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Eagle Rub Baked Beans


1 (one)  28 oz can of Bush’s Original Baked Beans

3 strips of bacon

1/2 cup un-packed brown sugar

1/2 cup ketchup

1 tbsp yellow mustard

1/2 medium onion (I like sweet Vidalia - any will do)

1/2 medium bell pepper

2 tsp Eagle Rub All Purpose Seasoning

Cut the bacon into very small pieces. Fry it until it starts to get crisp. Chop up the onion and pepper very fine.  Add the onion and pepper to the bacon (do not drain the fat).  Brown the onions and peppers until very done - like fajita onions and peppers.  In a pot, combine the rest: beans, brown sugar, ketchup, mustard, and Eagle Rub. Add the bacon, onion and pepper mixture to the pot. Cook the beans on medium high for about 15 minutes until they get hot throughout,  stirring frequently (make sure they don't burn on the bottom).  Turn to the lowest setting you have and let simmer. I like to simmer them for about 1 hour. Remember, make sure they are not cooking to hot or the bottom will burn! Just double or triple the recipe depending on how much you want. Enjoy!


Eagle Rub Mac & Cheese


16 ounces of medium elbow macaroni (cooked, drained)

1/4 pound butter (1 stick)

1/2 cup all purpose flour

1/2 teaspoon ground mustard

2 teaspoons salt

1/2 teaspoon paprika

1/2 teaspoon black pepper

4 cups grated cheddar cheese

3 cups of grated three cheese blend

4 cups (32 ounces) of half & half

1 cup milk

1lb of cooked and crumbled bacon (optional)

Eagle Rub All Purpose Seasoning

Non-stick cooking spray

Melt the butter in a medium to large size saucepan on medium heat. When the butter is melted add the flour, pepper, salt, paprika and dry mustard. Stir all of these ingredients together. Next add the half & half and milk. Start to whisk together until the sauce starts to get thick. This takes about 8-10 minutes. Place 4 cups of grated cheddar cheese into a large mixing bowl. Pour the sauce over the cheese and stir it well until it is melted. Now add the cooked noodles into this bowl and mix together very well so all noodles are coated. Pour 1/2 of the noodles into a 9x13 pan of your choice that has been coated with non-stick cooking spray. Sprinkle 1.5 cups of the grated three cheese blend over the noodles. Lightly sprinkle with Eagle Rub All Purpose Seasoning. Now add the remaining 1/2 of the noodles on top, add the remaining 1.5 cups of three cheese blend over the noodles and sprinkle the top with Eagle Rub All Purpose Seasoning for a total of two layers. Cover the top with the cooked and crumbled bacon (the bacon really makes this awesome!). Bake uncovered at 350 degrees for 20 to 25 minutes.

Eagle Rub Scalloped Potatoes


Non-stick cooking spray

4 cups heavy cream

1 tablespoon salt

2 teaspoons ground black pepper

3 to 3 ½ pounds of Idaho potatoes

8 ounces grated Swiss cheese

Eagle Rub All Purpose Seasoning

Peel the potatoes and slice them very thin. Place the cream in a large saucepan and bring to a simmer over medium high heat. Add the salt and black pepper and stir into the cream. Add the potatoes. Lower the heat to medium low and simmer until the potatoes are fork tender. This takes about 10 to 12 minutes. Remove from the heat. Spray a 9x13 dish or foil pan (if you are cooking in your smoker) with a good coat of the non-stick cooking spray. Heat the oven or smoker to 400 degrees. With a large spoon, place half of the potatoes and cream in the dish or pan. Cover this layer with half of the grated Swiss cheese. Add the rest of the potatoes on top and cover with the remaining cheese. Sprinkle the top lightly with Eagle Rub. Place the dish or pan into the oven or smoker and bake for 30 minutes or until the top starts to brown. Enjoy!


Broccoli Noodle Slaw


1 package of broccoli slaw

2 packages of beef Ramen noodles

1 cup shelled sunflower seeds

1/2 cup sugar

1/2 cup vegetable oil

1/3 cup white vinegar

This recipe always goes great with some BBQ! Mix the sugar, oil, vinegar and the 2 packets of beef seasoning mix (inside noodle package) in a small bowl. Crush up the uncooked noodles into small pieces. In a medium to large bowl add the crushed noodles, broccoli slaw and sunflower seeds. Now pour the dressing mix on top and stir together. Let it sit for a few hours in the refrigerator if possible.

Eagle Rub Red Skin Potato Salad


2 pounds of new red potatoes

6 eggs

1 onion, diced

1 celery stalk, diced

2 cups of real mayo

1 tsp. Eagle Rub All Purpose Seasoning

1 tbsp. salt

This is the perfect side to some BBQ. Bring a large pot of water to boil. I like to add about some salt to my boiling water when making potatoes (about 2 tsp.). Cook the potatoes until they are tender but still firm. This will take about 20 minutes. Drain and let them cool in the refrigerator. Place the eggs in a saucepan and cover with cold water. Bring to a boil. Remove from the heat after the water starts to boil. Cover and let the eggs stand in the water for 15 minutes. Peel, chop and cool the hard boiled eggs in the refrigerator. Chop the cooled potatoes. In a large bowl add the potatoes, eggs, diced onion, diced celery, mayo, Eagle Rub and salt (1 tbsp.). Mix this all together and let it chill in the refrigerator for a few hours.

Eagle Rub Sweet Coleslaw


1 (16oz) bag of coleslaw mix

2 tbsp. diced onion

2/3 cup real mayo

3 tbsp. vegetable oil

1/2 cup sugar

1 tbsp. white vinegar

1 tbsp. Eagle Rub All Purpose Seasoning

1/2 tsp. salt

1/2 tsp poppy seeds

This is real BBQ slaw! I like to add a scoop of this on top of my brisket or pulled pork sandwiches. Combine the slaw and onion in a large bowl. Now you make the dressing. In a medium size mixing bowl combine the mayo, vegetable oil, sugar, white vinegar, Eagle Rub, salt, and poppy seeds. Whisk this all together until it is smooth and creamy. Pour the dressing on top of the slaw and onion and mix together very well. Let it chill in the refrigerator for a few hours. Before serving you can drain some of the juice.


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