Heine Hurtin Hot Sauce – A Pepper Jelly Review

As a superior tasting pepper jelly, the inaccurately named Heine Hurtin’ Hot Sauce is neither a “hot sauce” nor is it “heine hurtin'”, but it IS extremely delicious! Pour this pepper jelly over a block of cream cheese, serve with your favorite crackers, and you have an instant spicy appetizer or snack, and you’ll be the hit of the next holiday party.

Original Ingleby Farms Label

Original Ingleby Farms Label

We could stop right there. Simple enough. It’s a great pepper jelly with a mild jalapeño kick.

But here’s a little back-story I’d like to share with you.
I’ve been a fan of Heine Hurtin’ since it came on the market way back in 1998.

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MOINK Balls 101 – Video showing easy to make bacon wrapped meatball appetizers

Created by Larry Gaian of TheBBQGrail.com, MOINK Balls are bacon wrapped meatballs, dusted with your favorite BBQ rub, grilled then glazed with pepper jelly or BBQ sauce.
June 5th was International MOINK Ball Day, so we made this video of how easy they are to make and eat!

MOINK comes from “Moo = beef” plus “Oink = pork” – beef meatballs wrapped in bacon.

MOINK Balls 101 from HotSauceDaily on Vimeo.

If you make these “pop in your mouth” babies, let us know.

Chipotle Glazed Tex Mex Meatloaf with Cheddar Chives Mashed Potatoes

Another use for canned Chipotle peppers in adobo is this spicy meatloaf recipe.

Marilyn whipped up this easy meatloaf recipe for us today. Using chipotle peppers, adobo sauce, green chiles, and hot pepper jelly, this meatloaf is our new favorite recipe.

Here’s a pic of the finished meatloaves:

She combined aspects of both Emeril Lagasse’s Tex-Mex Meatloaf, and Rachel Ray’s Texas Hold-Em Mini Chipotle Burgers. We’ve made both recipes separately, and can tell you they are both delicious!

If you make anything from this recipe, do the sauce to drizzle on the meatloaf. It rocks!

She used canned chipotle peppers in adobo sauce, canned chopped green chiles, and Heine Hurtin’ Hot Sauce for the pepper jelly, but you could use any Jalapeno or other pepper jelly (Four Monks is good).

Because either one of these great dishes are made indoors, they give you the spicy, smoky, burger-esque flavors you crave from your grill when it’s just too cold outside to do it.

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MOINK Balls – Bacon Wrapped Meatballs With Pepper Jelly Glaze

What’s a MOINK Ball? MOO = Beef  OINK = Pork, MOINK!

Frozen meatballs, wrapped in bacon, dusted with your favorite BBQ rub, grilled or smoked and glazed with pepper jelly make awesome appetizers.

I guess I’m late to the party, but I just learned of these babies from Paul Haight at NoExcusesBBQ.com a few weeks ago, who says that Larry at thebbqgrail.com invented these.

It’s a really, really simple recipe:

  • 1 bag of pre-cooked meatballs, slightly thawed (Mama Lucia’s Italian Style -96 meatballs)
  • 3 lbs bacon, each package cut in half
  • your favorite bbq rub or dust
  • a jar of pepper jelly – we’ve used Braswell’s Hot Jalapeno Jelly, Four Monks – Mild Green, even Heinie Hurtin’ Hot Sauce (recommended!)

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That’s it! You wrap each meatball with a 1/2 slice of bacon,  either toothpick each one, or put a bunch on a skewer like we did this time and dust with your bbq rub or seasoning.

You can smoke them in your smoker for a few hours (2 – 2 1/2 hrs, or until bacon is done) , or just grill them over indirect heat (these *will* flare up over the coals!) for about 20 -30 minutes. I prefer the grilled method.

Baste them near the end with the pepper jelly, and you have candy from the grill!

Plate of MOINK Balls ready to eat!

The recipe above makes about 96 meatballs. The first time we did these, we used 1 1/2 lbs bacon and half the bag of meatballs. Of course that was not enough, but it’s a good starter version.

These will go faster than devilled eggs at your next family reunion.

I would love to know how you cook these balls-o-candy on your grill or smoker. Have you done a variation on these? If so, how?

Big Bob Gibson’s BBQ Book – Memorial Day Menu

Recipes and Secrets From A Legendary Barbecue Joint

Chris Lilly, a world champion pitmaster and executive chef of Big Bob Gibson’s in Decatur, Alabama just published “Big Bob Gibson’s BBQ Book”.  Loaded with beautiful photos and recipes, this is a must for any serious BBQ-er.

My Memorial Day weekend will include 2 recipes from this book – Memphis Dry Ribs and chicken with Big Bob’s White Sauce.

Memphis Dry Ribs

I’ve cooked dry rub ribs before, but they are always… well, dry! Then I saw Chris Lilly on the Today show, pulling his Memphis Dry Ribs off the grill, and dunking them into vinegar and water, and finishing them with more rub, and thought THAT’S what I’m going to do next.  Here’s the video of Chris on the Today show – (the ribs are near the end at the 3:00 minute mark).

Big Bob Gibson Bar-B-Q White Sauce

Apparently, white bbq sauce is unique to Northern Alabama. I first found this recipe in Peace, Love and Barbecue by Mike Mills, but this version by Chris is probably more current. (He admits there are many versions of this recipe floating around.)

People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white… For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe… hundreds of cooks have passed through the pit-rooms of Big Bob Gibson’s Bar-B-Q, so I don’t think you can describe this recipe as “closely guarded” anymore… There is now a large number of “authentic” versions of Big Bob’s original secret recipe… this is one of my favorite examples. – Chris Lilly

Makes 4 cups:

  • 2 cups mayonnaise
  • 1 cup distilled white vinegar
  • 1/2 cup apple juice
  • 2 tsp prepared horseradish
  • 2 tsp ground black pepper
  • 2 tsp fresh lemon juice
  • 1 tsp (kosher) salt
  • 1/2 tsp cayenne pepper

In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

MOINK Balls (Moo-oink)

We’re also doing a big batch of MOINK Balls. Cocktail size meatballs, wrapped in bacon, dusted with a favorite BBQ rub, grilled or smoked, then glazed with a pepper jelly at the end. Candy from the grill! More to come.

What are YOU cooking this weekend?

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