Funny Monkey Banana Rum Grilled Chicken Recipe

Ingredients:
Directions:
  1. Whisk vinegar, Funky Monkey Sauce Banana Rum Pepper Sauce, olive oil, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
  2. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
  3. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Check out all of our great sauces and spices at www.Peppers.com

Funky Monkey Sauce Banana Rum Pepper Sauce
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Busha Browne’s Traditional Jerk Steak Tacos Recipe

INGREDIENTS:
  • 2 tbsp. Busha Browne’s Traditional Jerk Seasoning Rub
  • 1/4 c. plus 2 tbsp. canola oil, divided
  • 1 1/2 lb. flank or skirt steak
  • 10 small (taco-sized) flour tortillas
  • 1 c. diced mango
  • 1 avocado, diced
  • 1/2 c. diced onion
  • 1/4 c. freshly chopped cilantro
  • Juice of ½ lime, plus lime wedges for serving
  • 1/4 tsp. kosher salt
DIRECTIONS:
  1. In a small bowl, whisk together Busha Browne’s Traditional Jerk Seasoning Rub and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
  2. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
  3. In a small bowl, stir together mango, avocado, onion, cilantro, lime juice, and salt.
  4. Thinly slice steak across the grain. Serve in tortillas with Mango Avocado Salsa and a lime on the side.
Check out all of our great sauces and spices at www.Peppers.com

Busha Browne’s Traditional Jerk Seasoning Rub
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Screaming Sphincter Chicken Wings Recipe

Ingredients:
  • 1 cup vegetable oil
  • 4 pounds chicken wings
  • 8 tablespoons butter
  • 2 ( 5 ounce) bottles Screaming Sphincter Garlic Pepper Hot Sauce
  • 1/2 cup apple cider vinegar
  • 2 tablespoons chopped fresh garlic
  • 2 Jalapeño peppers, seeded and chopped
  • 2 Thai Chile peppers, seeded and chopped
  • 2 Habañero peppers, seeded and chopped
  • salt and pepper to taste
Directions:
  1. Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
  2. Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
  3. Melt butter in a medium stock pot over medium heat. Stir in Screaming Sphincter Garlic Pepper Hot Sauce, apple cider vinegar, garlic, Jalapeño, Thai Chile & Habañero. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened. Season to taste with salt and pepper, and pour over wings, turning to coat. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for an additional 10 minutes. Let cool for 5 minutes, and enjoy. Be sure to have plenty of milk handy!
Check out all of our great sauces and spices at www.Peppers.com

Screaming Sphincter Garlic Pepper Hot Sauce
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JD’s Sriracha Microwave Potato Chips

Ingredients:
Directions:
  1. Scrub the potatoes, then slice them paper thin. Place a sheet of parchment paper over the bottom of your microwave oven. Place the potato slices in a single layer on top of the paper. Season with JD’s Sriracha All Natural Rub. Cover the potatoes with a second sheet of parchment paper.
  2. Cook on high power for 8 minutes, or until potato slices are browned and crisp, testing and adjusting the time as necessary since all microwaves cook differently. Remove potato chips from the microwave and cool on a rack. Repeat these steps to cook the remaining potato slices.
Check out all of our great sauces and spices at www.Peppers.com

JD’s Sriracha All Natural Rub
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J.T. Pappy’s Bacon Jalapeño BBQ Chicken Bites Recipe

Ingredients:
Directions:
  1. Preheat grill for medium heat and lightly oil the grate.
  2. Slice stems from Jalapeño peppers, cut a long slit into the sides, and remove seeds from peppers.
  3. Place chicken tenderloin pieces large bowl and toss in the 1/2 bottle of J.T. Pappy’s MEDIUM Flamin’ Gator Sauce. Place a piece of chicken into the hollow of each pepper. Wrap pepper completely in bacon and secure with toothpicks. Repeat with remaining peppers, chicken and bacon. Brush outside of wrapped chicken tenders with the 1/4 bottle of J.T. Pappy’s MEDIUM Flamin’ Gator Sauce.
  4. Grill bacon-wrapped peppers on the preheated grill until chicken tenderloin is no longer pink, the juices run clear, the pepper is tender, and the bacon is crisp, about 15 minutes. Flip peppers occasionally during cooking.
Check out all of our great sauces and spices at www.Peppers.com

J.T. Pappy’s MEDIUM Flamin’ Gator Sauce
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Ole Ray’s Blackberry Wine BBQ Bacon-Wrapped Jalapeños Recipe

Ingredients:
Directions:
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, mix the cream cheese and cheddar cheese.
  3. Spread some of the cheese mixture in each Jalapeño half.
  4. Wrap each piece with a slice of bacon and secure with a toothpick.
  5. Brush with Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce, and place on a baking sheet lined with foil. Bake for 20-30 minutes, or until bacon is nicely browned.
Check out all of our great sauces and spices at www.Peppers.com

Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce
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Fifty Shades No Mess Boneless Wings Recipe

Ingredients:
  • 1 oil, for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1?2 tsp garlic powder
  • 1?2 tsp paprika
  • 3 eggs
  • 1?2 cup Fifty Shades Of Heat Hot Sauce
  • 3 boneless, skinless chicken breast, cut into pieces
Directions:
  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together eggs and Fifty Shades Of Heat Hot Sauce in a small bowl. Dip each piece of chicken in egg mixture, then roll in seasoned flour. Repeat so each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Working in batches, fry chicken until browned and the juices run clear, 5 to 6 minutes per batch.
  4. Serve with your choice of ranch or blue cheese!
Check out all of our great sauces and spices at www.Peppers.com

Fifty Shades Of Heat Hot Sauce
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Dinosaur Beerbecue Beef Flank Steak Recipe

Ingredients:
Directions:
  1. Whisk together Dinosaur Roasted Garlic Honey BBQ Sauce & beer.
  2. Place flank steak into a non-reactive container; pour Dinosaur beer sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
  3. Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
  4. Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
  5. Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
  6. Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
  7. Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).
  8. Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.
Check out all of our great sauces and spices at www.Peppers.com

Dinosaur Roasted Garlic Honey BBQ Sauce
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Blair’s Pure Death Ghost Meatloaf on the Grill Recipe

Ingredients:
  • 2 pounds ground beef
  • 2 eggs
  • 3 tablespoons dry bread crumbs
  • 8 ounces fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil
  • 2 tablespoons Blair’s Pure Death Sauce with Jolokia
  • 1 1/2 teaspoons Worcestershire sauce
Directions:
  1. Preheat an outdoor grill for medium heat.
  2. In a large bowl, mix together the ground beef, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, Blair’s Pure Death Sauce with Jolokia & Worcestershire sauce with gloved hands. Pat evenly into a metal pan.
  3. Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.
Check out all of our great sauces and spices at www.Peppers.com

Blair’s Pure Death Sauce with Jolokia
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Ghost Pepper Candied Bacon Recipe

Ingredients
Directions:
  1. Preheat oven to 350 degrees. Line a jelly roll baking pan with foil. Spray with nonstick spray.
  2. Combine maple syrup, brown sugar, and Pepper Powder – Ghost Chili in a small bowl.
  3. Dip the bacon strips into the mixture, letting the excess drip off before placing them on the baking pan.
  4. Bake at 350 degrees for about 25 minutes or until the bacon is browned and crisp.
  5. Let cool on a rack for a few minutes to let them dry and stiffen up.
Check out all of our great sauces & spices at www.Peppers.com

Pepper Powder – Ghost Chili
Posted in Appetizer Recipes, Bacon Recipes, Pork Recipes | Leave a comment