Sweet Heat Honey Habanero BBQ Sauce

The heat of Habanero peppers meets the sweetness of premium honey in this delicious barbecue sauce. Our Sweet Heat Honey Habanero BBQ Sauce can be used on pork, beef, or chicken for a sweet-and-spicy kick of flavor. Use this spicy-sweet sauce on ribs, pork chops, or chicken before grilling, or use it as a dipping sauce for chicken fingers or fried shrimp. Makes a great addition to your condiment collection, giving you a tasty way to top burgers and hot dogs.

Recipes:


Spicy Pulled Pork

Prep Time:  15 Minutes + 24 Hours
Cook Time: 10 Hours
Serves: 6 people

Ingredients:
Pork shoulder roast-approximately 4 lbs.
1/2 Cup F+F Chipotle BBQ Seasoning Rub
F+F Honey Habanero Sauce

Directions:
1.	Season all sides with F+F Chipotle BBQ Seasoning Rub and store in refrigerator for 24 hrs.
2.	When ready to cook, set the smoker/grill/oven temperature to 225°F and preheat with the lid closed for 15 minutes.
3.	Set the roast directly on the grill/smoker grate or in a roasting 
	pan in the oven, fat layer up. 
4.	Close and cook until the internal temperature reaches 200°F, approximately 10 hours.
5.	Remove roast from grill/oven and let rest, lightly covered with foil, for 20 minutes before pulling apart with forks.

After pulling apply F+F Honey Habanero sauce 

Enjoy!
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BBQ Chicken Pizza

SERVINGS: 8 slices   
COOK TIME: 10-15 minutes  

 
 
INGREDIENTS:
1 bottle of F+F Honey Habanero BBQ Sauce 
½ of a Bell Pepper 
2 Chicken Thighs (about 3 oz)
¼ cup of a Red Onion 
1 cup Shredded Mozzarella 
1 Pizza Dough (pre made or fresh) 
A few tablespoons of olive oil

FOR TOPPING: 
1-3 tablespoons Cilantro
2 tablespoons Green Onion
1 tablespoons Basil 

Semolina flour or cornmeal for ease of rolling out


INSTRUCTIONS:
1.	Marinate chicken thighs in 1/2 cup of F+F Honey Habanero BBQ sauce and a couple tablespoons of olive oil. 
	It is best to marinate them overnight, or at least for an hour.
2.	Preheat or prepare your pizza oven. If using an oven, set the temperature to 450-500 degrees Fahrenheit.
3.	Grill or cook the chicken in a sauté pan until it is browned well on each side (it's okay if it's not completely 
	cooked as it will cook again in the oven).
4.	Prepare the dough, using semolina flour or cornmeal to help roll it out to about 1/4 inch thin.
5.	Season the pizza dough with F+F Italian seasoning, using olive oil if needed around the edges.
6.	Chop up onions, bell peppers, chicken, and any other toppings you desire.
7.	Top the pizza dough with BBQ sauce, cheese, and your choice of toppings (red onion, bell pepper, 
	chicken, herbs, etc.).
8.	Save the remaining chopped herbs for when the pizza comes out of the oven to avoid burning them.
9.	Cook the pizza for 5-15 minutes depending on the heat of your pizza oven.
10.	Remove from oven and top with remaining herbs.
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BBQ Chicken Salad

SERVINGS: 5-8 servings 
COOK TIME: 30 minutes 
 

 
INGREDIENTS:
2-3 Chicken Thighs (around 3oz) 
2-3 heads of Romaine Lettuce 
½ cup Baby Tomatoes 
½ cup Feta 
½ cup Watermelon 
½ cup Corn 
1 Avocado 

FOR TOPPING:
Cilantro 
Basil 
Green onions 

DRESSING INGREDIENTS:
½ cup F+F Sweet Bourbon Grillin’ Sauce 
3 tablespoons Apple Cider Vinegar
6 Tablespoons Olive Oil 
1-3 Tablespoons Honey 
1 teaspoon Worcestershire 
1 Garlic Clove, Grated 

INSTRUCTIONS:
1.	In a bowl, marinate the chicken thighs in ½ cup of Honey Habanero BBQ Sauce and ½ cup of Sweet Bourbon 
	(or any BBQ sauce of your choice). Set it aside and let it marinate overnight if possible, or for at least 
	two hours.
2.	On high heat, sauté the corn until it develops some color. Set aside and let it cool for the salad.
3.	Cut the watermelon into bite-sized pieces. Chop up the remaining toppings, including baby tomatoes, feta, 
	and avocado slices.
4.	Chop up the lettuce and set it in a separate bowl from the other items.
5.	Make the salad dressing by whisking together Sweet Bourbon Grillin’ sauce, vinegar, worcestershire, honey, and olive oil 
	until they are emulsified.
6.	Grill the chicken or bake it in the oven at 375°F for 20-25 minutes or until it reaches an internal temperature 
	of 165°F. Let the chicken cool for 15 mins before slicing.
7.	Assemble the salad with all prepped items and toss it with the salad dressing.
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Pork Butt

SERVINGS: 10-15 servings 
COOK TIME: 4-6 hours 
	(can also be done in a slow cooker)

 

INGREDIENTS: 
5 pounds of Pork Butt 
6 tablespoons F+F Zesty BBQ Seasoning 
Salt and Pepper to taste
Olive Oil as needed 
2 bottles F+F Sweet Heat Honey Habanero BBQ Sauce 
2 Julienned Onions
4 Cloves of Garlic 
Chicken Stock/Water as needed 




INSTRUCTIONS:
1.	Preheat oven to 300°F.
1.	Combine all the spice rubs and generously season the pork butt all over with Zesty BBQ Seasoning 
	and salt and pepper, using olive oil to stick if needed.
2.	Let the meat rest overnight or for at least three hours.
3.	Sear the meat on all sides in a Dutch oven with olive oil and butter.
4.	Remove the meat from the Dutch oven and set aside. 
5.	Julienne the onions and add to the pan on low to medium high to deglaze the fond created from the meat. 
	Add in chopped garlic and additional olive oil if needed.
6.	Add the meat back into the Dutch oven and fill until the F+F Sweet Heat Honey Habanero BBQ Sauce 
	covers about half of the meat.
8.	Place in oven for 4-6 hours until tender and falls apart.
9.	Pull meat apart once finished, adding more BBQ sauce to evenly dress meat.
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