Cooking at home can get down right boring. However, the key to success is to include new ingredients in your dishes that you haven’t tried before. Once and awhile when you’re at the grocery store or reading a favorite website and see a review on a seasoning or sauce why not purchase a couple? By putting yourself out there and exposing taste buds and family to new flavors you’re constantly challenging and redefining your food palette. Mad Dog Barbecue Sauces might be just the key to gourmet food right from your home kitchen.
Meat meets spice. Why have a regular taco night, when you can have a mad dog taco night?
We are all in search for the best pulled pork recipe. With Mad Dog, you don’t have to look any further. We make it simple and tasty.
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!).
No two barbecue sauces are the same, with each recipe providing its own combination of snap, tang and spice. The French may have given the world bordelaise, hollandaise and demi-glace, but America gets the credit for barbecue sauce. “French sauces are great, but they’re not much fun,” says Steven Raichlen, whose decidedly fun “Beer-Can Chicken: [...]
Take a look at just about any refrigerator in America, and you will find some type of barbecue sauce. Although this uniquely American concoction started out years go as a component of traditional barbecuing, it has evolved over the years into a kind of all-purpose summertime condiment for grilled meat and fowl. This metamorphosis has come about largely because most of us do not have the time or the facilities to cook true barbecue. In this time-honored process, fairly large cuts of meat are first flavored with a dry rub or marinade, then hot-smoked at very low temperatures in a drum or pit for eight to twelve hours with an occasional basting of a second sauce, and finally served with a finishing sauce.