Don't forget the extended pic allowance!
Husker?
Got a shot of what's in those tacos? Etc.
The Hot Pepper said:
Husker?
Got a shot of what's in those tacos? Etc.
contest BEGIN! Super Bowl Throwdown III
- Thread starter The Hot Pepper
- Start date
- Status
[SIZE=16pt]Ring Sting Extravaganza[/SIZE]
[SIZE=14pt]Burnin’ Love Wings[/SIZE][SIZE=12pt](Insert number of wings here)[/SIZE]
[SIZE=12pt]Half cup of rice flour[/SIZE]
[SIZE=12pt]Oil (amount depends on vessel)[/SIZE]
[SIZE=12pt]Method to fry, deep fryer used for these[/SIZE]
[SIZE=12pt]Bottle of Patter Fam Burnin’ Love Wing sauce (BLWS)[/SIZE]
[SIZE=12pt]Place wings on paper towels on a tray and refrigerate for several hours. Bring oil to 375 degrees. Pour the bottle of BWLS in a small sauté pot and heat over low. Remove wings from refrigerator and dredge in rice flour. Fry the wings for 8 – 10 minutes depending on size. Remove from oil and place in a bowl. Pour some or all the BWLS over the wings depending on how many wings are being cooked.[/SIZE]
[SIZE=12pt]
[SIZE=14pt]Spoiled Rotten Steak Burger[/SIZE]
[SIZE=12pt]One pound or greater ribeye steak[/SIZE]
[SIZE=12pt]½ pound beef loin flap[/SIZE]
[SIZE=12pt]Grinder [/SIZE][SIZE=12pt]J[/SIZE]
[SIZE=12pt]Salt and pepper to taste[/SIZE]
[SIZE=12pt]Pinch of Smoked Jalapeno blend powder[/SIZE]
[SIZE=12pt]Buns[/SIZE]
[SIZE=12pt]Cut meat into cubes and course grind. Create patties with minimal amount of working the meat to form patty. Place in the refrigerator until ready to grill. Set grill to desired temperature (450 for these) and cook to your desired temperature. Add you favorite toppings or leave it naked.[/SIZE]
[SIZE=14pt]Chimichurri Scoops[/SIZE]
[SIZE=12pt]2 pounds beef loin flaps (skirt or flank steak is fine)[/SIZE]
[SIZE=12pt]Scoops[/SIZE]
[SIZE=12pt]1 cup firmly packed fresh flat leaf parsley, heavy stems removed[/SIZE]
[SIZE=12pt]3 - 4 garlic gloves[/SIZE]
[SIZE=12pt]2 Tbsp. fresh oregano leaves (2 teaspoons if dry)[/SIZE]
[SIZE=12pt]1/2 cup. olive oil[/SIZE]
[SIZE=12pt]2 Tbsp. red wine vinegar[/SIZE]
[SIZE=12pt]1 tsp. sea salt[/SIZE]
[SIZE=12pt]1/4 tsp. black pepper (freshly ground)[/SIZE]
[SIZE=12pt]1/2 tsp. Cayenne Indonesian – add additional if you like heat[/SIZE]
[SIZE=12pt]Place fresh parsley, fresh oregano, and garlic in a food processor. Pulse several times until finely chopped. (Finely chop all ingredients with knife if you do not have a food processor). Place in a small bowl.[/SIZE]
[SIZE=12pt]Stir in the olive oil, vinegar, salt, pepper, and Cayenne Indonesian. Refrigerate if not used immediately, bring to room temperature prior to serving.[/SIZE]
[SIZE=12pt]Set grill to desired temperature (450 for these) and cook to your desired temperature. Slice meat thin and place into your favorite scoops. Proceed to fist these down your punch hole[/SIZE]
[SIZE=12pt]
[SIZE=14pt]Bangin Slaw – (pork wig)[/SIZE]
[SIZE=12pt](This recipe is based on a recipe by Aaron McCargo Jr.)[/SIZE]
[SIZE=12pt]A pound of previously smoked and pulled pork shoulder[/SIZE]
[SIZE=12pt]Buns[/SIZE]
[SIZE=12pt]½ pound of freshly shred red cabbage[/SIZE]
[SIZE=12pt]½ pound of freshly shred green cabbage[/SIZE]
[SIZE=12pt]2 carrots grated [/SIZE]
[SIZE=12pt]A jalapeno (hotter pepper if you desire)[/SIZE]
[SIZE=12pt]¾ cup mayonnaise[/SIZE]
[SIZE=12pt]2 tablespoons sour cream[/SIZE]
[SIZE=12pt]2 tablespoons white vinegar[/SIZE]
[SIZE=12pt]2 tablespoons sugar[/SIZE]
[SIZE=12pt]Several dashes of favorite hot sauce[/SIZE]
[SIZE=12pt]½ teaspoon fresh ground black pepper[/SIZE]
[SIZE=12pt]Dash of Joyner’s Indonesian Cayenne[/SIZE]
[SIZE=12pt]¼ teaspoon celery salt[/SIZE]
[SIZE=12pt]Pinch kosher salt[/SIZE]
[SIZE=12pt]Mix all ingredients in a large bowl and refrigerate for 30 minutes prior to eating or applying the wig to the pork. [/SIZE][SIZE=12pt]J[/SIZE]
[SIZE=12pt]
[SIZE=12pt]
Excellent presentation!
Pork wig... love it.
Hops Super Soirée
[SIZE=18pt]Mini Diablo Chicken Bowls[/SIZE]
2 Chicken Breasts
Little Diablo Medium Chipotle Salsa
Wonton Wrappers
Onion Powder
Garlic Powder
Cumin
Salt
Black Pepper
Smoked Habanero Powder
Grill Chicken with seasonings to taste (I used the Cuisinart bot) until cooked through
Let chicken rest and chop into small 1/4" cubes.
Toss chicken with about a 1/3 of salsa.
Prepare wonton bowls by stuffing two wraps in a silicon muffin cup.
Bake about 7 minutes at 350 until the shell begins to stiffen up and just start to brown.
Remove from oven.
Add a thin layer of shredded cheddar on the bottom of each cup and then add the chicken mixture.
Toss on another layer of cheese and bake another 12-15 minutes until crispy golden brown.
Remove from silicon.
Garnish with sour cream, black olives, and another spoonful of Little Diablo Salsa.
[SIZE=18pt]Patter Fam Burnin Love Wings[/SIZE]
4 lbs Chicken wings
Patter Fam Burnin Love Wings Sauce
2 Eggs Beaten
1 Cup Buttermilk
Cheez-it crackers
White Pepper
Clean Chicken wings by rinsing and then pat dry and place in fridge for about 30 minutes to allow the skin to dry a bit.
Add a box of Cheez-it crackers to the food processor and grind to a rough texture.
Add white pepper to taste.. about 1 tsp.
Dredge the chicken in the egg, buttermilk and coat with the Cheez-it crackers.
Fry until proper internal temperature is achieved.
Toss wings in Patter Fam Burnin Love Wings Sauce
[SIZE=18pt]Big Bad Smoked Pulled Pork Sliders[/SIZE]
2 Lbs smoked pulled pork (mine was a mix of cherry and apple wood)
Hawaiian slider rolls
Dill Pickle slices
Toss pulled pork with Big Daddys Big Bad Trinidad BBQ sauce.
Apply heaping helpings on top of a bun along with a couple dill pickle chips.
Add top of bun if you can help yourself from eating before the top is placed on.
[SIZE=18pt]Lucky Dog Red Hot Crab and Shrimp Stuffed Mushrooms[/SIZE]
[SIZE=11pt]1 container of baby portabella mushrooms
1 tub of pasteurized crab meat. (I used claw but lump or fresh crab will work well too)
12 large raw shrimp
Halos Engine #9 Spice
2 Tbsp. scallions
2 Tbsp. Jalapeno
1/4 cup Shredded Cheddar cheese
4 oz. Cream Cheese
Splash of Worcestershire Sauce
2 Tbsp. Lucky Dog Hot Sauce Red
Remove stems and clean mushrooms.
Sauté shrimp coated in Halo Engine No. 9 spice blend. Cook on high heat and only long enough
to get some nice color. Remove shrimp from pan and dice.
Fold crab, shrimp, scallions, jalapenos, cream cheese, cheddar cheese along with a splash of
Worcestershire sauce and Lucky Dog Hot Sauce.
Use melon ball scoop and apply to mushroom caps.
Bake in oven at 350 for about 20-25 minutes or until mixture is browning and mushrooms are soft.
Garnish by liberally applying Lucky Dog Hot Sauce Red to top of mushrooms.[/SIZE]
[SIZE=18pt]Halo Engine No. 9 Grilled Shrimp Skewers[/SIZE]
[SIZE=11pt]1 1/2 lbs Large shrimp shelled and deveined
Bamboo skewers
Halo Engine No. 9 Spice
Soak bamboo skewers for a few hours. I use a mix of 50/50 water and bourbon.
Place shrimp on skewers and rub with Halo Engine No 9 Spice
Grill over medium heat about 2-3 minutes per side.[/SIZE]
[SIZE=18pt]Beer Battered Brat Bites with Uncle Bunks Mustard Relish[/SIZE]
[SIZE=11pt]2 lbs brat links (I ground and stuffed my own but store bought will work fine)
Uncle Bunks Hot Mustard Relish
1 cup AP Flour
1 egg beaten
1 tsp garlic powder
Salt
Black pepper
12 oz. beer
Brown the brat links in a cast iron pan. After browned transfer to oven to complete cooking
Let brats cool and place into the fridge until cooled.
Remove from fridge and slice into 2" slices
Mix flour, egg, garlic, salt and pepper to taste with 12 oz. of beer.
Insert about a 4 inch piece of skewer into brat pieces.
Dip into beer batter and fry until golden brown
Serve with Uncle Bunks Hot Mustard Relish[/SIZE]
[SIZE=18pt]Demitiri's Chipotle-Habanero Bloody Mary[/SIZE]
[SIZE=11pt]2 oz. Demitiri's Chipotle-Habanero Bloody Mary mix
1 quart tomato juice (I used my own canned juice but store bought will work too)
Tito's Handmade Vodka
Jalapeno
Grilled Shrimp
Celery
Demitri’s Bacon Flavored Rim Salt
Pepperoni Straws
Combine mix with tomato juice and shake well.
Stir together 6 oz. of bloody mary mix along with 2 oz. of vodka
Rim glass with bacon salt. Pour drink over ice and garnish with grilled shrimp,
jalapeno slices, celery and a[/SIZE] pepperoni straw.
[SIZE=18pt]Mini Diablo Chicken Bowls[/SIZE]
2 Chicken Breasts
Little Diablo Medium Chipotle Salsa
Wonton Wrappers
Onion Powder
Garlic Powder
Cumin
Salt
Black Pepper
Smoked Habanero Powder
Grill Chicken with seasonings to taste (I used the Cuisinart bot) until cooked through
Let chicken rest and chop into small 1/4" cubes.
Toss chicken with about a 1/3 of salsa.
Prepare wonton bowls by stuffing two wraps in a silicon muffin cup.
Bake about 7 minutes at 350 until the shell begins to stiffen up and just start to brown.
Remove from oven.
Add a thin layer of shredded cheddar on the bottom of each cup and then add the chicken mixture.
Toss on another layer of cheese and bake another 12-15 minutes until crispy golden brown.
Remove from silicon.
Garnish with sour cream, black olives, and another spoonful of Little Diablo Salsa.
[SIZE=18pt]Patter Fam Burnin Love Wings[/SIZE]
4 lbs Chicken wings
Patter Fam Burnin Love Wings Sauce
2 Eggs Beaten
1 Cup Buttermilk
Cheez-it crackers
White Pepper
Clean Chicken wings by rinsing and then pat dry and place in fridge for about 30 minutes to allow the skin to dry a bit.
Add a box of Cheez-it crackers to the food processor and grind to a rough texture.
Add white pepper to taste.. about 1 tsp.
Dredge the chicken in the egg, buttermilk and coat with the Cheez-it crackers.
Fry until proper internal temperature is achieved.
Toss wings in Patter Fam Burnin Love Wings Sauce
[SIZE=18pt]Big Bad Smoked Pulled Pork Sliders[/SIZE]
2 Lbs smoked pulled pork (mine was a mix of cherry and apple wood)
Hawaiian slider rolls
Dill Pickle slices
Toss pulled pork with Big Daddys Big Bad Trinidad BBQ sauce.
Apply heaping helpings on top of a bun along with a couple dill pickle chips.
Add top of bun if you can help yourself from eating before the top is placed on.
[SIZE=18pt]Lucky Dog Red Hot Crab and Shrimp Stuffed Mushrooms[/SIZE]
[SIZE=11pt]1 container of baby portabella mushrooms
1 tub of pasteurized crab meat. (I used claw but lump or fresh crab will work well too)
12 large raw shrimp
Halos Engine #9 Spice
2 Tbsp. scallions
2 Tbsp. Jalapeno
1/4 cup Shredded Cheddar cheese
4 oz. Cream Cheese
Splash of Worcestershire Sauce
2 Tbsp. Lucky Dog Hot Sauce Red
Remove stems and clean mushrooms.
Sauté shrimp coated in Halo Engine No. 9 spice blend. Cook on high heat and only long enough
to get some nice color. Remove shrimp from pan and dice.
Fold crab, shrimp, scallions, jalapenos, cream cheese, cheddar cheese along with a splash of
Worcestershire sauce and Lucky Dog Hot Sauce.
Use melon ball scoop and apply to mushroom caps.
Bake in oven at 350 for about 20-25 minutes or until mixture is browning and mushrooms are soft.
Garnish by liberally applying Lucky Dog Hot Sauce Red to top of mushrooms.[/SIZE]
[SIZE=18pt]Halo Engine No. 9 Grilled Shrimp Skewers[/SIZE]
[SIZE=11pt]1 1/2 lbs Large shrimp shelled and deveined
Bamboo skewers
Halo Engine No. 9 Spice
Soak bamboo skewers for a few hours. I use a mix of 50/50 water and bourbon.
Place shrimp on skewers and rub with Halo Engine No 9 Spice
Grill over medium heat about 2-3 minutes per side.[/SIZE]
[SIZE=18pt]Beer Battered Brat Bites with Uncle Bunks Mustard Relish[/SIZE]
[SIZE=11pt]2 lbs brat links (I ground and stuffed my own but store bought will work fine)
Uncle Bunks Hot Mustard Relish
1 cup AP Flour
1 egg beaten
1 tsp garlic powder
Salt
Black pepper
12 oz. beer
Brown the brat links in a cast iron pan. After browned transfer to oven to complete cooking
Let brats cool and place into the fridge until cooled.
Remove from fridge and slice into 2" slices
Mix flour, egg, garlic, salt and pepper to taste with 12 oz. of beer.
Insert about a 4 inch piece of skewer into brat pieces.
Dip into beer batter and fry until golden brown
Serve with Uncle Bunks Hot Mustard Relish[/SIZE]
[SIZE=18pt]Demitiri's Chipotle-Habanero Bloody Mary[/SIZE]
[SIZE=11pt]2 oz. Demitiri's Chipotle-Habanero Bloody Mary mix
1 quart tomato juice (I used my own canned juice but store bought will work too)
Tito's Handmade Vodka
Jalapeno
Grilled Shrimp
Celery
Demitri’s Bacon Flavored Rim Salt
Pepperoni Straws
Combine mix with tomato juice and shake well.
Stir together 6 oz. of bloody mary mix along with 2 oz. of vodka
Rim glass with bacon salt. Pour drink over ice and garnish with grilled shrimp,
jalapeno slices, celery and a[/SIZE] pepperoni straw.
holy crap!
Hops - ok to post that recipe on my company website?
Hops - ok to post that recipe on my company website?
Nice work HnB! The wife and I found the wing sauce to be amazing! How was your experience? I was going to buy some online but do not see it...boss?
Absolutely!Lucky Dog Hot Sauce said:
They were awesome!
JoynersHotPeppers said:
Thanks! Yes JHP it was amazing! I will likely be buying some more along with a couple of their other items.
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