AfterShock Garlic Bean Dip

This is a tasty treat sure to satisfy the masses

1 Fresh Head of Garlic

3 Cans of Pink Beans

Mexican AfterShock Hot Sauce

Salt, Pepper & Olive Oil

Peal garlic.  Make a pocket out of tin foil, place garlic inside, drizzle with oil, salt & pepper.  Place in toaster oven on 350 degrees for about 40 minutes, or until soft to touch. Drain beans. Empty cans of beans into food processor.  Add garlic, and 10 - 20 shakes of Mexican AfterShock Hot Sauce - what ever suits your taste.  Blend.  For a coarser dip, do not add additional oil.  For a creamier dip, add more oil.

This dip can be served cold or hot.

Hot Dip:  Preheat oven to 350.  Add blended bean mixture to oven safe caserole dish.  Bake for 20-25 minutes.  At last five minutes, add shredded cheese if desired.

Serve with chips, bread or as a side dish.


Sweet Mango Orange Nectarous Surprise!

This recipe not only taste great but also looks fantastic!

1 block of cream cheese

1/3 cup of Sweet Mango Orange hot sauce

1 cup of chopped nuts (your favorite)

14 oz can of crushed pineapple

1/4 cup of mandarin orange

1/4 cup of dried cranberries

Soften block of cream cheese by bringing it to room temperature for 45 minutes.  Mix cream cheese with Sweet Mango Orange hot sauce & nuts.  Spread this mixture onto your favorite pie plate.  Strain the crushed pineapple and spread over the cheese/Sweet Mango Orange/nut mixture.  Garnish with mandarin oranges and cranberries.  Serve with crackers & watch people while they delight in this sweet treat that brings the heat!


Drunken AfterShock Pulled Pork

PreHeat Oven to 375°F

(Each Ingredient listed is per pound of Pork)
Rub: 1/2 tsp paprika, 1/4 tsp crushed chili of your choice, 1/4 tsp onion powder, salt & pepper to taste. Dash of cinnamon.

Prepare Pork: Place in roasting pan. Rub pork with dry rub — be liberal, use it all, rub in well. Inject pork with 1 oz of HeadStoneHeatMexican AfterShock per pound. Slice holes, insert garlic pieces, two cloves per pound., or more if palatable. Pour in 1/4 cup stout or dark ale per pound & 1/4 cup of white wine per pound. Drop in one bullion per 2 pounds. Feel free to put a few cubes in holes with garlic.

Cook for 1 hour @ 375°F. Lower oven temp to 225°F. Slow cook for a total of 50 minutes per pound. Remove from oven, let cool. Pull apart. Render fat & whip in food processor. Mix well in meat & enjoy!


Tequila Lime Hummus

In Food Processor:
· 3 cans of garbanzo beans, drained.
· 1/2 cup of HeadStoneHeat Tequila Lime Hot Sauce
· 1 cup Olive oil
· 3/4 cup lime juice
· 10 - 13 cloves of fresh garlic
· 4 tbs dry, minced onion chips


Tequila Lime Beef Jerky

· 4 lbs Top or Bottom Round
· 4 Limes (Squeezed)
· 6 Mexican Beers
· 2 Cups Soy Sauce
· 1 tsp Sea Salt
· 1/2 Cup HeadStoneHeat Tequila Lime Hot Sauce

In food processor, blend jalapeno and lime juice.

In large bowl, mix beer, soy sauce, salt, HeadStoneHeat Tequila Lime Hot Sauce & jalapeno/lime mixture.

Cut top round in quarter-inch thick strips. Marinate Strips in refrigerator for five to six hours. Preheat oven to 200°F. Dry beef strips & place on cooling rack in oven. Cook at 200°F for three to four hours depending on desired texture. Thinner slices = less cooking time.