Posted on

Werewolf Fried Turkey

15-18 pound Turkey
1 stick, (1/2 cup) melted butter
1 bottle Werewolf Firehouse Everything Sauce
Tony Chachere’s seasoning

Thaw turkey completely, wash and pat dry with paper towels. Melt butter, add werewolf and blend well. Inject warm marinade into turkey, pulling the injector out as you push the marinade in, and change the angle of the needle several times to get the marinade spread evenly through the bird. Be sure to get the legs, wings and back as well. Pat Tony’s seasoning into skin and cavity. Fry in 250 degree oil for 3 1/2 minutes per pound. Remove from oil and let drain for 5-10 minutes before carving.

I would like to take a monet to remind everyone about fryer safety. Be sure the turkey is thawed completely before cooking. You really don’t want to see what happens when you drop a big chunk of ice into boiling oil. Make sure you place your fryer on a hard flat surface away from any flamable materials. When immersing the bird, do so slowly, especially as the oil begins to fill the cavity. Dropping a turkey into the oil too quickly can cause splash back, and is the most common cause of fires and burns.

Posted on

Werewolf Goulash

1 lb. ground beef
1/2 onion, chopped
1 can spaghetti sauce
4 cups of elbow macaroni
1 teaspoon seasoning salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
3 tablespoons of Werewolf Everything Sauce

Boil elbow macaroni according to package directions. Add browned ground beef, spaghetti sauce, chopped onion, seasoning salt, salt, pepper and garlic powder. Add Werewolf Everything Sauce. Stir and serve.

Recipe courtesy of Twix

Posted on

Cedric’s Grilled Salmon

Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag. Add the salmon steaks, coat with Werewolf Sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Posted on

Jalapeno Meatloaf

1 lb italian sausage
1 lb ground beef
2 beaten eggs
1/2 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 tsp salt
1/2 tsp pepper
1 – 1 1/2 cups dry bread crumbs
1 cup chopped Bread & Butter Jalepenos

Mix all ingredients well, shape loaf and bake in 350 deg oven for 45 minutes.

Posted on

Devil’s Breath Chili

This is my championship chili recipe, and the inspiration for the Original Hot Sauce. Please note it does NOT contain beans. Beans are a side dish and don’t belong in real chili. If you add beans, please don’t tell me about it  🙂

3 pounds lean chuck, first grind, (or chili grind)
1 pound pork, first grind
2 medium onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 fresh anaheim chilis, roasted & chopped
1 fresh poblano chilis, roasted & chopped
4 TBL ground cumin
1 tsp allspice
2 TBL blackstrap molassas
12 oz bottle of Corona beer
4 oz (2 shots) tequila (option 2, use Jack Daniels)
1 TBL Devil’s Breath Original Hot Sauce (or to taste, but fair warning, you’ll pay later for overdoing it)  🙂
2 large can, {28 oz} stewed tomatos, chopped, undrained
1 8 oz can tomato sauce
1 6 oz can tomato paste
3-4 TBL masa harina

For the meat, I like to use roast and course grind it myself in the food processor, or have your butcher grind it for you. First grind is a course grind that is perfect for chili. You can use burger, but it HAS to be lean. If you are not sure, add just the hot sauce in small quantities until you get it where you like it. The peppers used in the hot sauce are the same as used in the original recipe, so it is the perfect seasoning for my chili. You can get roasted chiles canned at the store, but I strongly reccomend you don’t. They have nothing close to the flavor you get with fresh roasted. Wash your peppers and dry, then place on a grate over an open fire, turning to blacken and blister the skin all around. Run the peppers under cold water and the skins should peel off easily. Remove core and seeds and dice.(this step is well worth the effort)

In cast iron dutch oven, suate’ onions, garlic, and peppers over medium heat in 4 TBL bacon grease until onions are just crisp tender. Add meat and cook until browned. Add the beer first, SLOWLY, then add all the other ingredients, stirring after adding each. Stir frequently until bubbling. Reduce to simmer and let cook 1 hour.

One more note:
You can NOT substitute syrup for molassas.  It HAS to be blackstrap molassas.

Posted on

Pork in Chile Relish-based Sauce

2 Lbs Pork Chops or Baby back ribs
4 med Tomatoes
4 tablespoons Pepper Relish
1 clove of Garlic
¼ Teaspoon Pimento
¼  Teaspoon Ground Cloves
½ Teaspoon Salt
1 tablespoon Olive Oil

Slow roast or pan fry pork chops and cut into ½ wide strips, For Baby back ribs Slow roast and cut into 2-3 bone sections. Prepare a sauce for them with 4 tablespoons of Pepper relish, 4 med Tomatoes, Salt,  ground cloves, pimento and blend into a sauce. Next brown the clove of Garlic in the olive oil and then add sauce and Pork. Slow simmer for 30 minutes or until sauce thickens. serve with corn tortillas warmed on a hot griddle or frying pan. Make yourself Tacos with the sauce and pork and enjoy

Recipe courtesy of James Harms

Posted on

Slow Cooker Pulled Chicken

2 1/2 – 3 lb chicken (boneless breast or thigh meat)
1 medium onion – diced
2 cloves garlic – diced
8 oz Werewolf Steak Sauce (yes, a whole bottle)
1 can tomato paste (6 oz)
1 tsp salt
3-4 drops of Liquid Smoke

1. Rinse and place chicken pieces in bottom of slow cooker.

2. Pour diced onions and garlic over the chicken and then add the steak sauce and salt.  Smear the sauce around to make sure all the chicken has at least a coating of sauce.

3. Turn the slow cooker on low and let the chicken cook for five hours.

4. Remove the chicken pieces and shred with two forks.  Return the shredded chicken to the slow cooker with the sauce.

5. Stir in the tomato paste and the Liquid Smoke.

6. Let the shredded mixture cook on low for another 1/2 hour.

7. Serve on rolls with coleslaw or pickle slices.


A. The mixture should be fairly thick and easy to spoon out.

B. I generally rinse out the steak sauce bottle with either a bit of wine or lime juice and add it in.

Posted on

Devil’s Breath Quick Pasta Sauce

2-3 Tbsp Olive Oil (does not need to be extra virgin)
2   Tbsp minced garlic
2   Tbsp Devil’s Breath Hot Chile Relish
2   Tbsp chopped basil (fresh)
1   Tbsp dried oregano (use fresh if you got it)
16 oz can diced tomatoes
6  oz can tomato paste
1/2 cup red wine

1/4 cup diced onion (optional)

1. Heat the olive oil in a pot or skillet in medium heat until the oil
starts to shimmer.

2. Add onion to oil and saute for 1-2 minutes to soften.
3. Add garlic to oil and saute for 1 minute (do not burn)
4. Add wine and use wooden spoon to scrape up any overcooked bits
(e.g. deglaze the pan, see notes)
5. Reduce heat and add diced tomatoes, tomato paste, Chile Relish, and
herbs (basil, oregano, etc.)
6. Simmer for 10-15 minutes to allow flavors to blend.  If cooked meat is
being added to the sauce it can be done at this stage as well.

Makes enough sauce to go with about 12-16 oz of cooked noodles.

a. I often brown the meat to be added in Step #6 in the skillet before making the
sauce.  Therefore, the deglazing process in #4 also picks up additional flavors.
Meat selection will often be spicy as well – hot sausage, or chicken that has
been coated with salt, black pepper, and red pepper mix.

b. The basic recipe here is a quick red sauce based on the diced tomatoes and paste.
Since you control the spicing, add-ons and final consistency it is uniformly
superior to anything you will pull directly from a jar.

c. Additional herbs to consider.  If you’re opting to simmer long then adding
fresh rosemary will put more flavors in the medley.  Fresh parsley and grated
hard cheese (parmesan or romano) are also good additions as well.

d. Once you start using freshly grated cheese you stop using the shaker stuff as well.

Posted on

Slow Cooker Black Eyed Peas

    * 6 cups water
* 1 cube chicken bouillon
* 1 pound dried black-eyed peas, sorted and rinsed
* 1 onion, diced
* 2 cloves garlic, diced
* 1 red bell pepper, stemmed, seeded, and diced
* 1 jalapeno chile, seeded and minced
* 8 ounces diced ham
* 4 slices bacon, chopped
* 1/4 teaspoon Devil’s Breath Hot Sauce
* 1 1/2 teaspoons cumin
* salt, to taste
* 1 teaspoon ground black pepper


1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Posted on

Werewolf Stuffed Pumpkin

I’ve listed this one as an entree because if you leave out the bacon it makes a great vegetarian dinner.

Makes 2 very generous servings

1 pumpkin – about 3 lbs
Black Pepper – freshly ground
1/4 lb Stale Bread, thinly sliced and cut in 1/2″ chunks
1/4 lb cheese – gruyere, Emmenthal, cheddar (or a combination) – cut in 1/2″ cubes
2-4 cloves garlic – coarsely chopped
4 strips bacon – cooked until crisp, drained, chopped
1/4 cup fresh chives or scallions; sliced/snipped
1 tbsp fresh thyme – minced
2 tbsp Werewolf Sauce
1/3 cup heavy cream
pinch of freshly grated nutmeg

1. Center rack in oven and preheat to 350 F. Line a baking sheet with parchment paper, or find a Dutch Oven with a diameter a bit larger than the pumpkin.  If you bake the pumpkin in a casserole dish it will keep its shape, but stick to the dish.  Using a sheet brings risk due to maneuvering a softened pumpkin, but makes for a more interesting presentation.

2. Using a sturdy knife carefully cut a cap out of the top of the pumpkin at a 45 degree angle.  You want enough off the top to be able to work within the pumpkin.  Clear away the strings and seeds from the cap and inside the pumpkin.

3. Season the inside of the pumpkin generously with salt and pepper and place it on the baking sheet or in the pot.

4. Toss the bread, cheese, garlic, bacon and herbs together in a bowl.  Season with pepper (there’s probably enough salt from the bacon and cheese) but taste to be sure.

5. Pack the mixture into the pumpkin.  It should be well filled, having a little too much is not bad.

6. Stir the cream, Werewolf and nutmeg together and pour it into the pumpkin.  The ingredients shouldn’t swim in cream, but they should be nicely moistened.

7. Put the cap on the pumpkin and bake for ~120 minutes.  Everything inside the pumpkin should be bubbling and the flesh of the pumpkin tender enough to be pierced easily with the tip of a knife. Check at 90 minutes, and remove the cap at this time to allow excess liquid to bake away and the top of the stuffing to brown a little.

8. Transfer to a platter and serve.  Be careful since the pumpkin will be heavy, hot, and wobbly.

Serve as wedges of pumpkin and filling, spoon out portions of filling, or pull pumpkin meat into the filling and mix together.

Posted on


1 lb italian sausage
1 lb ground beef
2 beaten eggs
1/2 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 tsp salt
1/2 tsp pepper
1 – 1 1/2 cups dry bread crumbs
3 tablespoons Werewolf, (or more to taste)

Mix all ingredients well, shape loaf and bake in 350 deg oven for 45 minutes.

Posted on

Werewolf Marmanero Ham Glaze

This recipe uses an orange, pinapple and habenjero marmalade made by a couple in Wisconson. All of their jams are absolutely fantastic. Be sure to check them out.

1/3 cup burgandy wine
1/3 cup Orange Pineapple Marmanero   (
2-4 tablespoons Werewolf
1 teaspoon lemon peel
1 tablespoon pineapple juice

Heat all ingredients in a small pan on low heat til well blended. Glaze ham and cook normally.

Posted on

Werewolf Chicken Pasta

Cut 5 chicken boneless breast into medallion size pieces and marinate in Werewolf sauce – lightly sprinkle with cajun seasoning

Other ingredients:
2 tbs butter
3 cloves garlic (minced)
1 bunch of green onions – cut into small pieces use all the green part also
1/3 – 1/2 cup Devils Breath chile relish (mild)
1 tbs Werewolf sauce
12oz half & half
8oz sliced fresh mushrooms
1 red pepper cut into small strips (julienned)
1 cup grated parmesan cheese
16oz box rigatoni or medium shell pasta noodles

2 tbs butter in skillet. Add prepared chicken – cook medium 6 – 8 minutes – stirring frequently, add minced garlic, green onions, chile relish and Werewolf sauce –  cook another 2 minutes add half and half  – cover 5 minutes. Uncover – and red pepper & mushrooms – turn up heat slightly – bring to boil for minute or two stirring constantly. Take off heat add 1 cup grated parmesan cheese and stir constantly

While making chicken dish cook pasta according to directions
Pour chicken dish over cooked pasta and serve

Rick Lukasek

Posted on

Jalapeno Lasagna

1 pound Italian sausage
1pound ground beef
2 cups chopped onion
4 cloves garlic, minced
2 16 oz jars tomatoes, cut up
2 8 oz cans tomato sauce
2 6 oz cans tomato paste
4 tsp. Basil, crushed
2 tsp oregano, crushed
1 tsp salt
1 tsp pepper
8 lasagna noodles
2 beaten eggs
4 cups ricotta cheese
1 cup grated parmesan
2 tbl dried parsley
16 oz shredded mozzarella cheese
1 16 oz jar bread & butter jalapenos

Cook meat, onion & garlic til meat is brown. Drain, stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt & pepper. Bring to boil; reduce heat, cover and simmer 15 minutes, stirring occasionally.

For filling, combine egg, ricotta cheese, parsley and ½ cup parmasan.

Layer cooked noodles, filling, meat sauce & mozzarella in order, then add a single layer of bread & butter jalapenos. Add another layer of noodles, filling, meat sauce & mozarella, topping with remaining parasan. Bake in 375 deg oven for 30-35 minutes or til heated through. Let stand 10 minutes.

Posted on

Spicy Pork Tacos w/ Bread & Butter Jalapenos

This recipe was created for us by Chef Dylan Lipe. It won 3rd place in the cookoff division, specialty category at this year’s Fiery Food Challenge. I hope you enjoy it as much as I do.

3 lb coarse ground pork
3 ears sweet corn, (cut kernel off cob)
2 each red, yellow and green bell peppers sliced
2 sweet vadalia onions sliced
1 jar Devil’s Breath Bread & Butter Jalepenos
6 oz sliced portabello mushrooms
12 oz shreded cojack cheese

Lightly brown pork then add vegatables and jalepenos, cooking over medium heat til vegatables are crisp-tender. Add Mushrooms and cook 3 minutes more or until mushrooms are just cooked. Serve on soft flour tortillas, top with cheese.