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Big Bob Gibson Bacon Cheeseburger Dogs

Ingredients

¨ Cooking spray (such as Pam®)

¨ 6 all-beef hot dogs

¨ 1 teaspoon butter

¨ Big Bob Gibson - Backyard Mustard Sauce

¨ 1 (8 ounce) package sliced fresh mushrooms

¨ 1 small onion, diced

¨ 2 1/2 pounds ground beef

¨ 12 slices bacon

¨ 6 hero rolls

¨ 12 slices American cheese

¨ 2 teaspoons hamburger seasoning

¨ Directions

¨ Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

¨ Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.

¨ Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.

¨ Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about 1/4-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about 1/6 the mushroom mixture over hot dog.

¨ Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.

¨ Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

¨ Drizzle some of goodies PLUS Big Bob Gibson - Backyard Mustard Sauce.

Grace Caribbean Curry Shepards Pie

Ingredients
  • 1 pound potatoes, peeled and chopped
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 (14 ounce) can beef broth
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Grace Caribbean Curry Scotch Bonnet Hot Pepper Sauce
  • 1 tablespoon cornstarch
  • 2 tomatoes, coarsely chopped
  • 1 (16 ounce) package frozen mixed peas and carrots
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 cup shredded extra-sharp Cheddar cheese
  • salt and pepper to taste
Directions
  1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
  2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and Grace Caribbean Curry Scotch Bonnet Hot Pepper Sauce . Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
  3. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
  4. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Matouks Pizza Panini

 

Ingredients

¨ 1 teaspoon butter

¨ 2 tablespoons sliced fresh mushrooms

¨ 1/2 cup tomato sauce

¨ 1/3 cup Matouks Hot Pepper Sauce Salsa Picante

¨ 4 ciabatta rolls, split

¨ 2 cloves garlic, minced

¨ 1 tablespoon dried oregano

¨ 8 slices hot Genoa salami

¨ 8 slices roasted ham

¨ 2 tablespoons diced red onion

¨ 2 tablespoons chopped roasted red pepper

¨ 2 tablespoons chopped black olives

¨ 4 leaves basil, chopped

¨ 4 slices provolone cheese

Directions

¨ Melt butter in a small skillet over medium-high heat; add mushrooms and saute until tender, 5 to 7 minutes. Remove from heat to cool.

¨ Preheat a panini press according to manufacturer's instructions.

¨ Spread an even layer of tomato sauce onto the cut sides of each ciabatta roll. Sprinkle equal amounts of garlic,oregano and Matouks Hot Pepper Sauce Salsa Picante onto each roll. Place 2 salami slices side by side onto each roll; top each with 2 slices ham. Divide red onion, mushrooms, red pepper, olives, and basil between the 4 sandwiches and spread evenly atop the meats. Finish by topping with provolone cheese and sandwiching roll halves around the fillings.

¨ Cook sandwiches on preheated panini press until there are dark brown grill marks on the bread, the cheese is melted, and the center is warm, about 5 minutes.

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What The Media Says

  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

    The New York Times
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    Advertising Age
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    Food Network
  • One of the best 202 things about the South. You don't have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step...

    Southern Living
  • Chip has also created a museum of hot sauces ... If you want to have a hot time in Dewey Beach, Delaware.

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  • Chip Hearn's hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he's sample nearly all of them.

    The Boston Globe
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    The Philadelphia Inquirer