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 lb fresh or frozen shrimp,
detailed and deveined
1 1/2 Tbsp Fat Boy Pecan Rub
2 Tbsp butter
2 cloves garlic, minced
In sauté pan, melt butter. Add garlic and Fat Boy pecan rub. Sauté shrimp in butter mixture until done.
Inspired by our Executive Chef Sean Carmichael.
4 – 5 oz steak filets
8 jumbo gulf shrimp
4 oz crumbled blue cheese
2 Tbsp butter
1/2 cup white wine
2 cloves minced garlic
1 Tsp Fat Boy Pecan Rub
1/2 Tsp Fat Boy Prime Angus Rub
1/2 Tsp Fat Boy Premium All Purpose Rub
Rub Prime Angus Rub and Premium All Purpose rub on steak filets. Brown using a grill or griddle until they are one temperature below your preference. In medium saute pan, add butter and garlic. Saute for one minute and add white wine, pecan rub, and shrimp. Saute for 1-2 minutes. Cut one slit on the top of each filet and place two shrimp in each slit. Place in an oven-safe pan. Cover with 1 oz blue cheese per filet. Top four filets with garlic sauce from the shrimp. Place in 450 degree oven until cheese has melted and filets are desired temp. Serve and enjoy!
2 packages Ramen chicken flavored noodles (save dry soup mix for sauce)
1 – 16 oz package cabbage slaw
1/2 cup chopped onions
4 Tbsp. sesame seeds and 1 cup almonds (toasted & cooked)
2/3 cup vegetable oil
2 Tbsp. flavor packet from Ramen soup mix
1 tsp. JB’s Fat Boy Pecan Rub
4 Tbsp. sugar
6 Tbsp. red wine vinegar
Remove soup packet from Ramen noodles and gently bread dry noodles into smaller pieces. Combine slaw mix, onions, sesame seeds and almonds with noodles. Whisk oil and flavor packet together, add pecan rub, sugar and vinegar to the mixture. Pour over the noodle mixture and mix. Chill before serving.
1 – 12-14 lb. fully thawed turkey
2 onions, carrots and ribs of celery
2 tsp dried thyme
1/4 cup unsalted butter (margarine permitted), melted
Fat Boy Pecan Rub
1 – 16 oz. can low sodium chicken broth
Adjust oven rack in lowest position and preheat to 325 degrees. Coarsely chop onions, carrots and celery ribs. Chop neck and giblet meats into 1″ pieces. Spread coarsely chopped vegetables, thyme and neck/giblet pieces into a large roasting pan. Line a turkey v-rack with foil and poke several holes in the foil. Set the rack inside of the roasting pan and spray the foil with cooking spray. Brush the entire turkey with melted butter and sprinkle JB’s Fat Boy Pecan Rub all over the turkey, including inside the turkey cavity. Lay the turkey in the turkey rack, breast side up. Pour can of chicken broth into the roaster. Roast the turkey in the oven until the thigh registers 170 or breast registers 160 degrees, about 3 hours. When turkey is done, remove from oven and transfer to a carving board. Allow to sit for 30 minutes prior to carving.
2 pork tenderloins (1 1/2 pounds each)
3 cloves garlic
3 green onions
1 cup Cowgirl Sweet ‘n Hot Finishing Glaze (divided)
1/2 cup soy sauce
1 Tbsp Pecan Rub
Chop the garlic and green onion. Add to 1/2 cup Sweet ‘n Hot Finishing Glaze and 1/2 cup soy sauce in a large bowl. Place the tenderloins in the bowl and coat them with the marinade then cover to rest for 2 hours in the fridge. Remove the tenderloins from the marinade and lightly coat with Pecan Rub. Grill over medium heat until cooked through, about 30-45 minutes. Turn and baste with remaining 1/2 cup of Sweet ‘n Hot Glaze. Transfer to platter when finished cooking and cut into 1/2 inch slices.