Ingredients:
Fresh corn on the cob
The Black Sheep Memphis smoked hot sauce (to taste)
Salt and pepper (to taste)
Butter
Don't make this one too hard. Just look at the picture and do that. Wrap in foil and cook outside on a grill until the corn is tender.
Ingredients:
4 Boiled Eggs (Boil for 9 minutes)
1 Tbsp The Black Sheep Memphis smoked hot sauce
1/2 Tbsp spicy pickle juice
1 Tbsp Mayo
Salt and pepper (to taste)
Garnish:
The Black Sheep
Thin sliced fresno or red jalapeno pepper
Chopped cilantro or chives
Dry rub or smoked sea salt
Combine hot sauce, mayo, pickle juice and egg yolks. Whisk until smooth and add salt and pepper to taste. Dollop mixture into halved egg whites, garnish each half with a drizzle of The Black Sheep, a sliced pepper, cilantro/chive and rub/smoked sea salt.
Ingredients:
Egg(s)
The Black Sheep Memphis smoked hot sauce (to taste)
Salt and pepper (to taste)
Some good bread, toasted
Cubed avocado
Fresh Cilantro
Cube your avocado and place in a bowl. Add your Black Sheep and salt and pepper to taste. Mix but leave chunky, then spread on toasted bread. Cook your egg(s)(we like 'em sunny side up) and top your avocado toast. Finish with a drizzle of Black Sheep and fresh cilantro.
We apologize for the inconvenience but we are currently out of stock and most likely will be until early next year. Thank you all for your support and we hope you have a very happy holiday season- we can’t wait to spice up your kitchen again in the New Year!