SPARKY’S SPICY BRISKET STREET TACOS

SPARKY’S SPICY BRISKET STREET TACOS
2 CUPS CHOPPED SMOKED BEEF BRISKET (Hormel)
1 CUP SPARKY’S WING & DIPPIN SAUCE or SPARKY’S FIRE
¼ CUP OLIVE OIL
¼ CUP CHOPPED RED ONION
½ TBSP MINCED GARLIC
12 MINI FLOUR or CORN TORTILLAS

EXTRAS – TOPPERS
SHREDDED COLBY or MONTEREY JACK
CHOPPED CILANTRO
DAISY SOUR CREAM
PICKLED ONIONS
METHOD:
*HEAT OLIVE OIL IN MEDIUM SIZE PAN OVER MEDIUM HEAT
*ADD ONIONS & GARLIC…SAUTE FOR 1-2 MINUTES
*ADD BRISKET, SAUTE TILL THOUGHLY HEATED
*ADD SPARKY’S WING N DIPPIN SAUCE AND SIMMER
*WARM TORTILLAS AND FILL WITH SPARKY’S BRISKET MEAT
*TOPP WITH CHEESE, SOUR CREAM, CILANTRO, AND/OR PICKLED

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Chicke BBQ

I get the boneless skinless chicken thighs from Sam’s club. Like maybe $2/lb. and get about 5 lbs. and coat them with the following rub (this is too much rub for 5 lbs of chicken, but cover it liberally).
1/2 cup brown sugar
1 TBSP chili powder
1 TBSP Paprika
1 TBSP cumin
1 tsp cayenne pepper
2 TBSP garlic powder
1 TBSP ground mustard
2 TBSP kosher salt
1 TBSP black pepper
Smoke in smoker at 250 for 90 minutes with apple or your favorite wood.
Take a 9X13 disposable aluminum pan. Place enough chicken broth to cover the bottom of pan about 1/4 inch. Place thighs in aluminum pan and cover with Sparky’s. Foil and return to smoker for additional 90 minutes.

Remove, let rest, and shred. Add sauce as necessary.
Serve as pulled chicken sandwiches with blue cheese on top.
I also use the same thing for chicken legs, and finish on the grill, always gets RAVE reviews.

Pat

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Fiesta Turkey Tavern

This is a southern tavern with just a bit of a mild kick. You can add more heat by doubling the chili powder, Sparky’s and cayenne pepper and adding a few of the seeds from the jalapeno. You can use beef, too! You can serve these on burger buns, in tortillas or in pitas garnished with with some shredded cheddar, pickled jalapeno slices and chipotle mayo. (If you have a more classic taste, American cheese, pickles and ketchup still tastes good as well!)” Original recipe makes 5 sandwiches Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger bun and top it off with Sparky’s 2 tablespoons olive oil 1 1/4 pounds ground turkey 1 cup finely chopped white onion 1 clove garlic, minced 1/4 teaspoon ground black pepper 1 1/2 tablespoons prepared yellow mustard, divided 1/8 teaspoon cayenne pepper 1/8 teaspoon chili powder 1 cup water 1/4 cup finely chopped jalapeno 1-2 tbls of Sparky’s per sandwich.

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Spicy Tuna Salad

2 8 oz packages of low fat cream cheese
1 bunch of celery
2 11 oz pkgs of chunk tuna in water
1 14 oz jar of Sparky’s wing sauce

Place cream cheese in a large bowl and microwave 60 seconds or until soft.
Chop celery in to small fine pieces, you can wash and chop the entire bunch cutting of the base.
Mix celery, tuna and sauce with cream cheese stirring until thoroughly mixed.

Makes approximately 8 1 cup servings.
1 serving
225 cal
1.7 g fat
12.5 g carbohydrates
29.2 g protein

It goes great in sandwiches and wraps or straight out of a bowl. Sparky’s is a good fit for this.

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Buffalo Chicken Dip

3 c. of shredded chicken
1 (8 ounce) package cream cheese, softened
1/2 c. ranch dressing
3/4 c. SPARKY’S WING AND DIPPIN SAUCE
1 c. shredded cheddar cheese
Low fat or fat free products can be used

Soften cream cheese and mix with chicken
Add ranch & SPARKY’S WING AND DIPPIN SAUCE
Blend till mixed thoroughly.
Stir in cheddar cheese
Serve cold or place in slow cooker & heat until warm
Serve with tortilla chips or club crackers

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Chikenspark and waffles, Submitted by Hudson from TMB

1. the waffles
– purchase waffle mix
-prepare mix as stated on back of box, add sparky’s sauce to taste.
– press waffles in your waffle or Belgian waffle maker.

2. the syrup
– purchase two types of syrup. one lower end brand and one higher end brand.
– mix the two syrups together.
– mix sparky’s sauce with the two syrups to taste.

3. the chicken
– go to your local store or fried chicken provider and pick up some fried chicken.
– or really whatever type of chicken tickles your taste buds.

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Angie’s Buffalo Chicken Dip

Submitted by Angie Collins Keeter

This is one of my company’s recipes that is a real hit…I traded out what was originally used for wing sause with my Sparky’s and it is INCREDIBLE!!

Buffalo Wing Dip

1/4 cup Sparky’s
16 OZ low fat cottage chees (1%)
1 PKG dry ranch dressing
13 OZ can of chicken breast meat, drained
1/2 c grated cheese

Blend the cottage cheese, ranch dressing mix, and Sparky’s in a food processor or blender. Mix with drained chicken and spread in 13 in Pam sprayed pan. Spinkle with grated cheese. Bake at 350 20-25 minutes…YUMMY!!!!!!

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Fried Greens

Submitted by CrimsonJunkie from the Main Board

Turnip or collard greens
1/2 – 3/4 cup chopped onion
1/4 – 1/2 cup bacon grease
3 – 4 slices chopped bacon
1 chicken bouillon cube
1 1/2 – 2 cups water
1/2 – 1 cup Sparky’s wing sauce
1/2 – 1 tsp garlic salt

Chop bacon and saute on medium high in bottom of pot with bacon grease and onions. Once the bacon starts browning a little and the onions are clear, add the water, bouillon cube, and Sparky’s. Bring to a slow boil and toss in the greens, then let it cook for about 40 minutes on medium or until desired tenderness. Goddamn!

***The variations in the measurements will be based on how much greens you have, 12-16 oz., taste preferences, or how unhealthy you want it.

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