Redneck Pepper "Not for sissies!"
You've heard of season salt but this is season pepper
Can't be beat as a table pepper
Triple C (Hottest) 3.2 0z Shaker
Redneck Pepper
$5.00
Jalapeno Lovers 3.2 0z Shaker
Redneck Pepper
$5.00
Flamin' Fish 3.2 0z Shaker
Redneck Pepper
$5.00
Pizza 3.2 0z Shaker
Redneck Pepper
$5.00
Original 3.2 0z Shaker
Redneck Pepper
$5.00
Cayenne Kick 3.2 0z Shaker
Redneck Pepper
$5.00
Recipes courtesy of Redneck Pepper
Chicken Wings in BBQ Sauce w/ Redneck Pepper (Crock Pot Recipe)
3 lbs chicken
wings (about 16 wings)
Salt
and pepper to taste
1 1/2 cups barbecue
sauce
1/4 cups honey
2 tsp prepared
mustard
2 tsp Worcestershire
sauce
Redneck Pepper (to taste!) Don’t be sissies!
Rinse chicken
and pat dry. Cut off and discard wing tips. Cut each wing at the joint to make
two sections. Sprinkle the wings with salt and pepper and place on a broiler
pan. Broil 4 to 5 inches away from the heat for 20 minutes, turning once during
the middle of broiling. Transfer the chicken to the Crock-Pot(R) Slow Cooker.
For the sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and
Redneck Pepper in a mixing bowl. Pour over chicken wings. Cover; cook on Low for
5 hours or on High for 2 to 2 1/2 hours.
Herb mix -
Carrabbas and other italian restaurants.
Served on a plate with olive oil for bread dipping.
Fresh minced garlic
Crushed red pepper (Red Neck Pepper would be awesome here) Black pepper
Kosher salt
Rosemary, chopped fine
Oregano Basil
Parsley
Mix equal parts of each ingredient. Fresh minced herbs are best, but the dried
stuff in the jar is ok as long as you use fresh minced garlic. The dried
rosemary is a pain to chop, so you might get that fresh also. Put a little on a
small plate and pour some olive oil on it, then dip some warm italian bread in
it. Pita bread is good in it, too. Dale Brannan Jacksonville
Redneck Pepper Spicy Nuts
1 teaspoon
Redneck
pepper
1/2
teaspoon ground cinnamon
4 cups unsalted
mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons
unsalted butter
6 tablespoons
brown sugar
1 teaspoon salt
Mix spices and
reserve.
Heat the nuts in
a dry skillet and cook, stirring frequently, until they begin to toast, about 4
minutes. Add the butter and cook, stirring, until the nuts begin to darken,
about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and
cook, stirring, until the sauce thickens and the nuts are glazed, about 5
minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container
For larger containers or for some great sausage contact Redneck Pepper