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Latin Heat Taquitos with Big & Tangy Dipping Sauce

It’s great how the foil pouch completely replaces the oven for this taquito recipe.

Latin Heat Taquitos with Big & Tangy Dipping Sauce


    Taquitos
  1. Melt butter and mix in Latin Heat spice rub.
  2. Butter each taquito and place on sheet of foil (18” long should be enough to wrap all 24) in layers of 8. Close the foil.
  3. Place on the grill for 15 minutes.
    Dip
  1. In a bowl stir 1 tsp of Latin Heat into 1/2 cup of Big & Tangy Sauce.
  2. Use this as your dip for taquitos and/or drizzle over top.

Prep Time: 20 minutes - Cook Time: 15 minutes

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Moroccan Twist Beef Jerky

Moroccan Twist Beef Jerky

  • 3 pounds beef – flank or steak (or any meat type)
  • Moroccan Twist Rub
  • 2 tablespoon of Worcestershire sauce
  • 1/2 cup of brown sugar
  • 1 teaspoon of onion powder
  • salt
  • pepper

  1. Go ahead and rub on your Worcestershire sauce, salt, pepper, brown sugar and onion powder evenly on both sides. Do not use too much because you do not want to over power the taste of your Moroccan Twist Rub. Once you sprinkle on and rub in those ingredients, go for your Moroccan Twist Rub and coat the meat with a medium to thick layer til you’re sure you will be able to taste that amazing flavor!
  2. Now that your meat is good and seasoned, go ahead and cut it into about 1/4 inch thick strips. Freezing for 30 minutes prior to slicing may make this task easier.
  3. Line a cookie sheet with foil and place your strips, without touching, onto the pan and into the oven on the lowest temp. with the door propped open for about 4-8 hours. If you want to use a dehydrator, layer the racks with your strips, also without touching, on the lowest temp. for about 12-20 hours. Be sure and check up on your jerky periodically. Length of time varies so, dry to your preference. Enjoy!

Thanks to Beef Jerky Recipes for this awesome treat.

Prep Time: 40 minutes - Cook Time: 8 hours

 

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Dry Aged Super Chunk Rosemary Prime Rib

Dry Aged Super Chunk Rosemary Prime Rib

  • 4.5 lbs.standing rib roast, 2 ribs
  • 1 Tbsp Sauce Goddess Original Super Chunk Spice Rub
  • 1 tsp rosemary, ground into a spice
  • 1 Tbsp thyme leaves
  • 1 Tbsp black peppercorns
  • 1 Tbsp olive oil (canola oil works okay too)
  • 1 can low sodium beef broth

    ONE WEEK Prep Time
  1. This process begins 1 WEEK before you cook the prime rib. These 3 steps can be done at the same time.
  2. Remove rib roast from packaging and wipe dry. Place on a small roasting rack and on a pan. Cover with a dry towel, allowing plenty of air space around the meat. Leave in refrigerator for 1 week. Flip the roast over and change the towel once or twice as needed. There may be a small amount of liquid in the pan. The meat will look grey and dry if this is done properly.
  3. Combine rosemary, black pepper and thyme in a spice grinder (a clean coffee grinder will do or even a blender if it’s all you have). Pulse briefly to combine and grind the rosemary a bit finer. Mix spice blend with Original Super Chunk. This creates a low salt, herb heavy spice rub for the prime rib.
    Cook Day
  1. Preheat oven to 400 degrees.
  2. Trim the entire surface of the rib roast. This will remove the grey look and give you a fresh surface to rub.
  3. Lightly cover the meat with oil. Rub all over with spice rub blend. Place on a rack and bake for 20 minutes at 400. This will form a crust.
  4. Reduce oven temp to 250 and bake for 30 minutes or until the temp is 140. Let rest for 30-40 minutes.
  5. Deglaze pan with 1 can of beef broth and serve au jus with ribs.

- Cook Time: 2 hours ; Yield: 4 servings

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Blue Steak Sliders

If you are a burger fan we know you like sliders. We have spiced up the old cheeseburger version with a little blue cheese and Sauce Goddess.



  1. Heat grill or pan to medium high heat.
  2. Mix together beef, bread crumbs, Big and Tangy Sauce, and blue cheese until well combined.
  3. Form into mini burgers and grill until done.
  4. Place on mini buns and serve with a side of Big and Tangy Sauce instead of ketchup.

- Cook Time: 45 minutes ; Yield: 4-6 servings

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