Posted on

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

Pecan Asian Pork and Rice

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.

Posted on

Herb Dressing Mason Jar Salad

Dressing:

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

Salad

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

Dressing

Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.

Salad

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.

Posted on

Asian Chicken Salad in a Jar

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.

Posted on

Fat Boy Chicken Pot Pie

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.

Posted on

Honey Mustard Pork Roast with Bacon

1/4 cup JB’s Apple Cider Honey Mustard
2 garlic cloves, minced
2 Tbsp chopped fresh rosemary leaves
1 (3.5 lb) center-cut, boneless pork loin roast
12 slices bacon (about 1 pound)

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the JB’s Fat Boy Apple Cider Honey Mustard, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.

Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

Posted on

Buffalo Chicken Sliders

3/4 c butter
3/4 c Fat Boy Trail Blazer Wing & Hot Sauce
3 Tbsp distilled white vinegar
2 Tbsp Worcestershire
2 tsp garlic powder
4 chicken breasts
1 package 12 Hawaiian rolls
2 c coleslaw veggie mix
1 1/2 c blue cheese or ranch dressing
lettuce
blue cheese crumbles

Combine butter, Trail Blazer, vinegar, Worcestershire & garlic powder. Place over chicken in crock pot and cook on low for 6-8 hours. Shred with forks. Mix dressing & coleslaw. Place shredded chicken on rolls, top with chicken, coleslaw mix, lettuce & blue cheese.

Posted on

BBQ Marinated Nuggets

1/2 cup Sticky Stuff Sauce
1 pound chicken, cut into 2 inch pieces
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1 3/4 cups dry bread crumbs or panko

Combine Sticky Stuff and chicken. Marinate in refrigerator for 30 minutes to 1 hour. Preheat oven to 450 degrees. Coat a large rimmed baking sheet with cooking spray. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another dish. Place breadcrumbs in a third dish. Coat each nugget in flour, dip in egg and roll in breadcrumbs. Place on the baking sheet. Bake for 10 minutes. Turn and cook for an additional 10 more. Serve with sauce if desired.

Posted on

BBQ Pizza Bites

1 pound chicken breast
1 cup Blazin’ Boar Sauce
1 can refrigerated pizza dough
8 oz shredded cheese
1 small red onion
1/4 cup chopped parsley
6 slices of bacon, cooked & chopped

Cook chicken until done. Add 1/4 c Blazin’ Boar Sauce and cook for one minute. Set aside. Cook pizza dough for 15 minutes at 400 degrees. Spread remaining 3/4 cup Blazin’ Boar sauce over pizza dough. Add half of cheese. Top with BBQ chicken, red onion, parsley, remaining cheese and chopped bacon. Bake for 15 minutes at 400 degrees. Cut into appetizer size and serve.

Posted on

Beer Battered Fish

1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp Captain Ed’s Seafood Rub
1 egg
3/4 cup beer (medium-bodied ale)
vegetable oil for frying
1 1/2 pounds skinless fish fillets, cut into 2 x 4 inch pieces

Whisk flour, baking powder, salt, pepper, egg, Captain Ed’s Seafood Rub, and beer in a large bowl. Heat oil to 375 degrees. Add fish to batter and turn to coat well. Cook fish in hot oil until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.