By Jessica Wiant -- Daily Staff Writer

TOMS BROOK — Nick Crabill is adding his own flavor to the Crabill family legacy, literally.

For three generations, the Crabill family of Toms Brook has been carving its niche in the custom meats market from their Department of Agriculture plant and simple country store, nestled by cornfields on scenic Riverview Drive.

A more old-fashioned kind of meat shop, the Crabill's Meats retail store offers everything from sausages to custom-cut steaks to necessities, like toothpaste, milk and bread.

But there's something else on the shelf there, too.

Crabill, grandson of the founder of Crabill's Meats, works full time as the manager of his family's retail store, but on the side, he's started his own company, making blends of spices that can add kick to his family's line of meats, or just about any food for that matter.

Crabill and his business partner, Josh Burrows, founded Shenandoah Spice Co. about three years ago, and offer three different blends: the fine-ground and garlic and onion infused Riverview Blend, ideal for use as a seasoning salt; the mild and versatile pepper-based Dry Rub, which features paprika, sugar, salt and red pepper; and the coarser Steak Seasoning with rosemary and thyme, which is good for lots of culinary uses beyond just steak.

It all started when Crabill and Burrows, who grew up together in Toms Brook, started kicking around the idea of becoming business partners, Crabill said.

Crabill had grown up around his family's business and with home-cooked, sit-down family dinners, vegetable gardens and the traditions of canning and freezing food. His family didn't dine out much, he said, and his taste in food is characterized by the simple, like a little olive oil, salt and pepper.

After graduating from Strasburg High School, Crabill, 27, tried his hand at college studying computers, but found it wasn't for him. He returned home and joined on with the family business.

Burrows finished culinary school in 2002 and is a chef in Culpeper.

Both young men enjoyed cooking and hanging out, Crabill said.

"We're big fans of just basic food, like pork ... dashing it with a little bit of something," he said.

They toyed with sauces, relishes and spice rubs, spending weekends and evenings by the grill, taste testing with friends and family and taking notes on the combinations they tried.

Burrows' culinary training helped him know what tastes would complement each other, he said.

They settled on spices, and were able to order the ingredients in bulk and manufacture their concoctions at the Crabill plant.

Their final products are special, according to Crabill, because they provide just enough spice but aren't too complex.

The Dry Rub blend is "something that won't burn you up," Crabill said, and is good for pork, chicken, seafood or even on a tomato sandwich.

"That's like the all-purpose seasoning," Burrows said.

Those who like it hot can add their own twist to it, too, said Crabill.

"If you like a lot of heat, you can add red pepper to it," he said.

The Steak Seasoning should not be pigeon-holed as only a steak seasoning, Crabill said. The chunkier blend of the trio, the Steak Seasoning can be good on chicken and vegetables, Crabill said.

And each of the blends has a little more pizzazz than something off the rack from a supermarket.

Even a display of the spices, sealed in plastic bags, is pungent.

"It smacks you in the face when you open it up," Crabill said.

Another advantage is that the bags are airtight and inspected at all stages of production, according to Crabill.

Kept out of the sun, the spices have a long shelf life, he said.

Some of the same family and friends who helped the duo test recipes are good customers. Burrows uses the spices at home, and when serving private clients for his other business, Old Town Personal Chef.

A local catering business, Valley Pig Pickin' out of Woodstock, also uses the spices.

Valley Pig Pickin' manager Josh Holloman started out as a customer of Crabill's Meats, but he tested the spices and started using Dry Rub and Steak Seasoning, too, he said, to season smoked pork, chicken, beef brisket and lamb.

"We had an awesome response. It's just a wonderful rub to use on anything we smoke," he said.

The Dry Rub, Holloman recommends for use when smoking chicken for a nice crispy skin with a little bit of flavor that isn't over-powering.

The Steak Seasoning is good in chicken salad, or for making a paste with olive oil to marinade meat.

Holloman even uses the seasonings for family cooking — and wherever he goes, the scent of Shenandoah Spice Co. follows.

"My whole truck smells like his spices," he said.

The Shenandoah Spice Co. products are available online at www.shenandoahspicecompany.com and at some a few shops around the valley. Crabill and Burrows also set up at some local events and festivals.

In the future, the pair would like to do demonstrations and sales at more public events.

And, Crabill said, there are still lots of options down the road, like a storefront, getting more into catering or even a restaurant. They'd also like to do a sauce in the future, he said.

For now, Burrows is working on two additional blends in his downtime, a spicier mix and one that's salt-free.

"We're taking baby steps right now," Crabill said.

Contact Jessica Wiant at jwiant@nvdaily.com

Shenandoah Spice Co. line

* Riverview Blend: A fine-ground, garlic and onion-based seasoning

* Dry Rub: A fine-ground blend featuring red pepper, paprika, sugar and salt

* Steak Seasoning: A coarse combination including rosemary and thyme

Where to buy them:

* Various specialty shops in the valley

* Online at www.shenandoahspicecompany.com

* At Crabill's Meats, 3149 Riverview Drive, Toms Brook

* Woodstock Catering company Valley Pig Pickin' uses Shenandoah Spice Co. spices.

Find them online at www.valleypigpickin.com

— Source: Shenandoah Spice Co.