eat more vegetables is all in the preparation, and the seasoning of course! Squash Medley, Stringed Beans with Bacon and Red Onion, Fresh braised Cabbage with Bacon and Sweet Onions – all will be your kids new favorite side dishes.

Tim is the 2011 sponsor of the cooking segment on the new season of Jimmy Sites “Spiritual Outdoor Adventures” airing on the Pursuit Channel. The show is a favorite with hunters, fishermen and outdoors enthusiasts. Lawhorn’s Signature Seasonings is a perfect match for cooking the game and fish that the viewers are after. Today’s video is aimed at getting kids excited about veggies, but it’s ALL good with Lawhorn’s on it!
INGREDIENTS:

2ea.- Medium yellow squash 1/4″ sliced

2ea.- Medium Zucchini 1/4″ sliced

1ea.- Small Red Onion(Bermuda) 1/8″ julienned

1/4ea.- Sweet Red Bell Pepper 1/8″ Julienned

1/2 Stick-REAL Butter

2TBS- LAWHORN’S SIGNATURE SEASONINGS

OPTIONAL INGREDIENTS:

1/4lb.-Fresh Blanched Green Beans cut in half

1 handful- Fresh Snow Peas

1/2Cup- sliced Portabella or Domestic Mushrooms

1/2 Cup Fresh roasted corn cut off Stalk

DIRECTIONS:

Wash all vegetables and pat dry. Slice veggies. In a large non-stick skillet, melt the butter on high heat until it starts popping. DO NOT let it turn brown as this completely changes the flavor of the butter. Quickly add the on and bell peppers and let sauté for 1 minute, stirring constantly. Add the rest of the ingredients and the Lawhorn’s and keep stirring over high heat for about 2 minutes. Reduce heat to med-low and cover. Keep stirring until the pan cools down enough that things won’t burn. Serve when your desired tenderness is achieved. We found that most kids that try this for the first time don’t really know what they’re eating until we tell them. Of course, we ask them if they liked it BEFORE we tell them they just ate squash! The optional veggies can be put in for a more “gourmet” medley. They can also be used by themselves with just a good sprinkling of Lawhorn’s!

When you use these great, kid-friendly recipes to cook up veggies that are so tasty they will be begging you for more. In our in-store cooking demonstrations time after time parents are amazed at their kids eating and loving our veggies samples cooked using Lawhorn’s Signature Seasoning. Join Tim Lawhorn and Amanda Sites (proud wife of renown outdoors enthusiast, speaker and TV celebrity Jimmy Sites) as they cook up a veggie feast that will have your kids going nuts for vegetables!

DOWN-HOME SOUTHERN VEGETABLE CLASSICS

BRAISED COUNTRY CABBAGE

Tim is the 2011 sponsor of the cooking segment on the new season of Jimmy Sites “Spiritual Outdoor Adventures” airing on the Pursuit Channel. The show is a favorite with hunters, fishermen and outdoors enthusiasts. Lawhorn’s Signature Seasonings is a perfect match for cooking the game and fish that the viewers are after.

INGREDIENTS:

1lg Head- Green Cabbage

1/2lb Hickory or Applewood-smoked Bacon-diced

1/2 stick REAL Butter

1lg-Diced Onion

1/2Cup-Water

4TBS LAWHORN’S SIGNATURE SEASONINGS

DIRECTIONS

Core the cabbage and cut the head into 4 quarters to make it easier to handle and cut. Slice the quarters into 1″ strips and break apart. In a large soup pot(3gl or bigger) sauté the bacon on med-high heat to render the fat, melt the butter and add the onions and sauté for about 2 minutes. Add the cabbage and seasoning, let the cabbage braise on med- high for about 2-3 minutes or until it starts to wilt, stirring constantly. Add the water, stir again cover and turn down the heat to med-low. Stir occasionally until the cabbage is tender, (about 10-15 minutes) and it’s ready to serve just like Grandma used to do it!

SAUTEED WHOLE GREEN BEANS

After washing and stringing the beans, you’re going to “blanch” the beans by putting them in a microwave-safe bowl with 1/4cup of water and wrap tight with plastic wrap. Microwave for 3-4 minutes depending on how powerful your microwave is, until they are bright green, but still crisp. We chef’s call this “El Dente”, or half-cooked. Carefully remove the hot beans and shake the water off of them. In a large non-stick frying pan, melt your butter and throw in the onions on med-high heat. Sauté them for 1 minute then add the beans and the Lawhorn’s. Stir constantly for 2-3 minutes, turn down the heat to low and cover. Stir frequently and check for your desired tenderness. If they turn “Army-Green”, then you cooked them too long, unless, of course, you like Army Green…..

INGREDIENTS:

1lb-FRESH whole string Beans, stringed

1/2-Bermuda Onion(red onion) 1/8″ Julienned

1/2 stick- REAL Butter

2TBS-LAWHORN’S SIGNATURE SEASONINGS

APPLE CIDER COLE SLAW (Amanda’s Favorite!)

This is a refreshing sweet & sour type of slaw that is much healthier for you since it has no mayonnaise-based dressing in it. It’s great as a side dish, or you can try it on a dog or burger as well… Enjoy!

Today’s video and recipes are aimed more at delicious side dishes and veggies, but it’s all good with Lawhorn’s on it!

INGREDIENTS:

1lb-Shredded Cabbage

1/2lb-Shredded Red Cabbage

3/4Cup- Apple Cider Vinegar

1to 1-1/2 Cups-Sugar(depending on how sweet you like it)

1/3Cup- Salad Oil

4tspn-Whole Celery Seed

2tspn-LAWHORN’S SIGNATURE SEASONINGS

DIRECTIONS:

Mix all the wet ingredients together until the sugar is dissolved. Taste for your desired sweetness and tanginess. If too tangy, add more sugar. If it’s too sweet, take some of the dressing out and add a bit more vinegar until you like it. To really mix this slaw the way us pros do, get yourself some latex gloves and put them on both hands. Dump the cabbage in a large mixing bowl and start stirring and squeezing the slaw in your hands fairly hard to release the oils and moisture in the cabbage and allow for the dressing to absorb into the cabbage. Do this for about 2-3 minutes and then refrigerate for several hours. (it’s actually better the next day if you want to make it in advance) Serve it cold, or at room temperature if you like. It has about a 10 day shelf life in the refrigerator.

INGREDIENTS:

1lb- Ground Elk

1lb-Ground Venison

1/2 stick REAL Butter

1/2 Jar-Heinz Chili Sauce

1-cup Sweet BBQ Sauce

4tbs- Lea & Perrin’s Worcestershire Sauce

1/2cup Brown Sugar

1 large Onion medium chopped

5TBS- LAWHORN’S SIGNATURE SEASONINGS

8-12 Potato Buns(the best)

1- large- non-stick sauté pan w/lid

DIRECTIONS

Sautee the onion, seasoning and meat together in butter over med-high heat until lightly browned. DO NOT let meat over-cook! Reduce heat to medium and add the rest of the ingredients, put on the lid, and simmer for 15 minutes. DONE! SLOP it on a bun and go to it! (you can let it simmer longer, but if you’re in a hurry, this is good to go!) If you want a thicker saucy kind of Joe, then let it simmer for about 1/2 hour and keep stirring so it doesn’t burn on the bottom.

Lawhorn’s also smooths out any “gamey” flavor perfectly for a tremendous simple meal for any outdoor enthusiast’s family. Simple and delicious even with ground beef from the store, just in case you haven’t brought down any Elk lately.

INGREDIENTS
1 (3-4lb) Fresh pork Spare Ribs, chine bone removed, “St. Louis” cut, or Baby Back ribs. (Each rack will feed 2 to 3 people, depending on how hungry you are! Baby Backs will feed 1 to 2 people each )

3-5 TBS LAWHORN’S SIGNATURE SEASONINGS per slab

YOUR favorite BBQ sauce for dipping

DIRECTIONS

Heat your smoker or grill to 225 to 250 degrees. If using wood, make sure the fire burns down enough to keep hot spots from charring the meat.

Peel the membrane off the back of the ribs, (I use an oyster knife to grip it.)

Generously season the racks with Lawhorn’s on both sides. If you have a rib rack to stand them upright, use it. If not, place the racks flat with the bones curved down first. Put a shallow pan of water in the grill to keep moisture in or occasionally spray the ribs with a water bottle to keep them moist. Cook for 2 hours then flip over and cook for another hour. Take the racks out and wrap them good with heavy aluminum foil and put back in the smoker for 1 hour. Keep the drippings when you un-wrap them and put the juice in either your sauce or Baked Beans…YUM! Check for doneness by pinching in between the bone. If the meat separates easily between your fingers, they should be plenty tender to eat. You can always cut a “tester” off and check them that way too. Use your own judgment on tenderness.I prefer to serve my ribs dry, without sauce… but if you prefer saucing your ribs, sauce them about 15 minutes before pulling them off the grill so the sauce will caramelize.

Variations: Many people par-boil or bake their ribs before smoking them to tenderize and speed up the overall cooking times, I choose not to. However, if you want to try it, this is how:

Peel the ribs and place them in a braising pan 4” deep or deeper. Fill the pan with enough water to barely cover the ribs. Mix in 1 cup of Lawhorn’s and one large diced onion into the water until dissolved and cover the pan with heavy foil. Place in a 350 degree oven for 30 to 45 minutes. (they should boil for at least 30 minutes in the oven) Remove the ribs and follow the smoking steps as usual. This will cut the cooking time down to about 1 hour on the grill. Let the pork stock reduce by half and freeze it until you need a great pork gravy. Cut into single bones and serve with your favorite warm BBQ sauce.

Join Tim Lawhorn, creator of Lawhorn’s Signature Seasonings and Amanda Sites, wife of well-known outdoor enthusiast, speaker and host of the award-winning TV show “Spiritual Outdoor Adventures” – Jimmy Sites as they smoke some delicious baby back ribs right outside Jimmy and Amanda’s Tennessee home. The 2011/2012 season of Jimmy’s show on the Pursuit Channel will be featuring these cooking segments all year. Everybody enjoyed calling this one a “wrap” so those ribs could be fully enjoyed!

INGREDIENTS

1-4-5lb Pork Shoulder or Butt (boneless is less work later), but bone-in is fine too.

1- large Onion, coarse chopped

1-bottle of your favorite BBQ sauce

1/4 cup- LAWHORN’S SIGNATURE SEASONINGS

1-2 TBS- Liquid Smoke

24-30 Slider buns

1 Crock Pot

DIRECTIONS
Chop the onion and put it in the pot. Coat the pork butt thoroughly with the Lawhorn’s and then place it on top of the onion in the crock pot. Mix the Liquid Smoke in with your BBQ sauce and pour it around the butt. Spread a little sauce and onions on top of the pork, cover turn on high, and go to work! By the time you get home, the pork will be sooo tender, it’ll pull apart with a pair of tongs or a couple of forks. Bun ‘em up, and chow down!

Jimmy does have an advantage when comes to using game meat, since he is the host and creator of the award-winning outdoors show “Spiritual Outdoor Adventures” that airs on the Pursuit Channel. He gets the chance to have some amazing hunting and fishing adventures and then bring back the spoils into his kitchen (movie set) for some great cooking segments with Tim and Amanda for the new 2011/2012 season of shows. This recipe centers on slow cooking the roast in a crock pot for about 8 hours. Seasoned liberally with Lawhorn’s Signature Seasoning and pepper, with a whole onion and your favorite barbeque sauce. The pork comes right off the bone and onto the bun for a tremendous meal that the whole family always loves.

Lawhorn’s Signature Seasonings available online here or at one of these grocers.

[summarize]

The guy is just plain charming. He is living a “Cinderella Story” that is truly inspiring.

“The growth of our seasoning is truly an amazing phenomenon” admits CEO, Tim Lawhorn from Lawhorn’s Signature Seasonings. Tim also never fails to share that “God has smiled generously on our company over its short but successful history.” Now he is embarking on his biggest challenge yet, to go Nationwide with only a grass-roots marketing campaign and a “hit-the-road cooking” tour that will “meet and feed” top buying executives of the largest grocery chains in the US. Is there a method to his madness, you bet there is!

Tim has taken a strong pro-active approach by taking his show on the road. Starting with a few well placed emails and phone calls, doors are being opened to present the product in person. Maybe the big boys figure “hey, if this guy is willing to drive from Florida to cook lunch for us, why not?” The ball started rolling this past December and shows no sign of slowing down.

It all started in early December of 2010, when a “shot in the dark” email turned into a phone conversation, that turned into an opportunity to pitch Lawhorn’s in person. Leaving the beautiful sunny hamlet of Haines City, FL on a warm December morning was not easy. After all most folks come to Florida in December, not the other way around! But Tim Lawhorn was a man on a mission – to bring his one-of-a- kind blend of spices to the shelves of Bi-Lo Supermarkets. BI-LO is a supermarket chain headquartered right outside of Greenville, South Carolina in a little town called Mauldin. BI-LO operates over 200 supermarkets in South Carolina, North Carolina, Georgia, and Tennessee. After an all day trek, with his grill in tow, Tim settled into a local Hotel about two miles away from the Corporate Headquarters of Bi-Lo Supermarkets. Next step, hit the local Bi-Lo and grab his choice meats and fresh veggies for the next day’s “convincing cooking”. The meeting was set for 10am, so that meant an early start to get set up and ready to deliver the tastes that Tim knew would seal the deal.

Tim arrived at Bi-Lo about 8 am and set up his table and grill right outside the front door of the headquarters. Cutting and cooking the samples up is second nature to Tim, a former chef and restaurateur himself. One thing this southern boy did not bargain for, the morning temps hovering in the high teens. Oh yea, now that is a bit chilly for a native Floridian. But this was important work and it could mean entry into over 200 stores in states that previously did not have Lawhorn’s available.

When everything was prepared just right, the bite sized morsels were loaded up on party platters and carried right in the front door up to the conference room. Tim’s first encounter with Mike McShane, the National Category Manager for Bi-Lo that had agreed to the meeting was with food in hand! After a few social exchanges, the chomping began in earnest. The smiles, the ooh’s, the ahh’s, the “wow, this taste is amazing’s” began to mix with the aromas of freshly grilled meats and veggies. It was a moment to remember for Tim, the lights went on full power. THIS is the ONLY way to convince them that we are what we claim to be!

On the spot, Mike said “I want this in my stores”. Even though the category review was not until July for Spices, special exception was made to introduce Lawhorn’s into Bi-Lo stores as soon as all the paperwork could be completed. Oh, did we mention that slotting fees were waived and many of the special deals that usually accompany product introductions were also not really what sealed the deal? It was all about the taste, and about Tim of course. This guy loves what he does and it shows, he just wants to share what he has created with everyone.

Tim had spent hours agonizing over his totally awesome and convincing power point presentation to really wow them. Turns out that he could have forgot that in the hotel room and it wouldn’t have matter a bit! The entire group in the conference room was abuzz about the taste and the product, there was no need for slides to explain why this product would succeed.

So, what is the rest of the story? As of March 2011, Bi-Lo now carries Lawhorns in all of its 200+ stores!

So what was next for Tim? Well, hey if it worked once…
The email was sent to Kroger Headquarters in late April. This time Tim was reaching out to Larry Jones, the Category Manager for Kroger. The call came a few weeks later. Turns out that category review was coming up in just 2 weeks, Larry wanted to know if Tim could make it up the following week, May 2nd! Hmmm, could Tim drop everything and drive to Cincinnati to meet with the second largest (3600+ stores) grocery chain in the country? You bet he could!

Tim enlisted the help of his daughter Brittney and they launched their journey from Gaineville, FL where Brittney attends the University of Florida as a senior in Avdertising & Marketing major. Driving a straight shot was the intent, but terrible weather grounded the Lawhorn’s Express in Atlanta overnight, arriving in Cincinnati the day before the big “eat and greet.” They checked in to the Garfield Suites just a couple blocks away from Kroger headquarters. When Tim and Brittney took a look out the window of their room they had a bird’s eye view on the target audience for the next morning! So, with less than a weeks’ notice the next day found the pair setting up right at the doorstep of the multi- story corporate headquarters of industry giant, Kroger Marketplace.

When Tim and Brittney took a look out the window of their room in Cincinnati, they had a bird's eye view on the target audience for the next morning!

Once all the samples were readied, Tim and Brittney loaded them up and hit the boardroom once again. The taste test came through for Tim again, as the discussion moved from promo deals and social media strategies to the fact that everyone in the room was impressed by the amazing taste enhancing effects of the seasoning. Tim gave Mr. Jones a bottle to give to his daughter, who it just so happens is also an executive chef by trade. Chef to chef, Tim knew that she would have an experienced assessment of the power contained in that little bottle of seasoning!

Now the ball is in Kroger’s court. Tim has had some very encouraging hints, but he also knows that with a company the size of Kroger decisions do not always come as quickly as he might hope. Tim is very confident that this road-trip will also have a happy ending, after all with the past track record he is stacking up not many things are standing in his way to achieve National distribution by mid 2012.

Truth is, once someone tastes this seasoning they can also taste what a ringer this product is for hyper-growth. Tim tells it like this, “once consumers try our product – they are in love with it.” Depending on what meat or vegetable the all-natural mix is cooked with, the molecular chemistry of the ingredients actually produces different flavor profiles for each item that the seasoning is cooked with. Tim has his own chemistry too – with customers and buyers, whether they are top executives or consumers visiting one of his in-store demos.

Tim has discovered in the 3 short years of promoting his amazing all- in-one seasoning that the key to success is all in the taste buds. You can talk a good talk, have the best brokers in the country and give a great buy-down introductory deal too – but that won’t hold a candle to the top executive buyer savoring the flavor of a freshly cooked piece of chicken sprinkled with Lawhorns and cooked right on the grill minutes before. Then, perhaps sampling the steak, the pork, the cod and even the veggies sautéed with butter and Lawhorn’s Signature Seasonings. By the time they are done chewing, there isn’t much else to talk about except how soon they can get the product in their stores! In other words, once the Category Manager or Grocery Buyer has a taste – they are sold. It works as well on top executives as it does on Tim’s consumers. he has raving fans across the fruited plains, but the sad part for them is they can’t always find Lawhorn’s on the shelves of their local grocery chains. Well, Tim the traveling CEO is changing all that, one taste at a time.

Tim has been told every step of the way, that he is not doing things the way they are supposed to be done. The food brokers, distribution chains and grocers all have protocol for the (expensive) way products get introduced to the market. Tim is not about protocol though, he knows that the demand will be there once people try his unique blend.
So for Tim, things are working just fine the way they are going.

Has this unconventional approach to find inroads into the Nation’s biggest supermarkets worked? Judge for yourself. So far, Tim’s seasoning has made a great Southern start, finding its way into Winn Dixie, Publix, Bi-Lo, Whole Foods and several smaller markets. Nationally, Wal-Mart Neighborhood Markets began ordering the product with absolutely no effort from Lawhorn! One day the orders just started rolling in from their stores and the way things have gone for this product that is just par for the course.

If you think Lawhorns Signature Seasonings should be in your grocery chain, maybe we need to put your corporate headquarters on our itinerary for this Fall!

When Tim showed up with his bag of specially blended ingredients at Spice World, Inc. in Orlando, FL – National Food Service Director, Mitch DiMarco thought Tim was nuts. Spice World, Inc., based in Orlando, FL is one of the worlds largest suppliers of Garlic. When he met with the company 3 years ago holding a zip-lock baggie sample in the conference room it was only a dream, but today Lawhorn’s amazing growth is a reality. DiMarco says, “He told me once when we first started getting his stuff together that ‘one day Lawhorn’s Signature Seasonings is going to be a household name in America!’ I laughed about it back then, but you know what? He is making it happen. I believe it now!”

Lawhorn ‘s dream was to start a revolution in the kitchen, and he has done exactly that with Lawhorn’s Signature Seasonings. This All-Natural, Kosher seasoning blend contains 65-70% less sodium than most regular all-purpose seasoned salts. Lawhorn’s revolutionary seasoning blend’s versatility far surpasses anything in the Spice aisle on America’s grocery shelves today.

After spending most of his career in the Food and Beverage Industry, with no entrepreneurial experience, Lawhorn believes that his success has to be the work of God, “because I’m just not that smart,” he says laughing. “We’ve been blessed beyond belief!”

As a young man, Tim enrolled in an apprenticeship program in Denver, CO at the prestigious 5 star Brown Palace Hotel and The Denver Club, a private 5 star athletic club downtown where he worked both jobs full time. Tim spent virtually every waking moment preparing, cooking, and experimenting with gourmet foods and cuisines. When he left the program at 23 years old, Tim worked as a Sous Chef for a national 4 star hotel chain in Denver as well as Executive Chef for Specialty Restaurants, a national multi-concept restaurant chain based out of California. His knowledge of food and love of the culinary arts continued to blossom and grow.

Tim soon moved up to a position of Executive Chef and Assistant Food & Beverage Director of the Innverary Hilton Hotel in Ft. Lauderdale, FL. While in Lauderdale Tim began experimenting with seasoning formulas. He was trying to cut the hotels’ spice costs. One evening, Tim came across an interesting combination of herbs and spices that when mixed together tasted phenomenal on a steak that he cooked. Soon after getting his special seasoning blend just right, Tim started using his seasoning on just about everything he cooked. What amazed him was the fact that this new seasoning tasted different on everything he put it on and everybody was raving about it!! His new concoction actually changed flavor characteristics and enhanced the natural flavors of whatever he cooked with it. Little did he know at the time that Lawhorn’s Signature Seasoning was born!

When the original building that housed Tim’s grandparents’ drugstore was available for lease with a restaurant already in it, Tim left his corporate career and bought the restaurant business. “Lawhorn’s Corner Café” was created from the ground up in 2002 with every single detail overseen by Tim and his wife, Heidi. He created an eclectic menu from his vast culinary experience that had something for everybody. The “Signature Seasoning” was now mentioned and featured all over the menu.

In 2006 Tim met an executive from the Hormel meat company who asked to speak to him after dining on one of Tim’s steaks. The gentleman told Tim that this was “the best steak he had eaten anywhere in the country” and was curious as to how it was prepared. Tim simply replied, “The only thing I do to the meat prior to cooking, is season it with my seasoning blend that I make here at the restaurant and cook it to order.” The executive immediately urged Tim to bring this seasoning to market. “This stuff is great,” he said. “I’ve never tasted anything like it in my life!” With those words of encouragement coming from a meat expert of that caliber, Tim began the process of bringing his “baby” to market. And as they say “the rest is history”, sprinkled thoroughly with the exquisite seasoning of God’s grace!

Over the past year, Lawhorn has held cooking demonstrations in local grocery stores across the state of Florida. Here, he records the raving reactions of the public, as they taste the seasoning for the first time, on steak, chicken, vegetables, and more.

The creator of this “miracle blend” former Restaurateur & Executive Chef, Tim Lawhorn says, “People like the fact that it’s all-natural and is lower in sodium than most blends out there, it’s healthier for them… but what really gets their attention is its flavor-enhancing value, the way it tastes different on everything you cook with it.”

Lawhorn’s Signature Seasonings, based in Haines City, Florida, was introduced commercially in mid 2009 in select Publix Super Markets across Florida. In just 18 months time they have expanded their distribution to a national audience through Wal-Mart’s new “Neighborhood Stores” and regional placements in Winn-Dixie, Whole Foods Market, Sweet Bay, and Chamberlin’s/Akin’s Natural Food Stores across the Southern US. Lawhorn’s is working on several distribution channels in 2011 that should bring our products into many, many more stores.

Complete Lawhorn’s History – Visit Our Website

“Our amazing growth is nothing short of a miracle” says Tim Lawhorn, the creator
of this blend that is changing the way we cook. One seasoning for many uses that
tastes different on everything you use it on! 100% all natural, low-sodium, gluten-free, no preservatives and kosher too.
If your store doesn’t have it yet, they will soon. Be sure to ask your grocer to carry our seasoning.

Our mission is to revolutionize the way the people cook by providing a single,
seasoning blend that allows even the most inexperienced cooks to prepare gourmet meals.

This fun interactive website, sponsored by the Museum of Science, Art, and Human Perception, comes in handy for grilling different types of meat. Begin by clicking “Learn What Happens to Meat” on the right side of the page. First, on the main page, pick the picture of either the cow, pig or fish. Next, on the timer, pick how long you wish to cook your meat. It will tell you how well done and what the internal temperature of the meat will be for the amount of time you cook it. Also, this site will warn you of the harm of undercooked meats and help you to get the timing just right. After picking a time, you can click on the microscope to view what happens to the meat particles as they cook and the protein strands denaturize. Finally, you can visit this page, which contains different questions you may want to ask. For example: What is meat? What makes meat juicy and tender? and What gives meat its flavor? Click on these links to interact more with this site and to learn the answers to these questions. Go back to the first page and explore more, even if it is a kids website, it offers a lot of information you may not know about food, and how we cook and taste it.

What this website doesn’t show is how Lawhorn’s Signature Seasoning interacts with the meat, and other foods, during this scientific grilling process. The “Science” of Lawhorn’s Signature Seasonings is very unique in the seasoning world. As food cooks on the grill, in a pan, or even in the oven, our seasoning interacts to lock in flavor and moisture. Lawhorn’s actually acts as a natural flavor enhancer by reacting with different proteins in different ways. It changes the flavor profile of whatever you’re cooking with it to naturally bring out the best flavor of the meat, vegetable, or even starches! This one bottle can season your entire meal, giving each item on your plate a VERY different flavor. Now THAT’S some pretty serious science, don’t you think?! How much time would YOU like to save in the kitchen tonight?

Other links on this website we enjoyed:

http://www.exploratorium.edu/cooking/seasoning/taste/index.html

http://www.exploratorium.edu/cooking/seasoning/fixits.html

http://www.exploratorium.edu/cooking/meat/activity-fingertest.html

Still sitting around the dining room table for hours prodding your children to finish their vegetables? Do they cringe at the sight of broccoli and throw it across the room before it gets near their mouth? With three kids of his own, Tim Lawhorn knows what you are going through, but in fact hasn’t had to deal with this daunting task for years now. Over 23 years ago, Tim Lawhorn was working as Executive Chef and Assistant Food & Beverage Director for a national hotel chain in Ft. Lauderdale, Florida. Here Tim began experimenting with a few different seasoning formulas while trying to cut the hotels’ spice costs. One evening Lawhorn came across an interesting combination of herbs and spices that when mixed together tasted phenomenal on a steak that he cooked. He continued to experiment and alter his new seasoning formula until he was sure that this blend was working well on all fronts. Soon after getting his amazing new seasoning blend just right, Tim started using it on just about everything he cooked… including vegetables!

In the late 80′s Tim, along with his wife Heidi, moved back to their hometown in Haines City, Florida to settle down and start a family. When his kids were old enough to say no, Lawhorn quickly realized that vegetable eating was not going to be a daily struggle with their kids! Over the years, Tim shared his magic veggie “dust” with his friends and family often hearing stories from amazed parents that watched their kids gobble up their veggies like starving dogs! It wasn’t until 2007 that he realized he could share it with families all over the country. After this discovery, Tim immediately set to work bringing his revolutionary seasoning blend to market.

Today, Lawhorn’s Signature Seasonings is an emerging seasoning business with current national distribution in Wal-Mart Neighborhood Markets, and regional placements in Publix, Winn-Dixie, Sweet Bay, Whole Foods Market and Chamberlin’s Natural Food Stores across the Southeastern United States. Lawhorn’s remarkable, all-natural, certified kosher blend contains 65% less sodium than ordinary “seasoned salts.” But most importantly, it actually changes flavors and tastes different on everything you cook with it.

Now, this singular bottle of seasoning can cook an entire meal with astounding results! The time saved in the kitchen, and the smiles it produces at the table, has working families across the country that don’t have much time to get dinner on the table singing its praises. Lawhorn’s is changing the way America cooks, one kitchen at a time!

You can now get all Lawhorn’s daily happenings and updates, just friend on Facebook and follow us Twitter and check out our website for store locations, to buy online or for great tasting recipes and more!

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Texas Monkey Blog – Visit
Adventures in all things Food! – Visit
Typical Suburban Family – Visit
Everyday Ramblings of my Life – Visit
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There are only a few things you really need in order to roast a turkey that your family and guests will be talking about all year. This incredibly simple recipe will “deliver” you from the thrones of “turkey terror” and elevate your Thanksgiving & Christmas turkey to legendary status that your family will brag about year ’round! And yes, your turkey will be compared to “Grandma’s” from this point on! Here it is…

INGREDIENTS

1- Whole turkey

2-Large onion, coarse chopped

4- Carrots, coarse chopped

6-Ribs of celery, coarse chopped

2-Cups Water

Lawhorn’s Signature Seasoning- enough to liberally coat the entire bird top to bottom and inside the cavity.

Utensils needed:

1 roasting pan, a digital meat thermometer, a basting tube, whip, sieve

Directions

Pre-heat oven to 300°. Take giblets & neck out of the cavity and put them in a pot for gravy. Cut the wings off and add to the pot. Mix the carrots, celery & onion together(mirepoix). Spread 1/2 of the mirepoix in the roasting pan. Liberally coat the cavity with Lawhorn’s then stuff the cavity with the other 1/2 of the mirepoix. Coat the exterior of the bird top to bottom and put in roasting pan breast side up. Follow the cooking time on the turkey label for the weight of your bird, generally about 20 minutes per pound. After 1 hour, add the water to the pan. As you check on the bird, make sure the water does not evaporate. This “pot liquor” is going to make your gravy awesome! Check internal temperature with a digital probe in the middle part of the breast. do this by pushing it in until you hit bone, then pull it up about 2-3 inches. Pull it out at 150°, cover with foil and let it sit for 20 minutes. I bone the turkey out and then carve it, but you can carve it whole if you don’t know how to remove the breasts and thighs from the carcass. This turkey WILL BE the best you ever served your family, Enjoy!

Gravy

Roux (butter/flour cooked together to make a thickening agent) generally 1 stick of butter to 1 cup of flour. Melt the butter then whisk in the flour until it just barely drips off your whip. All most a paste consistency. Stir constantly over med-high heat until flour starts to bubble and lighten in color. DO NOT LET IT STICK OR TURN BROWN!! If it starts to brown at all, take it off the heat. Throw it away & start over.

3/4 gallon Turkey stock

As your bird is roasting, add cold water to the giblets covering over then 1″ add 2 TBS of Lawhorn’s to the stock and bring to a boil. Reduce heat to a simmer. Let stock simmer and reduce by 1/2. After the bird is roasted, put all carcass scraps (including mirepoix) into the gravy pot along with the drippings out of the pan. Let boil and reduce by about 1/2. Taste the broth for flavor and alt content, add more seasoning if needed, then strain the stock into another pot. Bring stock to simmer then quickly whisk in about half of the roux. Keep stirring the gravy and adding roux until your desired thickness. Let gravy simmer for about 10 minutes until the flour is completely cooked. Adjust salt & pepper if needed, strain through a sieve to remove any lumps if necessary, and serve.

Awesome gravy, awesome bird!! Your turkey is now something that your whole family will be “thankful” for, forever!!!

INGREDIENTS

2lb–ground venison
8oz. small diced pork chop or pork butt
3 slices of GOOD bacon, diced
2ea.–Vidalia onions, coarse chopped (2 cups yield)
1ea–large bell pepper, coarse chopped (1to 1.5cups yield)
4-cloves fresh garlic, minced
3ea–small cans diced green chilis
2–lg can diced tomatoes
1–medium can light red kidney beans ( or use whatever beans you like, ANY bean will work in this recipe, you can add more beans if you like, as well)
1/4cup–bacon fat
4-5 TBS of Lawhorn’s Signature Seasonings( 1-2 TBS to adjust salt content after you make the pot & let it simmer for awhile)
1/4 cup chili Powder
1/8 cup ground Cumin
1TBS FRESH ground Black Pepper

METHOD:

Sautee the Onion, garlic, pork , bacon & bell peppers over med-high heat until it BARELY starts to brown, add the venison ,
Green Chilis and spices and continue to brown the venison.
Add tomatoes and beans, turn down to low, simmer for 1hr, stirring enough that it doesn’t stick on the bottom.
Add additional Lawhorn’s for salt adjustment as needed. Simmer for 2-3 hrs for best results. It’ll be WAY better the next day, too!

VARIATIONS:

Substitute ground Chuck or Pork for Venison

For more heat, you can add 2-3 fresh Jalapenos, seeded and diced when sautéing veggies.
You can chop the pepper & onion smaller if you like, I personally like a coarse chili
You can go “beanless” and add extra tomatoes or tomato sauce or paste.
If it gets too thick, thin it down will eithr pork stock, or chicken stock.
Top w/ shredded Sharp Cheddar & sliced Green Onions…Ole!