Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove
chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and Pappy’s Moonshine Madness sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the
sauce, the hotter they will be. Serve warm.
Brush steaks on both sides with olive oil, then sprinkle with a mix of cracked pepper and celery seed. Cook steaks to desired doneness on the preheated
grill. When done, allow steaks to rest on a plate while continuing with the recipe.
Bring the Spooky Sriracha Gourmet Bloody Mary mix,
orange juice concentrate, and vodka to a boil over high heat; then reduce heat to medium, and simmer for 5 minutes. While sauce is cooking,
puree the olives, butter, and garlic in a small food processor until almost smooth.
To serve, pour a pool of the sauce in the center of each plate. Slice each steak into 4 or 5 slices, and fan out over the sauce. Add a dollop of
olive butter, and spoon a little more sauce overtop.
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, Texas Rib Ranger Rosemary and Herb Seasoning,
black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink
in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms
small crumbles, about 10 minutes.
Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any
brown flavor bits from the bottom of the skillet.
Mix in Melinda’s Chipotle Ketchup, Worcestershire
sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer,
stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
Season with salt , black pepper, and cayenne pepper to taste