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Eagle Rub Burgers


Ground beef (I like 80/20)

Eagle Rub All Purpose Seasoning

This is my standard Eagle Rub Burger. I like to use fresh ground beef, preferably 80/20. Press out the patties to your desired thickness. Season liberally both sides with Eagle Rub. Grill them at medium high direct heat (350 degrees) until done. You can easily turn these into hickory burgers by adding Eagle Rub BBQ Sauce to them instead of mustard, ketchup, or mayo! I like to grill some fresh jalapenos and onions when I make burgers. See the grilled veggie button for these recipes.

Eagle Rub Grilled Chicken


Chicken breasts, thighs, or legs

Eagle Rub All Purpose Seasoning

This is a very popular item at my house. We do grilled chicken probably two times a week. We eat it with side dishes or cut it up for grilled chicken salads. Season both sides with Eagle Rub. Grill them at medium high direct heat (350 degrees) until done. You can also turn your chicken into BBQ chicken by adding Eagle Rub BBQ Sauce! If I am making BBQ chicken, during about the last five minutes of the cook I pour some of the sauce on each side of the chicken.

Eagle Rub Grilled Steaks


Steak cut of your choice

Olive oil

Eagle Rub All Purpose Seasoning

Minced garlic

Pick your favorite cut of steak, I prefer top sirloin. Give the steak a very light coat of olive oil on both sides. I then liberally sprinkle both sides with Eagle Rub All Purpose Seasoning. I also like to coat both sides of my steaks with minced garlic. If your not a fan of garlic you can leave it off, I think it adds incredible flavor to steak. I then let the steaks set out at room temperature for about 20 minutes. Heat up your grill to very high direct heat (650 to 700 degrees). You are going to first sear your steak like real steak houses do. By searing, the outside of the steak is cooked very quickly, allowing only minimal juice from the steak to escape. If you are cooking with a Big Green Egg, achieving sear temperatures is very easy. If using gas or charcoal, the highest you may get is around 500 degrees. After you get your grill up to about as hot as it will get, place the steaks on the grid and sear for 2 1/2 minutes. Next flip the steaks and sear the other side for another 2 1/2 minutes. If the highest you can get your grill is around 500 degrees, add 1 more minute to the sear for each side. Take the steaks off and cover the platter with foil. Lower the cooking temperature on your grill to medium-high direct heat (around 350 degrees). At this point, after searing, the steaks should be at medium rare, based on an approximate 1 inch steak. Place the steaks back on the grill and finish cooking them to your desired temperature. The steak will retain so much more juice from searing it. When a steak is not seared first before cooking and simply cooked on medium-high heat, the juices are pulled out which results in a dry steak.

Eagle Rub Butterflied Whole Chicken


3 to 4 pound whole fresh chicken

Olive oil

Eagle Rub All Purpose Seasoning

This is a really easy and fast way to cook a whole chicken. It is also a very cool center piece and topic of conversation for your dinner guests! First wash the whole chicken very good with water. Make sure the chicken does not have any giblets in the cavity. With meat cutting shears cut the backbone out of the chicken. By doing this you will have to cut through the rib bones. After the backbone is out press the chicken flat with the skin side up. Next pat dry the skin with a paper towel until dry. Give the entire skin side a light coat of olive oil. Sprinkle Eagle Rub All Purpose Seasoning all over the skin side. Prepare your grill for medium-high direct heat (350 degrees). Place the chicken skin side up on the grid. Cook it for about one hour. Do not turn it over. I like the breast meat to get up to 170 degrees. When you take it off you can either cut it in half to serve or cut off the legs, wings, thighs, and breasts individually.

Eagle Rub Fajitas


Lime juice (2 whole fresh limes)

Olive oil

4 cloves of fresh garlic

Soy sauce


Liquid smoke

1 pound boneless chicken breast or skirt steak


1 large onion

2 bell peppers

Eagle Rub

Combine ½ cup lime juice, 2 tablespoons olive oil, 4 cloves of crushed garlic, 2 teaspoons soy sauce, 1 tablespoon Eagle Rub, ½ teaspoon liquid smoke in a bowl.  Place the 1 pound of chicken and or steak in a sealable container (I use a 1 gallon Ziploc bag) and pour marinade over meat.  Let set overnight in the refrigerator.The next day when you are ready to cook, cut the onion and peppers up into small strips.  Start the grill to medium high heat (about 350).  Place the onions and peppers in a large foil pan with 1 tablespoon of olive oil, 1 teaspoon of soy sauce, and 1 teaspoon of lime juice.  Cook onions and peppers to desired texture (I like mine real done, almost burnt) mixing frequently.  You can also do this on the stove in a large skillet.  Place chicken or steak on the grill at medium high heat (about  350).  I like to add a few chunks of pecan or apple wood to the coals for a light smoke. Cook it until done.  I usually cook my meat at the same time next to the foil pan of onions and peppers.  When meat is done, remove from grill and slice into thin strips.  When cutting the skirt steak, make sure that you cut the strips across the grain. Add the meat to the onion and pepper mixture.  Enjoy! This amount will feed four adults very easily. 

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