Butt Rub® Venison
(Original Recipe submitted by Anna Waff) Take 1 -2 lbs Deer Meat, cut in strips Soak the deer meat in milk for about 30 minutes Place the deer meet in a plastic bag with Butt Rub® and shake to coat the deer meat Place the coated strips in a pre-heated, sprayed pan on the stove […]
Butt Rub® and a Beer
(submitted by Susan Martelli – Grand Cru Wine Cellar) (Chicken) This is one of our favorite ways to barbeque chicken. It’s simple, fast, and nearly goof proof. The meat is moist and succulent. The chicken grills from the outside and is steamed from the inside with flavors infused from the onions and herbs. Ingredients: 2 […]
Rob’s Butt Rub® Grilling Technique
(Contribution of Robert Conners, Orlando FL) Rob says: “In response to your recipe request my recipe is simply Butt Rub seasoned grilled steak. I really don’t have a recipe as much as a technique that you may share.” To begin with, you do not have to pay for an expensive cut of beef to have […]
Butt Rub® Roasted Salmon
(Contribution John Jacob, Santa Rosa Beach FL) Ingredients: Fresh Salmon fillet with skin removed Butt Rub® Seasoning Molasses Crushed garlic cloves Balsamic Vinegar Directions: Apply a liberal coating of Butt Rub® on both sides. Let it sit while you prepare the glaze. Molasses Glaze: In a sauce pan combine molasses, a couple of cloves of […]
Butt Rub® Bruce Burgers
(Contribution of Bruce Paladini, Santa Rosa Beach FL) (yield 6-8 burger patties) Ingredients: 2 lb ground beef chuck 1 egg 3/4 cup bread crumbs 2 1/2 T Butt Rub 1 small onion – minced Directions: Mix together all ingredients and shape into patties.
Rick’s Butt Rub® Pork Loin
(Contribution of Rick Ruark) Rick says he only shares this recipe with a few quality people, so he thought it was time to share it with his good buddy Bad Byron and his friends. He calls this the “GOOP” concoction. You will need: 1 6-8 lb pork loin 1 cup Wesson oil 3/4 cup Worcestershire […]
Butt Rub® Potatoes (Grilled)
(Contribution of Rick Ruark) Rick says this is a simple recipe that is awesome at his deer camp. Take a good size baking potato (also good on sweet potatoes) and slice in about 1/2 inch wide pieces, keeping the shape of the potato. At this point you will want to transfer the whole potato onto […]
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 […]
