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AZ Pepper Products Co., Inc. |
SMOKIN' HOT BUFFLALO WINGS SMOKIN' HOT BUFFLALO WINGS 2 Lbs. Chicken Wings (12 - 15 Wings) SMOKIN' HOT AVOCADO DIP
2 Ripe avocados Place avocados in blender and blend until smooth. Stir in remaining ingredients. Refrigerate for 1 hour before serving to let flavors set 2 24oz. cans of V-8 Vegetable Cocktail 1 Shot Cinnamon Schnapps 1 Shot Tequila SMOKIN' HOT CAJUN HAMBURGERS (Serves 4) · Place beef in bowl. OPTIONAL SAUCE 1/2 tsp. black pepper Pour sauce over hamburgers. OYSTERS GUNSLINGER 12 oysters Flour, salt and pepper coat oyster. Sauté in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, paprika, lemon juice and shallots to the pan the oysters were sautéed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Gunslinger on each oyster. SMOKIN’ BAKED BEANS WITH A KICK!
1 (16 oz.) can Pork and Beans Mix all ingredients in a saucepan and cook over medium heat until bubbling. SPICY BARBECUE SHRIMP
1/4 lb. bacon, chopped SAUTÉ bacon in a large skillet until crisp. Add butter and next 4 ingredients, and cook over medium heat until onion is tender. Stir in lemon juice, Gunslinger and shrimp; cook, stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread. Makes 3 to 4 main dish servings or 8 appetizer servings. EASY BBQ 2 - 2 to 3 Lb. pork loin roasts Sprinkle red pepper flakes on pork and refrigerate overnight. On charcoal grill, place charcoal on one side of bottom charcoal grate stacking the charcoal to about 2 inches below the cooking grate and add lighter fluid. Soak hickory blocks and chips in water for at least one hour. Light charcoal and wait for flames to die down and for ash to just form on coals. Add hickory blocks and then chips on top of charcoals. Place foil pie pan on other side of charcoal grate and fill with water. Put on cooking grate and place pork loins over pan of water, on opposite side from charcoal. Place lid on grill and adjust vents so that hickory blocks and chips will smoke but not catch fire. There is a certain art to this process. The key is to allow just enough air in to make the wood smoke but not flame up. If things are going right, there should be a tremendous amount of smoke coming from the grill with the lid on. If you think things are dying down too much, just lift the lid for a few minutes and the wood will flame up. Then when you replace the lid, the smoke will again start pouring out of the grill. Smoke the pork for about two to three hours this way. There is no need to turn the meat. Remove pork from grill. Combine Arizona Gunslinger® Smokin' Hot BBQ Sauce, liquid smoke, red wine vinegar and Arizona Gunslinger® Smokin Hot Jalapeno Sauce in large crock pot. Place pork in crock pot and simmer on low/medium heat for 4 - 5 hours. Remove pork from crock pot and allow to cool. Shred pork with fork and by hand and remove any fat or gristle from meat. Place meat into serving dish. Spoon some of barbecue sauce from crock pot onto meat to obtain desired consistency. Retain remaining sauce to serve with sandwiches. Serve barbecue on buns with coleslaw. This stuff is so good you will not believe it. The problem is that once you make it people will beg you to make more. It freezes well so you may want to add another couple of pork loin roasts to the grill. Once you get all the implements in place, the smoking is very easy and you don't have to watch the grill too carefully. I usually do my yard work while the grill is smoking away. 3 - 4 lb. Chicken pieces
Salt chicken. Brown both sides until golden. Bake in 350* basting frequently with Arizona Gunslinger Smokin' Hot BBQ Sauce. **Arizona Gunslinger Smokin' Hot BBQ Sauce makes a great steak sauce! 2 cups uncooked seashell macaroni
Cook macaroni according to package directions. Drain. Combine macaroni, celery, chicken, onion, green pepper, pickles and asparagus. Combine mayonnaise and mustard. Spoon over salad; toss gently. Cover and chill. SMOKIN’ HOT SEAFOOD SANDWICHES 1/2 cup chopped Arizona Gunslinger Habanero
Stuffed Olives Combine first 5 ingredients. Mix in mayonnaise. Spread bread slices with butter and fill with seafood mixture. 2 lbs. Ground Beef
Beat egg, add mustard, ketchup, onion, olives, salt and pepper. Add meat. Mix well. Line bottom of a loaf pan with bacon strips, then green pepper rings and tomato slices. Pack meat mixture on top. Bake at 350° for 1 hour and 15 minutes. 1 5 oz. jar pimiento cheese spread
Combine all ingredients; beat with electric mixer 5 minutes. Chill. Serve with crackers, potato chips or fresh vegetables. 1-1/2 oz. Mexcal
Garnish with 1 each Arizona Gunslinger Habanero, Jalapeno and Garlic Stuffed Olives 12 large burrito size tortillas Combine all ingredients except tortillas and mix well. Spread a thin layer of cheese mixture on each tortilla and roll each tortilla up and place seam side down on a large plate. Chill for at least an hour before slicing into 1 each pieces. Serve with extra Arizona Gunslinger Smokin' Hot Chipotle Salsa. This starter is very tasty and so easy. The end result is actually quite elegant and makes for a nice presentation. You can add different types of beans for a different flavor and appearance. Also feel free to add some sliced black or green olives or jalapeno peppers for some zip. Make the roll-ups a day in advance and keep them refrigerated until just before you need them. Then simply slice the rolled tortillas into the 1 inch thick pieces and arrange them on a serving platter with a dish of salsa in the middle for dipping. The Skinny: Use light cream cheese and sour cream. You can also get by with light or low fat cheddar and Monterey Jack cheeses. |
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