Try some of this Hot Stuff!!!!!!

Alabama Chili
Brooke P., Grove Hill, AL

(Makes Four, 1-cup servings)
1 large dried mild Ancho chili pepper
1 lb. ground sirloin
1 medium onion, cut in 4-5 pieces
1 garlic clove, cut in 4-5 pieces
1 tablespoon Big Hog
1 teaspoon cumin
1 can (28 oz.) peeled plum tomatoes, drained
1 (15 oz.) can red kidney beans, undrained
1 (4 oz.) can chopped green chilies,or canned cherry peppers undrained
1/2 teaspoon salt 

Roast dried chili pepper in hot skillet until lightly browned. Split, remove seeds and soak in 2 1/4 cups hot water. 
In large heavy saucepan (2 qt.) sauté sirloin, do not brown. Break up chunks with wooden spoon. Fit food processor 
with metal blade. Add onion and garlic. Process 10-12 turns or until finely chopped; add to meat along with chili 
powder and cumin. Sauté until tender. Place tomatoes and chili pepper with water into processor. Process until most 
chunks are broken up. Add to meat mixture. Add beans, canned chilies and salt. Simmer 15 minutes; taste and add more 
Big Hog if desired. Simmer an additional hour.

To serve, garnish with sour cream, chopped onions and cilantro.

The WooWee Café Wrap from the SCR Café, Southbridge, MA

4 oz blue cheese crumbled
8 oz cream cheese
1 cup sour cream
3 Tbls. Woo-Wee Boston Hot Wing Sauce
1/8 tsp. Woo-Wee Undertaker Sauce
1 lb. Grilled chicken chopped finely
1 cup Chopped tomatoes
Shredded lettuce
Soft Flour tortillas or CHARRAS brand corn tortilla crisps

Mix well the cheese, cream cheese, sour cream, chicken and sauces.  Microwave for 5 minutes and stir well.  Spread the mixture on the tortillas, top with shredded lettuce and chopped tomatoes.  If using soft tortillas, roll into a sandwich wrap.  Or, use as a dip with corn chips!


Shrimp and Bone Daddy Mania

Recipe By Martin Rodriguez from Acapulco, Mexico

1lb Frozen Shrimp (Thawed)
1/2 cup Olive Oil
2/3 cup Bone Daddy

In a medium sausepan, medium-high heat, brown shrimp and olive oil. 
Add Bone Daddy, and stir for 15 seconds and serve hot.

Big Hog Deviled Hog Eggs

Recipe By Karen Palmerino of MA (Wife of Hot Sauce Guru, Tom)

Hard Boil 8 Eggs. Carefully remove shells. Split eggs lengthwise evenly making two even halves. 
Carefully remove yolks and place in a separate bowl and Mash with fork.
Add 1/2 cup mayo and 3-4 tsps Big Hog to the mashed yolks.
Place spoonful of mixture into each egg half. Sprinkle with paprika if desired.



Bone Daddy with Apple and Ground Chicken Burgers

Recipe By Brian Carey from MA

1 lb. Ground Chicken
1 Granny Smith apple, ground
1 White onion, grated
1 Tbs Bone Daddy
1 Cheese Cloth (Please don't eat the cheese cloth)

Put grated white onion, ground granny smith apple in cheese cloth and
squeze the s&%t out of it,letting the juices run into a bowl. When
finished put 1Tbs of Bone Daddy BBQ sauce into bowl and stir. Make
chicken burger patties out of the ground chicken and place them on the
grill. Pour the apple mixture on the burgers while cooking. Just a
beautiful thing.

Nice Big Hog Cheese Spread

Recipe By Scott Palmerino, Son of the Hot Sauce Guru from MA

1lb Velveeta Cheese
1 cup Mayo
1/2 tsp. Garlic Powder
4 oz Big Hog
Crackers

Melt cheese in microwave about 3 minutes, stirring occasionally. Quickly
add mayonnaise, Big Hog, and garlic powder. Pour into plastic container
and refrigerate. Serve with crackers.

Stuffed Undertaker Bell Peppers (ou la la!)

Recipe By Joseph Janell from Vermont

6 Red bell peppers
1lbs hot Italian sausage
2 cups rice cooked (minute rice is OK)
1 can dices tomatoes
1 can Delmonte tomato sauce
1 oz Undertaker
2 cups shredded Monterey Jack cheese

Remove tops and seeds of red peppers. Blanch peppers in boiling water
for 5 minutes. Remove from water and drain. Remove casing from sausage.
In a large skillet,brown sausage untill no longer pink;drain. 
Fold in rice,tomatoes,and Undertaker. Heat
though. Add cheese; heat untill melted. Remove from heat. 
Divide mixture into prepared peppers. Place in a 8x8-inch bakin dish. 
Pour tomato sauce over peppers and Bake at 400 degrees for 15 minutes.
					

Undertaker Goulash

Recipe By Karen Murphy from MA

1 Green Bell Pepper, seeded and chopped
1 Onion sliced
1 can mushrooms, drained
12 grape tomatoes, halved
1 lb. ground beef
1 Tsp salt
½ Tsp. pepper
3 Garlic Cloves, crushed
1 Tbs Undertaker

Cook garlic, pepper,and onion in olive oil until tender.
Add beef,cook completely. Drain any fat.
Add mushrooms, tomatoes, and Undertaker. Enjoy!!!!!!!


Big Hog Fajitas with Amber Beer
Recipe By Ray Schavone from MA

Makes 4 servings

1 1/2 lb. Beef flank steak

12 oz. Amber Ale (Stunner, Dean's finest, etc.)

3 Tbs Fresh Lime Juice

1 Tsp Big Hog hot sauce

2 cloves  Garlic, minced

8 Flour tortillas

1 Red pepper cut lengthwise into 4 strips

1 Green pepper, cut lengthwise into 4 strips

4 Slices, 1/4 inch thick, red onion

1. Place steak in a large resalable bag. Combine lager, lime juice, Big
Hog and garlic in small bowl, pour over steak. Marinate in refrigerator
1 to 4 hours, turning every 30  minutes.

2. Prepare grill for direct cooking. Wrap tortillas in heavy duty foil

3. Drain steak, discard marinade. Place steak, bell peppers and onion
slices on grid. Grill, covered over medium hot coals 15 minutes until
medium or to preference. Place tortilla packet on grid the last 5-7
minutes of grilling, turn once.

4. Transfer steak to carving board. Carve steak across the grain into
thin pieces. Slice bell peppers into thin strips. Separate onion slices
into rings. Divide steak, peppers, and onion rings among tortillas; 
roll up and garnish as desired.