MadDogDisciple

Real Name

Ben

Occupation

Retail Management

Biography

I never liked hot foods in general until I went to college. There, my then-girlfriend (now wife) and I would frequent the International House of Pancakes, and I began to enjoy pouring Tabasco on my hash browns. So much so that I often could not actually eat them without pouring ketchup all over them to mask the pain.

As time went by, I began getting more and more adventurous. First it was medium salsa instead of mild, then it was putting fire sauce on my food at Taco Bell. Then I sank into the stupid college male hole of deciding to put lots (we're talking ten or so) fire sauces on one soft taco. Ow.

I became a true hot sauce devotee only a couple of months ago, when my father came out to visit my wife and I. We went out to a shopping area right along the waterfront, and stumbled across a hot sauce shop. I saw three kids in a great deal of pain after sampling some hot sauce, so I asked the shopkeeper for a sample of the same they had just tried--the hottest stuff he kept on his shelf and gave samples of. Mad Dog 357 Collector's Edition.

When the toothpick hit my tongue, the three kids were laughing and mocking me. But something they didn't expect happened. Instead of jumping into a fiery, searing sensation, I could taste a wonderful, smoky flavoring coating my tongue. For about three seconds, it was sheer hot sauce bliss.

Then the capsaicin set in and I doubled over in pain, put down a sugar packet, and stole my wife's root beer.

But in those three seconds, I t

Favorite Food

Asian cuisine ranks among my favorites.

Favorite Beverage with Fiery Food

Gasoline. I'm hardcore, baby.

Chili... Beans or No Beans?

Favorite Hot Pepper

Jalapeno

Favorite Hot Sauce

Mad Dog 357 Collector's Edition

Favorite BBQ Sauce

Toss-up between A-1 and Heinz 57. Depends on my mood, I guess.

Favorite BBQ Food

Pulled/Chopped Pork

Share a Recipe

Fire-burgers

You'll need 80/20 ground beef, A-1 steak sauce, and Mad Dog 357.

As you're mashing up the meat in a bowl to soften it up before forming the patties, pour in roughly 4 oz. of A-1 per pound of meat you have in there (yeah, it's a lot). Dump in some bread crumbs to help the meat stay together once the patties are formed. Next, add approximately one-half teaspoon of Mad Dog 357 CE per pound of meat. Mix it in very, VERY well (or you'll have a couple of burgers that send their diner to the hospital and a couple that have very little heat at all). For the love of God, DO NOT TOUCH YOUR EYES AFTER MIXING THE MAD DOG IN.

Trust me, I have made that mistake. If there was ever a rock-solid case for mercy killing, Mad Dog in your eyes would be it.

After it's all mixed into one big clump (if you haven't been kneading that meat for fifteen minutes, it's not ready yet), form it into burger patties sized to your liking. Throw them on the grill and cook them until they're done enough for you (I prefer rare-plus). Throw them onto slightly toasted buns, and layer them as follows:

(top bun)
(mayonnaise if you like it--I know lots don't)
(pickles)
(tomato slices)
(sliced jalapenos)
(two slices of mild Cheddar cheese)
(burger patty)
(ketchup)
(lettuce)
(bottom bun)

It's a hellish piece of Heaven, right there on your plate.