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Sauce Goddess 2015 Movember Newsletter

This month Sauce Goddess is supporting men’s Movember-Campaign-Support-Icon-Mo-Turquoisehealth by donating a portion of proceeds to the Movember Foundation. Buy some jugs or a rack and we’ll give $5 for each purchased until November 30, 2015.

The nephew of Sauce Goddess is hiking the Appalachian Trail and has been munching on a great jerky recipe along the way. It’s still a great time for tailgating and grilling so give our Beef Short Ribs a try. Recipes and much more info about retailers and events are available in this month’s newsletter.

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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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Smoked Turkey Chili

Smoked Turkey Chili

This tangy chili recipe is chock full of veggies and flavor! Great with turkey, chicken or your favorite meat substitute.


  • 2 cups smoked turkey, diced (you can use regular turkey or chicken too)
  • ½ cup zucchini, diced
  • 1 red bell pepper, diced
  • 1 bunch green onion, diced
  • 3 jalapeno peppers, diced
  • 1 cup corn, frozen or canned
  • 1 can black beans
  • 2 - 13 oz cans diced tomatoes
  • 1 Tbsp Latin Heat spice rub
  • 1 jar Big & Tangy Sauce
  • 1 cup chicken broth
  • Vegetable oil for sauté
  • Salt to taste

  1. Sauté all veggies except corn and tomatoes until slightly cooked.
  2. Add Latin Heat spice.
  3. Add chicken broth.
  4. Continue to simmer. Taste for salt.
  5. Add black beans, tomatoes, and Big & Tangy sauce.
  6. Add turkey and corn.
  7. Simmer 1 hour.
  8. Serve with cheese, sour cream, jalapenos or all three on top.

Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 servings

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Big and Tangy Italian Grilled Cheese

Big and Tangy Italian Grilled Cheese

If you like the full flavor of Italian food and the comfort of grilled cheese then this is something you have to try! Pick your favorite salami to try on this sandwich, which is equally tasty with wheat or gluten free bread.


  • 8 slices firm bread (not soft, not hard and dry)
  • 8-16 slices salami, warmed up slightly (more slices for smaller log of meat)
  • 4 slices provolone cheese
  • 8 Tbsp Cambonzola cheese
  • 4 Tbsp Big and Tangy Sauce
  • soft butter for grilling

  1. Take two slices of bread and butter one side of each.
  2. Put one slice, butter down, on prep surface.
  3. Sprinkle 2 Tbsp Cambonzola cheese onto plain side.
  4. Add one quarter of the salami slices.
  5. Dribble 1 Tbsp Big and Tangy Sauce over salami and cheese.
  6. Top with 1 slice of provolone cheese.
  7. Place remaining bread slice on sandwich with butter facing out.
  8. Put on grilling surface and cook until bread is brown on both sides and cheese is gooey.
  9. Repeat for three remaining sandwiches.

The secret to making this grilled cheese is in the stacking process. Keep the cheese on the outsides to help keep all the pieces together in the middle.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 4 full sandwiches

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