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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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Fat Boy Chicken Pot Pie

6 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 1/4 teaspoons dried rosemary, divided
1/4 teaspoon hot sauce
1 1/2 lb cubed cooked chicken
2 Tablespoons Fat Boy Sweet Rub
3 medium carrots, sliced and cooked
1 cup frozen peas
1 1/2 cups packaged dry biscuit mix
1/2 cup milk

Preheat oven to 400 degrees F. Combine chicken and Fat Boy Sweet Rub. Heat over medium heat and cook until done. In large sauce-pan, melt 3 Tablespoons butter. Stir in flour; cook 1 minute. Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in 1/2 teaspoon rosemary, hot sauce, chicken carrots and peas. Spoon mixture into greased 2 quart shallow baking dish.

In medium bowl combine biscuit mix and remaining 3/4 teaspoon rosemary. Cut in remaining 3 Tablespoons butter until mixture resembles coarse crumbs. Stir in milk. Spoon biscuit mixture over pot pie. Bake 25 minutes or until biscuits are browned.

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Sweet Rub Fried Chicken

3 Tbsp Fat Boy Sweet Rub
2 Tbsp black pepper
2 Tbsp garlic salt
2 tsp season salt
2 1/2 cups flour
1 fryer chicken
4 medium eggs
3 cups vegetable oil

In a paper or zipper bag combine sweet rub, black pepper, garlic salt, season salt and flour. Drench cut fryer chicken in scrambled raw egg.  Coat with flour mixture.  Cook in oil for approximately 45 minutes at 375 degrees or until golden brown. You can also use the leftover flour mixture to create pan gravy.

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Chicken and Rice

2 tsp. Fat Boy Sweet Rub
5 skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups milk
1 small can chopped mushrooms
1 1/3 cups uncooked rice
1 package onion soup mix

Mix the 2 soups, milk and mushrooms in a saucepan and heat until warm.  Put rice into a greased 9 x 13 baking pan and pour sauce mixture on top.  Rub both sides of chicken with Sweet Rub and place on top of mixture.  Sprinkle top with onion soup mix.  Cover and bake at 350 degrees for 1 hour.

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Sweet Cowgirl Pork Chops

6 (3/4″ thick) center cut pork chops
2 tsp. Fat Boy Sweet Rub (or more to taste)
1/2 cup butter or margarine
2 packages dry Italian salad dressing mix
2 – 10 3/4 oz. cans condensed mushroom soup
1/2 cup dry red wine
1/2 cup water
1 – 8 oz. package cream cheese, softened
1 medium onion, finely chopped

Preheat oven to 375 degrees. Lightly coat both sides of pork chops with Sweet Rub, then place pork chops in a greased 13″ x 9″ baking dish. Melt butter in a medium saucepan and stir in dry salad dressing, soup, wine, water, cream cheese and onion. Pour over chops. Bake 1 1/4 hours or until chops are cooked through. Serve over hot cooked angel hair pasta.