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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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Prime Angus Spinach Stuffed Flank Steak

6 Slices of Bacon
1 1- to 1 1/2-pound beef flank steak or top round steak
1 bundle fresh spinach or 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
Fat Boy Prime Angus Rub

In a large skillet cook bacon until just done but not crisp. Drain on paper towels. Score meat by making shallow diagonal cuts at 1-inch intervals on a diamond pattern. Repeat on other side. Place meat between 2 pieces of plastic wrap. Working from center to edges use flat side of a meat mallet to pound steak into a 12×8-inch rectangle. Remove plastic wrap. Sprinkle with Fat Boy Prime Angus rub.

Arrange bacon lengthwise on steak. Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll up from a short side. Tie with string to keep roll secure. Place rolled flank steak on grill to desired temperature. Slice into rolls and serve.

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Fat Boy Prime Angus Prime Rib

1 prime rib (approximately 8 lbs)
Fat Boy Prime Angus Rub

Let roast stand for 2 hours to get to room temperature. Preheat oven to 475°. Cover liberally with Prime Angus rub. Place roast in pan bone side down. Cook for 20 minutes, then reduce to 325° for 2.5 hours or until done to desired temperature. Baste every 30 minutes. Remove when internal temperature is 15° from desired final temperature. Cover with foil and let rest for 20 minutes. Carve and serve. Medium rare is 135°, medium 145°, and well done 160°.