Combine ingredients in large bowl, form meatballs to desired size and bake in preheated oven at 400 degrees for 20-25 minutes.
In a frying pan, add 1 Tbsp. butter, saute shallots until opaque, adding 1 tsp. WannaRub. Set aside.
In a mixing bowl, whisk together eggs, heavy cream, Dijon mustard, dry Italian dressing, 1 tsp. WannaRub, salt, and pepper.
To assemble: Place crab meat, 1 cup of cheese, and sauteed shallots in a pie shell. Pour egg mixture on top of crab/cheese, sprinkle on 1/2 cup of remaining cheese on top along with remaining WannaRub. Bake in a preheated 375-degree oven for 15 minutes, then reduce heat to 350 and bake for 35-40 minutes until crust is browned and mixture is set. Remove from oven and rest for 20 minutes before serving.
Place eggs in a large pot and cover with water. Move to stovetop and cook on high heat until water begins to boil. Boil for one minute, cover with a lid and remove from heat. Allow eggs to cool for 17 minutes, then transfer to an ice water bath for 12 minutes.
Slice eggs in half lengthwise. Remove egg yolks and transfer to a medium-sized bowl. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and horseradish. Use a fork to mash well until the mixture is creamy.
Spoon filling into each egg white. Sprinkle with WannaRub Original Blend and top with bacon bits and a small slice of gherkin pickle.
Slice sweet potatoes into french fry size cuts and place on a large cooking tray. Add 1-2 Tbsp of olive oil and mix thoroughly while seasoning with WannaRub Original Blend. Place in the oven for 20 minutes at 375 degrees or 8-10 minutes in a fryer. A great tasting side dish that pairs well with any meal. Serve with your favorite dipping/BBQ sauce or our WannaRub Aioli.
Combine ingredients in a large bowl (minus chives). Make into walnut-sized balls and place on a greased baking tray. Cook in the oven at 375 degrees for 25 minutes. Remove from oven, plate, and top with chives. Serve with your favorite dipping/BBQ sauce or our WannaRub Aioli.
Note: For additional flavor, you can roll the balls in a mixture of WannaRub before placing in the oven.
In a food processor, combine the brisket, chorizo, WannaRub seasoning, smoked gouda, and cream cheese. Pulse several times until well combined. Transfer to a bowl and place into refrigerator to chill while preparing jalapeños.
Place jalapeños on a sheet tray. Cut each in half lengthwise and remove the seeds and rib with a spoon or by hand, then discard. Note: we recommend using gloves when handling jalapenos, as the seeds can be very hot.
Fill each jalapeño half with the mixture until full, then place the other jalapeño half on top. Wrap each jalapeño with a slice of bacon, then skewer crosswise with toothpicks.
Place a mesh, metal pan on grill grate and transfer jalapeños to pan. Cook on grill at 400 degrees for 35 minutes. Open grill and baste jalapeños generously with BBQ sauce, close grill and continue to cook another 5 minutes. Remove from grill and serve hot.
Alternatively, if you have a smoker, set temp at 250 degrees, and smoke for 2-3 hours. Once the bacon is almost fully cooked, apply BBQ sauce and cook for another 30 minutes.
This recipe was inspired by our Co-Founder Chef Anne and is another example of WannaRub’s versatility (one of our key benefits). We’ve made crackers, cheese spreads, BBQ sauces, and now Garlic Aioli. WannaRub is not just a Spice Rub & Seasoning but an ingredient that can be used for all kinds of recipes.
Combine and whisk all ingredients together in a medium-sized bowl and refrigerate for several hours to incorporate flavors.
Note: Can substitute 1/2 tsp garlic powder in place of fresh minced garlic and regular mayonnaise instead of Olive Oil flavored mayo. If your not a fan of garlic just remove from the recipe and use an additional 1/4 Tbsp of WannaRub for added flavor.
Pour Brussel Sprouts (approximately 20-30) into a strainer and rinse. Cut full-size bacon pieces in half width-wise and set aside. In a flat pan, add 1 cup brown sugar and 6 Tbsp of WannaRub and blend well. Take several pieces of bacon at a time, place into the mixture of brown sugar and WannaRub coating both sides generously rubbing the mixture into the bacon. Wrap each Brussel sprout with one-half piece of bacon and secure with a bamboo paddle stick or thick toothpick. Be sure to push the stick at least ¾ of the way into each Brussel sprout. Preheat grill or oven to 350 degrees. If using a grill, double wrap a piece of aluminum foil and place over grill grates and coat with cooking spray. Place bacon-wrapped sprouts on the aluminum foil and cook for 45 minutes until bacon is cooked.
Note: If using regular toothpicks be sure to soak them in a bowl of water for a few hours to absorb moisture before cooking. This prevents the toothpicks from charring during the cook.
Cut chicken breasts into 1-inch cubes. If making for a meal, your pieces can be 2-3 inches in size. Coat both sides of chicken with 2 Tbsp or more of WannaRub, set aside. Combine brown sugar and 4 Tbsp of WannaRub in a medium-size bowl. Coat both sides of bacon with sugar/rub mixture, then wrap bacon around the chicken and secure with a wooden skewer. Cook for 30 minutes at 350-375 degrees on the grill or in an oven until bacon is crisp and browned. Drizzle with some WannaRub Garlic Aioli to finish and enjoy!
*Note: Use thick bacon and cut in half when making the larger meal size 2-3 inch cuts. Since we had plenty of leftover chicken (Costco portion size), we made some homemade WannaRub BBQ Chicken Nuggets and a BBQ Chicken Breast.
This recipe is dedicated to Chef Anne’s Grandson Patrick who ate the whole tray of these at a family party.
Melt butter over low heat, add flour and stir until bubbly. Slowly add milk, whisking until smooth and thickened with a slight boil, stir in 1 Tbsp WannaRub, and cook for about 2 minutes over low heat. Stir in cheese until melted. You can make the sauce ahead and reheat in Microwave before topping cauliflower.