The Story Behind It’s A Kelly Thing
It Started With “Whatever You Find…”
Every good story has a beginning. Mine started in my parents' kitchen with a simple question: “Mom, what's for dinner?”
Most of the time, Mom already had something cooking. But a couple of times a month, I'd get an answer that would change things a little: “Whatever you find.”
Well, if I was going to figure out dinner, I was going to make it my own. That meant getting into the kitchen, pulling out ingredients, mixing spices, and experimenting with whatever I could find. Sometimes the combinations were great, sometimes they needed a little work, but that's where my love for creating flavors really began.
Back then, I wasn't thinking about starting a business or selling seasoning. I was just having fun in the kitchen, figuring out what tasted good, and making food for myself and my family.
There was just one little problem.
I never wrote anything down!
Every time I made a seasoning blend, I'd throw a little of this in, a little of that, and keep adjusting until it tasted right. The problem was that I could never quite recreate the same blend twice. Each batch was its own experiment, and while some turned out great, there was no guarantee I'd ever make that exact flavor again.
Thankfully, my wife had a better idea. She kept encouraging me to start writing down what I was putting into my blends. Eventually, I listened. By recording ingredients and refining the combinations, I started developing recipes I could actually repeat — and that meant I could finally recreate the flavors I loved.
Little did I know that simple change would be the start of something bigger.
From Our Kitchen to Your Table
My first real opportunity to share my seasoning came through our local FFA group and their tri-tip sale. It was a chance to put my blend out there, let people try it, and see what they thought.
The response was better than I could have hoped for. The feedback from customers was positive, encouraging, and gave me the confidence to take a chance on an idea that had started years earlier in my parents' kitchen.
That support made me realize I might have something worth sharing.
And that's how It's A Kelly Thing was born.
What began as mixing spices for family meals grew into a passion for creating bold, flavorful seasonings that other people could enjoy in their own kitchens and backyards. I wanted to take the same approach I'd always used — experiment, find the right balance, and keep working until the flavor was right — and turn it into something I could proudly put my name on.
A Little Something for Every Grill and Kitchen
Today, It's A Kelly Thing continues to grow, with each blend bringing its own personality to the table.
From the Original Dry Rub and the kick of our Spicy Dry Rub to the sweet and tangy Honey Mustard, savory Garlic & Herb, and bold Smoky Mesquite BBQ, every seasoning represents that same spirit of experimentation that started it all.
These aren't just blends I threw together to fill bottles. They're flavors that grew out of years of cooking, testing, adjusting, and learning what makes a meal memorable.
Whether you're smoking ribs, grilling tri-tip, cooking up chicken, seasoning pork, or adding a little something extra to your favorite meal, I hope these blends help you make food worth gathering around.
The Journey Is Just Getting Started
I'm proud of how far this journey has come, from asking Mom what was for dinner to sharing my own seasoning blends with customers. I'm especially grateful to my wife for pushing me to put those recipes on paper, to our local FFA group for giving me my first opportunity to sell, and to every customer who tried a bottle and encouraged me to keep going.
This business started with a little curiosity, a handful of ingredients, and a willingness to experiment. It continues today because of the people who have supported it and the excitement of discovering what flavor might come next.
And who knows? There may be plenty more “whatever you find” moments ahead.
Thanks for being part of the journey, supporting my small business, and bringing It's A Kelly Thing into your kitchen.
Everybody's Got a Thing. This Is Ours.
It's Not Just Flavor. It's A Kelly Thing.
Recipes
Explore nine ways to cook with It's A Kelly Thing seasonings. Select a recipe to see its ingredients and directions.
Seasoning strength and salt levels can vary. Start with the suggested amount and adjust to taste. Use a food thermometer for safe cooking.
The Original Kelly Burger ORIGINAL DRY RUB
A juicy, classic burger with big all-purpose flavor and a savory crust.
Ingredients
- 1½ lb. ground beef (80/20 works well)
- 1–2 tbsp It’s a Kelly Thing Original Dry Rub, to taste
- 4 burger buns
- 4 slices cheddar or pepper jack cheese (optional)
- Lettuce, tomato, onion, pickles, and condiments
Directions
- Gently shape the beef into four patties, slightly wider than the buns. Make a shallow dimple in the center of each patty.
- Season both sides with Original Dry Rub just before cooking.
- Heat a grill or skillet to medium-high, about 400°F for a grill. Cook patties, flipping once, until browned and the center reaches 160°F.
- Add cheese during the last minute if using. Toast buns, assemble with toppings, and serve hot.
Original Dry Rub Sheet-Pan Salmon Original Dry Rub
A fast, savory salmon dinner with bright lemon and a lightly seasoned finish.
Ingredients
- 4 salmon fillets, about 5–6 oz each
- 1 tbsp olive oil
- 1–2 tsp It’s a Kelly Thing Original Dry Rub
- 1 lemon, cut into wedges
- 1 lb asparagus or green beans (optional)
Directions
- Preheat oven to 400°F. Place salmon on a lined baking sheet; add vegetables alongside if using.
- Brush salmon and vegetables lightly with olive oil. Sprinkle salmon evenly with Original Dry Rub.
- Bake 12–15 minutes, depending on thickness, until salmon reaches 145°F at its thickest point and flakes easily.
- Serve with lemon wedges and the roasted vegetables.
Honey Mustard Roasted Carrots HONEY MUSTARD DRY RUB
Sweet, tangy roasted carrots that pair beautifully with chicken, pork, or a Sunday roast.
Ingredients
- 1½ lb. carrots, peeled and cut into even sticks
- 1½ tbsp olive oil
- 1–2 tsp It’s a Kelly Thing Honey Mustard Dry Rub
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp lemon juice (optional)
Directions
- Preheat oven to 425°F. Line a baking sheet.
- Toss carrots with olive oil and Honey Mustard Dry Rub. Spread in a single layer.
- Roast 25–35 minutes, turning once, until tender and browned at the edges.
- Mix honey, Dijon, and lemon juice. Toss with the hot carrots for the final 2–3 minutes of roasting, then serve.
Garlic & Herb Creamy Skillet Chicken GARLIC & HERB
Comfort-food chicken in a quick creamy pan sauce, perfect over rice, pasta, or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 oz each
- 1 tbsp olive oil
- 1–1½ tbsp It’s a Kelly Thing Garlic & Herb seasoning
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan (optional)
- 1 tsp cornstarch mixed with 1 tbsp cold water, only if needed
Directions
- Pat chicken dry and season all over with Garlic & Herb seasoning.
- Heat oil in a large skillet over medium-high. Sear chicken 4–6 minutes per side, depending on thickness, until golden.
- Add broth, lower heat, cover, and simmer until chicken reaches 165°F in the thickest part. Transfer chicken to a clean plate briefly.
- Stir cream and Parmesan into the pan juices; simmer gently 2–3 minutes. If needed, stir in the cornstarch slurry and cook until slightly thickened.
- Return chicken to the sauce and spoon sauce over the top. Serve immediately.
Spicy Dry Rub Loaded Potato Wedges Spicy Dry Rub
Crispy oven wedges with a little heat—ideal for burgers, sandwiches, or snack night.
Ingredients
- 2 lb russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1–1½ tbsp It’s a Kelly Thing Spicy Dry Rub
- ½ tsp cornstarch (optional, for extra crisp edges)
- Sour cream or ranch for dipping (optional)
Directions
- Preheat oven to 425°F. Soak cut wedges in cold water for 10 minutes if you have time; drain and dry very thoroughly.
- Toss wedges with olive oil, Spicy Dry Rub, and cornstarch if using.
- Spread on a baking sheet with space between pieces. Roast 35–45 minutes, turning halfway, until crisp outside and tender inside.
- Serve hot with sour cream or ranch. For extra browning, use a preheated metal baking sheet.
Sweet & Smoky BBQ Chicken Smoky Mesquite BBQ
Juicy chicken with a smoky, sweet crust and just the right amount of barbecue flavor.
Ingredients
- 2 lb chicken thighs or drumsticks
- 2 tbsp olive oil
- 1–2 tbsp It’s a Kelly Thing Smoky Mesquite BBQ seasoning
- 2 tbsp BBQ sauce (optional)
Directions
- Preheat the grill to medium heat, around 375°F.
- Coat chicken with olive oil and generously apply the seasoning.
- Grill, turning occasionally, until the chicken reaches 165°F internally for breast meat or at least 175°F for thighs and drumsticks for better texture.
- Brush with BBQ sauce during the final few minutes if desired.
Honey Mustard Glazed Pork Chops Honey Mustard Dry Rub
A sweet-and-tangy pork chop that works on the grill or in a skillet.
Ingredients
- 4 pork chops
- 1 tbsp olive oil
- 1–2 tbsp It’s a Kelly Thing Honey Mustard Dry Rub
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Directions
- Rub the pork chops with olive oil and seasoning.
- Grill over medium-high heat or sear in a skillet until browned.
- Mix honey, Dijon mustard, and vinegar in a small bowl.
- Brush the glaze onto the chops during the last few minutes of cooking.
- Cook to an internal temperature of 145°F, then rest for 3 minutes.
Garlic & Herb Crispy Potatoes Garlic & Herb
A simple side dish that goes with steak, chicken, pork, or just about anything off the smoker.
Ingredients
- 2 lb baby potatoes, halved
- 2 tbsp olive oil
- 1–2 tbsp It’s a Kelly Thing Garlic & Herb seasoning
- 1 tbsp grated Parmesan (optional)
Directions
- Preheat oven to 425°F.
- Toss potatoes with olive oil and Garlic & Herb seasoning.
- Spread cut-side down on a baking sheet.
- Roast for 35–45 minutes, turning once, until golden and crispy.
- Add Parmesan during the final 5 minutes if desired.
Spicy Dry Rub Steak Fajitas Spicy Dry Rub
Smoky, savory fajitas with a little kick. Perfect for a quick weeknight dinner.
Ingredients
- 1½ lb flank steak or skirt steak
- 1½ tbsp It’s a Kelly Thing Spicy Dry Rub
- 1 tbsp olive oil
- 2 bell peppers, sliced
- 1 large onion, sliced
- 8 small flour or corn tortillas
- Lime wedges and sour cream, optional
Directions
- Coat the steak with olive oil and Spicy Dry Rub. Let it sit for 15–30 minutes.
- Sear the steak in a very hot skillet or on the grill until cooked to your preferred doneness. For whole beef steaks, 145°F with a 3-minute rest is the USDA safety recommendation.
- Cook the peppers and onions until softened and lightly charred.
- Rest the steak, slice thinly against the grain, and serve in warm tortillas with vegetables and lime.
Contact
Got questions? Reach out to us at robison@itsakellythingllc.com
Order Your Seasoning
Please select the quantity of 16 oz spice containers and then the number of each flavor. If your math does not match, it will delay your delivery as Kelly will need to email you for confirmation.
Email robison@itsakellythingllc.com if you are local and can pick up or want a bulk order.