This recipe was created for us by Chef Dylan Lipe. It won 3rd place in the cookoff division, specialty category at this year's Fiery Food Challenge. I hope you enjoy it as much as I do.

3 lb coarse ground pork
3 ears sweet corn, (cut kernel off cob)
2 each red, yellow and green bell peppers sliced
2 sweet vadalia onions sliced
1 jar Devil's Breath Bread & Butter Jalepenos
6 oz sliced portabello mushrooms
12 oz shreded cojack cheese

Lightly brown pork then add vegatables and jalepenos, cooking over medium heat til vegatables are crisp-tender. Add Mushrooms and cook 3 minutes more or until mushrooms are just cooked. Serve on soft flour tortillas, top with cheese.

Werewolf Fried Turkey

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.

Werewolf Goulash

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

Cedric's Grilled Salmon


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.


Jalepeno Meatloaf


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.

Devil's Breath Chili

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.


Pork in chile relish based sauce      


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

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