4-5 pound flat cut corned beef brisket, rinsed
1 large onion
3 cloves garlic, minced
2 pints lager
1 cup water (additional if needed)
pickling spice package that came with corned beef
1/4 cup brown sugar
3 Tablespoons Fat Boy Apple Cider Honey Mustard
1 Tablespoon whiskey
1/4 tsp freshly-ground black pepper
pinch of ground cloves
Braise the Corned Beef:
Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat side up. Add pickling spices or spice packet.
Pour beer into pot, adding enough water to just barely cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
Glaze and Serve:
When the corned beef is almost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry with paper towels. (Reserve braising liquid in pot.)
Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid.
Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 5 minutes. (Instead of baking, you can also broil the glaze for 5-6 minutes total, until starting to caramelize. Watch it carefully.)
Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
1 (5 oz) can of tuna
1 small/medium avocado
1 carrot, chopped
2 scallions, chopped
1/4 cucumber, chopped
2 Tablespoons lemon juice
1/2 teaspoon dried dill weed
1/2 tsp Premium All Purpose Rub
1/2 tsp white vinegar
In a medium bowl, mash together the tuna and avocado. Add the remaining ingredients and mix well. Serve on your choice or bread or on a bed of lettuce.
Fat Boy Premium All Purpose Rub
5 garlic cloves, minced
3 Tbsp Fat Boy Apple Cider Honey Mustard
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
fresh sage to taste
¼ cup butter
1 tsp fresh sage leaves
2 cloves garlic, minced
¼ cup flour
½ cup white wine
½ cup chicken broth
1 Tbsp fresh parsley, minced
salt and pepper to taste
- Special order your crown roast from your butcher and have it trimmed or if you are confident in your skills trim it yourself. Form the ribs into a crown roast and tie off with cooking twine to keep the shape.
- Prep your smoker for 225 F. It is best to also have a water pan in your smoker for this cook to keep the pork from getting dry. Depending on your smoker use pecan pellets, pecan chips or pecan wood chunks.
- Season your pork with a healthy dose of Fat Boy Premium All Purpose and allow the pork to rest at room temperature, covered, for one hour.
- When the smoker is heated, mix the minced garlic, Fat Boy Apple Cider Honey Mustard, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
- Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit internal temperature.
- Next we will want to finish the roast at a higher temperature to give it additional texture. We recommend a reverse sear technique using a charcoal grill at 400 degrees for about 5 minutes. You may also increase the temperature in your pellet grill or drum smoker. You may also sear on a gas grill, however this is not our first choice.
- Meanwhile, make the pan gravy. In a large skillet over medium heat, melt 1 Tbs of the butter and add any reserved drippings from the resting crown roast. Fry the sage until crispy. Add the minced garlic and cook for 30 seconds. Add the remaining butter and melt. Sift the flour over the melted butter and mix to combine, cooking about 30 seconds. Slowly whisk in the wine, making sure the flour doesn’t lump. Add in the broth and bring to a boil. Reduce heat to a simmer, whisking constantly, and allow to thicken, about 5 minutes. Add in the fresh minced parsley and season with salt and pepper.
- Place the crown roast on a serving platter and garnish with fresh sage. Slice at each rib bone and serve, removing any cooking twine as needed. Serve the pan gravy on the side.
32 oz of Velvetta® or similar cheese
1/4 cup milk
1 1/2 tsp Denny’s Bacon Salt
1 tsp garlic powder
1 tsp Trail Blazer Wing & Hot Sauce or Louisiana-style hot sauce
1 can canned tomatoes with chilies (such as Rotel)
1 lb of cooked and chopped bacon
4 green onions
Cube cheese and add milk. Microwave until it can be easily stirred – approximately 2.5 minutes on high. Add Denny’s Bacon Salt, garlic powder, Trail Blazer Wing & Hot Sauce and tomatoes/chili mix. Microwave approximately another 2 minutes. Stir in cooked bacon and chopped green onions.
4 cups water
1/2 teaspoon salt, plus more for seasoning
1 Tablespoon Premium All Purpose Rub
1 pound Brussels sprouts, trimmed and halved
6 slices bacon
1/2 cup shallots
black pepper, for seasoning
Cook bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side. Turn off heat and transfer bacon to a paper towel-lined plate. Reserve the pan with the bacon fat. Allow bacon to cool, and then chop into small pieces. In a medium-sized pot, add water and 1/2 teaspoon salt. Bring the water to a boil. Add Brussels sprouts and cook 5 to 6 minutes, or until tender. Immediately drain the Brussels sprouts and shake to remove the excess water. Turn heat to medium-high on the pan with the bacon fat drippings. Add the shallots and sauté for 2 minutes, until tender, stirring occasionally. Push the shallots to the side of the pan, and add the Brussels sprouts and the Premium All Purpose. Cook for about 5 minutes, searing each side of the Brussels sprouts until lightly brown. Turn off heat and season with salt and pepper. Add the bacon to the pan and stir to combine.
2 pounds boneless skinless chicken thighs or breasts
1 cup Fat Boy Chipotle Sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
¼ cup honey
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon black pepper
In a blender or food processor combine Fat Boy Chipotle sauce, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.
1 Tbsp olive oil
3 cups cooked shredded chicken
1/4 medium red onion, sliced
1/2 cup Copperhead Sauce
1/4 cup chopped fresh cilantro
3 Tbsp unsalted butter, softened
8 slices bread
8 slices thick cut pepper jack cheese
Heat oil in skillet over medium heat. Add in chicken and onion. Cook until chicken is warmed and onion is soft. Stir in Copperhead and cilantro. Set aside. Heat griddle to medium heat. Spread one side of each slice of bread with butter. Place one slice of cheese on non-buttered side. Spoon 1/2 cup of chicken mixture on top. Place another piece of cheese on top of chicken. Top with another slice of bread with the buttered side out. Cook sandwiches over medium heat 3-4 minutes each side or until golden brown and the cheese has melted.
2 russet potatoes
2 Tbs. olive oil
Denny’s Natural Bacon Salt
Preheat oven to 400 degrees F. Line baking sheets with parchment paper. Clean each potato and slice into 1/8-inch slices. In a bowl, toss the potato slices on the baking sheets with Denny’s Natural Bacon Salt. Arrange potato slices on the baking sheets. Bake for 18 minutes or until done.
1 Tbsp canola oil
2 cloves garlic minced
2 green onions sliced
3/4 cup frozen or fresh carrots
3/4 cup frozen peas
2 eggs cooked and chopped
3 Tbsp soy sauce
1/2 teaspoon sesame oil
1 Tbsp Fat Boy Teriyaki Rub
3 1/2 cups cooked white rice
1 cup chopped cooked chicken, pork or shrimp (optional)
Heat oil in a wok or pan over medium-high heat. Add garlic, green onions, carrots & peas; cook until softened. Add rice (and protein if using) and continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization. Add teriyaki rub to soy sauce. Add in cooked egg, soy sauce mixture, and sesame oil to rice. Heat and enjoy.