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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  Suckle Busters Chili 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.

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.

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...

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.

Screaming Bacon and Stuffed Potato Salad

4 pounds Potatoes (russet are best)
2 tablespoons Olive oil
1/2 teaspoon Boomslang Hot Sauce
3 tablespoons Cider vinegar
1 cup Mayonnaise
3/4 cup Sour cream
Salt and pepper, to taste (don’t be shy with the salt; it makes a difference)
1 pound Bacon, cooked, cooled and chopped
6 stalks Green onions, sliced
1 1/2 cups Cheddar cheese, shredded (the sharper the better)

Preheat your oven to 400º F. Line a baking sheet with aluminum foil.
Scrub the potatoes, pierce with a fork, and place on the lined baking sheet. Drizzle over the oil and toss potatoes to coat. Place in the oven and cook for about an hour – until fork tender.
Remove the potatoes from the oven, cut into chunks and toss with the Boomslang Hot Sauce and vinegar. Allow to cool and rest for at least 20 minutes.

Meanwhile, cook the bacon in a skillet. Then drain, cool, and crumble. Place in a large mixing bowl.

When potatoes are ready, add to the bowl with the bacon and mix in the remaining ingredients. Season to taste and place in the fridge until ready to serve.

Ghost-adilla Burger

1-2 drops Mad Dog 357 Pure Ghost Hot Sauce
1 pound Ground beef
1/2 teaspoon Cumin
1/4 each Onion, finely diced
2 cloves Garlic, minced
2 tablespoons Cilantro, minced
Salt, to taste
4 small Flour tortillas or 2 large Flour Tortillas
1 cup Cheddar cheese, shredded
1 medium Tomato, sliced
½ each Avocado, sliced

For the Ghostly Mayo
1/4 teaspoon Mad Dog 357 Pure Ghost Hot Sauce
2 tablespoons Mayonnaise
Salt and paprika, to taste

Combine the drops of Mad Dog 357 Pure Ghost Hot Sauce with the ground beef, cumin, onion, garlic, and cilantro in a mixing bowl until well combined. Form two elongated patties (or a couple small ones) for giant burgers.
Heat a skillet over a medium heat (with a dash of oil, if you need). Cook the patties on both sides until cooked to your liking. Remove the cooked burgers and keep warm. Drain the excess fat from the pan.
Meanwhile, combine the Mad Dog 357 Pure Ghost Hot Sauce with the remaining mayo ingredients until completely mixed.
Place a tortilla in the pan and sprinkle over some cheese (divided according to the number of tortillas you have to cook). Cook until the cheese is melted and the tortillas are crispy.
When all the tortillas are ready, place on plate top with burgers, tomatoes, and avocados. Spoon over the Ghostly Mayo, fold and wrap into heavy tin foil.

 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.