Hot Enough Apple Cider Pulled Pork

Ingredients

  • 1 (3 pound) boneless pork shoulder roast
  • 1 cup ketchup
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1 (1 ounce) envelope dry onion soup mix (such as Lipton®)
  • 1 tablespoon Hot Enough? Hot Sauce(Click To BUY)
  • 10 hamburger buns, split

Directions

  1. Place pork roast in a slow cooker. Whisk ketchup, brown sugar, vinegar, onion soup mix, and Hot Enough? Hot Sauce(Click To BUY) together in a bowl; pour over pork and turn to coat pork completely.
  2. Cook on Low for 8 to 10 hours (or cook on High for 4 to 6 hours). Shred pork with two forks and serve on hamburger buns.

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Mountain Man BLT Eggs Recipe

Ingredients:

  • 4 slices bacon, chopped
  • 6 eggs
  • 2 tablespoons sour cream
  • 1 tablespoon oil, or as needed
  • 1 tablespoon Mountain Man Chipotle Pepper Sauce(Click To BUY)
  • 3 vine-ripened tomatoes, chopped
  • 1 avocado – peeled, pitted, and chopped
  • 1 (6 ounce) package fresh spinach
  • 1/2 cup shredded Cheddar cheese
  • salt and ground black pepper to taste

Directions:

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels.
  2. Lightly beat eggs and sour cream together in a bowl.
  3. Heat oil in a skillet over medium-low heat; cook and stir egg mixture and Mountain Man Chipotle Pepper Sauce(Click To BUY) in the hot oil until light and fluffy, 5 to 7 minutes. Fold tomatoes, avocado, and spinach into egg mixture just until warmed, 1 to 2 minutes. Sprinkle Cheddar cheese over egg mixture and cook until cheese is lightly melted, 1 to 2 minutes; season with salt and pepper.

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Dewey Beach Fire Shrimp with Lemon Aioli Recipe

Ingredients:

  • 2 slices cured lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon lemon juice
  • 1 pound extra large shrimp, peeled and deveined
  • 1/4 cup Dewey Beach Fire Hot Pepper Sauce (Click To BUY)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt

Directions:

  1. Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
  2. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Put shrimp in a bowl. Drizzle Dewey Beach Fire Hot Pepper Sauce (Click To BUY) and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
  5. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

Check out all of our great sauces and spices at  www.Peppers.com

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Pappy’s Hottest Ride Baked BBQ Fried Chicken

Ingredients:

  • 3 pounds skinless, boneless chicken breast halves – cut into strips
  • 3 eggs
  • 1 cup water
  • 1/2 cup milk
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 6 cups all-purpose flour
  • 1/4 cup salt
  • 5 teaspoons black pepper
  • 2 tablespoons minced garlic
  • 2 tablespoons dry mesquite flavored seasoning mix
  • 4 cups oil for frying, or as needed
  • 1 teaspoon butter
  • 1 (12.7 ounce) bottle Pappy’s Hottest Ride In Town Barbecue Sauce (Click To BUY)

Directions:

  1. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
  2. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
  3. Preheat the oven to 300 degrees F (150 degrees C). Butter one 12×20 inch glass baking dish, or two 9×13 inch baking dishes. Pour enough Pappy’s Hottest Ride In Town Barbecue Sauce (Click To BUY) into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
  4. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.
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Chili Dog Detroit Style Hot Dog Recipe

Ingredients:

  • 4 hot dogs with natural casings
  • 1 hot dog rolls, sliced
  • 1 small onion, diced
  • 1 (10 ounce) can chile sauce without beans
  • 4 dashes Chili Dog Hot Sauce (Click To BUY)
  • 4 tablespoons prepared yellow mustard, or to taste

Directions:

  1. Preheat an outdoor grill for medium-high heat.
  2. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
  3. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
  4. Place hot dogs on buns. Top each with chile sauce, Chili Dog Hot Sauce (Click To BUY) onion, and 1 tablespoon mustard, or to taste.

Check out all of our great sauces and spices at  www.Peppers.com

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Cheech Gnarly Garlic Broiled Chicken

Ingredients

  • 1/2 cup butter
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 1/4 teaspoon black pepper

Directions

  1. Preheat the oven broiler. Lightly grease a baking pan.
  2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, Cheech Gnarly Garlic Habanero Hot Sauce(Click To BUY), and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
  3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
  4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley and a little more Cheech Gnarly Garlic Habanero Hot Sauce(Click To BUY) to serve.
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Heartbreaking Dawns Mango Chicken With Mushrooms

Ingredients

  • 3 cups sliced mushrooms
  • 4 skinless, boneless chicken breast halves
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place half of the mushrooms in a 9×13 inch pan. Dip chicken into beaten eggs andHeartbreaking Dawns Mango Habanero Hot Sauce(Click To BUY) mixture, then roll in bread crumbs.
  3. In skillet, melt butter over medium heat with a little more Heartbreaking Dawns Mango Habanero Hot Sauce(Click To BUY). Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

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Lynchburg Hamburger Steak With Onions And Gravy

Ingredients

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon cooking sherry
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon Lynchburg Tennessee Whiskey Steak & Burger Seasoning(Click To BUY)

Directions

  1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, Worcestershire sauce, and Lynchburg Tennessee Whiskey Steak & Burger Seasoning(Click To BUY). Form into 8 balls, and flatten into patties.
  2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
  3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt and Lynchburg Tennessee Whiskey Steak & Burger Seasoning(Click To BUY). Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
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Ole Ray’s Blackberry Wine BBQ Pork Chops

Ingredients:

Directions:

  1. Sprinkle pork chops with salt & pepper.
  2. Coat skillet with oil and braise pork chops until light brownt
  3. Remove chops and place in baking dish uncovered
  4. Baste heavily with Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce (Click To BUY).
  5. Place in 350 degree oven for 30-35 minutes
  6. Serve with extra Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce (Click To BUY).

Check out all of our great sauces and spices at www.Peppers.com

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Grandma Hearn’s Tropical Pork Chops Recipe

Ingredients:

  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 pod cardamom seeds
  • 1/2 teaspoon water, or as needed
  • 1 teaspoon vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/2 cup sugar
  • 1 mango – peeled, seeded, and chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon cilantro
  • 2 teaspoons lemon juice
  • 2 tablespoons Grandma Hearn’s Hot Flash Mango Scotch Bonnet Hot Pepper Sauce (Click To BUY)
  • 1 1/2 cups unsweetened applesauce
  • 3 pineapple rings, chopped
  • 1 pinch white pepper
  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 6 pork chops

Directions:

  1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
  2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and Grandma Hearn’s Hot Flash Mango Scotch Bonnet Hot Pepper Sauce (Click To BUY); simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
  3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
  4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  5. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
  6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Check out all of our great sauces and spices at www.Peppers.com

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