the RUB Co.

	The Rub Co. Tacos Ingredients 3 tablespoons BBQ rub (The Rub Co.) 1 lb. lean ground beef or turkey 3/4 cup water 12 taco shells or flour tortillas (6-inch) Assorted Toppings: Shredded lettuce, shredded cheese, chopped tomatoes, chopped onion, salsa or sour cream Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon into warm taco shells. Serve with toppings, if desired.
	Blackened Chicken Breast with Mushroom & Green Onion Sauce Ingredients: 4 chicken breast fillets Blackening seasoning (The Rub Co.) 3/4 stick butter (softened for drizzling) 3/4 stick butter 1 bunch green onions, chopped medium 1 (8 oz.) pack fresh mushrooms, sliced 1 tsp. chopped garlic 3 oz. white wine 1 tsp. lemon juice Pinch of salt & pepper 1 tbsp. fresh parsley, chopped Directions: First rub chicken breast generously with The Rub Co. blackening seasoning and let stand 15 to 30 minutes. In saucepan, melt butter and add the green onions and cook for one minute. Add the mushrooms, parsley, lemon juice and cook for 3 minutes. Add white wine, salt and pepper and simmer for 3 minutes. Using a heavy black skillet, heat skillet until very hot (MAKE SURE EXHAUST FAN IS ON BECAUSE IT CREATES PLENTY OF SMOKE – OR DO OUTSIDE ON A PROPANE BURNER). When skillet is hot, melt a small amount of butter and place chicken breast over melted butter. Blacken for one minute, turn over and drizzle a little butter over chicken breast and blacken for one more minute; after that, turn chicken every 30 seconds for 2 more minutes drizzling butter each time. Place chicken on serving plate and spoon sauce over chicken and enjoy.
	Fried Chicken Ingredients: 8 pieces of chicken Chicken & Fish rub (The Rub Co.) 2 cups buttermilk 2 eggs 2 cups flour Canola or peanut oil Directions: Season and rub the chicken with The Rub Co., Chicken & Fish Rub and let stand for 30 minutes. While the chicken is standing, heat enough oil in a large cast iron skillet or heavy frying pan to come to a depth of at least ½ inch. Set heat to medium high. You will know that the oil is hot enough when a drop of water sizzles when dropped into the pan (if the pan is smoking, the oil is too hot). In a large bowl, mix the buttermilk and eggs together. In a large sturdy bag or container, add 2 cups flour and ¼ cup of The Rub Co., Chicken & Fish Rub. Dip the seasoned chicken pieces into the buttermilk mixture and let the excess drip off. Place chicken pieces in bag or container and shake until thoroughly coated (shake off excess). Place chicken in hot oil with tongs, skin side down. Cook chicken until golden brown on each side, approximately 12-15 minutes per side. More importantly, the internal temperature should be right around 180 degrees. Drain chicken and let cool on a rack over a sheet pan. Enjoy!
	Beer Can Chicken Ingredients: 1 whole chicken, 4 to 5 pounds The Rub Co. Chicken & Fish Rub 2 teaspoons vegetable oil 1 can (16 oz.) beer (tall boy) Directions: Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill or oven, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) or in the oven at the same temperature until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid/door closed as often as possible during grilling. Wearing barbecue mitts, carefully remove the chicken and the can from the grill or oven, being careful not to spill the beer—it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm and enjoy!
	Tater Turds Ingredients: 1 bag frozen tater tots 2 packs bacon The Rub Co. Barbeque Rub ¼ cup bbq sauce ¼ cup honey Directions: Preheat oven or BBQ to 300 degrees. Cut bacon strips in half. Wrap tater tots with ½ strip bacon and dust with Barbeque rub. Place on an elevated cooking rack in oven with pan below (so fat can render off) or on the BBQ grill and cook at 300 degrees for 45 minutes. Mix ¼ cup BBQ sauce and ¼ cup honey and glaze the bites. Put back into the oven or on the grill for another 15 minutes and enjoy.
	Santa Maria Style Tri-Tip Sandwich Ingredients Santa Maria Style Rub (The Rub Co.) 1 tri-tip roast 12 slices French bread Sauce 1 tablespoon extra virgin olive oil 1/2 cup finely diced red onion 1 teaspoon minced garlic 1/2 cup chicken broth 1/4 cup ketchup 1/4 cup steak sauce 1 tablespoon finely chopped fresh parsley 1 tablespoon Worcestershire sauce 1/4 teaspoon freshly ground black pepper Directions In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining sauce ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool; cover and refrigerate until ready to use. Bring to room temperature before serving. Brush the tri-tip with olive oil and coat generously with Santa Maria Style Rub. Press the rub into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours. Allow the tri-tip to stand at room temperature for 20 to 30 minutes before grilling. Sear the tri-tip over direct medium heat (350ºF to 450ºF), with the lid closed as much as possible, turning once, until both sides are seared, about 5 minutes total. Then continue grilling the tri-tip over indirect medium heat, with the lid closed, until the internal temperature reaches 140ºF, 30 to 50 minutes depending on thickness for medium rare. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain. Build each sandwich with slices of meat and a dollop of sauce. Serve warm and enjoy!
	Sweet and Spicy Shrimp Kabobs Ingredients ¼ cup honey 2 teaspoons The Rub Co. Original Rub 1 pound extra-large shrimp (16-20 count), shelled and deveined 6 wooden skewers, soaked in water for at least 30 minutes 2 tablespoons minced fresh cilantro Directions In a large bowl combine the honey and shrimp and toss to coat. Thread the shrimp onto skewers, three per skewer. Sprinkle Original rub on both sides. Cover and let sit at room temperature for 20 minutes or in the refrigerator for 1 hour. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 2 to 4 minutes, turning once. Arrange skewers on a serving dish and sprinkle with the cilantro. *Follow same directions when cooking in the oven.
	Chicken & Asparagus Pesto Pasta Ingredients Santa Maria Style Seasoning (The Rub Co.) 1 bunch asparagus 1 box pasta 4 boneless skinless chicken breasts 2 teaspoons olive oil 1 container pesto sauce Parmesan (optional) Directions Heat olive oil in a large skillet on medium-high. Prepare pasta according to package directions. Cut the chicken into 1 inch chunks, season with Santa Maria Style Seasoning and carefully place into the hot skillet. Cook without stirring until most of the pieces have turned opaque. Flip and continue to cook. Cut asparagus into one inch long pieces and add to skillet. Cook for 2 minutes. Add pesto, mix and cook for 3-5 minutes. Combine pesto mixture with pasta and serve warm. Enjoy!
	Artichoke-Stuffed Chicken Breasts Ingredients 2 tablespoons extra virgin olive oil 1 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes 1 jar (7 ounces) artichoke hearts 2 teaspoons minced garlic cloves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 ounces fresh goat cheese, crumbled 3 tablespoons minced sun-dried tomatoes (oil-packed) 2 tablespoons finely chopped fresh basil 4 large boneless chicken breasts halves (with skin if possible) Extra virgin olive oil The Rub Co. Lemon Herb Seasoning Directions In a medium sauté pan combine the olive oil, thyme, and red pepper flakes. Set the pan over medium-high heat to warm the oil mixture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes and add along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat. Add the goat cheese, sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool. Place each chicken breast between two sheets of plastic wrap and, with a meat mallet or the back of small pan, pound to flatten to a thickness of about 1/4-inch. Place the breasts, skin side down, and spread each one with a quarter of the stuffing. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with oil and season with Lemon Herb Seasoning. On the BBQ or in the oven, cook the breasts over direct medium heat (350°F to 450°F) until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once (if flare-ups occur, finish grilling the breasts over indirect medium heat). You can also cook them in a pan on the stove. When cooking on the BBQ or oven, keep the lid/door closed as often as possible. Carefully remove the toothpicks, serve warm and enjoy!
	Beer-Marinated Chicken Tacos Ingredients Marinade 1 cup dark Mexican beer, such as Negra Modelo 2 tablespoons dark sesame oil 1 tablespoon finely chopped garlic 1 teaspoon dried oregano 1 tablespoon Original Rub (The Rub Co.) 6 boneless, skinless chicken thighs or breasts Guacamole 2 ripe Haas avocados 1 tablespoon fresh lime juice 1/4 teaspoon kosher salt 6 flour or corn tortillas Directions In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic re-sealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving. Remove the chicken from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm and enjoy!
	Blackened Scallops with Lemon Butter Sauce Ingredients Lemon-Butter Sauce Juice from 2 large lemons (about 8 tbsp.) 1/4 cup white wine 1 tbsp. chopped fresh flat leaf (Italian) parsley 3 tbsp. butter, cut into pieces Blackened Scallops 10 sea scallops 1/2 cup Blackening Seasoning (The Rub Co.) 1/4 cup butter Directions Lemon-Butter Sauce: Add lemon juice and white wine to a small sauté pan. Cook over medium-high heat until mixture is reduced by a third. Add chopped parsley and butter in pieces. Remove from heat and whisk until butter is completely melted. Set aside. Blackened Scallops: Rinse scallops, pat dry and dredge in Blackening Seasoning. On your stove, heat a cast iron skillet or other pan to very hot. Add butter to cast iron skillet followed by the scallops. Sear each side for 1 to 2 minutes or until done to your likeness. Serve warm with Lemon-Butter Sauce and enjoy!
	Lemon Herb Shrimp Scampi Ingredients ½ stick butter 1 lb. shelled and deveined shrimp 1 green onion, finely chopped 2 teaspoons minced garlic 1 tablespoons lemon juice ½ teaspoon chopped parsley ½ teaspoon salt ¼ teaspoon pepper Lemon Herb Seasoning (The Rub Co.) Directions Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley, salt and pepper. Dust shrimp with Lemon Herb Seasoning. Cook and stir for 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice. Serve warm and enjoy. * Paired well with rice or pasta.
	Cheesy Buffalo Chicken Dip Ingredients 2 bone-in chicken breast halves 1 teaspoon olive oil 1 stalk celery, finely diced 1 (8 ounce) package reduced-fat cream cheese 3/4 cup blue cheese dressing 3/4 cup ranch dressing 1/3 cup hot pepper sauce (such as Frank's RedHot®) 1 cup shredded Cheddar cheese Santa Maria Style Seasoning (The Rub Co.) Directions Boil chicken breast until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in large skillet. Stir in celery and season with Santa Maria Style Seasoning and cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese. Bake in preheated oven until golden and bubbly, about 30 minutes. Serve warm and enjoy! *Monterey Jack or Pepper Jack cheeses are a great substitution for the Cheddar. This recipe is easily doubled for a large crowd. Use a 9x13 pan.