Butt Rub® Fried Chicken
(Contribution of Ted Whisnant) Rub Chicken pieces with Bad Byron’s Butt Rub, cover with wrap and store in refrigerator for at least 3 hours. Dredge chicken in sifted flour, then an egg wash. Finally coat chicken with cracker meal. Fry chicken in hot oil. Serve with dirty rice, baked beans, and cole slaw.
Butt Rub® ‘Texas’ Toast
First make honey-butter by adding honey to soft butter (2 parts honey to one part butter) Spread honey-butter on thick bread then season with Butt Rub®. Toast until golden brown. Serve with steaks
Butt Rub® Spiced Pecans
(contribution of Kathy Carpenter) Ingredients: 2 cups pecan halves 1 ½ T butter 1 T Butt Rub® 1 T Sugar Directions: Preheat oven to 350° Melt butter and toss with pecans until evenly coated Mix sugar and Butt Rub® then season with spice mixture Bake on sheet pan until golden (approx. 15 minutes) Cool and […]
Butt Rub® Steaks
Marinate steaks a few hours with Italian dressing Brush steaks with melted butter and a generous amount of Butt Rub® Char steak on a high heat grill and serve on a pre-heated plate Add equal parts of melted butter to fresh Italian dressing (not from the marinade) for a delicious and complementary steak sauce
Butt Rub® Grilled Catfish with Caramelized Corn
Even if you don’t think you like catfish, you will enjoy this. Catfish: Squeeze a small amount of lemon juice on the fillets and season lightly to moderate with Butt Rub® Lightly coat melted butter or olive oil on each catfish fillet Grill at a high temperature approximately 4-5 minutes per side Caramelized Corn: Ingredients: […]
Butt Rub® Bird Brine
Byron uses this in competition for whole birds. Ingredients: 1 cup morton’s kosher salt ½ cup turbinado sugar 1/3 cup Butt Rub® seasoning juice from 2 lemons 1 gallon water Directions: Agitate the brine with a wire whisk until the salt and sugar dissolve. You can also heat up the brine to help this along. […]
Butt Rub® Wings
Unbelievably simple and dynamite tasting. This how I sample people at trade shows and other promotions. Season chicken wings with Butt Rub® – (No oil, no marinade or any other ingredients) Grill on a medium high grill until well browned on each side.
Butt Rub® Ribs
Ribs are a tough cut of meat. A common mistake is cooking at too high a temperature, as in grilling. Slow it down and cook ribs indirectly at approximately 225°. But first, learn to remove the membrane on the back side of the ribs. You can lift it up with a metal skewer. Get a […]
