Brats and Grilled Veggies on REC TEC Mini Smoker

We grilled some brats and veggies on the REC TEC Mini Pellet Grill recently – and they turned out fantastic!

The key to this success lies in the recipe. The brats were simmered in two bottles of beer and some onions for about 2 hours.

Then we cranked the REC TEC Mini up to 500º and grilled for about 20 minutes.

Don’t overlook the buns – the Johnsonville Sausage Rolls were amazing and helped make this cook a big success.

Grilled Brats and Veggies on the REC TEC Mini Pellet Grill

Thank you for reading and watching! Please Subscribe to HotSauceDaily on YouTube for more videos.

~brian and marilyn

Check out REC TEC Grills online.

Crab Cake Slider Recipe

We first discovered this Maryland crab cake slider recipe at Mutt’s near East New Market, MD. (sadly, no longer in business). Anyway, do you know that the secret to making a business lasts is to create a website? In the online world, your business can survive even after several years as long as you’re able to manage it well. Fortunately, there are Web Design Services now that can help you if you’re not a tech person. Mutt’s would serve them as a dozen sliders with a full sleeve of Saltine crackers – along with a bottle of hot sauce (Louisiana brand I think), and a roll of paper towels.

crab cake sliders

Served with a side of cucumber-tomato salad.

It’s been our go-to crab cake recipe ever since.

Folks may want to make bigger crab cakes and broil them (go for it!), but these crispy slider-sized crab cakes are our favorite way to make them.

Crab Cake Sliders Recipe

Makes 12-16 Crab cake sliders


  • 1 egg, beaten
  • 2 Tbs Mayonnaise
  • 1 tsp Prepared Mustard
  • 1/2 tsp dry mustard (Colemans)
  • 2 tsp Old Bay Seasoning
  • 2 tsp dry parsley flakes
  • 12-14 crushed Ritz crackers
  • One pound crab meat (lump is best, but special works fine as well)
  • Canola oil


  1. In a large bowl, combine the egg, mayonnaise, both mustards, Old Bay and parsley.
  2. Stir in the crushed Ritz crackers. (Add more crackers if mixture is too wet)
  3. Once blended, gently fold in the crab meat.
  4. Form into patties about 2 inches in diameter and 1/2″ thick.
  5. Place patties on waxed or parchment paper lined baking sheet and place in freezer to flash freeze for 20-30 minutes.
  6. In a large skillet, heat 1/4 to 1/2 inch of canola oil til it shimmers, and pan-fry crab sliders on each side until golden brown.
  7. Drain on paper towel and serve warm with saltine crackers, cocktail or tartar sauce.

Cocktail sauce recipe:
1/2 cup Heinz Chili Sauce
1-3 Tbs prepared horseradish, to your heat level preference.
Originally posted on:

Here’s a link to view and download a .pdf version of the recipe:

Crab Cake Sliders Recipe PDF to view or print.

Here’s a couple of prep pics.


slider sized crab cake patties ready to fry

Flash frozen crab cakes ready to fry…

crab cake sliders pan frying

Just enough oil to reach half-way up the patty…

Let us know in the comments below if you have any questions, or make this little crab babies and if you like them!



Spicy Hoisin Sriracha BBQ Sauce recipe

Hoisin and Sriracha make a great BBQ Sauce and glaze.

This recipe from JeanMarie Brownson came to us via the Food section of our local paper. She was trying to clean out her fridge by “pouring several condiments” into a bottle. Hoisin sauce, ketchup, and the “oh-so-trendy” sriracha sauce became the basis for this delicious bbq sauce/glaze.

hoisin sriracha bbq on pork with noodles

We cooked up this BBQ sauce to glaze on our pork tenderloin, as per her instructions.

pork tenderloin with hoisin sriracha bbq sauce

It paired perfectly with stir-fried veggies and oriental noodles, which also incorporated some of the bbq sauce.

pin this hoisin sriracha bbq sauce recipe

This simple recipe calls for 2 parts hoisin sauce, 1 part sriracha and 1 part ketchup. It made a perfect glaze for our pork tenderloin.

With some tweaking, this could be a great glaze for chicken wings. We would kick up the sriracha, and back off just a bit on the hoisin and ketchup. Some unsalted butter would add some fat and flavor too. But that’s another post. Enjoy!


Fried pepperoni for pizza

While it’s not exactly fried pepperoni, it is cooked in your microwave before placing onto your favorite frozen pizza or adding to your carry-out pizza. It’s especially good when reheating leftover pizza slices.

Fried pepperoni on pizza

Sliced microwaved pepperoni on pizza

Sliced microwaved pepperoni on pizza

What you are really doing is simply zapping your pepperoni slices in the microwave to add to any pizza you have on hand – whether it be frozen or leftover carryout.

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Bacon Wrapped Pineapple Bites Appetizer

These super easy and quick Bacon Wrapped Pineapple Bites will go quickly at your next party.
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Buffalo Style Tater Tots

Tater Tots are tossed in Frank’s Buffalo Wing Sauce, topped with shredded chicken, a good dollop of Blue Cheese Dressing and served as an appetizer. You may never eat Tater Tots the same way again!
[Read more…]

Spicy Bacon Wrapped Meatloaf recipe with Texas Pete CHA! Sriracha

Our last post reviewed the new CHA! Sriracha sauce from Texas Pete. Here is their spicy bacon wrapped meatloaf recipe, featuring CHA!, that just blew us away.

spicy bacon meatloaf sriracha recipe

Spicy Bacon Wrapped Meatloaf Sriracha recipe

We’ve seen dozens of bacon wrapped meatloaf recipes on the Internet and have tried a few, but none with sriracha. Most all use a “bacon weave” to smother the meatloaf… this one is different. Using strips of thick bacon, pounded into submission, this was by far the most successful bacon enrobed meatloaf we’ve ever cooked. Read on for the unique way bacon is wrapped around this meatloaf, and the incredible list of ingredients that make this the best meatloaf we’ve ever cooked.

It’s also the first time we’ve made a meatloaf using only ground pork instead of the usual ground beef. The complete recipe is available as a printable PDF file at the end of the post.

Prep time: 45 minutes. Cooking time: 1:00 – 1:15 hrs.


  • 2lbs. Ground Pork
  • 1/4 cup Ginger, fresh, finely grated (go easy. fresh ginger is powerful. we’d back this off just a bit next time.)
  • 4 cloves Garlic, fresh minced
  • 1/2 cup Scallions, fresh, thinly sliced
  • 1/2 cup Cilantro, fresh, rough chopped
  • 2 tbsp. Soy Sauce
  • 1 tbsp. Sesame Oil
  • 4 tbsp. CHA! by Texas Pete®
  • 2 eggs
  • 1 cup Panko Bread Crumbs
  • 8 slices Bacon, thick sliced
  • 2 tbsp. Sesame seeds, white

For the glaze:

  • 1/2 cup Hoisin Sauce
  • 1/4 cup CHA! Sriracha Sauce by Texas Pete


    1. Preheat oven to 350 degrees.
add dry ingredients - grated ginger, garlic, scallions, cilantro

Ground pork, grated ginger, garlic, scallions, cilantro

    1. Place the ground pork into a large mixing bowl. Add the grated ginger, garlic, scallions, cilantro, soy sauce, sesame oil and the 4 tbs Cha! By Texas Pete and mix well until fully combined.
add liquid ingredients

Add liquid ingredients, combining eggs and breadcrumbs gently

    1. Next, add one egg at a time followed by the Panko breadcrumbs. Mix until everything is evenly incorporated. Do not over mix.
    2. Line a sheet tray with aluminum foil and lightly coat with either olive oil or non-stick spray.
Lay bacon slightly overlapping edges on plastic

Lay bacon slightly overlapping edges on plastic

    1. Place a large piece of plastic wrap on a clean work surface. Arrange the bacon strips on the plastic wrap one at a time overlapping them lengthwise just enough so that there is no space in between each strip of bacon. Place another piece of plastic wrap large enough to fit over the whole sheet of bacon and press down firmly.
      Gently pound bacon strips to bind together and form mat

      Gently pound bacon strips to bind together and form mat

      Using a mallet carefully pound the bacon strips to tenderize and to stick together. The sheet of bacon will widen a few inches on each side and should be approximately 10 inches long by 8 inches wide. Remove the top layer of plastic wrap and discard.

    2. Keep the bacon on the bottom sheet of plastic wrap. Turn the plastic wrap with the bacon so the strips are facing you vertically.
      Start by forming meatloaf in bowl

      Start by forming meatloaf in bowl

      Place meatloaf on bacon and shape into log to fit

      Place meatloaf on bacon and shape into log to fit

      Form the meatloaf into the shape of a log horizontally onto the center of the sheet against the strips of bacon.

      Roll bacon around meatloaf, keeping seam side down

      Roll bacon around meatloaf, keeping seam side down

      Carefully roll the bacon with the meatloaf tightly keeping it in the shape of a log.

Lay loaf into lightly oiled sheet pan

Lay loaf into lightly oiled sheet pan

    1. Place the meatloaf onto the sheet tray. Carefully remove the plastic wrap from the bacon.
Sprinkle top with all white sesame seeds

Sprinkle top with all of the sesame seeds

    1. Sprinkle the top of the bacon wrapped meatloaf with all of the sesame seeds.
    2. Place the meatloaf into the oven to bake for approximately 1 1/4 hour or until an internal temperature of 165 degrees has been reached.
    3. While the meatloaf is cooking prepare the glaze. Combine the Hoisin sauce with the Cha! By Texas Pete and mix well. Glaze the meatloaf with this mixture 2-3 times during the second half hour of cooking.
At 40 minutes in, brush your 1st glaze on and rotate pan 180 º

At 40 minutes in, brush your 1st glaze on and rotate pan 180 º

At 50 minutes in, glaze a second time

At 50 minutes in, glaze a second time

    1. When the meatloaf is fully cooked remove from the oven and let it rest for approximately 15 minutes before slicing.
After resting, the meatloaf is done. We only glazed twice. Convection ovens work faster

After resting, the meatloaf is done. We only glazed twice. Convection ovens work faster


Slice thinly and serve with your favorite side dish.


Here’s a link to download a printable PDF file of the recipe. spicy-bacon-meatloaf-recipe

Original recipe is on

Would you like to try this recipe? Leave us a Comment below… we’d love to hear your feedback.

Ten Recipes for National Hot and Spicy Food Day 2013

National Hot and Spicy Food Day is an unofficial day dedicated to the eating of spicy foods, particularly of international origin. The exact origins of National Hot and Spicy Food Day are unknown; however, hot and spicy food has been a part of the human diet for over 6000 years.

sriracha garlic wings recipe

10 Hot and Spicy Recipes

I gathered this list of fiery recipes as a “must try” list of my own. I hope some of them inspire you to make a hot and spicy dish too.

1. Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

Bobby Flay uses spicy Mexican chorizo, fresh red chile sauce, and fried eggs – served on fried corn tortillas.

2. Simple Chile de Arbol Salsa

Chile de árbol has a mild to medium heat level (15-30,000 Scoville units). This simple salsa recipe includes garlic and oregano.

3. Chile Roasted Shrimp

Featuring red jalapenos, garlic and butter, this Cajun style recipe looks delicious.

Chile roasted shrimp

via Chow

4. Grilled Jerk Pork Skewers

Most jerk sauces and marinades are fairly complex in ingredients, and this is no exception. You can substitute a decent jar of Pickapeppa or Walkerswood jerk paste for these grilled pork skewers. Includes a honey-lime sauce.

5. Grilled Mexican Chorizo with Spicy Tomato Caper Sauce

More fiery Mexican chorizo, this time as sausages.

6. Chipotle Burgers

Only 4 ingredients needed for these smoky burgers.

7. Peruvian-Style Grilled Chicken

It’s all about the green sauce here. Spatchcock or butterfly the bird.

We’ll finish with 3 of our most popular posts for hot and spicy food!

8. Chipotle Glazed Tex Mex Meatloaf

We always have a few cans of chipotles in adobo handy.

9. Chorizo Stuffed Bacon Wrapped Grilled Jalapenos

More chorizo. I love the stuff. These are fiery candy for your mouth.

10. Sriracha Garlic Chicken Wings

These hot, spicy, garlicky wings are our favorite.

Which of these hot and spicy recipes would you most like to try? Leave a Comment below and tell us.