Bootleg Dry Rub
Righteous Poultry Rub
Stockyard Steak Dry Rub
Crossroads Dry Rub
Gold Dust Dry Rub
Bootleg Meatballs
Old Arthur’s Bootleg Meatballs
1 Lb Ground Beef
1 LB Ground Pork
3 Tablespoons Old Arthur’s Bootleg Dry Rub
2 Tablespoons Chopped Parsley
2 Tablespoons Minced Scallion
Bring BBQ grill to 235 degrees. Combine all ingredients thoroughly in a large mix mixing bowl. Portion into golf ball sized rounds and then place on grill/smoker , taking care not to place directly over coals or flame. allow approximately 40 minutes to cook through and brown.
Either brush with Old Arthur’s BBQ Sauce to finish just before removing from grill, or serve with Old Arthur’s BBQ Sauce on the side for dipping!
Enjoy!
Roasted Potato Bacon Cake
Beer Brined Chicken
Beer Brined Chicken
- 2 cups water
- 1⁄4 cup kosher salt (coarse)
- 1⁄4 cup brown sugar, packed
- 1 tablespoon Old Arthur’s Gold Dust Dry Rub
- 24 oz beer, chilled (or nonalcoholic beer)
- 1 whole chicken (3 to 3 1/2 lb)
- 2 tablespoons vegetable oil (or softened butter)
- 2 tablespoons Old Arthur’s Crossroads Dry Rub
Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt, brown sugar, and Old Arthur’s Gold Dust Dry Rub; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours.
Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin.
Brush oil over chicken. Sprinkle with Old Arthur’s Crossroads Dry Rub; rub into chicken skin. Place in smoker or onto grill with indirect heat, smoking for approximately 3 hrs at 225-250 degrees.
