We want to share our ideas with you! Over the years we've discovered MANY uses for Red Head Rub & All-Purpose Seasoning. Some have evolved over time, some just sounded great, and some were happy accidents! We want YOU to create some AWESOME dishes as well! We'll keep adding ideas of our own, but if you invent a recipe you want us to share, or if you have an idea of your own, please contact us or post on social media! We would love to hear from you!
-Red Head Smoked Pulled Pork Stuffed Poblanos-
6 Poblano peppers - halve them and remove seeds and membranes. Chop 1/2" to 1" off of the stem end. Remove the stem and reserve the rest of the pepper attached to the stem.
3-3/4 C Red Head Smoked Pulled Pork (see recipe below)
1/2 C ground saltine crumbs
3/4 C shredded cheddar cheese
2-1/4 Tbs Red Head Rub & All-Purpose Seasoning (or to taste)
Parboil Poblanos for 2-3 minutes and place in a baking dish. Pre-heat oven to 425F. Mix filling ingredients, adding finely chopped pepper ends. Spoon filling evenly into Poblano halves. Sprinkle with saltine crumbs and bake for 10 minutes, or until peppers are soft (but not mushy).
Serve as they are, or on a bed of seasoned rice!
-Red Head Summer Squash Patties-
2 C grated yellow squash (uncooked, unpeeled, with ends trimmed)
2 tsp peeled and grated onions
2 Tbs chopped scallions/green onions
1-1/2 Tbs Red Head Rub & All-Purpose Seasoning
6 Tbs flour
4 Tbs butter (preferably salted)
Mix grated squash, grated onions and Red Head Rub together thoroughly, let sit for 30-35 minutes and drain well. Add flour, egg, and scallions and mix thoroughly. Melt butter in cast iron skillet (or frying pan) set to med-high. When butter has melted, form balls with mixture, drop into butter, gently press into round patties and fry on both sides until golden brown. Place on paper towels to absorb extra butter then serve. Feel free to dust squash patties with a little more Red Head Rub immediately after removing from skillet! Makes roughly 12 small patties or 4 "burger-sized" patties. Serve with Red Head Ketchup - Mix 4 tsp Red Head Rub into 1 Cup ketchup.
Option: Experiment with zucchini, pattypan, or other summer squash varieties!
YE OLDE CLASSICS
Smoked Pulled Pork - Getting down to basics, we begin with the noble Boston butt - the cut at the core of many a legendary pulled pork feast! Rub down a Boston butt with a nice, complete coating of Red Head - attending to all the nooks and crannies - then work your magic! Prepare according to your methods or use ours: We smoke our butts for an hour per pound at 200-225F before transferring to a Dutch oven and cooking in pre-heated oven at 225F until an internal temperature of 195F is reached. After resting for about 20 minutes, we shred/pull the pork. Wood: For Boston Butt we prefer a hickory-cherry wood blend.
NOTE: When the pork is shredded/pulled, we like to mix in a dusting of Red Head as well as a dash or two of a vinegar and pepper based Eastern Carolina BBQ sauce to taste.
Smoked or Grilled Ribs - Most BBQ-related scuffles and dust-ups have probably arisen over ribs - aside from the whole KC-Texas-Memphis-Carolina thing - so here's all we're gonna say: try rubbing whatever style of ribs you enjoy (pork OR beef) with a good coating of Red Head before preparing them according to your own tried and true method. We think you'll be awfully pleased! Wood: For pork ribs, we prefer hickory. For beef ribs, hickory or mesquite-fruit wood blend.
Smoked Brisket - King Brisket...Long live the King. Nothing tests a pit master's mettle quite like the brisket, and this is true for amateurs and pros alike. Because - as true aficionados know - a perfectly-prepared brisket is as heavenly to behold as it is challenging to perfect! Brisket is the star of the show - we just want to add a bit of nuance and hang on for the ride! Wood: For brisket, we prefer a mesquite-apple wood blend.
Smoked or Grilled Wings - We love wings. Repeat...we LOVE wings. In fact, we love wings so much we were late in getting around to trying dry rub wings. When done properly, however, dry rub wings are simply unbeatable. And smoked dry rub wings are absolutely to die for! To be honest, grilled dry rub wings aren't far behind. But SMOKED... that's where the action is. A nice dusting of Red Head before or after smoking OR grilling wings, is just the thing. Wood: For wings, we prefer LIGHT pecan wood smoke.
- Red Head Burgers -
Add 1 tablespoon of Red Head per lb. of ground beef before forming patties. Prior to grilling, dust both sides of each patty with more Red Head. Grill 'em up and build the burger of your choice! We happen like pimento cheese, bacon, crispy onions, lettuce, tomato, pickled okra and a touch of BBQ sauce! Hint: This also works for meatloaf. Simply increase Red Head to 1-1/2 tablespoons per lb. of beef.
- Red Head Corn-on-the-Cob-
S-I-M-P-L-E Either sprinkle with Red Head before wrapping and grilling, or rub with butter and sprinkle with Red Head after the corn is cooked. Just remember: Melted Butter + Red Head = Yes. Warning: this may become a tradition for you and we're OK with that. Like, REALLY OK!
- Red Head Sour Cream Dip -
This is one of those things you have to try to believe. It is absolutely incredible. Add two teaspoons of Red Head per 1/2 cup of sour cream. Good right away, but even better to let it sit in the fridge for a few hours. Man oh man is this a ridiculously good dip! Also super, super tasty on baked potatoes.
- Seared Scallop Salad -
Pat sea scallops dry and sprinkle both sides with Red Head. Sear on either side until done to your liking. Serve on a bed of mixed greens. A nice Cilantro/Lime dressing works well with this - toss dressing with the greens prior to placing the scallops on top!
- Grilled Steak -
OK, we realize you may not be too eager to add anything but flame to your hard-earned steak, but it's actually tasty if you decide to give it a shot. Simply sprinkle Red Head on both sides of your steak and pop it on the grill. If this isn't for you, we understand...There are purists in our ranks as well!