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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Bacon Wrapped Cheese Stuffed Hot Dogs

Bacon Wrapped Cheese Stuffed Hot Dogs


  1. Partially slice thru the hot dogs lengthwise. They should look like a hotdog bun themselves, opening partially.
  2. Break cheese slice in half.
  3. Place each half slice into hotdog opening.
  4. Get 2 toothpicks and one slice of bacon.
  5. Sprinkle Sauce Goddess Sweet Heat spice rub on one side of the bacon slice.
  6. Using one toothpick attach one end of the bacon to the hotdog spice side facing towards the hotdog.
  7. Wrap the bacon around the hotdog from one end to the other, attaching the second toothpick.
  8. Place on the grill and cook until the bacon is slightly.
  9. Baste the hotdog with Sauce Goddess grilling sauce.
  10. Cook until sauce is caramelized and bacon is completely cooked.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 6

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Carne Asada

This is a lighter take on traditional carne asada you might be use to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.

Carne Asada


  1. Lay the flap meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 16
Serving Size: 1/2 cup

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The comfort of pot roast

This is a must make recipe on a cold winter day. It also makes delicious leftovers to take to school or the office. You can add more veggies if you like. Peppers are a nice addition so are chunks of tomato. I get warm inside just thinking about how comforting this tastes.

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Pork Pot Roast

  • 3-4 lb. pork roast or small beef chunk roast, ask your butcher to recommend a roast
  • 2 Tbsp. Sauce Goddess Super Chunk seasoning
  • 2 Tbsp. olive oil
  • ½ cup liquid-beef or vegetable broth, dark beer, or water
  • ½ cup Sauce Goddess Big & Tangy Black Pepper sauce
  • 3 red potatoes diced into 2” cubes
  • 2 large carrots cut into chunks
  • 1 cup brussel sprouts
  • 1 cup celery chunks
  • 1 medium onion cut into 2” chunks

  1. Remove roast from fridge and bring to room temperature. May take 1 hour.
  2. Preheat oven to 300.
  3. Heat oil in an oven safe roasting pan the stovetop.
  4. Rub spice rub all over entire roast.
  5. Place in hot pan and brown.
  6. Turn once a brown crust has formed and repeat to brown all sides.
  7. Add liquid and cover with lid or foil.
  8. Add thermometer. Place in oven and cook for 2 hours.
  9. Check with a fork to see if the meat is starting to loosen.
  10. If the temperature is below 160 or the meat does not pull apart and feels very firm, cover and return to the oven for another 30-60 minutes.
  11. Once the meat has reached 160-170, it’s time to get rid of any excess fatty liquid and add the rest of the ingredients.
  12. Carefully spoon off any fat you can easily remove. Place in a safe container to go to the trash - not down your drain.
  13. Add sauce and all veggies.
  14. Cook for one hour.
  15. Remove from oven and test temperature.
  16. Once 190 is reached, the roast is done. The veggies should be soft.
  17. Give the veggies and all liquid a stir. At this point there will still be some fat.
  18. Take a small taste. Does it need salt and pepper? Does it taste greasy? If so add a tiny bit more Big & Tangy sauce and a ½ tsp. of Super Chunk. The acid of the sauce and the salt of the spices will balance out the flavors for you.
  19. Plate it up and enjoy.

Prep Time: 30 minutes - Cook Time: 4 hours

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Fun “finger” food for the big game

These meatballs can be served warm or left at room temperature safely for 2 hours. The recipe was a suggestion from one of our retailers, Jeanne at Siesel’s Old Fashioned meats in San Diego. The thumb is a finger and as we always say, *if you don’t lick your fingers, someone else will!

Thumbprint Meatballs

    The Meatball:
  • 1 lb. ground meat (beef, pork, turkey or veal)
  • ½ cup cooked brown rice (or dry bread crumbs or crumbed crackers)
  • 1 XL egg
  • 1 Tbsp. Sauce Goddess spice rub (Latin Heat, Sweet Heat or Moroccan Twist)

  1. Preheat your oven to 350.
  2. Brush oil on a cookie sheet or use non-stick.
  3. Combine the meatball mixture in a bowl using your hands to completely mix all the ingredients together.
  4. Roll into a 1-1 ½” balls.
  5. Press the center of each gently with your thumb creating a pocket for the filler.
  6. Fill the pocket with a small amount of pepper relish (or other filling).
  7. At this point you can close the meatball and not see the filling or leave it open so it looks like a thumbprint cookie.
  8. Bake for 10-15 minutes until meat is cooked. Please on a paper towel to absorb any excess grease.
  9. Plate and enjoy.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: about 12-15
Serving Size: one

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Home Made Pastrami

Home Made Pastrami

Make your own pastrami by using store bought corned beef and a smoker or oven.


  • 2 lb package of corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp Black Pepper, coarsely ground

  1. Get your wood chips soaking in water. About 1-2 cups should do it.
  2. Remove corned beef from package.
  3. Rinse with water.
  4. Place in a bowl and cover completely with water.
  5. Let soak 10 minutes.
  6. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  7. Pat the roast dry.
  8. Combine Super Chunk and black pepper.
  9. Completely coat the roast.
  10. Use a water bath in your smoker. (See notes below if you don't have a smoker.)
  11. Smoke until the meat is 160.
  12. Wrap in foil and continue smoking until the meat is 180-190.
  13. Remove from smoker and cool.
  14. Slice and enjoy.

If you don't have a smoker, this can be done in the oven or on the grill with smoking wood chips soaked in water. Using oven and grill is the best method and least odoriferous. Use half your grill on high and put the wood chips directly on the fire side. Place the meat on the cool side. After 30 minutes of smoking, you can transfer the roast to the oven on a rack above a pan. Cook to temperature as directed above.

Prep Time: 1 hour - Cook Time: 4 hours ; Yield: 8 servings

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Corned Beef Made Better

This recipe takes store-bought corned beef and turns it into something really incredible.The fennel and thyme in our Super Chunk spice blend really goes well with corned beef.

Corned Beef Made Better

  • 2 lb packaged corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp black pepper, coarsely ground
  • 2 Tbsp light olive oil or canola oil
  • 2 lbs potatoes, carrots, onions (or more if you like lots of veggies)

  1. Remove corned beef from package.
  2. Rinse with water.
  3. Place in a bowl and cover completely with water.
  4. Let soak 10 minutes.
  5. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  6. Pat the roast dry.
  7. Combine Super Chunk and black pepper.
  8. Completely coat the roast.
  9. Pre-heat the oven to 375.
  10. Place oil into a stove top and oven safe pan.
  11. Heat the oil.
  12. Once hot add the roast and brown it on all sides.
  13. Cover the pan with a lid or foil and bake for 2 hours.
  14. At 2 hours check roast by testing temperature. At this point 160 is good.
  15. If it's under that, return it to the oven. If it's past, add those veggies, cover and get it back in the oven for another 20 minutes.
  16. After 20 minutes remove cover and continue baking for 20 more minutes. This will lightly brown the veggies.

We use both stove top and oven for this one so choose an oven and stove top safe pan to brown the roast before baking. If you have leftovers they're great for making corned beef hash at breakfast.

Prep Time: 1 hour - Cook Time: 3 hours ; Yield: 6 servings

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Jerky 2 Ways

I used to make jerky all the time. It’s easy and a great way to always have a healthy flavorful snack. These 2 recipes can be made with any of our spices. I chose my favorites based on the type of meat used for the jerky. Now you can also skip this recipe entirely and just buy jerky made with our spices and sauces.

Jerky 2 Ways


  1. Make sure you evenly distribute the seasoning throughout the meat. The key is to fill every bite full of flavor.
  2. Shape ground turkey into small patties. Make sure they are very thin and flat in order to cook thoroughly.
  3. Once the meat is completely seasoned you’re ready to dry it out. You can use a dehydrator or the oven for this process.
    Oven Method - Heat oven to it’s lowest temperature of 180 degrees. Place meat on parchment paper or a cookie cooling racks, not touching each other. Cook for 8 hours or until completely dried.
    Dehydrator - Place meat on racks not touching each other. Dry on hi for 8-10 hours or until completely dried.

Prep Time: 30 minutes - Cook Time: 10 hours

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Short Ribs with Red Wine

The rich rib meat and peppery sauce goes great with a nice full California Zinfandel. This recipe works well smoked or in the slow cooker.

This recipe takes 2 days so plan ahead. In this recipe we use both a smoker and a slow cooker. If you want to use only one method, I prefer the slow cooker. The wine adds a nice richness.

Short Ribs with Red Wine


    Prep
  1. Place short ribs in a zip top bag with ½ jar of Big & Tangy sauce.
  2. Marinade for 24 hours or more.
    Cooking
  1. Get your smoker going (or you can use a smoker box on your grill).
  2. Remove the meat from the marinade. Place ribs into the smoker, or on the grill off the heat with the smoker box on the heat.
  3. Smoke for 2-3 hours to partially cook the meat.
  4. Remove from the smoker and place into your slow cooker.
  5. Add remaining sauce and red wine.
  6. Cook for 6 hours on low or 4 hours on high until the meat in tender.

The marinade time is variable depending on your schedule, so it could take 30+ hours total time for this recipe.

Prep Time: 18 hours - Cook Time: 6 hours ; Yield: 6 servings

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Latin Heat Chorizo Burger

Looking for ways to spice up burgers on the grill? This recipe creates a southwest flavor flair using fresh vegetables and a splash of Sauce Goddess Latin Heat.

Latin Heat Chorizo Burger

  • 1 lb ground turkey
  • 2 Tbsp Latin Heat Spice Rub
  • 1/2 cup finely shredded cheddar cheese
  • oil to coat the burger
  • 4 buns
  • 4 slices cheese, pepper jack is nice with this burger
  • 1 avocado, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 onion, sliced thin
  • 1/2 beer

  1. Mix Latin Heat and grated cheese with ground turkey.
  2. Form into patties.
  3. Oil both sides and place into your freezer for 30 minutes, flipping once so both sides freeze the same.
    While the burgers are freezing...
  1. In a saute pan, place 1 Tbsp oil, onions and peppers and cook 5 minutes.
  2. Turn off heat, add beer along with Latin Heat and continue to cool until soft.
  3. Butter and toast buns if you like.
  4. Slice avocado and get everything ready to build the burger.
  5. Heat your grill on high.
  6. Remove burgers from the freezer, add more oil to prevent sticking as needed.
  7. Grill until cooked throughout.
  8. Top with cheese, let it melt and remove from grill.
  9. Top the bun with the burger, then add pepper, onion and avocado toppings.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4 burgers

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