Developed by the late Nick Vergos, Charlie's son, who used to grind it himself and hand it out to friends in bags. It's the right ratio of salt to pepper.

It's also what the Rendezvous coats every pork shoulder and brisket with before they go on the smoker. Any pork sandwich or brisket plate there starts with this.

Pork shoulder, brisket, steaks, eggs and anything else that needs salt and pepper.

The famous dry rub: Rendezvous Famous Seasoning.