Give It A Rub

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Beaver Rub Chicken and Tortellini

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Tuscan
Keyword: Beaver Rub, chciken, Cheese, Delicious, Pasta
Servings: 8
Cost: $20

Equipment

  • 1 Dutch oven or a heavy bottom pot

Ingredients

  • 3 tbsp Avocado Oil
  • 1 onion (small dice)
  • 2 lbs. chicken tenderloins (cut into 1 inch pieces)
  • 2 tbsp Beaver Rub Original or Cajun
  • 2 tbsp Beaver Rub Zesty Italian
  • 3 cloves garlic (diced)
  • 1 8oz cream cheese (room temperature)
  • 1 32oz chicken stock
  • 1 48oz five cheese tortellini
  • 1 5.3oz sun dried tomato (chopped)
  • 3 cups spinach (chopped)
  • 2 cups parmesan cheese freshly graded

Instructions

  • Heat the oil in a large Dutch oven over Medium high heat until hot. Add the onion and cook until translucent. Add the chicken and cook on all sides for about 5 minutes. When the chicken has been browned on all sides add the garlic, Beaver Rub and Zesty Italian. Cook for 3 to minutes.
  • Once the garlic is fragrant. Add the chicken stock. Bring to a boil then reduce to a simmer and add the lid. Simmer for 15 minutes. Remove the lid and add the cream cheese and stir in.
  • Once the cream cheese is well combined add the sun-dried tomato, half of the cheese and spinach. Stir for 5 minutes then add the tortellini and let it simmer for 10 minutes. Let the stock reduce by half.
  • Garnish with cheese and serve.
  • Eat like a king.
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Beaver Rub Cajun Crab dip

A very simple and delicious recipe. This will quickly become one of your favorite side dishes.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: Cajun
Keyword: Beaver Rub, cajun, crab
Servings: 4 people
Author: Larry Stasiak
Cost: $20

Equipment

  • 1 8" oven safe casserole dish
  • 1 Large mixing bowl
  • 1 Spatula
  • 1 Lemon Juicer
  • 1 Garlic press

Ingredients

  • 1 8oz cream cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 zest of lemon
  • 1 juice of lemon
  • 3 cloves of minced garlic
  • 2 T Cajun Beaver Rub Hot sauce "if you like spicer use more"
  • 3 T Cajun Beaver Rub Spice blend
  • 3 cups white Cheddar "shredded"
  • 1 6oz canned crab "use the best crab you can get"
  • 1 Bunch green onion "thinly sliced"
  • 1 Bag your favorite chips

Instructions

  • Let the cream cheese sit out for a couple of hours to soften.
  • Preheat the oven to 450 degrees
  • Combine the cream cheese, mayo, sour cream, lemon zest, garlic, Cajun Beaver Rub hot sauce, 2T Cajun Beaver Rub Spice blend, 2 cups white cheddar.
  • Once all combined well add the crab and half of the green onions. Carefully mix.
  • Add the remaining cheese and green onions to the top.
  • Sprinkle more of the Cajun Beaver Rub on top of the crab dip.
  • Bake for 20 minutes or until brown on top.
  • Once browned pull from the oven and let it cool down for a few minutes. It will be very hot. Enjoy!

Notes

This recipe can always be prepared ahead of time.
Eat like a king, you deserve it.
Give it a rub!
 
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Mesquite Smoked Turkey Breast Lunch Meat

Mesquite Smoked Turkey Breast Lunch Meat
Prep Time15 minutes
Cook Time3 hours
Course: Lunches / Sandwiches
Cuisine: BBQ
Servings: 14
Author: Beaver Rub Spice Company
Cost: 22

Equipment

  • 1 Smoker

Ingredients

  • 1 Bone In Turkey Breast "Bone In"
  • 1 Can Chipotle Pepper in a adobo Sauce Chopped Fine
  • 1.5 tbsp Beaver Rub Spice Company Seasoning Original, Spicy or Cajun will all work
  • 1/2 Cup Avocado Oil

Instructions

  • Get your smoker to 250°. Mesquite is my choice for turkey. However you can use any wood you like.
  • In a small bowl Mixed together the chipotle pepper, Beaver Rub that you like, and avocado oil.
  • Remove the skin from the turkey breast.
  • Take your mixture and rub it all over the turkey breast.
  • Option: Put in a big bowl. Cover with Plastic Wrap and Put in the fridge overnight.
  • Smoke the Turkey breast to 155°. Depending on the size of the turkey. It should take between two and three hours.
  • Once a turkey reaches 155°. Remove from smoker and cover. Let it rest for 30 minutes.
  • Remove the breast from the bone. Carve the turkey across the grain.
  • Any leftovers put in air tight container for up to a week.
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Smoked Chicken Thighs

Smoked Chicken Thighs
Prep Time20 minutes
Cook Time3 hours
Course: Dinner
Cuisine: BBQ
Servings: 5 servings
Author: Beaver Rub Spice Company

Equipment

  • 1 Smoker

Ingredients

  • 8-10 Thighs Chicken Thighs
  • 1/2 Cup Beaver Rub Spice Company Seasonings Original, Spicy or Cajun all work
  • 1 Cup Avocado Oil or Olive Oil Make sure its good oil!

Instructions

  • Get you smoker to 225-250°. Add Mesquite, hickory, pecan or any other one that you like. We personally prefer Mesquite for chicken or steak.
  • Trim up the chicken thighs. Cut off any excess skin or excessive fat.
  • Drizzled your chicken thighs with the avocado oil. Rub it all In. To coat evenly.
  • Apply the rub to reach chicken thigh on all sides. You can put some under the skin as well.
  • At this point you have a few options. You can put it in refrigerator up to 24hrs. Covered lightly with plastic wrap. The last two hours remove the plastic wrap.
  • Or leave it in the refrigerator uncovered for an hour or two. This will allow the rub to pull out some of the moisture from the chicken help make the skin more crispy.
  • Smoke your thighs until the internal temperature reaches 165°F. It will take anywhere between 1 and 2 hours.
  • To get crispy skin. Preheat your oven to broil if you have it. Or the highest setting your oven can go up to.
  • When your chicken reaches 160°. Removed from the smoker, place the thighs on a baking sheet . Broil 3 to 4 minutes. Watch Carefully.
  • Remove when done. Let rest for at least 15 minutes.
Print Recipe

Smoked Chicken Thighs

Smoked Chicken Thighs
Prep Time20 minutes
Cook Time3 hours
Course: Dinner
Cuisine: BBQ
Servings: 5 servings
Author: Beaver Rub Spice Company

Equipment

  • 1 Smoker

Ingredients

  • 8-10 Thighs Chicken Thighs
  • 1/2 Cup Beaver Rub Spice Company Seasonings Original, Spicy or Cajun all work
  • 1 Cup Avocado Oil or Olive Oil Make sure its good oil!

Instructions

  • Get you smoker to 225-250°. Add Mesquite, hickory, pecan or any other one that you like. We personally prefer Mesquite for chicken or steak.
  • Trim up the chicken thighs. Cut off any excess skin or excessive fat.
  • Drizzled your chicken thighs with the avocado oil. Rub it all In. To coat evenly.
  • Apply the rub to reach chicken thigh on all sides. You can put some under the skin as well.
  • At this point you have a few options. You can put it in refrigerator up to 24hrs. Covered lightly with plastic wrap. The last two hours remove the plastic wrap.
  • Or leave it in the refrigerator uncovered for an hour or two. This will allow the rub to pull out some of the moisture from the chicken help make the skin more crispy.
  • Smoke your thighs until the internal temperature reaches 165°F. It will take anywhere between 1 and 2 hours.
  • To get crispy skin. Preheat your oven to broil if you have it. Or the highest setting your oven can go up to.
  • When your chicken reaches 160°. Removed from the smoker, place the thighs on a baking sheet . Broil 3 to 4 minutes. Watch Carefully.
  • Remove when done. Let rest for at least 15 minutes.
Print Recipe

Smoked Chicken Wings with Beaver Rub and Teriyaki Sauce

Prep Time4 hours
Cook Time1 hour 30 minutes
Total Time5 hours 30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American, BBQ, Japanese
Cost: 10-20

Equipment

  • 1 Smoker or Stove

Ingredients

  • 2 C Arnold Palmer Half & Half Can always use Apple Juice, Pineapple Juice or Grapefruit Juice
  • 1 C low-sodium soy sauce
  • 1/4 C Ketchup
  • 1/4 C Rice Wine Vinegar
  • 1/4 C Brown Sugar
  • 1/4 C Hoisin Sauce
  • 5 Cloves Garlic minced
  • 2-3 Inches Fresh Ginger peel and grate

Wings

  • 6 LBS Chicken Wings Rinsed and patted dry. With a knife separate the Drumette and the flat. Discard the tip or save for chicken stock.
  • 1/2 C Beaver Rub Original, Cajun or Spicy
  • 1 Bunch Cilantro Chopped for Garnish
  • 1 Bunch Green Onion Chopped for Garnish
  • 1 T Sesame Seeds Lightly toasted for Garnish
  • 1/2 C Avocado Oil or Olive Oil

Instructions

  • Put the wings in a bowl. Drizzle the wing with avocado oil. Mix well. Season the chicken wings with your favorite Beaver Rub. Mix well. Put in the fridge for 4 hours overnight.
  • Get your smoker ready. 225-250 degrees. Use the wood that you like. I prefer mesquite or hickory for chicken. Once the smoker gets to temp place all the wings on the smoker. Smoke for about 1Hr and check.
  • While the wings are smoking. Start the sauce. Mix all ingredients in a saucepan. Bring to a boil and reduce to simmer uncovered and reduced by half. Always stirring. Once the wings are cooked. If you want crisp skin, you can put them on the grill under a broiler for a minute or two.
  • Put all the wings in a bowl. Pour the sauce over the wings. Mix thoroughly. Put the wings on a serving plate and add the garnish.
  • Enjoy!

Notes

If you want to use an oven instead. Preheat your oven to 350. On the middle rack. Place the wing on a sheet of parchment paper and bake for 30 minute or until 165 degrees. Remove to a mixing bowl and pour the sauce over and mix well. Place on a serving plate and garnish. 
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Shrimp Etouffee

This is one of my favorite dishes.
I do it a little different to add more flaver. You can always add crawfish tails to this recipe. I usually use homemade shrimp stock. However, you can always use store-bought seafood stock.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: Cajun
Keyword: cajun, shrimp
Servings: 4
Author: Larry Stasiak
Cost: 20-30

Equipment

  • 1 Dutch oven Or Heavy bottom pot
  • 1 Sauté pan
  • 1 Bowl
  • 1 Wisk
  • 1 Sauce pan

Ingredients

  • 8 tbsp unsalted butter
  • 8 tbsp flour
  • 2 stalks celery finely chopped
  • 1 green pepper finely chopped
  • 1 onion finely chopped
  • 2 green onion sliced
  • 2 Lbs shrimp u8-10
  • 4 Cups cooked white rice
  • 1 Cajun Beaver Hot Sauce
  • 2 tbsp Cajun Beaver Rub
  • 1 tsp Cajun Beaver Rub
  • Avocado oil or good olive oil/ unsalted butter

Instructions

  • After removing the shells & cleaning your shrimp. Pat them dry & put them in a bowl. Add 2 tablespoons of avocado oil. Then mix in 2 tablespoons of the Cajun Beaver Rub. Put in the fridge for at least 30 min to an hour.
  • In a Dutch oven or a heavy bottom pot. On medium high heat. Melt the butter then slowly add the flour whisking as you go. Once all incorporated reduce heat to medium. Keep whisking every few minutes. Wisk for about 25-35 minutes until it turns a beautiful dark drown.
  • While your rue is doing its thing. On medium high. In the sauté pan add all your Shimp. Do not overcrowd. Do 2- 3 batches if you need to. Cook on both sides for 2 minutes until almost cooked through. Please don't overcook. When done put into a bowl.
  • When the shrimp is done. In the same sauté pan add some oil at medium high heat. Sauté all the vegetables for about 5-8 min. until soft.
  • Cook rice as directed. About 20 minutes.
  • Once the rue is a dark brown. Slowly add the Shrimp stock. Whisking continuously. It will initially clump up. As you add more it will loosen up. It should be like a nice gravy consistency. Once you get it to the consistency that you like add 1 teaspoon of the Cajun Beaver Rub. You can always add some water or more shrimp stock to loosen it up if you like. Add the vegetables. Finally add the shrimp. Mix well.
  • Add 1 cup of rice to your plate. Spoon some of the shrimp mixture to the center of the rice. Garnish with green onions. Enjoy!
    Eat like a king you deserve it.
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Baked Chicken

Easy weeknight dinner.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American, BBQ
Keyword: BBQ, chciken
Servings: 4
Author: Larry Stasiak
Cost: $5-$10

Equipment

  • 1 baking sheet with high sides
  • 1 Parchment paper or aluminum foil

Ingredients

  • 4 tbsp olive oil or avocado oil
  • 4 T Beaver Rub Original, Spicy or Cajun
  • 4 Bone in skin on chicken breast

Instructions

  • Preheat your oven to 350
  • Prepare the chicken breast. Rince with cold water pat dry with paper towels.
  • Put the aluminum foil or parchment paper on the baking sheet.
  • Use Avocado oil or olive oil rub onto the chicken.
  • Season with Beaver Rub
  • Bake chicken until internal temperature reaches 150 degrees
  • Remove chicken the oven and put the broiler on high.
    Once the broiler comes to temp. About 5 minutes. Put chicken back in for 3-5 minutes. Brown skin of chicken. Watch closely.

Notes

This a very simple but very delicious recipe. You can also use chicken thighs or drumsticks. 
Option= Before putting the chicken back in the broiler. Add some BBQ sauce to the chicken. 
If you cook chicken thighs. Pull thighs from the oven at 160 degrees. Then back in for broil to brown the skin.
Eat like a king you deserve it.
Print Recipe

Beaver Rub Shrimp and Crawfish fondue

This is a crowd favorite. If you love shrimp you will fall in love with dish.
Prep Time3 hours
Cook Time45 minutes
Total Time3 hours 45 minutes
Course: Appetizer, Dinner
Cuisine: Cajun
Keyword: cajun, Crawfish, shrimp
Servings: 8 people
Author: Larry Stasiak
Cost: $35

Equipment

  • 1 large oven safe dish ( Cast iron is the best)
  • 1 large saucepan
  • 1 Medium sized Bowl

Ingredients

  • 4 tbsp Avocado oil
  • 2 lbs. Medium shrimp
  • 3 cups Spinach chopped
  • 8 ounces Monterey Jack freshly grated
  • 1 lbs. Cremini Mushroom or White Button (Cleaned & sliced)
  • 2 tbsp Cajun Beaver Rub
  • 1/2 lbs. Crawfish tails

Sauce

  • 4 tbsp Unsalted butter
  • 4 tbsp Flour
  • 1 cup White Wine
  • 2 cups Heavy cream
  • 2 cups Shrimp stock
  • 1 small onion diced
  • Salt to taste
  • 1 bunch Green onions sliced
  • 1 French loaf garlic bread
  • Cajun Beaver Rub Hot Sauce

Instructions

  • Clean and devein the shrimp. Rinse and pat dry with paper towels. In a bowl add 1 tbsp of avocado oil & 2 tbsp of Beaver Rub to the shrimp. Mix together. Cover and refrigerate for up to 3 hours.
  • Preheat broiler to high.
  • For the sauce: In a large saucepan melt butter on medium heat. Slowly whisk in the flour to make a rue. Keep whisking. Once you get the color that you like add the chopped onion and stir. Cook for 5 minutes.
  • Add the shrimp stock and wine, whisk, add salt, pepper and cayenne to taste. Simmer for 5 minutes. Then set aside.
  • For the Fondeaux: In a large cast iron pan add some avocado oil on medium high heat. Add the shrimp and cook for 2 minutes per side. Slightly undercook the shrimp. When done remove the shrimp to a separate bowl.
  • In the same pan add the mushrooms. Add salt and pepper and cook for 5 to 7 minutes. Add the chopped spinach. Cook for 3 to 4 minutes until the spinach has wilted. Add the crawfish and add the shrimp back into the pan. Slowly add the sauce and mix well. Add the grated cheese to the top and put in the oven. Place dish under broiler and cook until the cheese browns.
  • Once the cheese is brown and bubbling. Remove and serve with garlic bread and Beaver rub Cajun Hot Sauce.

Notes

This recipe is for 8-10 people. You can always cut the recipe in half for smaller groups. Or serve as an appetizer. Homemade shrimp stock is the best but you can always use sea food stock.
*The longer you cook the rue the darker the rue will become. It will become dark and nutty in flavor.
Eat like a king you deserve it.
Give it a rub! 
Print Recipe

Beaver Rub Mostaccioli

The most delicious Mostaccioli. Easy and fast. Everyone will enjoy it.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Italian
Keyword: Cheese, Delicious, Italian, Pasta
Servings: 8 People
Author: Larry Stasiak
Cost: $18

Equipment

  • 1 Oven safe skillet I use a 14'' cast iron skillet.
  • 1 Large pot

Ingredients

  • 5 tbsp Avocado Oil or Olive Oil
  • 1 Lbs Ground Turkey or Beef
  • 2 Links Italian Sausage remove from casing
  • 1 16 oz penne pasta or rigatoni
  • 1 onion small dice
  • 2 15oz Tomato sauce
  • 2 tbsp Beaver Rub Garlic Blend
  • 2 tbsp Beaver Rub Zesty Italian
  • 4 cups Shredded Chihuahua Cheese
  • salt
  • black pepper

Instructions

  • Peheat your oven to 350
  • In a Saucepan combine the tomato sauce, Beaver Rub Zesty Italian & Garlic Blend.
    Wisk together and bring to a simmer for 10 minutes. Set aside.
  • Cook pasta as directed. Undercook by a minute or two. You want it to be al dente.
  • In your large skillet, add the ground turkey and sausage.
  • On medium high heat. In your skillet add oil. Once the pan is hot add the onions and Sauté until translucent. Salt and pepper the onions at this time. Sauté 5-7 minutes. Add the ground turkey/ beef and Italian sausage. Cook uncovered until brown and cooked through. Brake up the meat into small pieces as it cooks.
    *If using beef. Drain the grease when cooked through.
  • Once all the meat is cooked through. Add all of the sauce mixture to the skillet and mix all together.
  • Add 3 cups of the cheese to the mixture and mix.
  • Add the pasta and mix together.
  • Add the rest of cheese to the top.
    Cover with foil and bake for 30 minutes. Until cooked through.
  • Remove foil and bake for another 15 minutes until the cheese is melted and nice and brown.

Notes

Our goal is to make a great meal easy.
Give it a rub!
Eat like a king you deserve it.
Print Recipe

Easy Homemade pasta Sause

This is a delicious and very quick and simple recipe.
Cook Time15 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Italian
Keyword: Delicious, Italian, Pasta, Sauce
Servings: 8
Author: Larry Stasiak
Cost: $4

Equipment

  • 1 Sauce pan Medium size

Ingredients

  • 2 15oz Tomato sauce
  • 2 tbsp Beaver Rub Zesty Italian
  • 2 tbsp Beaver Rub Garlic Blend

Instructions

  • In a saucepan add all the ingredients together and simmer for 10 to 15 minutes.

Notes

This is the easiest sauce recipe.
Add to any dish that requires tomato sauce.
Give it a rub!
Eat like a king you deserve it.
Print Recipe

Clarified Butter

Use for whenever you sauté. By removing the fat and clarifying the butter you increase the burn point of the butter to 450 degrees.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Keyword: Butter, Saute
Servings: 20
Author: Larry Stasiak
Cost: $3

Equipment

  • 1- 2 quart saucepan
  • 1- strainer
  • 1- cheese cloth

Ingredients

  • 1 lbs. unsalted butter

Instructions

  • In the saucepan add the butter. Melt the butter on medium heat. Once the butter is completely melted turn down to the lowest setting. At this point you want a very small boil. Let boil for about 40 minutes. The top should be lightly browned. Remove from heat and strain through 3 or 4 layers of cheese cloth into an airtight container. Once cool you can put it in the fridge of up to 6 months.

Notes

I will make a lot at a time and freeze it. It can be frozen for up to a year. However, it never last that long. 
Eat like a king you deserve it.
Give it a rub!
Print Recipe

Shrimp Stock

Whenever you make anything with shrimp save the shells by putting them into a freezer zip lock bag and freeze until you're ready to make your stock.
Prep Time5 minutes
Cook Time1 hour
Straining of the stock20 minutes
Total Time1 hour 25 minutes
Course: stock
Cuisine: stock
Keyword: shrimp, stock
Servings: 3 quarts
Author: Larry Stasiak

Equipment

  • 1 stock pot (large)

Ingredients

  • 2 lbs. Shrimp shells
  • 14 cups cold water
  • 1 white, yellow or sweet onion (rough chop)
  • 1 cup carrots (rough chop)
  • 1 cup celery (rough chop)
  • 3 Garlic cloves (smashed)
  • 2 tbsp. parsley
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaf

Instructions

  • Rinse the shells in cold water and add them to the stock pot. Add all other ingredients. Bring to a boil. Reduce heat and simmer uncovered for 1 hour. Skim the impurities as they rise to the top.
  • Remove from heat and strain the stock into a smaller container or a bowl. Fill a large container with ice and water to make a ice bath. Place the strained stock to the ice bath to cool quickly. Refrigerate or freeze in smaller containers.

Notes

I typically make larger quantities.  So I will freeze whatever I don't plan on using within a couple days. 
Eat like a king, you deserve it! 
Give it a rub!
Print Recipe

Easy Beaver Rub Chili

This recipe is meant to be very easy. Using ground turkey, beef, chicken, pork, venison, vegetarian, beans or no beans. Spicy or mild. Make it how you like it.
Eat like a king, you deserve it.
Cook Time2 hours
Total Time2 hours
Course: Dinner, Side Dish
Cuisine: American
Keyword: chicken, chili, Turkey
Servings: 20 people
Author: Larry Stasiak
Cost: $15-$20

Equipment

  • 1 Large Dutch oven or Heavy bottom pot

Ingredients

  • 2 tbsp avocado oilor olive oil
  • 1 large onion small dice
  • 3 lbs. ground turkey
  • 6 tbsp Beaver Rub Chili mix
  • 1 38oz chunky salsa
  • 38 oz water
  • 2 15oz kidney beans drained
  • 1 10oz rotel diced tomatoes & green chiles option
  • salt
  • pepper
  • 1 small red, white, or green onion garnish
  • 1 bunch cilantro garnish
  • 1 shredded cheese garnish

Instructions

  • On medium heat add the oil. Sauté onions until translucent. About 5 minutes.
    Add ground turkey and continuously mix until brown. About 6-8 minutes.
    Once the turkey is browned and broken apart add the Beaver Rub Chili mix. Stir until mixed together. Add pepper to taste.
  • Stir in the salsa. Fill salsa jar with water and shake the rest of the salsa from the sides of the jar. Pour the water into the chili. Finally mix in the rotel and beans. Bring to a simmer and let simmer for one hour. Stirring occasionally.
  • Serve in a bowl and garnish.
Email

orders@
beaverrubspicecompany.com

Phone

708-203-8853

Location

Available for Purchase Nationwide!

Beaver Rub Spice Company

"Give it a Rub!"

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