Recipes

Gangster Sauce

Gangster Deviled Eggs

Prep: 15 mins | Yield: 12 deviled egg halves

Ingredients

Ingredients: 

  • 6 large hard boiled eggs
  • 2 T. mayo
  • 1/3 cup Gangster Sauce
  • ¼ teaspoon salt
  • ¼ bag Craft Pork Jerky, Original Flavor – chopped

Instructions

  1. Slice eggs in half, and remove egg yolks and place egg yolks into a mixing bowl.
  2. Add mayo, gangster sauce, and salt to the eggs yolks and mix until combined. Using a small ziplock bag with a small cut in one corner and pipe the egg yolk mixture into halved egg whites.
  3. Garnish with chopped jerky.
✶✶✶✶ The Original Chicago Sauce

Classic Tuna Salad

Prep: 10 mins | Yield: 2–3 sandwiches


Ingredients

  • Two 5-oz cans albacore tuna, drained
  • 3 tbsp The Original Chicago Sauce
  • 2 tbsp mayonnaise
  • 1 stalk celery, finely diced
  • Toasted rye or sourdough bread

Instructions

  1. Flake drained tuna with a fork in a mixing bowl.
  2. Stir in diced celery, mayo, and The Original Chicago Sauce.
  3. Fold until thoroughly combined.
  4. Serve on toasted rye with sharp cheddar or scoop over crisp salad greens.
Chicago Fry Sauce

Zesty Apple & Cashew Chicken Salad

Prep: 15 mins | Yield: 4 servings


Ingredients

  • 3 cups cooked chicken breast, cubed or shredded
  • 1 Honeycrisp apple, diced
  • 1/2 cup roasted salted cashews
  • 1/3 cup Chicago Fry Sauce
  • 2 scallions, thinly sliced
  • 1 tsp fresh lemon juice
  • Warm croissants or butter lettuce

Instructions

  1. In a large bowl, toss chicken, crisp apples, scallions, and cashews.
  2. In a small ramekin, whisk Chicago Fry Sauce with fresh lemon juice.
  3. Pour dressing over chicken and fold gently until evenly coated.
  4. Spoon into warm croissants or fresh lettuce wraps.
Chicago Fire Sauce

Sport Pepper Fire-Kissed Baby Back Ribs

Prep: 15 mins | Cook: 4.5 hrs | Yield: 2 racks


Ingredients

  • 2 racks baby back ribs, membrane removed
  • 1/3 cup Chicago Fire Sauce (used as spicy glue/binder)
  • 1/3 cup sweet BBQ dry rub
  • 1/2 cup apple cider (for spritzing)
  • 1/2 cup BBQ sauce + 2 tbsp Chicago Fire Sauce (for glaze)

Instructions

  1. Preheat smoker or oven to 225°F–250°F.
  2. Slather a thin layer of Chicago Fire Sauce over both sides of ribs to act as the tenderizing spicy binder.
  3. Heavily dust with dry rub. Smoke 3 hours, spritzing every 45 minutes with apple cider.
  4. Foil wrap for 1.5 hours, unwrap, brush with Fire BBQ glaze, and caramelize for 10 minutes.