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Eagle Rub Bacon Wrapped Jalapeno Peppers


Whole jalapeno peppers


Cream cheese

Little smokies

Eagle Rub All Purpose Seasoning

This is my favorite appetizer! Wash the jalapeno peppers. Cut off the stems. Cut them in half, the length of the pepper so you have two open pieces. Clean out all of the seeds. Fill each half with about a teaspoon of cream cheese. Place a little smokie in the cheese and press it down slightly. Wrap the pepper with a half slice of bacon. Hold it all together with a toothpick. Sprinkle the whole pepper with Eagle Rub. Grill the peppers over direct medium heat (300 degrees) until the bacon starts to get crispy. You will have to turn the peppers several times to avoid burning them. Enjoy!

Fresh Salsa


1 can (28oz) whole tomatoes

2 cans (10oz) of Original Rotel

1/4 cup chopped fresh onion

1 clove of fresh minced garlic

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon taco seasoning (see my recipe)

1/2 cup fresh cilantro

Juice from 1/2 fresh lime

Put all of the ingredients in a blender or food processor. Blend to your desired consistency. Refrigerate for at least a few hours before serving. If possible make it the day before and refrigerate overnight.




3 pounds of lean ground beef

2 medium diced onions

2 tsp. salt

2 tsp. garlic powder

4 tsp. Italian Seasoning

2 tsp. red pepper flakes

2 tsp. Franks Red Hot

4 tbsp. Worcestershire sauce

1 cup milk

1 cup real grated Parmesan cheese

1.5 cups seasoned Italian bread crumbs

These meatballs are super easy to make and contain no weird ingredients or preservatives. Look at the ingredient list on frozen meatballs at the store, scary! Combine all of these ingredients together very well in a large bowl. Now make the meatballs to your desired size. I make somewhat large ones, about 2oz each. Place the meatballs in a baking dish. Bake for 25 to 30 minutes at 400 degrees. For smaller meatballs it will take 15 to 20 minutes. I usually double this recipe and freeze some for quick dinners.

Eagle Rub Jerky


3 to 5lbs of thin sliced meat

20 ounces of soy sauce or teriyaki sauce

1/2 cup firm packed brown sugar

1/2 cup Eagle Rub All Purpose Seasoning

This is my basic jerky recipe that is really pretty mild. My kids love it and so do the adults. I use beef, deer, elk or whatever else my hunting buddies bring me to make jerky out of! Whatever kind of meat you choose you want to make sure it is as lean as possible. Jerky is already tough and chewy but a fatty cut of meat will leave you chewing for hours. As far as beef goes, a nice chuck tender or round roast will be the best. Just pick the leanest one out of the meat counter. Before slicing I place the meat in the freezer for about 30 to 45 minutes. This makes it so much easier to slice. While your meat is in the freezer, mix up in a large bowl the soy or teriyaki sauce, Eagle Rub All Purpose Seasoning, and brown sugar. If you want to make your jerky more hot, add in a little cayenne pepper to suit your taste. Take your meat out and slice it up. I slice mine about 1/8 inch thick. Toss the slices into the marinade as you go along. I now place the meat and marinade into a 1 or 2 gallon Ziplock bag. You can leave it in the bowl and cover it, however you choose. Now place it in the refrigerator and let it marinate for 24 hours. Mix it up after about 12 hours if you remember. Set up your smoker for an indirect cook. I set it up for around 180 to 200 degrees with indirect heat. Right before putting the jerky on the grids I like to add a couple chunks of pecan, hickory, oak, mesquite, or apple wood for that nice smoky flavor. Right when you put the meat on the grids it is also a good time to sprinkle it with some coarse ground black pepper if you want a more spicy jerky. It also makes it look cool! Whatever way you use to dehydrate the meat it should take anywhere between 6 to 8 hours at this temperature. I like my jerky chewy and not breaking apart done. Just keep an eye on it and take it off when it is done for you. Enjoy!


Eagle Rub Table Side Guacamole


4 ripe avocados

3 fresh Roma tomatoes / diced

1 whole fresh lime / juiced

1/2 finely chopped onion or 1 tsp of onion powder

2 cloves of fresh minced garlic or 1/2 tsp of garlic powder

1 tsp salt

1 tsp Eagle Rub All Purpose Seasoning

2 tbsp fresh chopped cilantro (optional)

Peel and smash avocados in a bowl to desired consistency. Add all of the remaining ingredients. Mix it very well. Serve immediately or chill in the fridge for a few hours before serving. Enjoy!


Eagle Rub Little Smokies In BBQ Sauce


Little Smokies

Eagle Rub BBQ Sauce

Plain and simple recipe that is a favorite at any party! Place the little smokies in a pan on the stove or in a crock pot. For every 16oz package of little smokies add about 1 cup of Eagle Rub BBQ Sauce. Heat on low until warm. Enjoy!

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