WannaRub
Award Winning � Spice Rubs & Sauces • Veteran Owned � Made in America • All Natural • We Guarantee You Know You WannaRub!
13/06/2024
Dinner is served, what’s your favorite 🐟?
26/05/2024
In remembrance of those who gave all, thank you!
23/05/2024
***Business For Sale*** - Looking to buy an established business with great brand recognition without the risk of heavy start-up costs? Yes, we are selling the business that was built from the ground up in 2019 due to involvement in other business ventures. Serious inquiries only, please DM us to schedule a call to discuss in more detail. Willing to finance the transaction with some down $$$.
27/02/2024
Wow, what an amazing dish. WannaRub skillet chicken thighs. We did ours over rice and broccoli. The sauce was fabulous! Delicious dinner under 30 minutes.
Ingredients
6 boneless chicken thighs, about 1½ pounds*
2 TBSP WannaRub Original Blend or your fav chicken rub
Kosher salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
1 small shallot, minced
3 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
1/3 cup heavy cream
Freshly chopped cilantro, for garnish
Directions
Use a paper towel to pat the chicken thighs dry.
In a small bowl, combine WannaRub, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
Heat a large cast iron to medium heat and add the olive oil. Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
Place the chicken back in the pan with the sauce. Garnish with fresh cilantro or parsley. Serve the chicken warm with the sauce.
01/01/2024
The wait is finally over and we have resolved the issues with our co-packer. A huge shipment of Original Blend is arriving this week and we will resume shipping on or before January 8th. We sincerely appreciate your patience. Happy New Year!
31/12/2023
Bring in the New Year with this amazing appetizer turned into a meal courtesy of Chef Anne Strohl and her Savor the Flavors Cookbook. Recipe below!
1 1/2 lb ground chicken
1 egg, slightly beaten
2/3 cup unseasoned bread crumbs
1 small onion grated
1 large shallot, finely chopped
1 Tbsp WannaRub Original Blend
2 Tbsp applesauce
3 Tbsp olive oil
3 Tbsp butter
1/2 cup flour
Combine first 7 ingredients, chill for 30 minutes. Shape into 1 inch balls and roll in flour. Heat 1 Tbsp olive oil and 1 Tbsp butter in wide skillet over medium heat. Brown chicken balls on all sides until cooked through and place in a casserole dish.
Rasberry BBQ Sauce
1-1/2 cup WannaRub BBQ Sauce
1/2 cup chili sauce
1 Tbsp WannaRub Orignal Blend
1/2 cup seedless rasberry jam or preserves
Mix all ingreidents together, bring to a low boil and cook over low heat until sauce reduces -- usually about 5 minutes. Pour sauce over chicken balls and enjoy. Can serve as an appetizer or make into a meal overtop rice and your favorite veggie.
29/12/2023
Who’s having the party, I’m bringing the Bologna cake for New Years!
23/11/2023
Happy Thanksgiving! Hope everyone has an amazing day with family and friends.
18/11/2023
Best Brussel Sprouts ever and I hate them….thanks for the inspiration. Check out his page for the recipe.
16/11/2023
Burger and tots night with this awesome 72 degree weather in the NE. What’s on your grill tonight?
11/11/2023
To all our Veteran brothers and sisters, thank you for your service!
03/11/2023
Who’s up for a homemade Philly steak Wit Wiz? For you non Philly folks that’s a steak with fried onions and cheese wiz. Totally delicious especially with some WannaRub Bold Beef Blend and Corropolese Bakery long rolls. You Know You WannaRub!
28/10/2023
Wieners down, send in the rescue squad. To be fair they were and were super skinny compared to the size of my grate over the fire.
22/10/2023
Time for the best therapy known to man on a chilly afternoon.
22/10/2023
S**t forgot to take pics of the amazing WannaRub ribs today.
15/10/2023
Life with an amazing special needs child! JJ and his boys at the VFW.
24/09/2023
Grand Champs again! Congrats Vets Rolling Smoke & BBQ on kicking some ass at Discover Farmington's: Blues, Brews, & BBQ Pro BBQ Competition. You Know You WannaRub!
20/09/2023
Hey WannaRub fans - if your happy and you know and you really want to show it drop us a Google review, we would greatly appreciate it - https://g.page/r/Cdmxww2167EXEBM/review
Cheers to a legend - RIP Jimmy!
28/08/2023
Next up on Instagram for the next month….everyone trying to replicate the new Honey Pepper Pimento Chicken Sandwich and post their best video. knocked it out of the park with this one. Wow is it delicious!
30/07/2023
I guess the bath tub brisket method worked! Vets Rolling Smoke & BBQ congrats on that 2nd place brisket at Code 3 Spices Smokin on Main Presented by The Petroff Companies Inc. on - www.code3spices.com. Woo hoo!
30/07/2023
Anyone else care about their meat this much? Calmer meat tastes better, prove me wrong?
Time to grate the cheese, you did great Rubmaster Jr.
11/06/2023
Congrats on the 1st place 🐓 with a perfect score! You Know You WannaRub your chicken!
WannaRub - How it all began
WannaRub was founded in 2018 by Eric Strohl, a decorated Navy veteran who served as an Aircrewman and Rescue Swimmer in the Persian Gulf during Operation Desert Storm and in Somalia during Operation Restore Hope.
My fellow Navy vets call me “straightedge,” but that’s a story for another day. My civilian friends ironically have their nicknames for me as well but will spare you the details for now. From an early age, the entrepreneurial spirit burned inside of me as I watched my father work his magic in many business ventures. I wanted to be like him, so I followed in his footsteps by starting a car detailing business at age 14, and eventually my own software company in my late 30’s.
I’ve had lots of help and amazing mentors along the way, but my military career instilled the values of hard work, dedication, discipline, and a commitment to always do your best and never give up. Our motto as a rescue swimmer was “So Others May Live.” I never really knew the true meaning of that mantra until we saved 12 crew members from a sinking cargo vessel during my last deployment in the Persian Gulf while battling 15-20 foot swells. Or when we helped the coalition forces find and destroy hundreds of Iraqi underwater mines to clear the shipping lanes into Kuwait and Iraq.
During my 30’s and early 40’s, I started to enjoy cooking, specifically grilling and smoking. I guess that’s what happens when you have three kids including one with down syndrome and need some alone time on the back deck with a cold beer or two. While on a family summer vacation in 2008, my Mom Anne Strohl WannaRub’s Co-Founder and a gourmet chef by hobby, wanted to spice up our menu with a concoction of herbs and spices she put together. As the grill master, it was my job to execute and cook with it. It was awesome; even the kids loved it. For the next eight years we experimented with different variations to create a unique and versatile spice rub and seasoning that was good on all kinds of food.
Videos (show all)
