Choose your favorite Sweet and Spicy Mustard, coat both sides, place in a plastic bag and refrigerate overnight (for best results). Grill to your desired temp and ENJOY!
Start with a dozen farm fresh eggs from your local farmer's market. Cut hard boiled eggs in half, mash the yolks and mix with 8 Tbsp Sweet and Spicy Mustard (any heat) and fill egg whites with a heaping portion of yolk mixture. Finish off with a dash of paprika or garlic habanero seasoning and enjoy.
Be sure to make extra because these will go fast...probably before the meat comes off of the grill!
1 # Velveeta Queso Blanco, 1/2 cup milk, 1 Tbsp butter and 8 oz of Mayhem's Original Salsa - Ghost Pepper (Can substitute any heat).
Mix all ingredients in a large glass bowl, cover and microwave for 1 minute initially and then in 30 second increments until cheese is melted.
Mix and enjoy with your favorite tortilla chips!
Place 6 chicken legs in a plastic bag with 1/4 cup of Mayhem's Sweet and Spicy Mustard. Refrigerate overnight.
Add chicken to a 225 degree smoker and smoke for 2 1/2 to 3 hours (internal temp of 165).
Remove from smoker and place on a preheated grill basted with a little more Sweet and Spicy Mustard. 5 to 10 minutes and then serve, eat and Enjoy!
Place brisket in a plastic bag with 1/4 cup of your favorite Sweet and Spicy Mustard. Refrigerate overnight.
Place brisket in a preheated smoker at 250 degrees for 4 to 6 hours. It is done when the internal temperature is 190 degrees.
Remove from smoker and wrap in foil. Let rest for 20 to 25 minutes before slicing.
Slice serve and Enjoy!
Dice 10 red potatoes (skin on or peeled - your choice) and boil for 20 minutes. Chop 4 hard boiled eggs and mix with 1/2 cup mayo and 1/2 cup of your favorite Sweet and Spicy Mustard. Add mixture to cooked potatoes and fold in until well mixed (careful not to crush potatoes. Garnish with a dash of paprika , serve and Enjoy!