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.
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.
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!
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 pounds ground beef
1 envelope Lipton onion soup mix
1/2 cup cottage cheese
1 Tbsp Fat Boy Premium All Purpose Rub
1 cup bread crumbs
Combine all ingredients and bake 1 hour at 350 degrees.
2 cans of green beans (15oz)
3/4 cup of milk
1 tsp. Fat Boy Premium All Purpose Rub
2 tsp. Worcestershire sauce
1 can dried french onions (3oz)
Combine all ingredients except french onions. Bake 45 minutes at 350 degrees uncovered. Add onions to top and bake 5 more minutes.
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.
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.