‘Recipes’

Week three of the college football season is upon us and many are focused on the key match-ups. Some say those are Florida State vs. Louisville, Alabama vs. Ole Miss, and Ohio State vs. Oklahoma. While all of those are very important we have found three more key tailgate match-ups for all of you tailgaters

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3/4 c butter 3/4 c Fat Boy Trail Blazer Wing & Hot Sauce 3 Tbsp distilled white vinegar 2 Tbsp Worcestershire 2 tsp garlic powder 4 chicken breasts 1 package 12 Hawaiian rolls 2 c coleslaw veggie mix 1 1/2 c blue cheese or ranch dressing lettuce blue cheese crumbles Combine butter, Trail Blazer, vinegar,

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1/4 cup JB’s Apple Cider Honey Mustard 2 garlic cloves, minced 2 Tbsp chopped fresh rosemary leaves 1 (3.5 lb) center-cut, boneless pork loin roast 12 slices bacon (about 1 pound) For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. In a small

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1 Tbsp olive oil 6 chicken thighs 1 Tbsp JB’s Fat Boy Cajun Rub 1/2 tsp salt 1/2 tsp black pepper 2 Tbsp butter 16 oz mushrooms, thinly sliced 1 cup sliced yellow onion 1 Tbsp minced garlic 2 Tbsp all purpose flour 2 Tbsp tomato paste 2 cups chickens stock 2 Tbsp coarsely chopped

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12 oz shrimp 8 oz dried linguine 3/4 cup chicken broth 1/3 cup dry sherry or chicken broth 2 Tbsp lemon juice 2 tsp Captain Ed’s Seafood Rub 1/4 tsp salt 1/4 c grated Parmesan 2 Tbsp Olive Oil 1/4 c pine nuts 2 cloves garlic, minced 4 oz fresh mushrooms 1 Tbsp butter 4

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6 ears of corn 2 lbs crab legs 1 lb shrimp 1 lb andoulle sausage 4 medium potatoes 3 Tbsp Captain Ed’s Seafood Rub In a large stockpot add enough water to cover seafood and vegetables. Add Captain Ed’s Seafood Rub. Cook until boiling. Maintain a rolling boil until for 15 minutes or until potatoes

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1 cup all purpose flour 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp black pepper 1 tsp Captain Ed’s Seafood Rub 1 egg 3/4 cup beer (medium-bodied ale) vegetable oil for frying 1 1/2 pounds skinless fish fillets, cut into 2 x 4 inch pieces Whisk flour, baking powder, salt, pepper, egg, Captain Ed’s

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1 pound chicken breast 1 cup Blazin’ Boar Sauce 1 can refrigerated pizza dough 8 oz shredded cheese 1 small red onion 1/4 cup chopped parsley 6 slices of bacon, cooked & chopped Cook chicken until done. Add 1/4 c Blazin’ Boar Sauce and cook for one minute. Set aside. Cook pizza dough for 15

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1/2 cup Sticky Stuff Sauce 1 pound chicken, cut into 2 inch pieces 1/2 cup all purpose flour 1/2 tsp salt 1/2 tsp pepper 2 large eggs 1 3/4 cups dry bread crumbs or panko Combine Sticky Stuff and chicken. Marinate in refrigerator for 30 minutes to 1 hour. Preheat oven to 450 degrees. Coat

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12 ounces beef stew meat 1 Tbsp vegetable oil 4 14-ounce cans low sodium beef broth 1 14.5-ounce can diced tomatoes, undrained 1 cup chopped onion 1 cup diced potatoes 1 cup frozen mixed vegetables 2/3 cup regular barley 1/2 cup chopped celery 1 bay leaf 2 cloves garlic, minced 2 Tbsp JB’s Fat Boy

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