Mad Hunky Hot Ass Whang! deviled eggs

7 hard boiled eggs
2 tbs of mayo
1 1/2 tsp of mustard
1 1/2 tbs hot ass whang

Peel and cut the eggs in half scooping all the yokes out
Put that in a bowl add mayo mustard and Hot Ass Whang!
Mix well, then re-fill the whites
Sprinkle some more Hot Ass Whang! on them
Then you can either eat them or add a half hour cold smoke to them

From MackBrad

Hot Whang! Fire Crackers

1 box saltine crackers
1 1/4 cup light oil
1 package dry ranch dressing mix
3 tablespoons Hot Whang! (Or Hot Ass Whang!)
Place crackers in a sealable container, mix other ingredients very well
Pour over crackers, seal container and roll gently until they are evenly coated. Let sit a while and enjoy!

Mad Hunky Home Baked Fries

Cut Potatoes into wedges or french fry shapes & place in a large bowl.
Coat with oil, Kosher Salt, Fresh Cracked Black Pepper & Mad Hunky to taste
Mix well to coat
Bake on baking sheet, pyrex, etc. @ 400* for about 30-35 minutes until golden brown
We serve them with “Goop” , Ranch Dressing or Sour Cream

From Fishawn

Hot Whang! Chex mix

Make regular Chex mix & after baking spray some Pam on it in various areas & mix it up good so it’s coated, then add Hot Wang & mix again.

From Fishawn

Mad Hunky GP rub Pumpkin seeds

Coat raw dried Pumpkin seeds with EVOO
Shake on 4 parts Mad Hunky GP rub to 1 part Kosher Salt ran through the spice mill/Coffee Bean Grinder

Bake at 350 until crisp

From Fishawn

Mad Hunky Chicken Burgers
5 Pounds coarse ground chicken
3 T Mad Hunky General Purpose Rub
1 T Kosher Salt
1 T Sugar
1 T Cracked Black Pepper
2 Eggs Beaten
1/2 C Panko Bread Crumbs

Mix all ingredients well and form patties
Grill/fry to internal temp of 165°

John’s MH GP Foiling Juice/sauce

1/2 stick of butter
1/2C apple cider vinegar
2TBS pure maple syrup
1/2 cup honey
2TBS Mad Hunky Gen Purpose Rub
1/4 cup Ketchup-the real stuff, no fructose added
1/2 tsp or so of minced onion flakes 1/2 tsp fresh cracked black pepper

Sweet but not too much. A little tangy but not too Southern vinegary. Similar to Bone Suckin’ Sauce only better!

Mad Hunky Fries

I cut fries or just use the frozen variety when I don’t have the time. This is a stove top or aluminum pan on the smoker dish. Put fries in the pan and cook on medium, I use evoo in the pan, enough to prevent sticking Apply a generous helping of G.P. Mad Hunky, salt, pepper and a little sugar.The sugar adds a little sweet and salty taste everyone likes. All this is to taste and depends on the amount of fries and your preferences. I throw in a couple of dashes cayenne to kick it up. Cook till done. Everyone loves them and wants to know the seasoning. This works great on hash browns too.It really compliments your main dish that has MH on it.

From: Steve(whitey)


2 lbs ground beef
2 cans chili beans
1 can refried beans
1 can diced tomatos
1 pkg chili seasoning
1 onion (diced)
1 Tbs Mad Hunky Hot Ass Whang! rub
Brown beef and onions, drain and add chili seasoning.
In 1 large pan combine tomatos, chili beans, refried beans &
1 Tbs Mad Hunky Hot Ass Whang! rub. Add seasoned beef
Stir and let simmer about 30 min.
You can put more or less rub to make it milder or Hotter..

From: Eddie Lynn

Mad Hunky BBQ sauce

3 tablespoons Mad Hunky Rich’s General Purpose Rub
2 tablespoons dried minced onions
2 tablespoons corn or modified food starch
1 cup (packed) light brown sugar
The wet ingredients :
1 teaspoon Liquid smoke
2/3 cup cider vinegar (Go to a cup for a little more bite)
2 cups cold water
1 cup ketchup
1/4 cup molasses (Add for a quite sweet result)

The process :

Thoroughly mix all dry ingredients and then wisk together with all wet ingredients in a 1.5-2 quart saucepan. Slowly heat until boiling and then reduce heat and simmer for 30 minutes. Wisk to prevent scorching. Allow to cool and then serve as a topping or dipping sauce. Makes about a quart. Leftover sauce freezes well for storage. Proportion of ingredients is flexible to meet individual tastes.

From R.P. Morey (Slightly modified)

Mad Hunky Mozz balls

Get some fresh mozzarella balls and roll them heavy in MG GP rub, and either store sealed for a week or so,or apply some cold smoke and then age for a week or more. Simple simon! Maybe even the Hot Whang! would light things up a bit!

From: Whisky Fish

Simple burger seasoning

1 Tsp of MHGP, 1/2 TBS Worcestershire Sauce per 1 lb. of ground beef.
Mix, form patties and grill or smoke.

From 1Cavman

Simply replace soup boullion with MH for any vegetable soup.

Crispy MH chicken wings

Mix equal amounts breadcrumbs and your preferred flavour of madhunky in a largeish bowl. Works equally well with GP & Hot Whang

Rub ketchup all over your wings and then cover liberally with the breadcrumbs mix.

Either cook in a smoker at 350 till crispy, or oven bake at 350-400, till crispy.
Approx 30-40 minutes.
Turn the wings over after 15 minutes and if possible cook them on a baking rack so the fat drains off into a baking tray or roasting dish.

Moules Mad Hunky.   Chicken Dipping sauce

Courtesy of Curious Aardvark

Sauce recipe
1. Tablespoon(or more if you like) Mad Hunky Hot WHANG
2. 4oz orange marmalade
3. Fresh ginger to taste
4. about 2 tsp worth of low sodium soy sauce
5. Thin to your liking with some OJ about 4oz for me.
6. a little chopped garlic about 1-2 cloves worth.
Combine in pot and simmer for like 20 minutes.

Thanks GTMoto!

Another Mad Hunky BBQ Sauce

2 Cups Ketchup
1/2 Cup Water
2 Tblsp. Cider Vinegar *
1/4 Cup Diced Onion
1/4 Cup Brown Sugar
1 Tblsp. Worcestershire Sauce
1 Tblsp. Minced Garlic
2 Tblsp. Butter **
2 Tblsp. Mad Hunky GP Rub ***

Add all ingredients except the butter and Mad Hunky to a sauce pan. Bring to a boil and then simmer. When the onions are tender and the sauce begins to thicken, blend it with a stick blender. Add some butter if it’s too thick. Add the Mad Hunky Rub. Should be enough for a couple racks and still have some for dipping.

* The original recipe called for 1/4 cup cider vinegar. Experience said that was a lot. We started with 2 Tablespoons. Glad we did. If you like a vinegary sauce then, by all means, add more.

**The original recipe didn’t call for butter. But after hitting it with the stick blender, it REALLY thickened up. Rather than add water we chose to add butter. Think it was a good choice.

*** We added the MHGP at the end so as not to change the flavors from the heat. Started with 1 Tblsp, then added another. Add more if you wish.

From Rowdy Ray- Thank you!

Mad Hunky Hot Whang & Ranch Chicken

1 cup Ranch dressing
1 TBS Hot Sauce
1 TBS MH Hot Whang
5-6 boneless / skinless chicken thighs
Crushed tortilla chips (about 1/2 a large bag)
1 cup Shredded cheese

Mix first 3 ingredients. Add chicken and let marinate up to 2 hours. Place crushed tortilla chips in a shallow bowl; dip chicken in tortilla chips and place on a foil-lined baking sheet. Sprinkle more MH Hot Whang over chicken. Bake in a preheated 375°F oven until chicken is cooked through, about 25 – 30 minutes. Top with cheese; return to oven 1 to 2 minutes or just until cheese is melted.

From the wonderful Sweet Magnolia… thank you!

Mad Hunky/Checkered Past Jalapeno Cheddar Sausage Balls

Two pounds fresh ground pork
3 Tbls Checkered Past’s Italian sausage mix (you can use 2 pounds of Italian sausage if you don’t have the seasoning mix)
2 Tbls Mad Hunky General Purpose Rub
One pack Sharp Cheddar cheese (8 oz)
Two Cups Bisquick
One medium onion chopped fine
Four or Five Jalapenos or more chopped fine
One shallot chopped
Optional Bacon for wrapping

Mix pork and seasoning real well then start adding the other ingredients doing the bisquick last. From into golf ball size balls and dust with the Mad Hunky again. Then onto the smoker at 250* until they reach and IT of 165* -170*

For an extra kick add and half piece of bacon as a wrap dust again with Mad Hunky. You will take to about and IT 175-180* with the bacon wrap in order to get bacon crisper!! Enjoy!

OK.  Now it is your turn…..  Send us your Mad Hunky recipes so that all can enjoy!