I first stumbled across big cock ranch seasonings while browsing a local butcher shop in Texas, and the names immediately made me laugh. You've probably seen them too—those bottles with names like "Special Shit," "Aw Shit," and "Bull Shit" sitting on the shelf. At first glance, it's easy to write them off as a gimmick or a gag gift for your uncle who loves to tell dirty jokes at the family reunion. But once you actually pop the top and start cooking with them, you realize there's some serious flavor behind the funny labels.
The brand hails from Austin, Texas, which explains a lot about the vibe. It's got that laid-back, "don't take yourself too seriously" attitude that defines the local BBQ scene. However, anyone who knows anything about Texas BBQ understands that while the people might be relaxed, they are incredibly picky about their rubs. You can't survive in that market just by having a clever name; the product has to actually perform when it hits the smoker or the cast-iron skillet.
The Versatility of Special Shit
The flagship of the line is undoubtedly "Special Shit." If you're only going to try one product from them, this is the one to grab. It's their all-purpose seasoning, and it lives up to the name. It's not overly salty, which is a common problem with grocery store rubs. Instead, it's a balanced blend of salt, pepper, garlic, onion, and a few other spices that create a savory profile that works on literally anything.
I've used it on everything from scrambled eggs in the morning to roasted potatoes at dinner. It's particularly great on grilled vegetables. Usually, veggies can be a bit boring, but a heavy dusting of this stuff before they hit the grill gives them a nice crust and a deep, savory flavor. It's become my go-to "I don't know what to put on this" seasoning.
Stepping Up the Heat
If you like things a bit more intense, "Aw Shit" is where you want to look. It takes the foundation of their original blend and cranks up the heat. Now, it's not "blow your head off" hot—it's not one of those novelty hot sauces that exists just to cause pain. It has a legitimate, building heat that complements the meat rather than masking it.
I love using this on chicken wings. You get that nice cayenne kick, but there's enough complexity in the other spices to keep it interesting. It's also surprisingly good in a big pot of chili. Instead of fumbling around with five different pepper powders, you can just use this as your base and build from there. It gives the chili a nice "back of the throat" heat that lingers just long enough.
The Beef Specialist
Then there's "Bull Shit." Obviously, with a name like that, it's destined for the grill. This is their steak seasoning, and it's specifically designed to bring out the best in red meat. When you're cooking a nice ribeye or a New York strip, you don't want a seasoning that's too fine; you want something with a bit of texture that can stand up to the high heat of a sear.
This blend has a coarseness to it that creates a fantastic crust. It's got a bit of a smoky undertone that makes even a stovetop steak taste like it was done over charcoal. I've also found that it's a secret weapon for burgers. Just mix a tablespoon or two into your ground beef before forming the patties, and you'll have people asking what your secret is.
Sweetness and Smoke
For the pork lovers out there, "Good Shit" is the sweet rub in the lineup. It's got a sugar base, which is essential if you're doing low and slow BBQ like ribs or pulled pork. The sugar caramelizes during the long cook time, creating that beautiful mahogany "bark" that every pitmaster dreams of.
It isn't cloyingly sweet, though. There's a nice balance of savory spices that keeps it grounded. I've used it on baby back ribs, and the way it interacts with the fat of the pork is just incredible. If you're feeling adventurous, try sprinkling a little bit of it on some thick-cut bacon before you bake it in the oven. It's basically candy at that point.
Don't Forget the Birds
They also have "Chicken Shit," which, as you might guess, is tailored for poultry. Chicken can be notoriously bland if it isn't seasoned correctly, but this blend has a brightness to it that really wakes up the meat. It's got a bit more of an herbal profile than the others, which makes it perfect for a Sunday roast chicken.
I also like to use it when I'm making fried chicken. I'll add a generous amount to the flour dredge. It gives the breading a beautiful color and a savory punch that goes all the way through to the meat. It's also great for turkey, so keep it in mind when Thanksgiving rolls around if you want to give the traditional bird a bit of a Texas twist.
The Healthy Option
Interestingly enough, they even have a "No Shit" version, which is their salt-free blend. This is actually a huge deal for people who have to watch their sodium intake for heart health but still want their food to taste like something. Usually, salt-free seasonings are pretty disappointing, but this one relies on a heavy hit of herbs and spices to carry the load. It's a thoughtful addition to the lineup that shows they actually care about their customers, not just the jokes.
Why These Seasonings Actually Work
You might wonder why a brand with such "colorful" marketing has such a loyal following. It really comes down to the quality of the ingredients. A lot of mass-produced seasonings use cheap fillers or way too much salt to cut costs. When you look at the bottles from Big Cock Ranch, you can see the actual pieces of spice. It's not just a fine, uniform powder; it's a textured blend.
Another thing I've noticed is that these seasonings don't clump up as much as others. There's nothing more frustrating than reaching for your favorite rub only to find it's turned into a solid brick inside the bottle. These stay relatively free-flowing, which makes it much easier to get an even coating on your meat.
More Than Just Rubs
The brand has expanded over the years to include things like "Bad Shit" salsa and "Hot Shit" pepper sauce. They've basically built a whole pantry of stuff that follows the same philosophy: high quality and high humor. The salsa, in particular, is surprisingly fresh-tasting. It's got a good chunkiness to it and isn't loaded with sugar like the stuff you find in the middle aisles of the grocery store.
The Social Factor
One of the best parts about using these seasonings is the reaction you get from guests. Whenever I have people over for a cookout, I usually leave the bottles out on the counter. It's an instant icebreaker. People start laughing, taking pictures, and asking about them. It sets a fun, casual tone for the whole meal.
But the real "gotcha" moment happens when they take their first bite. They expect the food to be okay—maybe a bit of a joke—but then they realize it's actually some of the best BBQ they've had. There's a certain satisfaction in seeing someone's face go from laughing at a bottle labeled "Bull Shit" to asking if they can take the rest of the bottle home with them.
Final Thoughts on the Ranch
At the end of the day, cooking should be fun. We spend so much time worrying about techniques and temperatures, sometimes we forget that the whole point is to enjoy the process and the food. Big Cock Ranch seasonings remind us to lighten up a bit. They provide a high-quality product that produces professional-level results, but they do it with a wink and a nod.
Whether you're a seasoned pitmaster or just someone who occasionally grills a burger on the weekend, these rubs are worth a spot in your spice cabinet. They're reliable, flavorful, and they definitely make the kitchen a more entertaining place to be. Next time you see a bottle, don't just laugh—grab it. Your taste buds will thank you, and your dinner guests will have a great story to tell.