Eagle Rub Foods  

Subtitle

Eagle Rub Grilled Onions / Jalapenos

Ingredients:

White, yellow, or sweet vidalla onions

Jalapeno peppers

Olive Oil / 2 tsp per onion or 2 tsp per every 6 japalenos

Eagle Rub All Purpose Seasoning

You can either cook the onions and peppers together or seperate. You can make as many as you would like with this recipe. I first make a foil pan out of heavy duty foil. I fold the foil in half to make it double thick and then simply bend up the sides. Make it as big as you want depending on how many onions/peppers you are grilling. You can also use foil pans, making your own is just alot cheaper! Cut up the onions in thin slices. For the jalapenos, you can either take out the seeds and slice them long way or leave the seeds in and slice in small circles, depending on how much heat you can handle! Add the olive oil depending on how much you are making and season liberally with Eagle Rub. Grill on medium high direct heat (350 degrees) for about 20 minutes or until tender and to your liking! These are awesome on burgers and chicken!

Eagle Rub Grilled Asparagus

Ingredients:

About 1 pound of fresh asparagus spears

3 tbsp olive oil

Eagle Rub All Purpose Seasoning

4 cloves of fresh minced garlic (optional)

I first make a foil pan out of heavy duty foil. I fold the foil in half to make it double thick and then simply bend up the sides. Make it as big as you want depending on how much asparagus you are grilling. You can also use foil pans, making your own is just alot cheaper! Heat your grill up to high direct heat (400 to 450 degrees). Wash the asparagus spears and trim off any hard ends. I usually trim off the last inch of each spear. Place them in the foil pan and pour the olive oil on all of the spears. Make sure they are all coated. I like to add minced garlic to my asparagus during this step. If your not a fan of garlic, just leave it out. Now sprinkle all of the spears with Eagle Rub All Purpose Seasoning. I give them a pretty good coat. Place the pan on your grill and cook for about five minutes. Make sure you turn the spears during the cook to prevent them from burning. The spears should start to be fork tender after about 5 minutes. Take them off and eat them while they are warm!

Eagle Rub Grilled Corn On The Cob

Ingredients:

Fresh corn on the cob

Butter

Eagle Rub All Purpose Seasoning

I first like to cut a piece of heavy foil for each cob. You only need a piece large enough to wrap the cob one time and completely seal it. Remove the husks from the corn and wash each cob. Spread soft butter all over each cob. Sprinkle with Eagle Rub All Purpose Seasoning. Place the cob in a piece of foil and seal tightly. Grill over medium-high direct heat (350 degrees) for about 30 minutes. Make sure to turn the corn about every five minutes so that it does not burn.

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