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.
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 1/2 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.