‘Pecan Rub’

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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1 lb fresh or frozen shrimp, detailed and deveined 1 1/2 Tbsp JB’s Fat Boy Pecan Rub 2 Tbsp butter 2 cloves garlic, minced In sauté pan, melt butter. Add garlic and JB’s Fat Boy pecan  rub. Sauté shrimp in butter mixture until done.

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 JB’s Fat Boy Pecan Rub 1/2 Tsp JB’s Fat Boy Prime Angus Rub 1/2 Tsp JB’s Fat Boy Premium All

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1 – 12-14 lb. fully thawed turkey 2 onions, carrots and ribs of celery 2 tsp dried thyme 1/4 cup unsalted butter (margarine permitted), melted JB’s Fat Boy Pecan Rub 1 – 16 oz. can low sodium chicken broth Adjust oven rack in lowest position and preheat to 325 degrees. Coarsely chop onions, carrots and

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2 pork tenderloins (1 1/2 pounds each) 3 cloves garlic 3 green onions 1 cup Cowgirl Sweet ‘n Hot Finishing Glaze (divided) 1/2 cup soy sauce 1 Tbsp Pecan Rub Chop the garlic and green onion.  Add to 1/2 cup Sweet ‘n Hot Finishing Glaze and 1/2 cup soy sauce in a large bowl.  Place

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2 packages Ramen chicken flavored noodles (save dry soup mix for sauce) 1 – 16 oz package cabbage slaw 1/2 cup chopped onions 4 Tbsp. sesame seeds and 1 cup almonds (toasted & cooked) Sauce 2/3 cup vegetable oil 2 Tbsp. flavor packet from Ramen soup mix 1 tsp. JB’s Fat Boy Pecan Rub 4

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