Fall is almost here and that means the kick-off to football season and RedHot's brand new Thick Sauce is ideal for backyard grilling and tailgates to add that delicious, extra flavor to everything from burgers to corn on the cob.
A little bit about Frank’s® RedHot THICK Sauce
:
:- Same great taste as Frank’s RedHot Original, but with a thicker consistency
- Great for grilling burgers, chicken, ribs, and even corn on the cob
- Perfect for dipping appetizers, such as spring rolls, chicken nuggets, French fries, and mozzarella sticks
- Ideal for dipping and spreading
SPICY PEPPERONI PIZZA
Pre-baked pizza shells make this recipe a snap. Experiment with different toppings.
Prep Time: 15 mins Cook Time: 15 mins
½ lb. bulk Italian sausage
1 cup pizza sauce
1 (14 inch) pre-baked pizza crust shell
1 ½ cups shredded mozzarella cheese
¾ cup each sliced green pepper and onion
½ cup sliced pepperoni
½ cup sliced black olives
1. COOK sausage in nonstick skillet until browned, stirring to separate; drain. Stir in pizza sauce and THICK Sauce.
2. SPREAD pizza crust with sausage mixture. Top with remaining ingredients. Place pizza on baking sheet.
3. HEAT barbecue grill to medium. Carefully transfer pizza directly onto grill. Grill about 10 min. until golden and crispy. Cut into wedges and serve with additional THICK Sauce.
Makes 8 servings
Tip: You may substitute link sausage; remove meat from casing.
Oven bake directions: Place pizza on baking sheet. Bake at 400°F about 15 min. until golden and crispy.
JUICY & ZESTY BURGERS
Prep Time: 5 mins Cook Time: 10 mins
1 lb. ground beef
4 hamburger or Kaiser rolls, split and toasted
1. MIX 1/4 cup THICK Sauce with ground beef; shape into 4 burgers.
2. GRILL or broil burgers about 10 min. until no longer pink in center.
3. SERVE burgers on toasted rolls, spreading with remaining THICK Sauce.
Makes 4 servings
Variation: Add a slice of American cheese to each burger while grilling.
SPICY GRILLED CHICKEN SANDWICH
Prep Time: 5 mins Cook Time: 10 mins
4 (5 oz.) boneless skinless chicken breasts
½ cup FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce plus additional for sandwich
plus additional for sandwich4 kaiser or hamburger rolls
4 leaves, lettuce
1. MARINATE chicken in Thick Sauce for 30 min. or up to 3 hours.
2. GRILL or broil chicken 10 min. or until no longer pink in center.
3. SERVE on lettuce-lined rolls and spread chicken with additional Thick Sauce.
Makes 4 servings
SPICY THAI TURKEY WRAP
Prep Time: 20 mins Cook Time: 0 mins
2/3 cup peanut butter
¼ cup reduced-sodium teriyaki sauce
¼ cup minced cilantro leaves
8 oz. can crushed pineapple, drained
3 cups chopped bell pepper
¾ cup chopped peanuts
6 burrito-size, flour tortillas
1 lb. sliced deli turkey
6 cups baby spinach leaves
1. PLACE peanut butter, THICK Sauce, teriyaki sauce and cilantro in food processor; blend until smooth. Set aside.
2. MIX pineapple, bell pepper and peanuts in small bowl. Reserve.
3. SPREAD about 1/4 cup peanut sauce on each tortilla. Layer each tortilla with 5 slices turkey, 1 cup spinach leaves and 1/2 cup pineapple mixture. Roll up tightly. Cut in half to serve. Serve with extra Thick sauce on the side.
Makes 6 servings
SAUCY CUBAN SANDWICH
Prep Time: 10 mins Cook Time: 10 mins
6 soft, hoagie or Pan Cubano rolls, split 3/4 of the way through
1 1/8 cups FRANK'S® REDHOT THICK™ Cayenne Pepper Sauce
¾ lb. sliced deli turkey
¾ lb. sliced deli roast pork loin
6 oz. sliced Cheddar-Jack cheese
6 tbsp. chopped bread and butter pickles
Shoestring potato sticks (optional)
1. SPREAD bottom of each roll with 2 tbsp. THICK Sauce.
2. LAYER each with turkey, pork, cheese and pickles, dividing evenly. Drizzle each sandwich with 1 tbsp. THICK Sauce. If desired, sprinkle each sandwich with shoestring potato sticks.
3. CLOSE sandwiches together firmly. Wrap each in foil. Heat in 350°F oven for 10 min. until cheese melts.
Makes 6 servings
Tip: Sandwiches may be cooked on a panini-style grill.
BUFFALO SHRIMP & CHICKEN QUESADILLAS
Prep Time: 15 mins Cook Time: 5 mins
12 burrito-size flour tortillas
3 cups shredded Monterey Jack cheese
3 cups diced, cooked chicken breast
1 ½ cups cooked salad-size shrimp
½ cup diced canned green chilies, drained
1. PLACE 6 tortillas on flat work surface. Spread each tortilla with 2 tbsp. THICK Sauce. Layer each with 1/2 cup cheese, 1/2 cup chicken, 1/4 cup shrimp, and about 1 tbsp. green chilies.
2. TOP each tortilla with second tortilla.
3. COOK tortillas on a panini grill or barbecue grill about 5 min., turning once, until toasted and cheese melts.
Cut into wedges and serve with additional THICK sauce.
Makes 6 servings
Thick and spicy and delicious, I think that sums it up. If you like RedHot in the past with the liquid drops that you typically would get, but this sauce reminded me so much of catchup but its flavor was so much better in my opinion that is. I loved being able to put these on chicken sandwiches as well burgers, and it made the meat just taste remarkable. My kids are not big into things that are too spicy, but I still had them try it and one liked it the other said it was too spicy for them. This was however good news for me!
Overall a great sauce, and one that I will be purchasing in the future!
All opinions expressed in this review are my own and not influenced in any way by the company. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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