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Double Bellied Fun with Hog & Buck Rubs Seasoning The Show !!

Moonlit 2-Way Pork Belly Last Night (SO Freak’in “Squealingly Succulent” They Jumped Up and Slapped Themselves… Twice !!). 1st One Was Hog Rubbed & Tickled w Fresh Rosemary & The 2nd Was Rolled In-N-Out w Buck Rub & Hog Tied, Then Both Low Salt Pork Bellies Where “Caringly Key Lime Wood Grilled” Before Being “Cast Iron Seared By The Seashore”.
Served With “Keena Cabin Potatoes” (w Poultry Powder), Steamed Beets w a Single Fresh-Fresh-FRESH Pimento leave (w Reef Rub) AND Local “Red Cabbage Micro Greens” (from MATECUMBE MICROGREENS).

BUCK NAKED’S SEASONINGS Helping You Rub Your Belly & Sooth Your Inner Beasts With Flavors They Howl For! After All Thats What Where Here For 😉

NOTE Pork was super tender, succulent and almost illegally juicy… pulled off heat @ 142 Deg F and let’em rest covered for 15 min before slicing.

The post Full Moon Over Key Largo Prompts “Pork Belly Madness” appeared first on ChefBuckNaked.com.

By my mistake we have 1/2 Doz of these Special L.E. Seasoning from the 100 btls we did for this years Marathon Seafood Festival. A Nice Citrus Twang With A Kiss Of Sweet And A Follow Up Of Mild Heat.

NOTE: Not Avail For Order On Line 10oz Size Only $12.00

Email Or Call Us If You Want One B-4 They B-Gone!

The post Get’em While They Last ! appeared first on ChefBuckNaked.com.

Venison Filled Sweet-N-Colorful Peppers. SO GOOD !!!

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The post Getting Stuffed! appeared first on ChefBuckNaked.com.

What are you waiting for…?
Go Light The Grill Baby!

The post Time To Get Your BUCK NAKED Grill On! appeared first on ChefBuckNaked.com.

Brian

The post Super Soups and Broths…. Buck Naked’s is the Bomb! appeared first on ChefBuckNaked.com.

Awesome stuff and love the no MSG and low sodium! We can eat tons of it! ❤️

Robin

The post Pantry Staple! appeared first on ChefBuckNaked.com.

Thanks For Sharing This Stuff
Kevin

The post First HOG RUB Experiences Brings New BN’s Lifers To Join Our Crew!!! appeared first on ChefBuckNaked.com.

Here’s a delicious way to get introduced to our top selling Seasoning Set that allows you to blend “The Best Blackening Spice Ever” precisely to your liking… while keeping it Low Sodium!

Whether you choose to use fish or not is up to you. Chicken, beef, pork, turkey or seafood of choice all work wonderfully well (just be sure to keep them thin enough to allow for quick coming times). If you are not looking for a sandwich, try this recipe with a tortilla, as a wrap, or just hold the bread and serve over rice (which is nice) along with a few freshly grilled or sautéed veggies to offer up a super supper!

Remember, try using what you like here, this is not a must-follow list of ingredients… we don’t believe in that. So, go ahead and kick up your heels here and get creatively crazy if you like… or, stay calm, cool, collected & keep it simple. The choice is yours; just remember to have fun and enjoy yourself, and it will come through in you dishes!

INGREDIENTS:
Fish or meat of choice (even number cut into 1/2″ to 3/4″ thickness)
Loaf of bread (sub shaped)
1 large ripe tomato (that is fresh & ripe at room temp, sliced to 1/4″ thick rounds)
1-2 slices of bacon (crispy crumbles)
1/3 cup each carrots, green apple, onion & lettuce (shredded)
1/5 cup of Blue Cheese crumbles (these ones are really up to you as far as amount goes)
2 tbsp each olive oil & lemon juice (fresh squeezed, please, lime is OK too, or a combo!)
1-2 tbsp Buck Naked’s Blackening Spice (50/50 or so FIERY & REEF pulsed in blender)

Note: A side burner on an outside gas grill works best here, if you are able to use it… cause “We Be Smoke ‘N Soon”!

Start by preheating a large cast iron pan with bacon in it to medium heat. Flip bacon once fat has rendered (retain) and crisp on both sides. Set aside (no nibbling… yet)

Combine 1/2 of lemon juice with apple (Granny is good), carrot, onion (sweet variety) & lettuce, add 1/2 of the oil season with fresh cracked black pepper (add a pinch of your favorite seasoning here too, Buck’s Rub rocks on salads!), toss and chill.

Coat & soak meat in remaining lemon juice for 2-3 minutes while you pulse seasoning together in blender a few times. You’ll find this Blackening mixture extremely versatile & zesty! The blender not only mixes the seasonings together,–it chops the herbs & spices finely to release more flavor and allows them to adhere better, eventually forming a delicious bold crust or bark, once they hit a hot pan. Note: simply add more or less Fiery Rub to this blend to adjust the heat level to your liking (I am a 70/30 Fiery-to-Reef Rub type-a-guy).

Slice bread lengthwise, 3/4-of-the-way through, and pull open. I like firm crusted bread with a soft and airy center (Cuban or French style). Brush or drizzle remaining oil on. Remove fish from lemon juice and let drain briefly while you top tomato slices with cheese & bacon crumbles, then set aside (still no nibbling).

Cover fillets well on both sides with spice blend and let rest next to grill while you return pan to high heat (with dripping). Once pan starts to smoke, lay fish into it quickly & carefully (largest pieces first.)

Do Not leave pan! Do Not call for help! Things Should Be Fully Smoke ‘N Now! This will not take long. Flip over with a metal spatula once a dark-brown-to-blackish crust has formed on bottom; repeat on the other side. Pull each piece as soon as this occurs and move fish to a foiled tray darker side up. Note: Fish should be about 3/4 cooked through; quickly top every other piece with Bacon-N-Cheese tomato slices, dash more seasoning and then top again with a bare second filet (darker side down this time); repeat in pairs, working as fast as possible to assure things stay Hot.

Seal tray tightly with foil. Place a towel on top to retain heat or place in a warm oven (200 deg.) and allow to rest for 5 minutes with No-Peaking!!! The seal here is important because we want the fish to hold its heat and “carry over cook” creating its own amazing mouthwatering sauce (as the dark spicy crust softens & mellows, the tender filet will finish steaming through to succulent perfection).

Spread your salad mixture in to the bread and nestle the stacked fish fillets on top making sure to pour the pan juices all over everything to the last drop! Close your loaf’s lid cut in to portions, Dish ’em Out & Dive In!

This slightly sloppy super sandwich will have you nibbling up every last crumb and looking for more. Be sure to share this Blacking Blend Adventure with friends-n-family. I’m sure they’ll spank you for it later! 😉

Cheers!
Chef B.Naked

Until Next Time “Cook With Love & Share!”

The post Better-Than-Blackened Fish Sandwich appeared first on ChefBuckNaked.com.

This simple, yet tasty marinade was sent in from a man, a man who likes his Buck Rub…
It should only take you a minute to make once your ingredients are gathered… so gather your ingredients and let get down to marinade ‘n man!
Note: Please feel free to use this same technique if you’re a “Minute Marinade Maiden.”

1/2 cup water
2 tablespoons brown sugar
6 tablespoons soy sauce (try a low-sodium soy sauce)
Juice from 1 lemon
2-3 cloves of minced garlic
2 tablespoons of vegetable oil (or olive)
a couple cracks of black pepper
2-3 teaspoons of Buck Rub (estimate: I just shake the bottle until it makes me feel good)

I used to use this marinade on kabobs with New York strip, peppers, onions, mushrooms, and sometimes zucchini or squash.
Hope you enjoy it!

Signed:
Jeff, “The One Who Likes His Buck Rub”

We suggest you try this marinate with any meat or game. We’ve used it on lamb, venison, salmon & more… and found it to be simple and yet tasty on nearly anything, man. Really! 😉

The post Buck’n’Kabob Minute Marinade Man appeared first on ChefBuckNaked.com.

Boy “Larry” Trying Pepper…

Even from a very young age I liked it spicy… whether it was spaghetti sauce or sausage, baked beans, BBQ or Banana Peppers… I was always ready to try something new if I heard it has “Hot-N-Spicy”.

So if you’re like me (or my boy “Larry” here) and you’re ready to turn up the heat, then you are invited to try our Hot-Off-The-Press, Newest Buck Naked’s “Smoke-N-Hot” Seasoning. It was originally created a few years back for my buddy “Pepper Pete” down Key West’s way.

It’s A Warm One! The mildly sweet smoldering smokiness up front is soon followed by a big bold flavorful lingering burn that sure to set your taste buds alight!

As with all our of seasonings this one is All Natural & Low in Sodium with No Added BS (bad stuff) or Free Flowing Agents (whatever those are!?)

This Special Blend has just been added on our Chef Buck Naked’s website, so you can order it here, Now!… if you not a cry baby that is… but be warned–this stuff can be addictive (especially, if you like it hot, like me.)

Be Sure To Share Your Best Bold & Spicy Recipes With Us… It’s Best, Not To Sweat Alone!
“Cheers & Enjoy My Fiery Friends!”

Chef B Naked

The post Bringing On The Heat & Feed My Need To Feel The Bold Flavors Of The Fire! appeared first on ChefBuckNaked.com.