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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.

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

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.

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.

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.

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

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

Procedure:
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.

Notes:

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.

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.

Notes:
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.