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Mango Salsa Chicken
Ingredients for Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1 1/2 cup seeded diced Roma Tomato
1/2  medium red onion, finely chopped...
1 Jalapeno chili, minced (include ribs and seeds for a hotter taste if desired)
3 Tbsp fresh cilantro leaves, chopped
2 Tbsp sugar
1 Tbsp Apple Cider Vinegar
3 Tbsp fresh lime juice
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. Refrigerate for 1 hour.

Ingredients for Chicken
4 Boneless – skinless Chicken Breast
1/2  cup milk
Heavenly Heat Devil Dust
2 Tbsp olive oil
Shredded Cheddar cheese
Brown Rice 2 cups cooked

1. In a large skillet heat the olive oil. Wash chicken breast and pat dry. 
2. Dip chicken in milk and dust with Devil Dust, place in skillet and reduce heat to medium and cover. Cook until chicken is done. 
3. Add cheddar cheese over chicken and let melt. Remove chicken from skillet place on rice and spoon salsa mix over chicken.

Turkey a la King


1/4 cup butter 

1/3 cup flour 

1/2 teaspoon Special Shit 

1 cup chicken broth 

1 cup milk 

2 cups turkey, cooked and diced 

1 (3oz) can mushrooms 

1 (16oz) bag frozen peas and carrots 



n a skillet, melt 1/4 cup butter. Blend in 1/3 cup flour in 1/2 teaspoon Special Shit. Add 1 cup chicken broth and 1 cup milk all at once. Cook, (stir constantly until sauce is thick and bubbly.) Add 2 cups diced and cooked turkey, drained mushrooms, peas, and carrots. Heat thoroughly and serve over toast

Tortilla Soup

1 tablespoon olive oil

1  white onion, chopped

3  large cloves garlic, puree

3  tablespoons  paprika

2  tablespoons  ground cumin

2  tablespoons  ground coriander

2 tablespoons  Aw Shit Seasoning

4 cans canned low-sodium chicken broth or homemade stock

3  cups  canned crushed tomatoes (one 28-ounce can)

1 can Rotel

2 1/2  teaspoons  salt

1 3/4  pounds  boneless, skinless chicken breasts, cut into 3/4-inch pieces or (3 cans white chicken)

2  ripe avocados, smashed

1/4  pound  cheddar, grated

Tortilla chips


1. In a large heavy pot heat olive oil to moderately heat. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, salt. Bring to a simmer. Cook uncovered, for 30 minutes.

2. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocados.

3. To serve, put tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using.

Grilled Raspberry Pecan Chicken
4  Boneless Skinless Chicken Breast
Good Shit Seasoning
1 cup Third Coast Raspberry Chipotle Pecan Sauce

Olive Oil

Rinse chicken breast with water and pat dry. Brush with olive oil and lightly coat with Good Shit Seasoning.
Grill chicken until done.
Remove from grill and spread the raspberry sauce over grilled chicken


2 boneless skinless chicken breasts 

1 teaspoon pepper 

1 teaspoon cinnamon 

8 tablespoons Fire 'N The Hole Red Flame Strawberry Jelly 

1/4 cup hot water  


Note::If your chicken crowds the pan a little you may want to start with 14 cup water and jam and add more halfway through cooking if needed. 

Dissolve half of jelly in hot water, pour into slow cooker. sprinkle chicken with pepper. spread 2 tablespoons of jam on each breast CAREFULLY, it should be a fairly thick layer. Slow cook on low 6 - 8 hours. Jelly should thicken slightly when cooked. Serve with cold jelly on the side

Jerk Pork Nachos

Rub 1 pound pork tenderloin with 1/4 cup Walkerwood jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack. Bake, then top with sliced fresh jalapenos, cilantro and lime juice.

 Bombard’s Firehouse Spread

1 Block of Cream Cheese (live a little and use the full fat stuff)

1 Bottle of Bee Sting Honey n' Habanero Pepper Sauce

Optional fine diced mango or pineapple



Brain surgeons need not apply, this one's that easy...

Soften cream cheese at room temp for 20 or 30 minutes. Place in mixing bowl, add in

Bee Sting Honey n' Habanero to taste. For a real tropical treat add fore mentioned fruit

(as opposed to forbidden fruit), and spread it onto your favorite crackers or tiny toast points if you're real upscale...

Chicken With Honey Orange Sauce 
1 (3-4 lb.) chicken, cut into pieces
2 eggs, beaten
2 c. bread crumbs
Salt & pepper
1 c. orange juice
1/2-1 c. Third Coast Jalapeno Honey
1/2 c. water

Preheat oven to 350 degrees. Combine bread crumbs, salt and pepper. Roll chicken pieces in egg, then in bread crumbs and place on pan. Cover and bake for 15 minutes. Mix orange juice, honey and water. Pour over chicken. Bake for an additional 30-45 minutes uncovered until tender.

 BCR Beef Pot Roast


1 pot roast, lean chuck, rump, etc., about 3 to 4 pounds 

2 tablespoons oil 

1 can (10 3/4 ounces) cream of mushroom soup, undiluted 

1 envelope dry onion soup mix 

1 cup water, divided 

6 medium potatoes, peeled and quartered 

6 carrots, sliced in 2" pieces 

Sprcial Shit Seasoning or Good Shit Seasoning to taste – about 1 tbsp. 

2 tablespoons flour mixed with 1/4 cup cold water 

In a large pan, brown roast in oil; remove roast and set aside. Pour off excess oil. In the same pan, combine mushroom soup, onion soup mix, and 1 cup water.  Heat to boiling. Return roast to pan. Reduce heat to low. Cover and simmer for 2 hours, turning roast occasionally. Add potatoes and carrots. 

Cover and cook for another 40 minutes, or until vegetables are tender. Season with your choice of Good Shit or Special Shit. Remove meat and vegetables to serving platter. Gradually stir the flour and water mixture into the sauce in pan, stirring until sauce boils and thickens. Serve thickened sauce over roast and potatoes. Serves 6 to 8.

Butt Rub® Fried Dill Pickle Chips
1/2 cup flour
1 tablespoon (more or less to taste) of Butt Rub®
16 oz. jar of Dill Pickle chips (Hamburger pickle chips will do)...

Mix the flour and Butt Rub® and coat the pickle chips. Fry 'em up like you would onion rings until golden brown. Serve warm. Great stuff! Easy to make.

No Bake Strawberry Cheesecake Tarts

8 oz. softened cream cheese

8 oz. Whipped Topping

1 package Wind & Willow Strawberries & Cream

10 preformed graham cracker individual tarts

Fresh strawberries



1. Mix according to package of Wind & Willow

2. Spoon cream cheese mixture into graham cracker tart shells. Place in refrigerator for several hours or until cold and solidified.

3. Top with strawberries

Simple, But Oh So Tasty Rib eye Steaks
Special Shit or Good Shit (Try them both for a totally different flavor)
Sprinkle your chosen Shit liberally on both sides of the steaks and leave at room temperature while the pit is up. If you are using something like a Weber, get the charcoal going till it is white and glowing. If you insist on a gas grill, heat to 450°, put the steaks on the grill directly over the coals (or burner) and shut the air vents on the cooker. Gas grill users turn the temperature down to 325°. Wait 3-4 minutes and open the lid and turn the steaks over. Continue cooking until desired level of doneness is reached. If you prefer well done, do yourself a favor and eat a hotdog.