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Beef Brisket

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!

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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.

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Blue Cheese Carmichael Filets

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!

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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.

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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.