2 pounds pork, cut in pieces
3 Tablespoons vegetable oil
2 cups sliced carrots (4 medium)
1 cup yellow sweet pepper strips (1 medium)
1 8 ounce can sliced water chestnuts, drained
1 cup chopped onion (large)
1 cup uncooked long grain white rice
1 14 oz can chicken broth
1/2 cup water
1/4 cup soy sauce
2 Tablespoons molasses
2 tablespoons light-color corn syrup
1 1/2 teaspoons chili sauce
3 teaspoons Fat Boy Pecan Rub
1 teaspoon salt
Preheat oven to 375 degrees F. Heat 2 Tablespoons of the oil over medium-high heat. Cook meat with 2 teaspoons of Fat Boy Pecan Rub until brown. Transfer to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper and water chestnuts.
Add the remaining 1 Tablespoon oil to the skillet. Add onion; cook until just tender. Add rise; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili sauce, 1 teaspoon Fat Boy Pecan Rub and salt. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine. Cover dish with foil.
Bake about 1 hour or until rice is tender. Let stand, covered, for 10 minutes before serving. Stir gently and serve. Sprinkle with green onion if desired.
1 cup fresh parsley leaves, roughly chopped
3/4 c extra-virgin olive oil
1/4 cup red wine vineagr
1 teaspoon honey
1 teaspoon dried basil (or 10 large leaves of fresh basil)
1/2 teaspoon dried oregano (or a few sprigs of fresh oregano, leaves picked)
1 teaspoon dried tarragon (or a few sprigs of fresh tarragon, leaves picked)
2 medium cloves garlic
salt and pepper
8 oz cooked chicken
1 Tbsp Fat Boy Salt Free Rub
1/4 cup chick peas
1/4 cup chopped onion
1 small avocado
1/4 cup chopped cucumber
1/4 cup thinly chopped bell pepper
1/4 cup crumbled feta cheese
1/2 cup romaine lettuce
16 oz mason jar
Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
Season chicken with Fat Boy Salt Free Rub and cook until done. Place 1-2 Tablespoons of the salad dressing (or whatever you desire) in the bottom of the mason jar. Build the salad by placing the chicken and chick peas in the jar. Layer remaining ingredients, packing the lettuce on top. Seal and refrigerate.
3 carrots, julienned
3 cups chow mein noodles
6 cups shredded romaine lettuce
2 red bell peppers, julienned
3 cups cooked chicken
2 Tbsp Fat Boy Salt Free Rub
1/4 c creamy peanut butter
3 Tablespoons water
2 Tablespoons soy sauce
1 Tablespoon white sugar
1 teaspoon ground coriander
1 Tablespoon vegetable oil
2 1/2 teaspoons rice vinegar
6 (1 quart) jars with lids
Season chicken with Fat Boy Salt Free Rub and cook until done. Layer 1/2 cup carrots, 1/3 cup bell peppers, 1/2 cup chow main noodles, 1/2 chicken and 1 cup romaine in each jar.
Whisk (or place in small food processor) peanut butter, water, soy sauce, vegetable oil, sugar, rice vinegar, and coriander until smooth. Chill salads and dressing, covered, until ready to serve. Serve jars with dressing on the side.
6 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 1/4 teaspoons dried rosemary, divided
1/4 teaspoon hot sauce
1 – 1/12 lb cubed cooked chicken
2 Tablespoons Fat Boy Sweet Rub
3 medium carrots, sliced and cooked
1 cup frozen peas
1 1/2 cups packaged dry biscuit mix
1/2 cup milk
Preheat oven to 400 degrees F. Combine chicken and Fat Boy Sweet Rub. Heat over medium heat and cook until done. In large sauce-pan, melt 3 Tablespoons butter. Stir in flour; cook 1 minute. Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in 1/2 teaspoon rosemary, hot sauce, chicken carrots and peas. Spoon mixture into greased 2 quart shallow baking dish.
In medium bowl combine biscuit mix and remaining 3/4 teaspoon rosemary. Cut in remaining 3 Tablespoons butter until mixture resembles coarse crumbs. Stir in milk. Spoon biscuit mixture over pot pie. Bake 25 minutes or until biscuits are browned.
Week three of the college football season is upon us and many are focused on the key match-ups. Some say those are Florida State vs. Louisville, Alabama vs. Ole Miss, and Ohio State vs. Oklahoma. While all of those are very important we have found three more key tailgate match-ups for all of you tailgaters out there to focus on.
- Ribs vs. Brisket: This has been a rivalry for the ages. When deciding which way to go you have to balance the speed of cooking ribs with the dominant power of the brisket. You can get ribs smoked in about 6 hours using the 3, 2,1 method – which is 3 hours on smoke, 2 hours covered in foil, and 1 hour uncovered with sauce to glaze. Brisket takes a bit longer on the gridiron to get rolling, but the results are completely worth it. The brisket power game is undeniable and great execution in the smoker leads to perfection. Our Pick is Brisket +4.
- Beans vs. Slaw: These two favorites have been at it for years. The smoky flavor of the beans plays very well with either pork or beef and always satisfies. Beans are a better pick in colder weather as they can stick to your ribs like a safety sticking a receiver on a slant route. Slaw will provide you with a quick burst of flavor and the sweetness contrasts well with the heavier portions of your meal while leaving room for more meat in your belly. Our pick is Slaw –2 with the over/under set at 2 helpings.
- Sauce vs. Dry: This game features champions from two different conferences going head-to-head for all the bragging rights. Sauce adds that zest and crust on your ribs while giving you those intangibles that make ribs great. Dry on the other hand is the in your face version of ribs. It knows its game plan and just executes better than the opponent. To us this one is a push. Put some sauce on the side and enjoy the game.
Whatever your key match-up is for the week remember everyone wins at a good tailgate.
Do you smell that? Smells like football. The college football season kicks off this weekend and the NFL follows just a few days behind. Hard to believe that we were able to occupy our time since February, but after watching badminton and 2 guys playing catch on ESPN 2 it’s time for some football. Along with football comes the non-contact sport of tailgating, and if you have the right equipment you can be crowned National Champion of the parking lot. Here are some cool things that can help you reach that ultimate goal of Tailgate Champion.
The Traeger Tailgate Smoker. This bad boy is truly portable weighing only 62 pounds. It also has fold up legs and boasts about 300 square inches of cooking space. It is extremely versatile allowing you to smoke, grill, bake or keep your food warm. The hopper holds 18 pounds of pellets for extended use. Check it out here.
The next essential is the Coolest Cooler. That is actually the name, but it is seriously the coolest cooler that we have ever seen. This thing is the ultimate tailgate tool. It has a built in blender, blue tooth speaker, USB charger, LED lights inside and a bottle opener on the front. If that’s not enough it also holds 55 gallons of stuff. Take a look at it here.
When tailgating power is the name of the game. You need clean quiet reliable power for all of your stuff because let’s face it sometimes it’s better to just keep the tailgate going and watch the game. The Honda EU 2000i is about the best tailgate generator out there. It’s quiet. 59db at full load and 53db at 1/4 load. It provides 1600 watts of continuous power and with it’s inverter it is stable to run computers or flat screen TV’s. The best prices are usually on Amazon with free shipping. See it here.
The Dish Network King Tailgater is about the most awesome thing a TV provider has ever done. All you do is purchase the bundle and pay by the month with no contract. When the season is over you just cancel until next year. They make it about as easy as it gets to watch some great games while you tailgate before your team takes the field. Take a look here.
This stuff is sure to get you to the tailgate playoffs. With some good preparation and execution you can be the best tailgater in your conference. Good luck, have fun and be careful out there.
Football season is less than a month away. That magical time where where a guy can look his opponent in the eyes and know that he has bested his foe. And this all happens in the parking lot before the game even starts. We are talking the highly competitive sport of tailgating here. You don’t need the $50,000 rig with satellite TV and a built in bar to win this game just some darn good food. These are our top 5 tailgate food picks in no particular order and how we throw them down before kickoff.
- Chili: This is a tailgate staple and there are more ways to make it than you can shake a stick at. We like to use our Fat Boy Cowgirl Rub to give it some extra kick. If you make it too spicy you probably have your favorite adult beverage close by to cool it down. The great thing about chili is that you can make it in advance because it gets better as it sits. Just remember to reheat it properly in a pot on your grill and dig in.
- Hot Wings: In our opinion wings are as big of a part of the game as the forward pass. Good thing we have a way for you to easily make the best wings this side of Buffalo. Just grill up about 5 pounds nice and crispy then toss them in a bowl with a half cup our Fat Boy Trailblazer Wing and Hot Sauce and 1/3 cup of melted butter. It doesn’t matter if you are on the ranch or blue cheese team these bad boys a sure fire touchdown.
- Chicken Skewers: Nothing says tailgate like meat on a stick. Just dice up some chicken breast and coat it with olive oil and Fat Boy Sweet Rub. Stick them on skewers, grill them up and watch the crowd descend on you like a linebacker on a quarterback. Just make sure you have a buddy that can pick up the blitz for you or you might not get one for yourself.
- Pulled Pork Sandwiches: This is another one that can be done a few days before the game. Just season your pork butt with Fat Boy Premium All Purpose Rub and get it on your smoker. For a little extra flavor add some Cowgirl Rub, Sweet Rub or Pecan Rub. Once it gets to about 200 degrees pull it and let it rest. After about an hour you will be able to shred it like your favorite wide receiver shreds a secondary. Reheat in a foil pan on your grill and serve with your choice of sauce on a bun.
- Burgers and Brats: This time honored tradition goes back almost as far as the I back. We season up our burgers with some Fat Boy Steak Rub and Fat Boy Angus Rub. We also add a little Worcestershire for some added kick. Grill these bad boys up and don’t forget bacon and cheese for the burger and peppers and onions for the brats.
There are many other time honored tailgate food traditions. Let us know yours.
So the grill or smoker is going and the meat is just about done. If you looked this up and are reading it you just figured out that you used your last bottle of Fat Boy Natural BBQ sauce last week. Never fear, we are here to help you with a simple and quick way to make your own with the stuff you probably have in the cupboard. Take a deep breath, open your favorite beverage and follow these directions for a good sauce that will hold you over until you can get to the store and stock up on the good stuff.
The base of this sauce is tomato sauce and tomato paste, however ketchup will do in an emergency.
1 Cup Tomato sauce
1/2 Cup Tomato paste
1/4 Cup Mustard
1/4 Cup Honey
Mix all ingredients in a bowl and salt to taste. That’s it – you are done!
“Hey wait I don’t have some of that stuff.” Well, once again, Fat Boy Natural BBQ has your back.
No tomato sauce or paste? Use 1 1/2 cups ketchup.
No Honey? Use 1/4 cup brown sugar.
Want to spice things up a bit? Use spicy mustard in place of yellow mustard or add any of the following in 1/4 teaspoon increments until you get the desired flavor … cayenne powder, garlic powder, hot sauce or Worcestershire sauce.
The whole process should take about 10 minutes depending on how organized your cupboard is and how quickly you take care of that beverage that we talked about earlier. Have fun with it and keep an eye on those grill temps.
There are almost as many BBQ sauces out there as people who use BBQ sauce. These sauces use all types of ingredients. A question that we get all the time is what makes a good natural BBQ sauce?
In our humble opinion it all starts with what you choose to put in it, and what choose to leave out. Many sauces start with ketchup as a base. While there are a few natural ketchup brands on the shelf, most are filled with artificial ingredients and high fructose corn syrup. Our recommendation is that you start with free ingredients and leave out anything that you can’t pronounce. Why start with ketchup when you can start with the ingredients that make ketchup?
Here at Fat Boy BBQ we start with red ripe tomatoes. If you are trying your own at home, you can use a blend of tomato paste and tomato sauce. Most people like a little sweet flavor to their sauce. Many sauces that are not natural use high fructose corn syrup and other additives to achieve that goal. We like to leave out the lab work and the periodic table and keep it simple. We use honey, brown sugar and molasses to give that sweet taste. This happens to be stuff that is probably in your cupboard if you would like to try your hand at making your own signature sauce.
The other ingredients that make a good natural BBQ sauce are onion, pepper, garlic, chipotle powder, sugar and spices. Over years of successes and failures here at Fat Boy BBQ, we have found that the simplest ingredients taste the best. When you strip away all of the artificial stuff that is supposed to make it taste good, more times than not it tastes better. Keep it real, keep it natural and remember it’s BBQ not brain surgery. Have some fun with it.