Lynchburg Wild & Wicked Tipsy Ribs Recipe

INGREDIENTS:
DIRECTIONS:
  1. Cut each rib rack in half. Preheat oven to 300°F. Combine rub ingredients in a small bowl; mix well. Season ribs with salt & pepper. Wrap each halved rack in aluminum foil and bake for 90 minutes. Let cool, remove from foil and separate racks into individual ribs.
  2. In a bowl mix together Lynchburg Tennessee Whiskey Wild & Wicked Tipsy Wing Sauce and melted butter. Add the ribs and toss to coat. Refrigerate ribs, covered, for at least 2 hours or overnight, turning occasionally.
  3. Heat grill to medium-low. Grill ribs, turning occasionally, until heated through and to desired doneness, about 15 minutes. Serve with ranch dressing and celery.
Check out all of our great sauces and spices at www.Peppers.com

Lynchburg Tennessee Whiskey Wild & Wicked Tipsy Wing Sauce
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Crabby Mary Surf & Turf Soup Recipe

Ingredients:
  • 1 pound top round steak, cut into bite-size chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1 (32 ounce) bottle Crabby Mary Bloody Mary Mix Made With Blue Crab, Shrimp And Ocean Clam Juice
  • 2 green bell peppers, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14 ounce) can diced tomatoes
  • 2 cups baby carrots, sliced
  • 1 cup mushrooms, sliced
  • 3 stalks celery, sliced
Directions:
  1. In stock add olive oil and heat on medium-high. Add steak bites, onions and garlic. Cook till steak is browned.
  2. Add Crabby Mary Bloody Mary Mix Made With Blue Crab, Shrimp And Ocean Clam Juice and bring to boil. Stir in bell peppers, back beans, tomatoes, carrots, mushrooms, celery.
  3. Reduce heat to Medium-low, cover and simmer for 1 hour 30 minutes or until steak and vegetables are tender.
  4. Add shrimp and continue cooking for 3 minutes or until shrimp turn pink. Serve!
Check out all of our great sauces and spices at www.Peppers.com

Crabby Mary Bloody Mary Mix Made With Blue Crab, Shrimp And Ocean Clam Juice
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Ole Ray’s Pork-O-Licious Barbeque Ribs Recipe

Ingredients:
Directions:
  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  5. Brush ribs with Ole Ray’s Pork-O-Licious Barbeque Sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Check out all of our great sauces and spices at www.Peppers.com

Ole Ray’s Pork-O-Licious Barbeque Sauce
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Reaper of Sorrow HOT Wing Recipe

Ingredients:
Directions:
  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and Born To Hula Reaper Of Sorrow Carolina Reaper Sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Check out all of our great sauces and spices at www.Peppers.com

Born To Hula Reaper Of Sorrow Carolina Reaper Sauce
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Wet Fart Marinated Grilled Chicken Recipe

Ingredients:
  • 1 (8 ounce) bottles zesty Italian dressing
  • 1 (5 ounce) bottle Wet Fart Hot Sauce
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 10 cloves garlic, minced
  • 1 teaspoon ground mustard
  • 1 teaspoon ground ginger
  • 1/3 cup brown sugar
  • 4 pounds bone-in chicken parts
Directions:
  1. In a large container, mix the Italian dressing, Wet Fart Hot Sauce, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in the container and marinate in the refrigerator 8 hours or overnight.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Discard marinade and place chicken on grill. Cook 30 minutes, or until chicken juices run clear. Smaller parts will be done more quickly.
Check out all of our great sauces and spices at www.Peppers.com

Wet Fart Hot Sauce
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Rippin’ Red Grilled Buffalo Wings Recipe

INGREDIENTS:
  • 1 (12 ounce) bottle Rippin’ Red Mild Custom Crafted Wing Sauce
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic powder
  • 3 pounds chicken wings, separated into 2 pieces and wing tips discarded
  • Vegetable oil, for oiling the grill
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • Ranch dressing, for serving (optional)
  • Celery sticks, for serving (optional)

DIRECTIONS:

  1. Place 1 cup of the Rippin’ Red Mild Custom Crafted Wing Sauce, the buttermilk, and garlic powder in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
  2. Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer so they’re not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total.
  3. When the wings are almost ready, put the remaining 1/2 cup Rippin’ Red Mild Custom Crafted Wing Sauce in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat. Serve immediately with ranch dressing and celery sticks, if desired.
Check out all of our great sauces and spices at www.Peppers.com

Rippin’ Red Mild Custom Crafted Wing Sauce
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Dinosaur Honey Garlic BBQ Chicken Pizza Recipe

Ingredients:
  • 1 (12 inch) pre-baked pizza crust
  • 1 cup Dinosaur Roasted Garlic Honey BBQ Sauce
  • 2 skinless boneless chicken breast halves, cooked and cubed
  • 1/2 cup chopped fresh cilantro
  • 1 cup sliced pepperoncini peppers
  • 1 cup chopped red onion
  • 2 cups shredded Colby-Monterey Jack cheese
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pizza crust on a medium baking sheet. Spread the crust with Dinosaur Roasted Garlic Honey BBQ Sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
  3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Check out all of our great sauces and spices at www.Peppers.com

Dinosaur Roasted Garlic Honey BBQ Sauce
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Pain Is Good Bacon Taco Pizza Recipe

INGREDIENTS:
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 cup water
  • 2 prebaked 12-inch pizza crusts
  • 1 container (16 ounces) sour cream
  • 3/4 cup Pain Is Good Batch #218 Smoked Jalapeño Salsa
  • 8 slices Bacon cooked and crumbled
  • 2 cups coarsely crushed tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 medium tomatoes, chopped, optional
  • 1 cup shredded lettuce, optional
DIRECTIONS:
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside.
  2. Place crusts on ungreased pizza pans or baking sheets. Combine sour cream and salsa; spread over crusts.
  3. Top with beef mixture, bacon, chips and cheese.Bake at 350° for 13-16 minutes or until cheese is melted.
  4. Sprinkle with tomatoes and lettuce if desired, and serve.

Pain Is Good Batch #218 Smoked Jalapeño Salsa
Posted in Appetizer Recipes, Bacon Recipes, Beef Recipe, Entree Recipes, Pizza, Tacos | Leave a comment

Born To Hula Hot Honey Wings Recipe

Ingredients:
  • 2 pounds chicken wings, tips discarded
  • 1 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup honey
  • 1/2 cup butter, melted
  • 1 (5 ounce) bottle Born To Hula Cayenne Hot Sauce
  1. Preheat an outdoor grill for medium heat and lightly oil grate.
  2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
  3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
  4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and Born To Hula Cayenne Hot Sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
Check out all of our great sauces and spices at www.Peppers.com

Born To Hula Cayenne Hot Sauce
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Caribbean Sensation Jalapeño Popper Pizza Recipe

Ingredients:
  • 8 slices bacon, cut into cooked and crummbled
  • 2 cloves garlic, chopped
  • 2 tablespoons Caribbean Sensation Fajita Grill Seasoning
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 1/4 cup sour cream
  • 1 prepared 16-inch pizza dough pastry
  • 1 cup shredded mozzarella cheese, or more to taste
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 4 Jalapeño peppers, sliced into thin rings
  • 1 tablespoon dried parsley flakes
Directions:
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
  3. Saute garlic in bacon drippings until garlic is golden, 2 to 3 minutes. Stir in cream cheese and sour cream until smooth and spreadable. Season with Caribbean Sensation Fajita Grill Seasoning.
  4. Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and Jalapeño pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
  5. Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.
Check out all of our great sauces and spices at www.Peppers.com

Caribbean Sensation Fajita Grill Seasoning
Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Pizza | Leave a comment