This delish take on a hot dog was a "recipe of the month" for August 2015 from the Made in Oklahoma Coalition.Read More
This jazzy hotdog was featured as a "recipe of the month" for August 2015 from the Made in Oklahoma Coalition.Read More
8 Mountain View Meat Company Sausage Hot Links
2 red bell peppers
2 yellow bell peppers
1 yellow onion
2 teaspoons olive oil
2 tablespoons Daddy Hinkle’s Instant Meat Marinade (liquid)
2 teaspoons Andrews Honey Bees Cream Honey
1 tablespoon balsamic vinegar
Kosher salt and coarsely ground pepper, to taste
Hoagie-style buns for 4 sandwiches
2 tablespoons Hiland Dairy Butter
¼ cup Suan’s® Scotch Bonnet Pepper Relish
Heat outdoor grill to medium heat. Quarter bell peppers and onion. Rub with olive oil. In a medium bowl, combine Daddy Hinkle’s marinade, honey, vinegar, salt and pepper. Set aside. Place hot links on grill, about 8 inches from the heat. Cook 8 to 10 minutes, turning frequently to prevent burning. At the same time, grill peppers and onions, about 2 minutes on each side or until tender. Remove from heat. Cut each sausage lengthwise. Slice peppers and onions into strips. Place hot links and peppers and onions in bowl with the Daddy Hinkle’s mixture. Spoon mixture over all to thoroughly coat. Place buns on grill to lightly toast, about 1 minute. Remove from heat and spread inside of each bun with butter. Fill each bun with hot links, peppers, onion and Suan’s® Scotch Bonnet Pepper Relish.
1/2 cup Suan’s Scotch Bonnet Mango Lemon Fruit Butter
1/4 cup Hiland unsalted butter, softened
One tablespoon lemon zest
8 ears fresh corn
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, Hiland butter and lemon zest. Place in small bowl and chill one hour.
Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with pre-prepared flavored butter.
Rub the outside of your favorite hot dog with a small amount of Suan’s® Scotch Bonnet Flavor Sauce, marinate a few minutes before grilling. Serve in warm bun, add your choice of cheddar, American, smoked Gouda or your favorite cheese, tomatoes, onions, mustard, ketchup, or mayo
Finish with Suan’s® Scotch Bonnet Pepper Relish!
Barbecued Beef Brisket
6 cups mesquite chips
4-pound beef brisket, untrimmed
2 tablespoons Dry Rub
Soak mesquite chips in water to cover for 1 hour, drain well.
Prepare barbecue grill, lighting fire at one end only. Rub brisket with Dry Rub. When coals are white hot place meat over coals and sear 5 minutes on each side. Move meat to side of grill away from fire. Spread 4 cups mesquite over coals. Cover grill. Smoke brisket 1 hour; maintain temperature at about 200 degrees, sprinkling mesquite with water occasionally. Spread remaining 2 cups mesquite over coals and continue smoking meat 1 hour.
Preheat oven to 200 degrees, cut ½ cup fat from brisket and reserve for sauce. Spread 1 teaspoon of Suan's® Scotch Bonnet Flavor Sauce on each side of brisket, wrap beef tightly with heavy-duty foil, place in 9” X 13” baking pan. Bake 8 hours. Slice meat across grain. Serve hot, pass the sauce separately.
Makes about ¼ cup:
¼ cup salt
1 ½ teaspoons freshly ground pepper
1 ½ teaspoon ground red pepper
Makes 2 cups
½ cup beef fat reserved from Barbecued Beef Brisket, remaining can be frozen for future use as stock.
1 ¼ cups ketchup
½ cup Worcestershire sauce
1/3 cup fresh lemon juice
¼ cup firmly packed brown sugar
¼ cup chopped onion
¼ cup water
2 tablespoons Suan's® Scotch Bonnet Flavor Sauce
Cut fat into ½ inch pieces. Heat in heavy small skillet over low heat until rendered, stirring frequently, about 30 minutes. Transfer ¼ cup melted fat to heavy medium saucepan. Stir in remaining ingredients and cook over low heat until thick, about 1 hour. Serve sauce hot or warm; refrigerate any leftover sauce for future use.
1 lb. ground hamburger
1/3 cup Suan’s® Scotch Bonnet Onion Preserves
2 tablespoons crumbled blue cheese
Salt and pepper to taste
Mix ingredients. Form 4 to 6 patties and keep refrigerated until ready to grill. Place on grill and cook to desired doneness. Top with Swiss or cheddar cheese if desired. Serve with Suan’s® Scotch Bonnet Pepper Relish, tomatoes, lettuce and purple onion slices. Add mustard, ketchup and mayonnaise as desired.
Poor Boy Filet
1 lb. ground beef sirloin
2 T. Suan’s® Scotch Bonnet Sweet Tomato Jam, mashed
2 T. crumbled blue cheese
2 cloves minced garlic
4 strips bacon
Hot sauce, if desired
Mix beef, Suan’s® Scotch Bonnet Sweet Tomato Jam, blue cheese and minced garlic together. Form into 4 equal patties, wrap with bacon, and secure with toothpick. Grill as if a filet steak to desired doneness. A dash of hot sauce may be added to meat mixture, if desired. Makes 4 quarter-pound patties.
Poor Boy Hamburger
Follow directions for Poor Boy Filets. You may want to pre-cook the bacon a little so not to have under-cooked bacon.
1 pound ground beef sirloin
2 tablespoons Suan’s® Scotch Bonnet Sweet Tomato Jam, mashed
2 Tablespoons crumbled blue cheese
2 cloves minced garlic
1 to 2 teaspoons Suan’s® Scotch Bonnet Flavor Sauce (optional)
4 Strips of bacon
Mix all ingredients together except the bacon, form into 4 equal patties, wrap formed patties with bacon, secure with toothpick. Grill as if a filet steak to desired doneness. REMOVE TOOTH PICKS BEFORE SERVING. Makes 4 quarter-pound –patties, serve on toasted buns topped with Suan’s® Scotch Bonnet Pepper Relish.
Rinse wings and place in a large bowl which ¼ cup of salt that has been dissolve in enough cold water to cover wings. Cover tightly, refrigerate several hours or over-night. Remove from salt water and discard, pat wings dry with paper towels.
Place wings in large re-sealable plastic bag: add enough Suan's® Scotch Bonnet Pepper Relish, to cover. Return to refrigerator for 2 hours, turning at least once. Remove wings and shake off excess relish and discard. Grill as normal.
Suan's® Wing Dipping Sauces
Sweet Tomato Jam Dipping Sauce
Coarsely chop 1 small ripe tomato, mix into Suan's® Scotch Bonnet Sweet Tomato Jam, drizzle balsamic vinegar into mixture to taste. Add salt and pepper if desired.
Pepper Jelly Dipping Sauce
Mix ½ cup Suan's® Scotch Bonnet Pepper Jelly with ¼ cup Di Jour mustard, for added flavor and heat mix Suan's® Scotch Bonnet Pepper Flavor Sauce into mixture to taste.
Onion Preserves Dipping Sauce
Combine Suan's® Scotch Bonnet Onion Preserves with horseradish, mix well, drizzle in beer to desired thickness and taste.
Pineapple Cinnamon Jam Dipping Sauce
Stir coconut milk with a fork until smooth, combine with Suan's® Scotch Bonnet Pineapple Cinnamon Jam to desired thickness.
Mango Lemon Fruit Butter Dipping Sauce
Combine Suan's® Scotch Bonnet Mango Lemon Fruit Butter with crumbled blue cheese; slowly drizzle in extra virgin olive oil, salt and pepper to taste.
Scotch Bonnet Flavor Sauce for Dipping
Combine Suan's® Scotch Bonnet Flavor Sauce with your favorite honey to taste.