Jubilee® Classic Gulf South Crabcakes
Yields 6 crabcakes Ingredients: 1/2 cup breadcrumbs 3 tablespoons mayonnaise 2 teaspoons Creole or Dijon mustard 1 tablespoon Worcestershire 1 tablespoon green onion, minced 1 egg, lightly beaten 2 teaspoons Bad Byron’s Jubilee® Seafood Seasoning Dash Tabasco® Dash lemon juice 1 pound lump crabmeat Flour and butter as needed Directions: Mix well all ingredients except […]
Jubilee® Classic Gulf South Fried Shrimp
Yields 2 pounds Ingredients: ¾ cup buttermilk 1 cup cornmeal, fine grind or flour 3 Tablespoons Bad Byron’s Jubilee® Seafood Seasoning 2 pounds Shrimp butterflied Directions: Season buttermilk with 1 tablespoon of Jubilee® seasoning. Mix well Season cornmeal or flour with remaining 2 tablespoons of Jubilee®. Mix well Dip shrimp first in seasoned buttermilk, then […]
Gulf South Grilling with Jubilee®
Bad Byron’s Jubilee® Seafood Seasoning was made for the outdoor grill. Seasoning will slightly caramelize as it grills for a delicious flavor and texture. Excellent for fish fillets, scallops and shrimp skewers. Condition a hot clean grill grate by applying cooking oil with paper towels. Apply a light coat of olive oil or melted butter […]
Shrimp Boil
Yields 2-2½ pounds Ingredients: 2 qts. water 2 tablespoons salt 1 tablespoon Lemon juice 7 tablespoons (2 oz.) Bad Byron’s Jubilee® Seafood Seasoning ¾ teaspoon Tabasco® sauce Directions: Bring all ingredients to a boil. Reduce to simmer Add shrimp and bring back to a simmer. Shrimp will be ready in 5 minutes
Meat Loaf Burgers
(submitted by Tom Vogel of Marion, Iowa) Ingredients: 2 lbs. ground beef or 1 lb. ground beef and 1 lb. pork sausage 1 egg 1 cup bread crumbs ½ cup apple sauce 1 cup shredded cheese (Mozzarella or Swiss) 4 tablespoons ketchup 1 pkg dry onion soup mix ½ tablespoon Bad Byron’s Butt Rub® Directions: […]
Butt Rub® White Wine Skillet Chicken
(submitted by Billy Garrett) Easy, delicious and impressive. I use thighs and legs because I prefer the flavor of the dark meat. This also works very well with pork chops. Serves four. 2 Tbs. olive oil 6 thighs and legs or a chicken, cut into 6 pieces (3-1/2 to 4 lb.) Bad Byron’s Butt Rub® […]
Multiple Award Winning Black Bean Chili
(submitted by Doug White, Aggressive Appliances, Orlando, FL) Ingredients: 1 tablespoon vegetable oil 1 onion, diced 2 cloves garlic, minced ½ pound ground beef ½ pound spicy sausage 3 (15 ounce) cans black beans, undrained 1 (14.5 ounce) can crushed tomatoes 1 ½ tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon dried basil leaves […]
Butt Rub® & Geaux Jus® Bloody Mary
(submitted by Billy Garrett) 1 ½ oz. vodka ¾ c. V8® juice ½ t. Butt Rub® ½ oz. Geaux Jus® ½ oz. Worcestershire® Tabasco® to taste ¼ oz. celery seed Squeeze of lemon wedge Squeeze of lime wedge Celery stick for garnish Directions: Combine all ingredients with a cup of ice and shake well. Garnish with […]
Grilled White Fish with Butt Rub®
(contributed by Mark Purcell) With the skin side of the filet down, coat the fish with a little olive oil, butter, Butt Rub® and top with grated parmesan cheese. Place the fish on tin foil and grill for about 10-15 minutes until a slight crust builds up on the edges. Or you can broil the […]
Butt Rub® Maine Beer Chicken aka Deep Fried Heaven
(contributed by Daryl Riggs) Take 2 whole chickens, remove the gizzards and stuff from the inside. Take a large trashbag, put chickens inside, pour 4 cans of your favorite beer in with them. Let them soak for 2 hours, refrigerated. Do not drink the beer afterwards. Take the chickens out, rub generously with Butt Rub®, […]
