WannaRub News

WannaRub Deviled Eggs

Ingredients


  • 12 large eggs
  • 1/4 cup mayo
  • 1 Tbsp butter, softened to room temp
  • 2 Tsp yellow mustard
  • 2 Tsp dijon mustard
  • 2 Tsp sweet gherkin pickle juice
  • 1 Tsp sugar
  • 1/8 Tsp each of salt and pepper
  • 1/2 Tbsp Kelchner's creamy horseradish sauce
  • 2 pieces cooked bacon chopped
  • Wannarub Original Blend

Directions

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.

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WannaRub Sweet Potato Fries

Ingredients


  • 3-4 large sweet potatoes
  • 2 Tbsp olive oil
  • WannaRub Original Blend

Directions


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.

wannarubWannaRub Sweet Potato Fries
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WannaRub Holiday Sausage Cheese Balls

Recipe Video

Ingredients


  • 2 1/2 cups Bisquick
  • 1 pound Pork Sausage
  • 4 cups shredded Cheddar cheese
  • 1/2 teaspoon dried crushed rosemary
  • 1 1/2 teaspoons chopped fresh parsley
  • 2 Tbsp WannaRub Original Blend
  • 2 large eggs
  • 1/3 cup chopped chives

Preparation


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.

wannarubWannaRub Holiday Sausage Cheese Balls
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WannaRub Texas Twinkies

Ingredients


  • 12-14 jalapenos, extra large
  • 16 ounces cream cheese
  • 1 lb recently smoked brisket
  • 1 lb chorizo (optional)
  • 2 cups smoked gouda, shredded
  • 2 Tbsp WannaRub Original Blend
  • 12-14 slices bacon, thick sliced
  • Your favorite BBQ sauce

Directions

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.

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WannaRub Garlic Aioli Sauce

Recipe Video

Ingredients


  • 3/4 C Hellman's Mayonnaise Olive Oil Dressing
  • 2 Tbsp freshly squeezed lemon juice
  • 1 clove fresh minced garlic
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Pink Himalayan salt (ground)
  • 1/2 Tbsp WannaRub

About this recipe

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.


Directions

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.


How to Use

  • Spread on sandwiches in place of mustard or mayo
  • Topping for crabcakes, seafood, pulled pork or chicken
  • Dip for crackers, veggies, snacks, french fries, sweet potato fries, or potato wedges
wannarubWannaRub Garlic Aioli Sauce
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WannaRub Bacon Wrapped Brussel Sprouts

Ingredients


  • 1.5 lbs Fresh Brussel Sprouts
  • 1 lb thick uncured bacon
  • 1 cup brown sugar
  • 6 Tbsp WannaRub
  • Bamboo paddle sticks (or toothpicks)

Directions


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.

wannarubWannaRub Bacon Wrapped Brussel Sprouts
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Pat’s BBQ Bacon Chicken Poppers

Ingredients


  • 4 boneless skinless chicken breasts
  • 1 lb thin sliced bacon (cut into thirds)*
  • 6 Tbsp WannaRub
  • 1 cup brown sugar
  • WannaRub Garlic Aioli

Directions


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.

wannarubPat’s BBQ Bacon Chicken Poppers
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WannaRub Cheesy Whole Roasted Cauliflower

Recipe Video

Ingredients


  • 1 Large Whole Cauliflower (core removed)
  • 1/2 Cup Butter (melted)
  • 1 Tsp Sea Salt
  • 4 Tbsp WannaRub mixed with 2 Tbsp Brown Sugar
  • Cheddar Cheese Sauce (see below)

Preparation


  1. Preheat oven to 400 degrees
  2. Make an aluminum bowl or use an oven proof bowl, place on rimmed baking sheet
  3. Place cauliflower in bowl and brush with melted butter on top and bottom
  4. Sprinkle in sea salt and WannaRub/Brown sugar mixture
  5. Cover with foil and bake in oven for 30 minutes
  6. Remove foil after 30 minutes and bake for another 30 minutes uncovered
  7. Remove from oven, place on serving dish and cover with cheese sauce
  8. Sprinkle the remaining mixture of WannaRub/Brown Sugar mixture on top
  9. Serve and enjoy!

Cheddar Cheese Sauce Ingredients


  • 1/2 Stick Salted Butter
  • 1 Tbsp All-Purpose Flour
  • 1 Tbsp WannaRub
  • 1/2 Tsp Sea Salt
  • 1 Cup Milk or Half and Half
  • 2 Cups Shredded Mild or Sharp Cheddar Cheese

Cheddar Cheese Sauce Preparation


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.

Josh PowersWannaRub Cheesy Whole Roasted Cauliflower
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WannaRub Hot Beef ‘n Cheddar Chili Dip

Recipe Video

Ingredients


  • 1 Lb Ground Beef
  • 1 Large Sweet Onion (about 1 cup)
  • 1 Cup Medium Chunky Salsa
  • 3 Tbsp WannaRub
  • 1/2 Cup Beer
  • 4 Cups Shredded Cheddar Cheese (mild or sharp)
  • 1 Bag Tortilla Chip Scoops

Preparation


Heat about 2 T. olive oil or butter in large skillet and brown ground beef and onion over medium-high heat, about 6 – 8 minutes, stirring to break up meat. Drain fat if any.

Reduce heat to low and ADD salsa, WannaRub, and beer. Stir until well combined and cook for about 3 minutes to reduce liquid. ADD half of the cheese and stir until melted. Add remaining cheese. Cook and stir for 3 minutes or less until cheese is melted. SERVE hot in a heatproof bowl or mini bowls with Tortilla scoops.

Josh PowersWannaRub Hot Beef ‘n Cheddar Chili Dip
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WannaRub Air Fried Chicken

Recipe Video

Ingredients


  • 6-8 Boneless Chicken Thighs
  • Olive Oil
  • WannaRub

Preparation


Rinse off chicken and pat dry. Place on baking sheet and mix 1 tablespoon olive oil and coat chicken. Then add WannaRub generously, coating both sides of the chicken. Place in air fryer for 19 minutes at 390 degrees.

Josh PowersWannaRub Air Fried Chicken
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