Viewing entries tagged
barbecue rub

Smoky, Roasted Veggies

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Smoky, Roasted Veggies

Smoky, Roasted Veggies

Yields 6 servings

12 carrots, sliced
1 lb. Brussels sprouts, cut in half
2 Tbsp olive oil
2 Tbsp Jay D’s Spicy & Sweet Rub

Preheat oven to 425º.

Toss vegetables in olive oil and Jay D’s Spicy & Sweet BBQ Rub. Between three sheet pans or working in batches, pour the vegetables on sheet pan, leaving room for even roasting (and prevent steaming). Roast for 30 minutes or until vegetables are tender.

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Pimento Cheese Stuffed Jalapeños

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Pimento Cheese Stuffed Jalapeños

Pimento Cheese Stuffed Jalapeños

Yields 4-6 servings

12 jalapeños
6 strips bacon, cooked and crumbled
¾ cup Jay D’s Pimento Cheese

Preheat oven to 375º.

Slice each jalapeño lengthwise and remove seeds and membrane. Parcook jalapeños cut side down for 5 minutes. Let cool and stuff each jalapeño with 1 Tbsp of pimento cheese. Place jalapeños on sheet pan and bake for 10 minutes or until cheese is melted. Garnish with crumbled bacon.

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Cruciferous Crunch Shrimp Salad

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Cruciferous Crunch Shrimp Salad

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil
 

Preheat oven to 400º. 

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.

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Loaded Barbecue Cheese Fries

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Loaded Barbecue Cheese Fries

Loaded Barbecue Cheese Fries

1 lb. frozen fries, cooked according to directions
1 Tbs Jay D’s Spicy and Sweet Rub
1 cup Monterey jack cheese, shredded
1 jalapeño pepper, sliced
1/4 cup Jay D’s Louisiana Barbecue Sauce
¼ cup ranch dressing
Green onions, for garnish

Preheat oven to desired temperature according to directions on back of fries package. Toss fries in a little olive oil and sprinkle with rub. While fries are baking, make the barbecue ranch sauce by combining Jay D’s Louisiana Barbecue Sauce and your ranch dressing of choice. 

When fries are golden brown and delicious, put on a sheet pan and layer with cheese and jalapeño slices. Bake until cheese is melted and garnish with green onions. Lastly, finish with the barbecue ranch sauce and an extra drizzle of Jay D’s Louisiana Barbecue Sauce if you so choose. Enjoy!

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Molasses Mustard Salmon

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Molasses Mustard Salmon

Molasses Mustard Salmon

Salmon is one of those proteins that never gets old and can be prepared multiple ways.  It has amazing health benefits with vital nutrients such as omega-3 fatty acids, B12, and Vitamin D.  Naturally, salmon works very well mustard so it was a no-brainer when we decided to use Jay D’s Molasses Mustard.  The sweetness from the molasses pairs well with the tanginess of the mustard and adds a perfect touch of flavor to salmon while the rub gives it a spicy, smokey kick.  

Yield 4-6 servings

4 salmon filets
1/4 cup Jay D’s Molasses Mustard
1 tablespoon of Jay D’s Spicy & Sweet Rub

Preheat oven to 400 F. 
Mix mustard and rub together and set aside.  Pat salmon filets dry and place skin side down on an oiled, foil-lined sheet pan.  Add the BBQ mustard mixture to the tops of the filets and bake in oven for 12-15 minutes.  
 

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Turkey Chili with Sweet Potatoes and Black Beans

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Turkey Chili with Sweet Potatoes and Black Beans

TURKEY CHILI WITH SWEET POTATOES AND BLACK BEANS

Yield 4-6 servings

1 Tbs olive oil
1 large onion, diced
5 cloves garlic, minced
1 bell pepper
2 jalapeños
1 ½ lbs shredded turkey, cooked
1 Tbs cumin
1 tsp oregano
2 Tbs chili powder
2 Tbs Jay D’s Spicy & Sweet Rub
1 ½ lbs sweet potatoes, peeled and diced
1 28 oz can diced tomatoes (not drained)
1 15 oz can black beans, drained and rinsed
1 quart of chicken stock

Heat a medium pot on medium heat and saute onions, garlic, bell pepper, and jalapenos in olive oil for 3-5 minutes. Add sweet potatoes, tomatoes, cumin, oregano, barbecue rub which can be found in our Holiday Bundle and chicken stock. Simmer for 20 minutes or until sweet potatoes are almost tender. Stir in shredded turkey and black beans and simmer for another 15 minutes. Season with salt and pepper to taste.  

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Spicy & Sweet Hasselback Potatoes

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Spicy & Sweet Hasselback Potatoes

SPICY AND SWEET HASSELBECK POTATOES WITH LOUISIANA MOLASSES MUSTARD DIPPING SAUCE

Yields 4 servings
8 small potatoes, Yukon Gold, Fingerlings, or Red Bliss
1 cup Jay D’s Spicy & Sweet BBQ Rub Butter (see recipe below)
2 Tbsp green onions, chopped

Louisiana Molasses Mustard Dipping Sauce:

¼ cup Greek yogurt
3 tsp Louisiana Molasses Mustard


Jay D’s Spicy & Sweet BBQ Rub Butter:

1 cup unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub


In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated. 

Preheat oven to 425F.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart. The spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes. 

To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!

As a special treat this holiday season, you can find the Spicy & Sweet Rub and Molasses Mustard in our Holiday Bundle!

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Blackened Shrimp with Corn Grits

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Blackened Shrimp with Corn Grits

BLACKENED SHRIMP WITH CORN GRITS

Serves 8-10 entree portions or around 70 tasting portions

4 cups chicken stock

4 cups whole milk

2 cups stone-ground yellow grits

Kosher salt and pepper to taste

4 ounces unsalted butter

3 pounds peeled and deveined gulf shrimp (21/25 ct)

6 tablespoons Jay D’s Spicy & Sweet Barbecue Rub

1/4 cup canola oil

1 bunch scallions, chopped

 

In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil.

Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes. Stir in the butter and season with salt and pepper to taste.

Season the shrimp with Jay D’s Spicy and Sweet Rub which can be found in our shop. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions.

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Oven Roasted BBQ Butter Turkey Breast

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Oven Roasted BBQ Butter Turkey Breast

OVEN ROASTED BBQ BUTTER TURKEY BREAST

2 whole bone-in turkey breasts
2 quarts of brine (recipe below)
1 cup BBQ Butter (recipe below)

For Brine:

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
2 Tbs paprika
2 Tbs chile powder
2 Tbs garlic powder
1 Tbs onion powder
1 tsp cayenne pepper
1 tsp white pepper

Place water in a small sauce pot and heat to simmer. Whisk in salt, sugar and spices allowing them to dissolve, then turn off heat. Transfer cooled brine to bowl or zip lock bag. Add turkey breast, making sure to completely cover, and let sit in the refrigerator overnight.


For BBQ Butter:

½ lb unsalted butter
½ cup Jay D’s Spicy & Sweet Rub

Combine butter & rub in a sauce pan over medium-low heat. Once melted, stir and reduce to simmer.


Preheat oven to 325F. 

Remove turkey from brine and pat dry with a paper towel. Sprinkle both sides with Jay D's Spicy & Sweet Rub which can be found in our Holiday Bundle. Place the turkey breast skin side up on a rack in a roasting pan. Roast the turkey for 1 hour and 45 minutes to 2 hours, while basting with the BBQ butter every 15-20 minutes. Turkey is ready when the skin is golden brown and an instant-read thermometer registers at 165 F when inserted into the thickest and meatiest area of the breast. If the skin starts to over-brown, cover loosely with aluminum foil and allow to finish cooking. Once the turkey is done, transfer to a platter, cover with aluminum foil, and allow to rest 15 minutes before slicing diagonally on the bias. Serve with the pan juices from the bottom of the roasting pan.

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SPICY AND SWEET RED BEANS AND RICE

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SPICY AND SWEET RED BEANS AND RICE

SPICY AND SWEET RED BEANS AND RICE

1 lb.  Camellia Red Beans, soaked overnight

1 lb. Smoked Sausage, sliced

2 tablespoons canola oil

1 lb. yellow onion, diced

1/2 lb. green bellpepper, diced

1 bunch green onions, sliced

1 tablespoon, dried sage

3 bay leaves

2 tablespoon Jay D’s Spicy and Sweet Barbecue Rub

1 tablespoon of Slap Ya Mama Cajun Seasoning

Salt/Pepper-to taste

 

To soak beans: Cover beans in water by at least an inch and soak overnight.

In a large dutch oven, brown sausage in canola oil.  Add Zydeco Chop Chop and continue sautéing for 3-5 minutes.  Pour beans and water into pot and bring to a simmer.  Add sage, bay leaves, Barbecue Rub, and Cajun Seasoning. 

Simmer beans until soft. (Should take 1 1/2 -2 hours)

When beans are soft, mash about a cup of beans against the side of pot using the back of a spoon.  Stir in green onions and adjust seasoning if necessary. 

Serve over white rice with a dash of hot sauce and enjoy!

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JAY D'S SPICY AND SWEET BBQ RUB POPCORN

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JAY D'S SPICY AND SWEET BBQ RUB POPCORN

JAY D’S SPICY AND SWEET BBQ RUB POPCORN

Enough canola, vegetable, grape see, sunflower or coconut oil to coat the bottom of the pot

1/2 cup raw corn kernels

Large pinch of salt

¼ cup unsalted butter

4 Tbsp Jay D’s Spicy & Sweet BBQ Rub, divided

In a small saucepan, combine unsalted butter and 2 Tbsp. of Jay D's Spicy & Sweet BBQ Rub on medium heat. Once butter is melted, stir and reduce heat and set aside.

In a large saucepot or Dutch oven (about 4 quarts or larger), set heat to medium high, add the kernels to the pot and coat the bottom with your choice of oil and put the lid on the pot (the bag of kernels will give you different instructions, but trust us, this works better). When the kernels start to pop, shake/shuffle the pot on the burner until the popping starts to subside (about 1-2 seconds between pops). Remove pot from heat and pour corn into a large bowl. Immediately toss with Jay D's Spicy & Sweet BBQ Rub melted butter and dust with remaining 2 Tbsp. of Jay D's Spicy & Sweet BBQ Rub and enjoy!

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SPICY AND SWEET BBQ RUB WINGS

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SPICY AND SWEET BBQ RUB WINGS

SPICY AND SWEET BBQ RUB BAKED AND FRIED CHICKEN WINGS

SPICY AND SWEET BBQ RUB BAKED CHICKEN WINGS

Serves 2

1 lb chicken wings

1 Tbsp. vegetable oil

1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

Preheat oven to 400F. Mix vegetable oil with Jay D’s BBQ rub, toss in chicken wings and let stand for 5 minutes. Spread wings out on a single sheet pan in an even layer. Bake for 45-50 minutes until crispy or until internal temperature reaches 165F.

SPICY AND SWEET BBQ RUB BUTTER FRIED WINGS

Serves 2

½ cup softened, unsalted butter

½ tbsp Jay D’s Spicy & Sweet BBQ Rub

1 lb chicken wings

salt and pepper to taste

Melt butter in saucepan and add ½ tbsp of jay d’s spicy & sweet BBQ rub. Set aside. Heat oil to 350f in a deep fryer or large dutch oven. Add wings and cook for 8-10 minutes or until golden brown. Once cooked, toss in Jay D’s Spicy & Sweet BBQ butter.

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SMOKED CREOLE TOMATO SOUP

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SMOKED CREOLE TOMATO SOUP

SMOKED CREOLE TOMATO SOUP

Serves 4-6

2 lbs whole Creole tomatoes

1 tsp red pepper flakes

1 small yellow onion, diced

2 cloves garlic

3 Tbsp extra virgin olive oil, divided

1 tsp dried oregano

2 Tbsp purple basil, chopped

Jay D’s Spicy & Sweet BBQ Rub to taste

Kosher Salt and Freshly Ground Black Pepper

Light the smoker and adjust temperature to 250F. Season whole tomatoes with one tablespoon of olive oil, salt and pepper. Smoke until soft (about 30-40 minutes). While tomatoes are smoking, chop onions and garlic. Sauté in olive oil until soft. Season with red pepper flakes, Jay D’s Spicy & Sweet BBQ Rub and dried oregano. Add tomatoes with seasonings and simmer for 15 minutes. Purée in a blender until soft. Finish with purple basil.

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SMOKED SWEET CORN WITH BBQ RUB BUTTER

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SMOKED SWEET CORN WITH BBQ RUB BUTTER

SMOKED SWEET CORN WITH BBQ RUB BUTTER

Serves 2

SMOKED SWEET CORN

2 Ears of Sweet Corn

1 Tbsp Jay D’s Spicy & Sweet BBQ Rub compound butter (see recipe below)

2 Tbsp queso fresco or feta cheese

Place whole corn in the husks on a grill or smoker (or in the oven) at 275 F for about one hour, or until soft. Remove the husks and silk from the corn. Finish by rubbing the corn with the BBQ compound butter and sprinkling on the crumbly cheese.

JAY D'S SPICY AND SWEET BBQ RUB COMPOUND BUTTER

1 cup softened unsalted butter

1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

In a small mixing bowl, mix softened butter and Jay D’s Spicy & Sweet BBQ Rub until incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into log and chill for 2 hours before serving.

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BARBECUE CHICKEN TACOS

BARBECUE CHICKEN TACOS

BARBECUE CHICKEN TACOS

Makes 8 tacos

8 chicken thighs

2 tablespoons Jay D’s Spicy & Sweet BBQ Rub

1 tablespoon pecan oil (can use canola oil)

1 bottle (12.7 fl oz.) Jay D’s Louisiana Barbecue Sauce

8 flour tortillas

Goat milk feta cheese, crumbled

Preheat oven to 350 degrees. Place pecan oil in a large skillet over medium high heat. Coat chicken thighs with Jay D’s Spicy & Sweet BBQ Rub, and brown skin side down in oil. Sautee for 5 minutes. Using tongs flip the chicken thighs over so the skin side is up. Drench thighs in Jay D’s Louisiana Barbecue Sauce, and transfer skillet in oven for 15 minutes or until chicken is cooked through. Once chicken is cooked through remove from oven and shred. Add some leftover barbecue sauce from the skillet to the shredded chicken, and toss.

SALSA

1 Tomato, diced

1 Tomatillo, diced

1 Serrano pepper, diced

1 red onion, diced

1 tablespoon cilantro, chopped

2 limes, juiced

Kosher salt

Freshly ground black pepper

Combine tomato, tomatillo, serrano pepper, red onion, cilantro and lime juice. Salt and pepper to taste. Toast tortillas in a heated pan. Assemble tacos with shredded chicken, a scoop of salsa, and crumbled goat milk feta. Enjoy!

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

Black drum 5-7 oz filets, 4 each

1 cup Jay D's Asian BBQ Sauce

1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Spicy & Sweet BBQ Rub

Preheat a non-stick skillet n medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.

SKIRT STEAK ROULADE

SKIRT STEAK ROULADE

SKIRT STEAK ROULADE

1 cup Goat cheese

½ cup Jay D’s Louisiana Barbecue Sauce

¼ cup green onion, chopped

Flank/skirt steak, 2 each

2 tbsp Jay D’s Spicy & Sweet BBQ Rub

In a small mixing bowl, combine goat cheese, half of the barbecue sauce, and green onions. Cut each steak in half lengthwise and fill each piece with 1/4 of the cheese mixture and roll each one up, securing with toothpicks. Place remaining BBQ sauce on rolled steaks and allow to marinate for 4 hours.

Preheat oven to 350 degrees. Heat an oven-safe skillet on medium high heat. Season each steak with ½ tbsp of Jay D's Sweet & Spicy BBQ Rub and place in the skillet to sear on each side for 1 to 2 minutes. After searing, place entire skillet into oven to roast for 5 to 10 minutes for medium temperature. Remove from oven and allow steaks to rest for 3 to 4 minutes before cutting. Serve with your favorite vegetables!

STREET STEAK TACOS

STREET STEAK TACOS

STREET STEAK TACOS

Flank/Skirt Steak, marinated (see recipe below)

10 Tortillas

¼ cup Cilantro, chopped

½ cup onions, diced

¼ cup your favorite cheese

1 tbsp Jay D’s Spicy & Sweet BBQ Rub

1 Avocado, sliced

Preheat the grill, and remove steak from marinade. Season steak with BBQ Rub and let sit for 2 minutes to allow the seasoning to cure. Place steak on the grill and cook each side for 3 minutes for a medium temperature. Remove steak from grill and let it rest for 3 minutes. While the steak rests, grill the tortillas for 1 to 2 minutes. Slice the steak against the grain and fill each tortilla with the remaining ingredients.

STEAK MARINADE

½ cup Jay D’s Louisiana Barbecue Sauce

1 tsp Chili powder

1 tsp Cumin

1 tsp Lime juice

1 tsp Soy sauce

Flank/skirt steak, 2 each

In a mixing bowl, combine BBQ sauce, chili powder, cumin, lime juice and soy sauce. Place skirt steaks into a Ziploc bag with marinade. Place bag into refrigerator and allow to marinate for 6 hours.