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A sweet heat Pork Loin and Mango Chili

Delicious Holiday Ham & Bean Soup

Pork / Mango Sweet-Heat Chili

Did you ever wish to make a pot of chili that has a sweet mango flavor and finishes with a chili pepper heat.

  1. Start with a pork tenderloin slice it cross grain into 1/2 inch slices. Further chop up the slices into bit size chunks – about 1/2 inch cubes.
  2. Brown the pork loin. I choose to brown it in a cast iron skillet on a super hot grill so the splatter does not go all over my kitchen.
  3. Once you finish browning the pork Loin add the butter, red onion and green pepper and continue cooking until the onion and green pepper have started to cook and have some brown edges.
  4. For the black beans, I prefer to start with dried beans, because I do not wish to add the juice that comes in the canned beans. For the mango, you may use frozen ripe Mango chunks or fresh, whichever you prefer. Liquid smoke is optional.
  5. The water content shown in the recipe is a total amount of additional liquid to add. If you choose to add some of the juice from the roasted red peppers or juice from the beans, you would add less water, but still have the liquid content
  6. Place all the ingredients in a large stock pot and cook for 2-3 hours or until some of the water cooks out and leaves you with a thickened chili.

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From average to exceptional enjoy this delicious Holiday Ham & Bean Soup

Delicious Holiday Ham & Bean Soup
Delicious Holiday Ham & Bean Soup

Holiday Ham & Bean Soup

Do you ever feel like your soup is missing something? This is more of a food hack than a recipe. I was always feeling that my Ham and Bean Soup was missing something until I did this.

  1. Start with your leftover ham bone and ham chunks from your holiday dinner ham.
  2. Follow the directions on a bag of soup beans that you get from your favorite grocer.
  3. When you have 10 minutes left of cooking time, add a half bottle (6 oz) of Carolina Pepper Works Original Sauce to make a soup that you believed you could only get from a gourmet soup shop. You may add more or less than the 6 oz based on the taste and heat content of yourself and others who will be eating it.
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Try our Cayenne Pepper Sauce on your next Buffalo Chicken Pizza or Flatbread

Buffalo Chicken Pizza or Flatbread

Buffalo Chicken Pizza or Flatbread

The Buffalo Chicken Pizza or Flatbread was developed for a meal or snack and to use leftover chicken. I show, here, how to make a Buffalo Chicken Pizza, homemade pizza dough and how to cook the pizza or flatbread using a pizza steel or ceramic baking stone.


  • 3/8 tsp yeast
  • 1/4 tsp sugar
  • 3/4 cup of warm water (175.5 grams) at about 90 degrees F
  • 1/2 tsp salt
  • 1-1/2 tbsp. olive oil
  • 1-2/3 cups bread flour (285 grams).

I prefer to use the weights for water and flour for more precision when I use a mixer (like a KitchenAid with a dough hook attachment). 

Let the yeast, sugar, and water sit in a bowl for about 10 minutes until you see small bubbles emerge.

Add olive oil, salt, and bread flour and either knead by hand or use a mixer until the dough is smooth and a little bit sticky. Let sit. If you wish to use it after a few hours or the next day or two, place the dough in an oiled bowl covered with an oiled piece of cellophane wrap or bowl cover. NOTE: If it is refrigerated, take it out about 1.5 – 2 hours prior to use.

Place cornstarch or semolina flour on a pizza peel sufficient enough so the dough does not stick. Spread the dough out over the cornmeal/semolina. The dough will be elastic. When you reach the elastic point where the dough refuses to stretch anymore, let the dough sit for 15 minutes then spread further. You should plan to have at least 1/8 inch of dough thickness prior to adding the toppings. It is your preference on the dough thickness.


Pizza Toppings

  • Cream Cheese
  • Carolina Pepper Works Garlic Sauce
  • Cooked (roasted, smoked, fried, etc.) chicken
  • Cheese (Monterey Jack, Cheddar, Mozzarella, or any combination)
  • Chopped celery
  1. Let the cream cheese soften, then spread over the dough until it is about 1/8 inch in thickness (more or less to your liking).
  2. Add Carolina Pepper Works Garlic Sauce and spread thinly over the cream cheese. Use more or less according to your taste.
  3. Then add a layer of cooked (roasted, smoked, fried, etc.) chicken – this is a good way to use up leftover chicken.
  4. Top with cheese (Monterey Jack, Cheddar, Mozzarella, or any combination).
  5. Finally, layer chopped celery on top

You’ll need to preheat the pizza steel or a ceramic baking stone for the best results. Heat your oven to 500º F and have the steel/stone about 6 inches from the top of your oven. Be sure to have the oven on for at least 45 minutes to give the pizza steel or stone enough time to heat up fully.

Bake on the pizza steel or baking stone using only the Broiler set on High. It is complete when the dough is fully cooked and there is some browning of the cheese. For a crispier crust, set the Broiler on a Low setting. The dough will be more crisp and crunchy by the time the cheese on the top browns.

Buffalo Chicken Pizza or Flatbread
Carolina Pepper Works Garlic Cayenne Dipping Sauce

495 in stock

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Have leftover chicken? Try our Buffalo Chicken Tostada

buffalo chicken tostada
buffalo chicken tostada

Buffalo Chicken Tostada

The Buffalo Chicken Tostada was developed as a light meal or snack and to use leftover chicken. You may get healthy tortilla shells, readily, on the market that have vastly reduced calories and very high dietary fiber – with good taste.

  1. Start with a layer of Cream Cheese – about 1/8 inch will work well.
  2. Add a layer of Carolina Pepper Works Garlic Sauce.
  3. Then add a layer of cooked chicken – this is a good way to use up leftover chicken.
  4. Top with cheese (Monterey Jack, Cheddar, Mozzarella, or any combination.
  5. Finally, layer chopped celery on top
  6. Bake in the oven on 375 degrees F until the cheese is golden brown to your liking.
Carolina Pepper Works Garlic Cayenne Dipping Sauce

495 in stock

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My secret to the most irresistible Buffalo Smoked Chicken Wings

Carolina Pepper Works Grilled Wings
Crispy Buffalo Smoked Wings Carolina Pepper Works Original

Crispy Buffalo Smoked Chicken Wings

I want to share my smoked wings experience with everyone. It took many trials to make them irresistible using a kamado-type charcoal grill and an air fryer. This method delivers a smoky flavor, crisp skin, and some slightly sweet heat.

About the grilling equipment…

I had gas grills for years then decided one day to buy a charcoal grill – I purchased the Akorn which is a Kamado-type charcoal grill. When smoking meats with a Kamado-type grill, you will need a heat deflector which in effect makes the grill surface above the ceramic piece more or less indirect heat. If you have the Akorn grill, you can readily purchase a thick ceramic piece. A similar piece is available for other brands.

It is best to smoke the chicken wings uncut – with the three sections intact. I find when smoking cut-up chicken wings they tend to dry out. I also smoke them above a water pan, the steam helps cook the wings and allows for moist, juicy wings when finished smoking.

For a water pan, I use a Lodge branded 15” carbon steel pan, I use a stainless steel grate on top of the pan so the steam is directly below the smoking wings. This Lodge pan fits snugly on top of the Akorn grilling surface.

The cooking grate is a Weber stainless steel grate.

Preparing the wings…

I use a simple dry rub for the wings – a 50/50 mix of paprika and brown sugar. I mix it together in a small bowl and be sure the clumps in the brown sugar are broken up into about as fine as the paprika. Then I sprinkle it over the skin side of the chicken as shown to the right.

Spray the grate with cooking spray for easier cleanup. Place the grate on the water pan and place the wings on top of the cooking grate and arrange the pieces such that as much chicken is exposed as possible (see photos).

Cooking the wings…

Start the grill and get the temperature between 250º and 300º F. You can add Applewood, Hickory, or a mix of both to add more smoke flavor. Place on the grill and smoke for 45 minutes to an hour, until the wings are fully cooked internally and have a golden brown color on the skin. Remove them from the grill before they over-cook and become dried out. If you do not plan to eat them right away, you may refrigerate them or freeze them at this time so they are ready to eat later.

Up to this point, the smoking method does not provide crispy skin. To crisp the skin, I use an air fryer. Preheat the air fryer to 400º F. Place the smoked wings on the air fryer rack and fry at 400º F for 15-20 minutes, or until the wings are done to your liking. If they are in the fryer for longer periods of time, the internal chicken meat will continue to cook. My wife prefers the wings to be more done, so I cook her wings longer in the air fryer than I do my own.

Finishing the wings…

Once the wings are fried to your liking, take them out and generously coat them with Carolina Pepper Works Original Sauce. You will find the honey and brown sugar in the sauce brings out the smoke flavor of the wings.

Akorn Charcoal Grill
15" Lodge Pan
stainless steel grate
Seasoned Chicken Wings
Carolina Pepper Works Original Cayenne Dipping Sauce