Newsletter

No Tricks

October 2026

Just Great Flavor

October is one of my favorite times of year. The weather starts to cool down (at least for some of us!), football is in full swing, smokers and crockpots get dusted off, and kitchens fill up with chili, soups, roasts, wings, queso, and all the comfort foods that make fall so much fun. Whether you’re hosting a Halloween party, feeding a hungry game-day crowd, or just putting dinner on the table after a long day, it’s the perfect season to gather around good food. And if there’s one thing scarier than a haunted house, it’s spending hours cooking only to hear someone say your food “needs salt.” That’s a Halloween horror story nobody wants!

Fortunately, that’s an easy problem to solve. A little SpecialShit can turn everyday meals into something people actually remember, whether you’re seasoning burgers for the grill, stirring flavor into a pot of chili, or making a batch of smoked queso that’ll disappear before halftime. Speaking of queso, we’ve included one of our favorite recipes below—it’s simple, feeds a crowd, and has become a go-to for football weekends and Halloween get-togethers alike.

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This offer is only available through this newsletter and expires 10/31/26.

Recipe:

Spooky Smoked Queso

Perfect for Halloween parties, football weekends, or any gathering where hungry people show up.

Ingredients

* 1 lb ground sausage (hot or mild)

* 1 lb lean ground beef

* 1 (32 oz) block Velveeta®, cubed

* 8 oz pepper jack cheese, shredded

* 1 (10 oz) can Rotel® Original Diced Tomatoes & Green Chilies, undrained

* 1 (4 oz) can diced green chiles

* 1 Tbsp SpecialShit

* 1 tsp smoked paprika (optional, for extra smoky flavor)

* 1/2 tsp cayenne pepper (optional, if you like a little heat)

Preparation

1. Preheat your smoker to 250°F.

2. Brown the sausage and ground beef in a skillet. Drain any excess grease.

3. In a disposable aluminum pan, combine the cooked meat, Velveeta, pepper jack, Rotel, green chiles, SpecialShit, smoked paprika, and cayenne.

4. Place the pan in the smoker for 1½–2 hours, stirring every 20–30 minutes until the cheese is completely melted and everything is well combined.

5. Serve warm with your favorite dippers.

Tip: No smoker? No problem! Bake at 350°F for 30–40 minutes, stirring halfway through, until hot and bubbly.

I hope your October is full of good friends, great food, and just the right amount of Halloween shenanigans. May your candy buckets be full, your chili pot never empty, and your seasoning always within reach.

Thanks,

Michelle Martin (the SpecialShit Gal)