Posted on by

BBQ Flavored Popcorn

1 tablespoon vegetable oil
1/2 cup popcorn kernels
1 stick butter, melted
2 tablespoons your choice Fat Boy BBQ Rub
1/4 cup grated Parmesan
Salt and freshly ground black pepper

Add 1 tablespoon of vegetable oil to bottom of a large pot. Cook over medium heat. When ready add popcorn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.

Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the Fat Boy BBQ Rub of our choice (we recommend Cowgirl if you want a little heat or try Sweet or Pecan if you want a little sweet), and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.

Posted on by

Cowgirl Guacamole

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 Tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 Tablespoon Fat Boy Cowgirl Rub

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in Fat Boy Cowgirl Rub. Refrigerate 1 hour for best flavor, or serve immediately.

Posted on by

Fat Boy Turkey Pasta

2 cups cubed cooked turkey, chilled
1 Tbsp. Fat Boy Cowgirl Rub or Premium All Purpose Rub
1 large onion sliced into rings
1 Tbsp. butter or margarine
1 medium diced tomato
3/4 cup chicken stock
salt & pepper
2/3 cup plain low-fat yogurt
2 Tbsp. flour
1 Tbsp. tomato paste
3 cups hot cooked pasta
3 Tbsp. fresh parsley (optional)

Lightly coat turkey cubes in Cowgirl or Premium All Purpose Rub, then heat until they are hot. Saute the onion in butter/margarine until soft. Add the diced tomato and saute for a minute or two more. Stir in the chicken stock, and add salt and pepper to taste. Combine yogurt, flour and tomato paste in a small bowl. Slowly add the mixture to the pan. Cook and stir until the sauce is thick and bubbly, stirring to keep it from sticking to the pan (watch so that your heat is not too high!). If using fresh parsley, toss it with the hot drained pasta. Place the pasta on a serving platter and top with the hot turkey cubes. Spoon some of the sauce over the turkey, and pass the remaining sauce with the platter of pasta.

Posted on by

Rodeo Ridin’ Cowboy Dip

2 – 8 oz. packages cream cheese, softened
1/2 cup sour cream (may use light sour cream)
1 – 8 oz. jar mild or medium salsa
1 tsp. Fat Boy Premium All Purpose or Cowgirl Rub

In a medium sized bowl, beat the cream cheese until smooth. Stir in the sour cream. Fold in the salsa and the rub seasoning. Serve at room temperature. Store covered in the refrigerator. Good with chips, tostados and even raw vegetables.

Posted on by

Taco Appetizer Platter

1 1/2 lb. ground beef
1/2 cup water
3 Tbsp. Fat Boy Cowgirl Rub
2 – 8 oz. packages cream cheese, softened
1/4 cup milk
1 – 4 oz. can chopped green chilies, drained
2 tomatoes, seeded and chopped
1 cup chopped onions
1 1/2 cups chopped lettuce
3/4 cup Fat Boy Chipotle BBQ Sauce
1 1/2 cups shredded cheddar cheese
Large corn chips or tostados

Brown beef until cooked through and drain. Add water and Cowgirl Rub: simmer for 5 minutes. In a bowl combine cream cheese and milk; spread on a pizza pan or 14″ serving platter. Top with meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle Chipotle Sauce on top. Sprinkle with cheddar cheese. Serve with corn chips or tostados.

Posted on by

Fat Boy’s Delectable Ham

One 8 pound bone-in smoked ham, preferably the shank end
Fat Boy Cowgirl Rub
Fat Boy Cowgirl Sweet ‘n Hot Finishing Glaze

Preheat oven to 350 degrees, making sure rack is in the center of the oven. Line a large roasting pan with foil. Using a sharp knife, trim off all of the skin from the ham, except for a 1″-2″ band around the shank. Trim off all of the fat, leaving less than a 1/4″ thick layer. sprinkle the Cowgirl Rub on the exposed surfaces of the ham, covering as much surface lightly as possible. Place the ham on a roasting rack in the pan and bake until a meat thermometer inserted in the thickest part of the ham (away from the bone) registers 140 degrees, about 2 hours, or 15 minutes per pound. With 30 minutes left in the cooking time, lightly glaze the exposed surface of the ham with Cowgirl Sweet ‘n Hot Finishing Glaze. Transfer the ham to a cutting board or a platter. Let stand 15-20 minutes before carving meat.