‘Steak 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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— 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 JB’s Fat Boy Steak Rub 1 Tbsp salt 1/2

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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

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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 JB’s 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

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Steak (any cut) Worcestershire Sauce JB’s Fat Boy Steak Rub Grill Tenderize steak. Coat liberally with JB’s Fat Boy Premium Steak Rub. Marinate with Worcestershire sauce. Grill immediately to desired temperature.