Cherchies Champagne Honey Mustard Grill Chicken Recipe

Ingredients:
Directions:
  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, Cherchies Champagne Brand Mustard, mayonnaise, and lime juice. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
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Cherchies Champagne Brand Mustard
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Wet Fart Loaded Coleslaw Recipe

Ingredients:
  • 2 tablespoons Wet Fart Hot Sauce
  • 1 teaspoon white sugar
  • 1/3 cup mayonnaise
  • 1 tablespoon coarse-grain brown mustard
  • 1 head cabbage, cored and shredded
  • 1 carrot shredded
  • 2 hard-cooked eggs, peeled and chopped
  • 6 slices crisply cooked bacon, crumbled
  • salt and pepper to taste
Directions:
  1. In a large bowl, stir together the Wet Fart Hot Sauce, sugar, mayonnaise and mustard.
  2. Add the cabbage, carrot, eggs and bacon, and toss lightly to coat with the dressing.
  3. Season with salt and pepper.
  4. Refrigerate for 1 hour before serving to blend flavors.
  5. Great served on a pulled pork sandwich!!!
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Wet Fart Hot Sauce XX Hot With Pooh
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Hawgwash BBQ Brisket Recipe

Ingredients:
  • 10 pounds untrimmed beef brisket
  • 1 (12 fluid ounce) can beer (optional)
  • 1 large onion, quartered
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 (12 ounce) bottles Fat Bastard Hawgwash Hickory Smoke Barbecue Sauce
  • 1 cup blackstrap molasses
  • 2 tablespoons liquid smoke flavoring
Directions:
  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the Fat Bastard Hawgwash Hickory Smoke Barbecue Sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
  3. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.
Check out all of our great sauces and spices at www.Peppers.com

Fat Bastard Hawgwash Hickory Smoke Barbecue Sauce
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Backyard Country Apricot Brown Sugar Ham Recipe

Ingredients:
Directions:
  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar & Backyard Country Apricot Mustard in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
  3. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
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Backyard Country Apricot Mustard
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Bone Suckin’ Egg Explosion Recipe

Ingredients:
  • 1 (1 pound) bulk pork sausage
  • 12 eggs, beaten
  • 1/3 cup sour cream
  • 1 (7 ounce) can chopped green chilies
  • 1 (16 ounce) jar Bone Suckin’ Big Chunks Style Salsa
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapeno pepper slices, or to taste
  • 2 avocados, sliced
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
  4. Bake eggs in preheated oven until set, about 15 minutes.
  5. Spread layers of sausage, green chiles, Bone Suckin’ Big Chunks Style Salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
  6. Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.
Check out all of our great sauces and spices at www.Peppers.com

Bone Suckin’ Big Chunks Style Salsa
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Don’t P**s Me Off Grilled Spicy Watermelon Recipe

INGREDIENTS:
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 teaspoons Don’t P**s Me Off Hot Sauce
  • 1 teaspoon Kosher salt
  • 1 medium watermelon, cut into 1-inch thick wedges
DIRECTIONS:
  1. In a small bowl, whisk together honey, lime juice, Don’t P**s Me Off Hot Sauce and salt.
  2. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush each side of watermelon slices with spicy lime and honey mixture. Place watermelon and grill and cook until grill marks developed, about 2 minutes per side.
  3. Remove watermelon from grill and serve.
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Don’t P**s Me Off Hot Sauce
Posted in Appetizer Recipes, Fruits & Veggies Recipes | Leave a comment

D.L. Jardine’s Texas Grill Master Wings Recipe

Ingredients Wings:
  • 1/2 cup soy sauce
  • 1/2 cup Italian-style salad dressing
  • 3 pounds chicken wings, cut apart at joints, wing tips discarded
Ingredients Sauce:
Directions:
  1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
  2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and D.L. Jardine’s Texas Champagne Cayenne Pepper Sauce. Turn off heat and reserve.
  3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
  4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Check out all of our great sauces and spices at www.Peppers.com

D.L. Jardine’s Texas Champagne Cayenne Pepper Sauce
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SoCal Grilled Marinated Chicken Recipe

Ingredients:
Directions:
  1. Combine all ingredients in a gallon sized freezer bag and let marinate in the fridge for at least an hour.
  2. Place on the grill and cook until juices run clear and there is no pink. Flip about half way through.
  3. USE AS YOU CHOOSE: Chop it up for California style street tacos, make a Pollo Asado Burrito with beans, rice and cheese, grilled chicken quesadilla, or serve over rice!
Recipe courtesy of www.SoCalHotSauce.com
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SoCal Hot Sauce Original Red
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Cicero Bacon Bloody Burger Recipe

Ingredients:
Directions:
  1. Combine all ingredients in a large bowl and mix gently.
  2. Form into patties and grill to your liking.
  3. Add cheese and condiments of your choice.
Check out all of our great sauces and spices at www.Peppers.com

Cicero Beverage Company Bacon Bloody Mary Mix
Posted in Appetizer Recipes, Bacon Recipes, Beef Recipe, Bloody Mary & Cocktail Recipes, Burger Recipes, Entree Recipes | Leave a comment

Budweiser Boneless Buffalo Wings Recipe

Ingredients:
  • oil for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
  • 1/2 cup Budweiser Mild Wing Sauce
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 the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Pour Budweiser Mild Wing Sauce over the cooked chicken; mix to coat.
Check out all of our great sauces and spices at www.Peppers.com

Budweiser Mild Wing Sauce
Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Wing Recipes | Leave a comment