Prohibition Pig Rub Recipes and Customer Suggestions
Prohibition Pig Rub - BOOTLEG Prohibition Pig Rub is a savory spice blend with a mild heat; excellent on all white meat such as pork, ribs, chicken, chicken wings, turkey as well as potatoes in the oven, grill or smoker. Not only great in flavor, Prohibition Pig Rub adds a beautiful orange/red tint to the meat. Here are some suggestions on how to use the BOOTLEG products.
BOOTLEG and Customer Pics and Suggestions
We used the Prohibition Pig Rub on our pork rib roast. It was delicious!!!! This cut of meat was used on my Texas pro treager grill. Submitted by Cory
Prohibition on turkey? YES! It works on all lighter meats!
What Prohibition Pig Rub was named for...pork!
6 LB. Beer Can Chicken - 6 lb Prohibition Pig Rub beer can chicken, grilled Romaine with Prohibition Pig Rub Apple Cider Vinaigrette. Juicy chicken and a tasty meal! Prohibition Pig Rub two ways! submitted by Jody
Prohibition Chicken? Rotisserie chicken seasoned with BOOTLEG Prohibition Pig Rub. YES, it works as a savory seasoning on chicken as well!
Prohibition Pig Rub burger? Looking for a unique, grilling idea? Try a Prohibition Pig Rub pork burger with a Sriracha Mayo aioli. We also seasoned the tuna salad and asparagus with Prohibition Pig Rub as well.
Stuffed pork loin seasoned with Prohibition Pig Rub on the inside and Outlaw Surf & Turf on the outside. submitted by Tom
Prohibition Pork Medallions - BOOTLEG seasoned, pan seared pork medallions with a white wine blue cheese cream sauce, roasted broccoli and Parmesan potatoes!! My husband said he'd pay $35 in a restaurant for it! submitted by Kris
Potatoes - Who says Prohibition Pig Rub is just for pork and your lighter meats. Try it on your pan fried potatoes! - submitted by Jody
Pork Belly - Sous Vide for 40 hours, then smoked as a final step. Submitted by Nick
Pork Roast - submitted by Small Scale Life via Facebook.
Prohibition Pig Rub Pork Smoked center cut pork loin - submitted by Joey
Turkey - Turkey breast seasoned with Prohibition Pig Rub using the Sous Vide cooking technique. Perfectly cooked throughout the entire turkey breast.
Prohibition BBQ Pizza? We have heard of BBQ pizza but have never tried it. Tonight we did a homemade BBQ sauce that was a little sweet and had a good vinegar bite. Some left over Prohibition Pig Rub Sous Vide pork loin. Put the two together on a low carb tortilla with a little Prohibition Pig Rub dusting on top. It is not a pepperoni pizza but very good and will hit the dinner rotation!
Prohibition Pig Rub Salmon? - Outlaw Surf & Turf is the “KING” of salmon seasoning, but the Prohibition Pig Rub with all the citrus and earthy flavors brings it home on this Sous Vide “KING” Salmon!! - submitted by Jody
Spatchcocked turkey - If you have never Spatchcocked a turkey before you may want to try it. Only 1 hr 15 min at 375. Gave it a good coating of Prohibition Pig Rub on and under the skin. Cooked it the next day. 24 hour dry brine. - submitted by Jody
Prohibition Pig Rub Meats - Using the Sous vide method for cooking meat using Prohibition Pig Rub. - submitted by Reid via Instagram
Stuffed spiral cut pork roast with Prohibition Pig Rub on the inside and Outlaw Surf & Turf on the outside! submitted by Tanner's
Mexican Dip - For every cup of sour cream, mix in 1 teaspoon Prohibition Pig Rub and 3/4 teaspoon Barrelhouse Blend. Spread evenly on a plate and add salsa, lettuce, onions, cheese, tomatoes and black olives.
Hit some thighs with Prohibition Pig Rub. Chance meeting at a demo. Total knockout! - Submitted by Matt
Tri-Tip beef seasoned with Prohibition Pig Rub. Submitted by Becca
Prohibition Pig Rub Ribs Submitted by Kathrine
Prohibition Pig Rub Pork Ribs 4th of July dinner. Submitted by Roy
Pork Chops with Speakeasy Green Beans and sweet potatoes. Submitted by Kris
Pork loin seasoned with Prohibition Pig Rub, fast fried, on a toasted ciabatta bun with lettuce and tomato from the garden, topped with Miracle Whip. Soooo good! Submitted by Don and Wendy
Fried potatoes with onions, Prohibition Pig rub and Speakeasy Season Salt. Submitted by Renee