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How the Grinch Stole the Prime Rib Recipe

Ingredients: 

  • 1 (6 pounds) boneless prime rib roast
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons How The Grinch Stole The Heat Hot Sauce
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
Directions:
  1. The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature.
  2. Mix together horseradish, Dijon mustard & How The Grinch Stole The Heat Hot Sauce and rub it all over the roast. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare.
  5. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow resting for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time.
 

Dinosaur Smoked Beef Ribs Recipe

Ingredients:

Directions:
  1. Clean and remove membrane from back side of ribs. Rub both racks of ribs generously with Dinosaur Bar-B-Que Cajun Foreplay Spice Rub and then wrap in plastic wrap. Place ribs in fridge for 1 to 4 hours before cooking.
  2. Remove plastic wrap and place in smoker for 4 to 6 hours with your choice of wood (hickory is great). Last 30 minutes of smoking use 1/2 of Dinosaur Roasted Garlic Honey BBQ Sauce to brush on both racks of ribs.
  3. Cut between bones and brush both racks of ribs again with the rest of the Dinosaur Roasted Garlic Honey BBQ Sauce and serve.

Lynchburg Tennessee Whiskey Tipsy Barbecue Burgers

Ingredients
  • 2 pounds ground chuck
  • 1/4 cup Lynchburg Tennessee Whiskey Tipsy BBQ & Bean Sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Kraft Barbecue Sauce for basting
  • 2 sweet or yellow onions, cut into 1/2-inch slices
  • Olive Oil
  • 6 slices American cheese
  • 12 slices bacon, cooked
  • 6 buns
  • 6 lettuce leaves
  • 2 tomatoes, sliced
  • pickle slices
Directions
  1. Combine ground beef, 1/4 cup Lynchburg Tennessee Whiskey Tipsy BBQ & Bean Sauce , garlic powder, salt and pepper in a large bowl. Mix well. Shape into 6 patties. Refrigerate until grill is ready.
  2. Heat gas grill to medium-high. Lightly coat onion slices with oil and salt and pepper. (Note: You can stick a wooden skewer through each onion slice to hold it together. Wooden skewers should be soaked in water beforehand.)
  3. Grill onion slices over direct heat for 3 minutes per side. Then move them to one side of grill and turn heat to low on that side. Baste them with barbecue sauce and remove them from grill when they are soft and charred.
  4. Lightly sprinkle burger patties with salt and pepper and place on the grill for 3 to 5 minutes. Flip over and continue to grill for about 3 minutes. Baste the tops with Lynchburg Tennessee Whiskey Tipsy BBQ & Bean Sauce . Top each burger with a slice of American cheese just before removing from grill. (Internal temperature should be 160 degrees.)
  5. Place lettuce and tomato slices on buns, top with burgers, onions, bacon, and more barbecue sauce.

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What The Media Says

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

    TNN
  • Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters.

    The Tampa Tribune
  • Probably the most unique store in this part of the country.

    PBS
  • Chip globe-trots in search of new hot sauces ... thus giving him the largest collection in the world according to Chili Pepper Magazine.

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

    The New York Times
  • 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 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
  • For lovers of hot sauce, this place is heaven.

    The Philadelphia Inquirer
  • Where you can buy any hot sauce made by man.

    Good Morning America
  • We've been talking about them all week long. Today's the day we're ready to cook with hot sauce. We've got Chip Hearn here...

    NBC
  • Our guest Chip Hearn ... publisher of Peppers Catalog and heating up with the hottest sauces.

    Food Network
  • Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands.

    Advertising Age