CaJohn's Rub 10 brings barbecue to a whole new heat level! Made with the notorious Ghost Pepper (a.k.a. Bhut Jolokia), you can dust the fire onto burgers, ribs, brisket, pork shoulder, chicken, and more! Enjoy the searing heat with a sweet finish. Salt Free. All Natural. No MSG.
Heat Level: 10/10 Very Hot!
Net Weight: 6 ounces / 171 grams.
Ingredients: Turbinado sugar, black pepper, garlic, chile caribe, habanero chiles, Bhut Jolokia chiles, cayenne chiles, vegetable powder.
Recipe: Chile Cheddar Bacon Beer Dogs
Spicy, bacon-wrapped hot dogs smothered in a warm cheddar beer sauce.
1 packet Cheddar Beer Dip Mix
1 package of hot dogs
10 slices of raw bacon
Jolokia 10 BBQ Rub (as needed)
1 package of hot dog buns
~ Prepare Cheddar Beer Dip Mix as directed on package for a spread. Refrigerate until needed.
~ Starting at one end of a hot dog, spiral a slice of bacon around the dog, down to the other end. Secure bacon with a toothpick, if desired. Repeat with remaining hot dogs and bacon.
~ Sprinkle each wrapped hot dog with Jolokia 10 Rub.
~ Cook hot dogs on a grill with a low flame until bacon is crisp.
~ Microwave Cheddar Beer Spread for 60 seconds; stir; continue heating at 30 second intervals until warmed throughout.
~ Place each hot dog in a bun, spoon warmed Cheddar Beer Spread over the dogs, and sprinkle lightly with Jolokia 10 Rub as a garnish
Recipe: Sweet Hot Jolokia BBQ Wings
Lightly breaded in spicy seasoned flour, deep-fried 'till crispy, then coated in a sweet and spicy barbecue sauce.
Prep. Time: 1:45
1 cup all-purpose flour
3 Tbls. Jolokia 10 BBQ Rub
20 chicken wing segments
2 cups BBQ sauce
1/2 cup honey
1 Tbls. hot sauce
~In a shallow dish, combine flour and BBQ rub.
~Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
~In a 2-quart saucepan, heat barbecue sauce, honey, and hot sauce until honey has meted and dissolved; turn heat to low and keep warm on stove top.
~Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
~Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in barbecue sauce mixture and remove with a slotted spoon.
~Repeat with remaining chicken.
WARNING! A mask is also recommended for the saucing portion of the recipe; the spicy fumes can irritate your eyes and nose.