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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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Creamy Dill Potato Salad

This creamy potato salad is perfect for your picnic. The fresh dill adds a great flavor.

Creamy Dill Potato Salad

This creamy potato salad is fresh and light with all the dill and zingy mustard. It's a perfect side dish for heavy burgers and also light grilled fish.


  • 8 large yukon gold or red potatoes
  • Dressing
  • 1 1/2 cup mayonaise
  • 1/4 cup dijon mustard
  • 1/4 cup fresh dill, chopped fine
  • 5 stalks of celery, diced
  • 1/2 green onions or chives, diced
  • 1 jalapeno, diced (optional)
  • 2 Tbsp Sauce Goddess Sweet Heat seasoning
  • 1/4-1/2 cup Rice vinegar (or white wine vinegar)
  • salt and pepper to taste
  • Garnish
  • 1 Tbsp fresh dill sprigs
  • 1 tsp Sweet Heat

  1. Mix all dressing ingredients in a large bowl.
  2. Taste to see if it needs salt and pepper. Add as needed.
  3. Dice potatoes into chunks.
  4. Boil in salted water until just tender.
  5. Drain potatoes well in a colander. removing all water.
  6. Add to dressing and stir gently.
  7. Taste to see if it needs salt and pepper now that the potatoes are in it.
  8. Cool in fridge until ready to serve.
  9. When ready to serve, add garnish of dill and sweet heat.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 12 servings
Serving Size: 1/2 cup

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Apple Pie Crumble

Apple Pie Crumble

Add a little zest to your pie by spicing up the crust. Our salted caramel corn adds a new flavor dimension to an all American favorite.


    Filling:
  • 6 apples, peeled, sliced (whatever apple you like, juicy and firm)
  • 1/4 tsp Moroccan Twist spice
  • 1 Tbsp brown sugar (maple sugar is delicious if you can find it)
  • 1/4 tsp fresh nutmeg
  • 1/2 tsp corn starch

  1. Preheat oven to 350 degrees.
  2. Combine apple filling in a bowl.
  3. Butter pie pan.
  4. Mix together crumble and crust ingredients completely.
  5. Sprinkle 1/2 crumble into pie pan.
  6. Spread evenly with your hands around the bottom and a small amount up the sides.
  7. Place pie pan in the oven and warm for 10 minutes. This will make the caramel corn sticky.
  8. Place apple filling over crust.
  9. Cover with foil and bake for 40 minutes.
  10. Uncover, top with remaining crumble and bake for 20 more minutes.

Prep Time: 15 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 1 pie

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Fresh Mexican Pollo Asada for tacos and more

Pollo asada literally means grilled chicken. For truly delicious grilled chicken with south of the border flavor, the marinade is what’s important. We’re using mostly lime juice and cilantro to make the flavors brighter than a heavy marinade. Once it’d grilled, it’s fantastic on chips for nachos or on a salad.



  1. Lay the 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: 20 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 1/4 lb

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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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Polynesian Chicken Salad

This salad recipe makes a lot. It’s perfect for brunch or any group where light and fresh is the flavor you want.

If you want to grill the chicken, you can marinade it for 1 hour, then grill.
If you prefer a thicker dressing, add 1 cup Miracle Whip to the dressing recipe.

Polynesian Chicken Salad

    Salad
  • 1 head Napa cabbage, small head, sliced thin
  • 1 head Romaine hearts, chopped
  • 2 cups baby spinach, washed, stemmed
  • 2 lbs chicken, boneless skinless breasts, tenders or thighs
  • 1 ea sweet onion, sliced thin
  • 1 ea red bell peppers, cut into bite-sized chunks
  • 1 cup pineapple chunks
  • ½ cup bean sprouts
  • 2 stalks celery, sliced thin
    On the Side
  • sliced almonds

  1. Make dressing in zip top bag.
  2. Remove ½ cup and place in pan to cook chicken.
  3. Poach chicken in ½ cup marinade.
  4. Slice for salad.
  5. Add all veggies except greens (cabbage, spinach and romaine) into bag with remaining dressing. Place greens in a big bowl.
  6. Toss with dressed veggies.
  7. Top with cooked chicken and almonds

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 8 cups
Serving Size: 1 cup

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Drunk Dunked Chicken

This is a long slow basting by dunking process. You can use any Sauce Goddess rub and it’s delicious. It’s also great on the smoker. Feel free to use wine, bourbon or tequila instead of beer. If you want to go alcohol free, use low sodium chicken broth instead. Relax enjoy and have a glass or two of your favorite beverage yourself while everything is cooking.

Drunk Dunked Chicken

  • 4 lbs of chicken thighs, drumsticks, wings and/or breasts (skin on)
  • 2 cups water
  • 8-12 oz good quality beer (pick what you like then enjoy the rest)
  • 1 stick butter
  • 2 Tbsp Sauce Goddess spice rub (each one is delicious in this recipe so pick your flavor)
  • Juice of 2 lemons, plus the lemons
  • 3 cloves of smashed garlic
  • 1 tsp salt

  1. Place all ingredients (except the chicken) in a pot big enough to easily dunk the chicken pieces.
  2. Heat up the dunking liquid until butter is melted. Taste for seasoning, add more spice rub or salt if needed. Don't taste it once you start dunking raw chicken, so get the flavor right before you dunk.
  3. Heat your grill on medium to low with flames on one side, or get your smoker going using the water pan.
  4. Carefully dunk the chicken pieces into the “drink” and place them on the grill side where there is no flame.
  5. Close the lid and watch for too much smoke/heat. If it’s cooking too fast open the lid and turn the heat down.
  6. After 15 minutes, dunk again, flip over to the other side and repeat.
  7. This dunking process will continue every 15 minutes until the chicken is perfectly cooked and ready to eat. It may take an hour and a half.
  8. After an hour using the off-heat side of your grill, you may dunk and place over the “live” fire and get a bit more browning.

If you are using a thermometer, go for 160 degrees. If you are doing it by eye, I like to take one piece off (thigh) and gently press it into a cutting board (not cutting it, just applying a small amount of pressure to see if any red juices come out). If it’s clear the chicken is done, if the juices are bloody looking get it back on the grill for a few until the next test piece has clear juices.

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 8-10 servings
Serving Size: 1/2 pound each

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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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Bacon Wrapped Shrimp

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

Bacon Wrapped Shrimp


  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
  3. Remove bacon from pan while warm.
  4. Cut bacon in half to create 2 wide, short strips.
  5. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  6. Preheat the grill on medium.
  7. Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
  8. Dunk each shrimp in sauce and place on the grill.
  9. Cook 5 minutes.
  10. Dunk again and flip to cook the other side.
  11. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

This recipe is also great with our award winning Sweet & Spicy sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 6 servings
Serving Size: 2

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