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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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Beef and Guinness® Stew

4 slices bacon, cut into small pieces
2 teaspoon salt, or more to taste
2 onions, coarsely chopped
1 can (14.9 oz) dark beer (such as Guinness®)
3 carrots, cut into 1-inch pieces
1 teaspoon white sugar
1/2 teaspoon freshly ground black pepper, or to taste
2 1/2 pounds boneless beef chuck, cut into 2-inch pieces
2 teaspoons Fat Boy Steak Rub
4 cloves garlic, minced
1/4 cup tomato paste
4 sprigs fresh thyme
2 stalks celery, cut into 1-inch pieces
2 1/2 cups chicken broth, or as needed to cover

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 2 teaspoons Fat Boy Steak Rub. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, salt, 1/2 teaspoon black pepper, and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

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Easy Steak Sandwiches

— Garlic Oil —
1/4 cup olive oil
3 cloves garlic, crushed

— Filling —
2 1/2 pounds cube steak
1 large sweet onion, cut into 1/4-inch thick slices
1 clove garlic, crushed
2 tablespoons olive oil, divided
4 tablespoons butter, divided
Seasoned salt
2 Tbsp Fat Boy Steak Rub
1 Tbsp salt
1/2 cup Worcestershire Sauce
1/2 cup beef consomme or stock
Sriracha or your favorite hot sauce
4 crusty rolls (6 inches each), split, toasted

To prepare garlic oil: Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.

Heat 1 tablespoon each of the olive oil and butter in a heavy 12- or 13-inch skillet over medium-low heat. Add sliced onions and saute, stirring frequently, until soft and light brown, about 7 to 10 minutes. Add garlic, and stir until fragrant, about 1 to 2 minutes more. Remove from skillet and set aside.

While the onions are cooking, slice the cube steak against the grain, into 1/2-inch wide strips. Generously sprinkle meat with seasoned salt and Fat Boy Steak Rub.

Using the same skillet over high heat, add another 1 tablespoon each of the olive oil and butter, heat until butter begins to brown. Add meat to the skillet in a single layer, and saute, without stirring, for about 1 to 2 minutes, or long enough for first side to brown. Using a spatula, turn meat to the other side, and saute another 1 to 2 minutes, or until browned and no longer pink. Once the meat is browned, add Worcestershire sauce, salt, consomme, and Sriracha, to taste (4 to 5 good shakes). Stir to combine and bring to a boil. Lower heat to medium, and cook until sauce is reduced by about half. Stir in remaining 2 tablespoons of butter to slightly thicken and finish the sauce. Return onions to skillet, stirring to combine, and cook until heated through. Turn off heat, cover and let sit while you prepare rolls.

Split rolls in half, brush both sides of the split rolls with garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown.

To assemble, lay bottom of the roll face-up on a plate. Cover with a layer of meat and onions, followed by a spoonful of juice from the pan. Top with other half of roll, cut sandwich in half, and enjoy!

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Fat Boy Tater Tot® Casserole

cooking spray
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), divided
1 pound ground beef
1 cup chopped onion
2 teaspoons Worcestershire sauce
2 teaspoons Fat Boy Steak Rub
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Cheddar cheese
1 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese

Preheat oven to 425 degrees F (175 degrees C). Prepare a 13×9-inch casserole dish with cooking spray. Spread 20 Tater Tots® in the casserole dish. Bake in preheated oven until warmed through, about 10 minutes. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper. Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl. Smash the warmed Tater Tots® in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed Tater Tots®. Pour soup mixture evenly over the beef layer. Top with remaining Tater Tots® and sprinkle 1 cup Cheddar cheese evenly over the Tater Tots®. Bake in preheated oven until casserole is bubbly and potatoes golden brown, 25 to 35 minutes.