3 cans crabmeat
1 stalk celery and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon Captain Ed’s Seafood Rub
Kosher salt and freshly ground pepper to taste
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Spring has almost sprung and soon everyone, not just the hard core will be firing up their grills and smokers for the season. Here are the Fat Boy top 10 things to avoid while grilling:
- Not pre-heating your rig. Get that bad boy going early. Pre-heat at least 15 minutes before slapping it down. It doesn’t just sound cool, it helps to sear the outside of the meat and keep it juicy.
- Cooking too hot. Yes we want to eat, and we want to eat now, but cooking too hot can dry out your meat unless you are just searing for a minute or two on each side.
- Not controlling your fire. Set up direct and indirect heat zones to move stuff around and keep it out of the flare ups.
- Not using the lid. Keep that thing closed. It seals in heat, smoke and flavor. As the old saying goes, if you are lookin’ you ain’t cookin’.
- Saucing too soon. If you grill ribs, please do it over charcoal only. If you do them on a gas grill an angel will lose it’s wings. While smoking them, put the sauce on about 15-20 minutes before the end of the cook. The meat won’t absorb a thick sauce. It’s meant to top it off.
- Not using a thermometer. It’s not about time, it’s about temperature. Even the seasoned pros on the BBQ circuit use them. Your cook is done when the internal temperature is right, not when your watch says so.
- Not being patient. You can cook low and slow or you can cook hot and fast, but it all takes some time to do right. Your time can also be affected by such things as wind, outside temperature and what type of fuel you are using.
- Using low quality meat. Yes we get it. Sometimes that steak, brisket or rack of ribs is almost as expensive as your first apartment. The rule of thumb is that the better quality meat you have, the better it will taste. Choose the best cut that you can afford, but hey if you can’t afford the prime brisket, cook it the best that you can. That is what BBQ is all about.
- Not cleaning your grill. No matter if it’s cleaning out the grease trap on your pellet grill or scraping the crust off of the grates on your trusty kettle you need to keep them clean. It also helps reduce fires and flare-ups, and helps you from accidentally cooking that ribeye to well done when you were shooting for medium rare.
- Over seasoning. While we sell some of the most awesome tasting rubs around, even we know that you need to be careful how much you put on. Seasonings are supposed to enhance the flavor not overpower it. We always say lightly coat the meat surface. This means cover it, but don’t use it like gravy on a biscuit.
Following these simple steps will help you to be the king of the grill or master of the pit this spring so dig in, do your thing and let the smoke roll.
3 cups toasted rice cereal
3 cups toasted corn cereal
1 1/2 cups bite-size pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup Haugwaush, Sticky Stuff, Chipotle or Blazin’ Boar sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
In large microwavable bowl, mix cereals, pretzels, crackers and peanuts. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool. Store in airtight container.
Blend all ingredients in a food processor. If you don’t have Fat Boy Premium All Purpose Rub, try something sodium-based as a substitute. This is a great recipe to play with. What do you like in your Bloody Mary? Try adding to the dip to meet your tastes!
Fat Boy Vinegar Mop Sauce
Meat Rub of Choice (We recommend Fat Boy Memphis, All Purpose, Steak or Prime Angus Rub)
Rub all sides of the brisket with rub of choice. Set aside at room temperature for 2 hours. Prepare your smoker according to manufacturer’s directions. Arrange the brisket fat-side down on the grate and smoke for 3 to 4 hours, mopping with Fat Boy Vinegar Mop Sauce every hour. Set the temperature to 225 degrees and continue to cook the brisket, mopping occasionally with sauce, until an instant-read thermometer inserted in the thickest part of the meat reads 203 degrees (this will likely take 6 to 8 hours).
Foil the meat and let it rest for 30 minutes, preferably in an insulated container such as a cooler so the meat stays hot. Slice with a sharp knife across the grain into pencil-width slices. Serve and enjoy!
Fat Boy Memphis Rub
1 cup vinegar
1 cup water
1 slab pork ribs
Preheat the grill to 250 degrees. If using wood or charcoal, situate the coals on one side of the grill only, leaving the other side open for indirect cooking heat. Stretch the ribs out on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. Pat the ribs dry with a paper towel. Apply the rub as desired to the front and back of the ribs. Place the ribs meat side up on the grill and cook with indirect heat, for 3 – 3 1/2 hours or until the ribs are tender. Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the grill and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season as desired with more dry rub. Cut and serve. Enjoy!
4 to 8 skinless & boneless pheasant breasts, pounded to 1/4 inch
Fat Boy Wild Game Seasoning
1/2 cup flour
2 tablespoons olive oil
1/4 cup unsalted butter, divided
1/2 cup white wine
2 Tablespoons lemon juice
2 Tablespoons small capers
2 Tablespoons chopped parsley
Sprinkle Fat Boy Wild Game Seasoning on the cutlets & dust with the flour. Heat oil and 2 Tbsp of butter over medium heat. Saute breasts 2-3 min. Remove & keep warm. Add lemon juice & white wine to pan, scraping bits in pan into sauce. Add capers. Boil down by half over high heat. Turn off heat and add remaining butter until it melts. Pour over pheasant & garnish with parsley.
1.5 pounds chicken breasts cubed
1.5 cups flour
1/2 TBSP garlic powder
1/2 TBSP onion powder
1/4 tsp salt
1/4 tsp pepper
2 large eggs beaten
1/4 cup olive or vegetable oil
1 bottle Prospector’s Gold Sauce
Preheat your oven to 350 degrees. Place the oil in the bottom of a 9 x 13 baking dish. In a bowl, add the beaten eggs. Set aside. In a large ziploc bag, combine the flour, onion powder, garlic powder, salt and pepper. Mix well. Dip the chicken pieces into the egg and allow the excess to drip off. Place the chicken pieces into the bag with the flour, zip the bag up tightly, shake the contents until evenly covered. Place the coated chicken pieces into the baking dish and bake for 45 min, stirring every 15 min to allow the chicken to cook and crisp evenly. Pour the sauce over the chicken and stir to coat evenly. Cook for another 10-20 minutes or until done. Remove and serve by itself or with white rice.
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated cheddar
Salt and pepper
1 Tbsp Captain Ed’s Seafood Rub
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain and set aside. Heat the butter in saucepan and saute the pepper and onion until soft. Preheat oven to 325 degrees F. Combine the rice, soup, 1 1/2 cups of cheese, shrimp, Captain Ed’s Seafood Rub and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11×7-inch glass casserole dish with non-stick spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.