Reaper Of Sorrow Wings Recipe

Ingredients:
Directions:
  1. Pour about 1/2″ vegetable oil into a pan with high sides. Add enough butter to make up 1″ of fat. Heat on medium high until the fat begins to smoke.
  2. Add the chicken wings and spread out in one layer and ensure the fat just covers the wings.
  3. Turn the heat down to medium and cook for about 15 minutes. Turn and cook for another 14 minutes. Turn the heat up to medium high for 1 more minute, then drain.
  4. In a bowl, mix the rest of the ingredients. Add the wings and toss to coat, then let stand for about 5 minutes to let the meat absorb the liquid.
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Scotty O’Hotty’s Super Easy Egg Casserole Recipe

Ingredients:
  • 1 cup shredded Cheddar cheese
  • 6 eggs, whisked
  • 2 tablespoons Scotty O’Hotty Beer-Bacon Chipotle Hot Sauce
  • 6 slices bacon, diced
  • 2 slices bread, cubed
  • 1/3 red bell pepper, diced
  • 2 green onions, chopped
  • 3 tablespoons milk
  • 1/2 teaspoon minced garlic, or to taste
  • salt and ground black pepper to taste
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. Stir Cheddar cheese, eggs, Scotty O’Hotty Beer-Bacon Chipotle Hot Sauce, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  3. Bake in the preheated oven until eggs are set, 20 to 25 minutes.
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Arizona Gunslinger Mexican Chicken Lasagna Recipe

Ingredients:
  • 1/4 cup lightly packed fresh cilantro leaves – chop additional if you would like to sprinkle some on top after cooking
  • 1 pkg (8 oz) cream cheese
  • 2 cups (8 oz) shredded Monterey Jack cheese, divided
  • 1 medium onion (about 2/3 cup chopped)
  • 1 can (28 oz) enchilada sauce
  • Arizona Gunslinger Green Jalapeño Pepper SauceADD TO THE DESIRED SPICINESS
  • 12 (6-in.) corn tortillas
  • 3 cups diced or shredded cooked chicken
Directions:
  1. Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion and set aside. Spread 2/3 cup of enchilada sauce over bottom of a deep pan. Pour remaining enchilada sauce into a mixing bowl; set aside.
  2. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread evenly. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese.
  3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro and add Arizona Gunslinger Green Jalapeño Pepper Sauce to the desired spiciness. Cut into squares and serve.
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Arrogant Bastard Jalapeno Ale Beef Stew Recipe

Ingredients:
  • 1/4 cup margarine
  • 2 pounds cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 1 (14 ounce) can beef broth
  • 1 cup of your favorite pale ale
  • 2 tablespoons Carlsbad Arrogant Bastard Ale Jalapeño Heat Hot Sauce
  • 3 large potatoes, diced
  • 2 large carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
Directions:
  1. Preheat oven to 350 degrees (175 C).
  2. In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
  3. Add broth, beer, Carlsbad Arrogant Bastard Ale Jalapeño Heat Hot Sauce, potatoes, carrots, garlic, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
  4. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
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Dinosaur Smoked Beef Ribs Recipe

 Ingredients:
Directions:
  1. Clean and remove membrane from back side of ribs. Rub both racks of ribs generously with Dinosaur Bar-B-Que Cajun Foreplay Spice Rub and then wrap in plastic wrap. Place ribs in fridge for 1 to 4 hours before cooking.
  2. Remove plastic wrap and place in smoker for 4 to 6 hours with your choice of wood (hickory is great). Last 30 minutes of smoking use 1/2 of Dinosaur Roasted Garlic Honey BBQ Sauce to brush on both racks of ribs.
  3. Cut between bones and brush both racks of ribs again with the rest of the Dinosaur Roasted Garlic Honey BBQ Sauce and serve.
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Lynchburg Balsamic Roast Beast Recipe

Ingredients
Instructions
  1. Place roast beef into the insert of your slow cooker. Mix together beef broth, Lynchburg Tennessee Whiskey Balsamic BBQ Sauce & Glaze, Red Pepper Flake and garlic. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
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Lynchburg Tennessee Whiskey Balsamic BBQ Sauce & Glaze
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WUJU Bacon, Shrimp & Grits

Ingredients:
  • 6 strips bacon, sliced
  • 1 small onion, sliced
  • 1 (15 ounce) can diced tomatoes
  • 1 (5 ounce) bottle WUJU Extra Hot Hot Sauce, divided
  • 1 pound shrimp, peeled and deveined
  • 1 cup corn grits
  • 4 tablespoons butter
  • ½ cup cream
  • 1 cup cheddar cheese
  • ½ cup chopped scallions
  • Salt and pepper to taste
Directions:
  1. Heat a sauté pan over medium low heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is crisp. Remove the bacon from the pan and hold.
  2. Add the onions to the pan with the bacon fat and sauté until they are translucent. Add the tomatoes and ¼ cup of WUJU Hot Sauce to the pan and bring to a simmer. Cook the tomatoes for about 10 minutes. Next, add the shrimp to the tomato sauce, and cook for about 10 minutes, or until the shrimp turn pink. Finally, add the bacon back to the pan, season with salt and pepper and hold until ready to serve.
  3. In a large saucepot, bring four cups of water to a boil. Season with water with a teaspoon of salt and slowly pour in the grits, whisking as they are being added. Simmer the grits for about 15 minutes, stirring occasionally. Once the grits soft and the water is absorbed, add the butter, cream and cheese to the pot. Season with salt, pepper and WUJU to taste and stir to combine.
  4. To plate each dish, place a portion of the grits into a shallow bowl, top with the tomato sauce and a portion of the shrimp. Garnish with scallions and serve.
Recipe courtesy of WujuHotSauce.com
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WUJU Extra Hot Hot Sauce
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Bob’s Best Explore Bacon Wrapped Venison Recipe

Ingredients:
  • 1/2 pound venison tenderloin
  • 3 tablespoons zesty Italian dressing
  • 12 slices bacon
  • 1/4 cup cream cheese
  • 12 slices pickled jalapeno peppers
  • 1 1/2 teaspoon Bob’s Best Quality BBQ Explorer Rub
Directions:
  1. Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  2. Preheat a grill for medium heat.
  3. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of Bob’s Best Quality BBQ Explorer Rub.
  4. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
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Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Wild Game Recipes | Leave a comment

Wild Turkey Bourbon-Glazed Turkey Breast Recipe

Ingredients:
  • 1 cup Wild Turkey Bourbon
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons Wild Turkey Habañero Sauce
  • 1 (2 pound) bone-in turkey breast
Directions:
  1. Stir whiskey, maple syrup, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and Wild Turkey Habañero Sauce into mixture. Pour marinade into a large bowl.
  2. Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.
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Gobblin’ Good Creole Smoked Turkey Recipe

Ingredients:

Directions:

  1. Remove turkey from packaging and remove the neck, giblets, etc. from the cavity. Rinse turkey thoroughly and pat dry. Place in large pan.
    Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN
  2. NEEDLE. Pour Cajun Injector Injectable Marinade Fat Free Creole Butter into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in the turkey.
  3. Tie turkey legs together and brush all over with oil. Season turkey evenly with Lynchburg Tennessee Whiskey Gobblin’ Good Turkey Rub.
    Set smoker temperature to 225°F. Remove turkey from pan and place in smoker.
    Place desired amount of wood chips in smoker, making sure no chips remain in the chute after loading. Once the chips start to smoke, begin timing the smoking process. Smoke turkey about 35 to 40 minutes per pound (about 7 to 9 1/2 hours for a 12- to 14-pound turkey).
  4. After the first hour of smoking, check wing and leg segments for browning. Cover turkey with foil halfway through smoking if browning too quickly. Turkey is done when juices run clear when thigh is pierced with a fork and internal temperature reaches 165°F in the breast and 175°F in the thigh. (Do not let the thermometer touch the bone.) Remove turkey from smoker and place on platter or carving board. Let stand 15 minutes before slicing.

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