 | Idiot Boyz Salmon Steaks with Peach Mango Salsa Ref: Peach
3 tomatoes
1 cup chopped mango
1 cup chopped peach
1 onions chopped
3 tbs. Chopped Cilantro
Half Jar of Idiot Boyz Hot Sauce (or to taste)
4 center cut Salmon steaks
Mix all salsa ingredients excepts salmon and let stand for at
least 30 minutes. Brush grill with oil before you grill the
salmon steaks. Turn a quarter turn to get nice grill marks,flip
over quarter. Turn Salmon over and repeat step. Serve the
salsa on the top.
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 | Mad Dog Ultra Hot BBQ Pulled Pork Ref: Pulled
1 tbs. oil
2 chopped onions
6 minced garlic cloves
1 bottle Mad Dog BBQ Sauce
1 tbs. Soy Sauce3
lb. pork shoulder
1 cup Water
Saute the onions in the oil until soft. Add garlic cook another
minute or so. In the same pan brown pork until meat get some color and is firm. Put the pork shoulder in the crockpot and pour the Mad Dog BBQ sauce and water over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart. (Add water as needed) Use a pair of forks to shred pork and return to the pot. Serve over buns with cole slaw. (You can use Original BBQ Sauce For less heat)
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 | Mad Dog Tacos Ref: Tacos
1 pound ground beef or turkey
1 tomato
1 red or green peppe
r1/2 onion chopped
3 oz black olives
¼ lbs. Cheddar Cheese
4 oz. Mad Dog BBQ Sauce
Mad Dog Liquid Fire
Sour CreamCilantro
Mad Dog Green Amigo Killer Guacamole
Brown the ground meat. If you're using a fresh onion, cook it with the ground meat. Add the 4 oz Mad Dog BBQ Sauce simmer10 minutes, stirring occasionally. You can also add peppers, beans or corn for something different. Serve with soft tortillas or hard shells with chopped lettuce, salsa (Mix jar of Mad Cat with chopped tomatoes), sliced olives, and shredded cheese. Goes great with Spanish Rice, refried beans or black beans. Top off with Mad Dog Liquid Fire Hot Sauce.
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 | Mad Dog Green Amigo Killer Guacamole Ref: Guac
1 tomato chopped
1 small red onion chopped
3 ripe Avocados
8 tbs. Cilantro chopped
6 cloves fresh garlic
3 tbs. fresh lime juice
1 tsp. coarse Kosher salt
1 jar Mad Dog Green Amigo or to taste.
Add Mad Cat instead for more heat.
Slice Avocados in half, discard the pit, Use spoon to scoop out Avocado, mash with fork into small bite size. Smash garlic with salt and make into a paste. Mix all ingredients in bowl, I think chunky is best. Serve with sliced lime, cilantro leaves with tortilla chips.
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 | Mad Cat Sweet & Sassy Pork Ref: S&S
1 Jar Mad Cat
1 lbs. Pork
4 onions chopped
4 cloves chopped Fresh garlic
1 Tomato chopped
1 cup Cilantro chopped
2 tbs. Cumin
3 tbs. Fresh lime juice
4 tbs. honey
2 tbs. Cooking Oil
2 Cups Chicken Stock
Cut pork into mouth size pieces, add oil to hot pan. Cook onions until opaque,set aside. In the same pan brown pork until meat get some color and is firm. Add stock and cumin to pork, Cook until Tender. Add onions, garlic, tomato and honey, cook until onions are done. Remove pork,cook and liquid left or add water to pan.
Add Cilantro to sauce and serve on roll, Tortilla even pita bread.
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 | 357 Mad Dog Extreme Wing Sauce Ref: 100
Heat freaks (purists) (maniacs) (lunatics) toss your
wings and drumsticks (fried, BBQ’ed, baked) into
straight 357 Wing Sauce volcanic - Call 911!
Tamer folks add 357 Extreme, a tad or a glob,
to your favorite sauce and drench your wings,
drumsticks in your own personal
wing sauce perfection!
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Mad Dog Inferno Chile Ref: 10
Mad Dog Inferno Chile
1 lbs. ground beef
1lbs. ground pork
1 Spanish onion
1 can pinto beans
3 cloves garlic
1/2 cup red wine
2 tbsp. Tomato paste. Or Mad Dog Ultra Hot BBQ
1/2 to 3 tbsp. Mad Dog Inferno Hot Sauce (1/2 tbsp. Regular 3 tbsp. Is for true chile heads only)
Brown beef and pork at a high temperature, add chopped onions, chopped garlic, pinto beans and red wine. Simmer for about a half an hour. Add Tomato paste to thicken and then add Inferno to heat level desired.
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| | Mad Dog Inferno Blazin' Bloody Mary's Ref: 5
Mad Dog Inferno Blazin' Bloody Mary's
Blend 1 large can of V-8 Juice with the juice of 1 lemon, 8 drops of Worcestershire sauce, 2 tbs. of fresh dill and 1 tbs. of horseradish. Shake and add 6 oz. of vodka and 6 drops of Mad Dog Inferno (more if you like it very hot).
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Mad Dog Teriyaki Hot Sauce Stir Fry Ref: 1
Mad Dog Teriyaki Hot Sauce Stir Fry
2 cloves garlic chopped
1 scallion sliced
1 medium carrot julienne
1/2 cup of any of the following: green cabbage, bok choy or Chinese cabbage
1/2 cup of bean sprouts
1/2 cup of red or green pepper
1/2 lb. of pork, chicken or beef cut into 1/4 inch strips
Mix meat of your choice with cornstarch and 2 Tbsp. of MAD DOG TERIYAKI HOT SAUCE and set aside for minimum of 15 minutes. Heat pan, add 1 Tbsp. of oil and cook meat quickly, then remove from stove. Wipe pan clean, heat it up and add oil. Cook onions, carrots then other vegetables, cover and add MAD DOG STERIYAKI HOT SAUCE and chicken broth. Cover pan and steam for 1 minute then return meat to pan. Cook for 3 minutes more.
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| | Mad Dog Teriyaki Hot Sauce Kabobs Ref: 3
Mad Dog Teriyaki Hot Sauce Kabobs
1 lb. boneless chicken breast
1 green or red peppers
3 small onions
1 can pineapple chunks
2 zucchini or summer squash
12 mushrooms
Cut chicken and vegetables into 1 to 1 1/2 inch cubed pieces (this helps cook food more evenly). Mix MAD DOG TERYAKI SAUCE and pineapple juice from can and marinate ingredients for 1 hour then skewer them. Cook over a hot fire, turn and baste often with marinade
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Mad Dog Teriyaki Meat Marinade Reicpes Ref: 101
Marinate
A: Boneless Chicken
B: Steak tips
C: Pork chops
Marinate any of these meat in MAD DOG TERIYAKI HOT SAUCE for at least one hour and up to 24 hours, in a dish that is large enough for everything to fit on one layer this will guarantee the best flavor and penetration of the marinade. You can use it straight out of the bottle or add, your favorite juice, sake, wine.
A: You may leave the breast in one piece and grill, bake or broil it, or cut the chicken into one inch
Pieces and skewer it with, green or red peppers, onions, pineapple zucchini, summer squash and mushrooms.
Baste everything often to these are just ideas please try lots of combinations.
B: When you are ready to cook the steak tips cut the marinated steak into even sized pieces 1 1/2 inch
Cube is about the best size and skewer then alone or with mushrooms and onions and cook over a hot fire quickly to sear the meat. Baste often to keep the
Meat from drying out. Rare tips will retain the most moisture. Another way to cook the steak is in the broiler on a rack or in a pan that you can suspend the skewars. Place the meat as close to the heat as possible and baste often with MAD DOG TERIYAKI HOT SAUCE
C: PORK CHOPS
After you have marinated the pork grill over the hottest part of the grill to seal the meat then move to a cooler part of the grill. You can also pan fry the pork quickly on both sides and finish in the over. Broiling the pork very fast and close to the heat works well.
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| | Mad Dog Liquid Fire Asian Style Grilled Shrimp Ref: 4
Mad Dog Liquid Fire Asian Style Grilled Shrimp
Marinate 1/2 lb. of jumbo shrimp in the juice of 1 fresh lime and 3 tbs. of fresh chopped cilantro for one hour to overnight in the refrigerator. Dip shrimp in melted butter and brush with Mad Dog Liquid Fire. Grill over a hot fire and brush often with Liquid Fire.
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Mad Dog Original BBQ Sauce Mouth Watering Steak Tips Ref: 6
Mad Dog Original or Ultra Hot BBQ Sauce Mouth Watering Steak Tips (or your favorite meat): Cut one pound of steak into 2 inch squares and marinate in 1 cup of Mad Dog Original or Ultra Hot BBQ Sauce for a minimum of one hour. One Layer of meat will give you the best results and I recommend marinating overnight. Put meat on skewers and grill, bake or broil.
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| | Veggis With Mad Dog BBQ Sauce Ref: 2
Veggis With Mad Dog BBQ Sauce
Prepare vegetables as follows:
(Because each vegetable has a different density (hence grilling time), suggestions of blanching/parboiling, fresh, etc. will prepare each vegetable to finish grilling at the same time.)
Blanched zucchini and eggplant - sliced and cubed
Parboiled onions - small and whole
Raw bell peppers - cut into quarters, seeds removed and deveined
Fresh cherry tomatoes
Fresh mushrooms
Fresh corn on the cob - cut in 2 inch pieces
Combine all prepared vegetables in a bowl and mix well. Brush Mad Dog Original BBQ Sauce (Ultra Hot or Mild may be used based on your own taste preferences) on all prepared vegetables, grilling 3 minutes on each side over medium heat of charwood (sugar maple wood).
A hand-held grill basket allows easy control of temperatures by moving veggies toward and away from live fire as well as not having veggies fall through larger grill grate openings.
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Mad Dog Ultra Hot BBQ Sauce Howlin' Hot Pasta Ref: 7
Mad Dog Ultra Hot BBQ Sauce Howlin' Hot Pasta
Cook your favorite type of paste and use Mad Dog Ultra Hot BBQ Sauce as a pasta sauce (for those nights when you're too tired to cook--it's quick, it's easy and it's hot!).
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| | Mad Cat Hot Sauce Salsa Ref: 8
Mad Cat Hot Sauce Salsa
2 cups chopped fresh tomatoes (canned whole tomatoes can be used, just drain the juice before adding)
1 small red onion
1 bottle Mad Cat
2 tbsp. of Fresh Chopped Cilantro
Combine all ingredients and let sit for 1 hour in the refrigerator. Serve with your favorite chips. For Added heat add a few drops of Mad Dog Inferno
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Mad Dog Green Amigo Mediterranean Salsa Ref: 9
Mad Dog Green Amigo Mediterranean Salsa
3 cups chopped fresh tomatoes (canned whole tomatoes can be used just drain the juice before adding)
1 small red onion
1 bottle Green Amigo
2 tbsp. fennel seeds (crush them with a heavy skillet before you add them)
1/2 tsp. fresh oregano
4 cloves fresh garlic
3 tbsp. Virgin Olive Oil
Combine all ingredients and let sit for 1 hour. Serve with you favorite bread, ripe into piece and scoop on the salsa.
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