‘Cajun Rub’

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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1 Thawed Turkey 1 Jar Cajun Injector Creole Butter Marinade JB’s Fat Boy Cajun Rub Take thawed turkey and inject approximately 1/2 jar of the Creole Butter Marinade around turkey breast and legs. Rub olive oil around entire turkey and liberally sprinkle with JB’s Fat Boy Cajun Rub, rubbing it in. Place turkey in Infrared

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8 ounces linguine pasta 2 large boneless, skinless chicken breast, cut into pieces 4 teaspoons JB’s Fat Boy Cajun Rub 2 tablespoons butter 1 1/2 green bell pepper, chopped 1 red bell pepper, chopped 8 oz fresh mushrooms, sliced 3 green onions, minced 1 1/2 cups heavy cream 1/2 teaspoon dried basil 1/2 teaspoon lemon

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1/4 cup olive oil Whole fryer chicken 1 can beer (preferably a tall boy) JB’s Fat Boy Cajun Seasoning Charcoal Grill Prep: Fill one starter chimney with charcoal. When hot, dump into grill. Move coals around edges to provide for indirect heating. Temperature must be between 350 and 400 degrees. Add charcoal as needed. Take

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