Southwestern Deviled Eggs March 22 2015, 0 Comments
It's time to whip out ALL the egg recipes- it's Easter time! You may have some leftover hard boiled eggs and this recipe is a great way to use them up! This is easy, fast and best of all- uses our Redhead hot sauce!
Meet the 3 NEW Ladies! April 08 2014, 0 Comments
Get ready- warm days are a coming and Best Boy has some new goodness to share. We have expanded our savory side with three new hot sauces. These ladies are the Redhead, the Blonde and the Brunette.
Each type is unique and special in its flavor profile and culinary attitude. The Redhead is our all-purpose sauce. I call it the hot sauce for those who don't think they like hot sauce. The Blonde is our spiciest offering. The addition of coconut water and apple puree keeps it spicy without being stupid spicy. The Brunette is the exotic one. Made with two kinds of smoke dried peppers, cocoa and agave this sauce will make you wonder where it's been all your life.
Like all Best Boy products these sauces have no preservatives, additives or unnatural ingredients.
Best Boy's Deli-Mustard has been a great hit. It could be the best mustard in the universe! This stone ground delicacy is made with only five ingredients but delivers a complex and robust flavor to any sandwich or recipe. The secret is in the soaking and aging.Check out our new web site for more information and some of the best products available.
Wayne's Wing Sauce February 05 2014, 0 Comments
1/3 cup Redhead, then add Brunette to get to a 1/2 cup
Melt butter in a pan, whisk in hot sauce and simmer for 5 minutes.
Brush on cooked meat of your choice- BEST on wings!
Fisherman's Eggs February 03 2014, 0 Comments
Wayne shared a photo of Fisherman's Eggs on his Facebook page a few days ago and several people asked for the recipe. So here it is!
Are YOU ready for our NEW Brunette Hot Sauce? January 16 2014, 0 Comments
The "Brunette" Hot Sauce is a very savory combination of exotic ingredients. We use two smoked dried chilies: Morita from Mexico and Aji Panca from Peru. Both are dried by smoking, like a Chipotle. We add a little bit of Habenero to add heat. There is also cocoa and Agave syrup in it to add complexity and a little sweetness. This is a little like a Mole' sauce but not quite.
Brush it on well-cut pork chops, coat in Panko bread crumbs and bake in the oven or pan saute. Drizzle over pulled chicken or pork tacos, squeeze on a little lime and you will never order tacos out again.
Look for Brunette to be on all of our retail shelves starting in February 2014.