Quick Cackalacky® Recipe Ideas!
So, you've got your first bottle or jar o' Cackalacky® sauce. Congratulations! (We will assume that you already know what to do with the nuts, coffee, and beer.) Now what?!
For starters, our Famously Original™ Cackalacky ® Sauces & Seasonings always go great with...
★ Chicken ★ BBQ ★ Burgers ★ Seafood ★ Baked Beans ★ Salad ★ Veggies ★ Omelets ★ Shrimp ★ Pizza ★ Wings ★ Soup ★ Fish ★ Steaks ★ Tacos ★ Meatloaf ★ Steak ★ Grits ★ Pasta ★ Kielbasa ★ Macaroni & Cheese ★ Sausage ★ Chili ★ Slaw ★ Veggie Dip ★ Crab Cakes ★ Meatballs ★ Biscuits
Classic Cackalacky ® Recipes!
Here are just a few of our customers' favorite tried 'n true recipes for our Cackalacky® sauces, seasoning, and coffee! Have fun and enjoy!
*And, remember! Most folks agree that Cackalacky® eats are always best enjoyed with friends and a nice refreshing Cackalacky® Southern Pale Ale from our Famously Original freinds at Tobacco Wood Brewing and/or Cheerwine® soft drink!
★ Cackalacky® Cheerwine® Can Chicken
1 whole chicken
1 12-ounce can Cheerwine® Soft Drink
Cackalacky® Cheeerwine® Sweet Sauce
If using a charcoal grill, arrange coals to allow an area for indirect cooking. If using a gas grill, leave one burner off and set to medium-high heat. Rinse chicken inside and out, and pat dry with paper towels. Set aside.
Drink half of the can of Cheerwine® and place with can (with remaining contents) on a solid surface. Grabbing the chicken by both legs, push the large bird cavity over the can. Then, transfer the chicken to your grill and place in the cooler portion of the grate, balancing the bird on the can and using the two legs as stabilizers.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1¼ hours or until the internal temperature reaches 165 degrees F in the breast, or until the juices run “clear.”
In last 15-20 minutes of cooking, baste generously with Cackalacky® Sweet Cheerwine® Sauce until well coated and caramelized. Remove from grill and let rest for 10 minutes before carving.
Serves 4 - 6
★ Cackalacky® Barbecue 101
This simple pork barbecue recipe is our tried ‘n true “traditional plus” Cackalacky® method that we’ve perfected over the course of more than two decades of tasting events, festivals, barbecue competitions, and family gatherings. Perhaps more importantly, though, most folks can easily replicate it at home.
Please feel free to make any changes to the recipe that suit *your* tastes and adopt it as your own. And, remember: there is no such thing as "bad barbecue." Only...shades of greatness! So, relax. Have fun. And, enjoy!
1 2.3 Oz jar Cackalacky® Pepper Powder
1 16 Oz Jar Cackalacky® Secret Sauce™
One 10 Lb (approximately) pork butt
Plain hamburger buns
Susie’s Slaw (See recipe, below)
We HIGHLY recommend offering your guests any of our three “Traditional Plus” Cackalacky® BBQ Sauces as a topping when serving
Score the “fat cap” side of the pork butt in a crosshatch pattern forming approximately 1” squares pattern, as shown. (The blade of your knife tip should cut through the fat cap by a few millimeters – allowing the Pepper Powder and smoke to penetrate into the meat under the fat cap barrier of the butt.)
On a clean surface, or, large cutting board, evenly coat and “pat” the pork butt with the entire contents of one 2.3 Oz jar of Cackalacky® Pepper Powder, as shown.
Set (or, target) smoker/cooker temperature to 250* F
Using INDIRECT heat, place the pork butt fat-side-up on the grill grate and smoke/roast pork butt with 50/50 mix of Hickory wood and Applewood for 4 hours.
At the four-hour mark, using a spray bottle, spritz the pork butt with a 50/50 mixture of Apple Cider Vinegar and water. Then, wrap in foil and replace back on grill to finish the remainder of the cooking time.
Resume cooking until internal temp reaches 200* F. Pull the meat off cooker and let rest for ½ hour in an insulated cooler, or, Cambro®.
(The USDA guidelines recommend that you cook “pulled” pork to 203* F. The meat will continue “cooking” while the last few more degrees you are hot holding in the Cambro® and will hit the target temperature of 203*)
3) Shred, chop, and sauce!
After resting for half hour in the “hot box,” remove cooked pork butt from foil and place in large chafing dish style pan and shred with a pair of forks - then, using a cleaver or large kitchen knife, chop larger and longer pieces into “thumb-size” bites with a meat cleaver.
After chopping and shredding the fully cooked pork, using a pair of kitchen tongs, mix-in approximately one 16 Oz jar Cackalacky® Secret Sauce™ until all of the meat is well coated.
Serve immediately in a warm chaffing dish along with traditional hamburger buns, Susie’s Slaw (recipe link), and your favorite Cackalacky® barbecue sauce.
Notes, Tips & FAQ’s
How long does it take?
At 250 F* the cook time = about 1.5 Hours per pound of meat. E.g., a 10 Lb pork butt will take 15 hours to cook using this tried ‘n true “low ‘n slow” cooking method.
A pork butt will lose about 35-40 percent of its original raw weight when cooked. E.g., a 10 Lb butt will yield about 7 Lbs of fully cooked meat.
How much meat per person?
Plan on 1/3 Lb of cooked pork per adult. E.g., an uncooked 10 Lb pork butt cooks down to (approximately) 7 Lbs of cooked meat and will yield about 21 servings.
Why let the meat rest before shredding & chopping?
Allowing almost any meat to rest - whether thick steaks, thick chops, whole turkeys, briskets or pork butts - helps keep meat moist and improves the texture & tenderness of meat.
Fat side up!
Placing the pork butt “fat-side-up” self-basting as the fat renders throughout the cook.
Why Hickory and Applewood?
Hickory is the traditional cooking wood of choice here in the Carolinas – inarguably the birthplace of American barbecue. It imparts a distinctive and sharp flavor that pairs especially well with pork. Applewood is a much more mellow smoking wood than Hickory, and we discovered that its inherent sweetness compliments the strong flavor of Hickory very well. That said, feel free to experiment with your own combinations of smoking woods such as pecan, post oak, and cherry.
It takes approximately 15 hours to cook a 10 Lb pork butt. Plan for success accordingly!
Don’t open the lid!
Every time you open the lid on your cooker, you are adding 15-20 minutes to your total cooking time. And, as a matter of good form and barbecue etiquette, for goodness’ sake, never EVER open the lid on someone’s cooker without first asking the pit boss.
Rules to remember!
Have fun and relax. It’s just barbecue. There is no such thing as bad barbecue. Only…shades of greatness!
★ Cackalacky® Cheerwine® Sweet Wings
*Photo by Matt Krull
One 16 oz. Jar Cackalacky® Cheerwine® Sweet Sauce
3 - 5 pounds cut chicken wings
Grill wings over medium-high heat - turning every few minutes - until slightly crispy on all sides and the juices are clear. Transfer cooked wings to a large bowl and "tumble" with Cackalacky® Cheerwine® Sweet Sauce until well coated. Serve immediately.
Serves 4 - 6
1 5 oz. bottle Cackalacky® Pepper Sauce*
16 oz. container sour cream
1 1 oz. packet onion soup mix (dry)
*Minced chives (optional)
In a serving bowl, simply stir together Cackalacky® Pepper Sauce and sour cream. Chill if desired.
*Garnish with minced chives.
Serve with your favorite chips and/or veggie stick dippers!
*For a more fiery experience, try substituting with our Original Cackalacky® Pepper Sauce with our new Cackalacky® Super Extra Hot *Carolina Reaper* Sauce!
★ Susie's Spicy Creamy Cackalacky® Slaw
1 (medium *2 1/2-pound*) green cabbage, quartered and cored
1 cup shredded carrots (about two carrots)
1 cup Dukes® mayonnaise
1/2 cup Cackalacky® Pepper Sauce
1/4 cup cider vinegar
1 tablespoon celery seed
1/2 cup sugar
Coarse kosher salt, to taste
Using a “mandolin” or very sharp knife, slice the cabbage into fine shreds. In a large bowl, whisk the Dukes® mayonnaise, Cackalacky® Pepper Sauce, and vinegar together. Then, mix in sliced cabbage, carrots, sugar and celery seed. Salt to taste. Cover and refrigerate at least 4 hours, tossing occasionally. Serve with a slotted spoon.
We highly recommend serving Susie's Cackalacky® Spiced Slaw recipe with Cackalacky® Slow Cooker Cue!
★ Cackalacky® Cheerwine® Meatball Recipe
16 Oz. jar Cackalacky® Cheerwine® Sweet Sauce
1 – 2 Lbs. frozen meatballs
Place meatballs in slow cooker and cover with one 16 Oz. jar Cackalacky® Cheerwine® Sweet Sauce. Heat on HIGH, covered, for 3-4 hours. Serve!
★ Cackalacky® Spiced Humus
4 Cups black eyed peas (cooked)
1/4 Cup roasted garlic paste
2/3 Cup tahini
1/2 Tbsp cumin
3/4 Tbsp sweet paprika
1/2 tbsp kosher salt
1 Cup lemon juice
1/4 Cup olive oil
4 Tsp Cackalacky ® Pepper Sauce
Cackalacky ® Spiced Nuts (garnish)
Combine all ingredients in food processor and puree until smooth. Adjust sauce and seasoning if needed. Chill ahead of time and serve with crostini, vegetables, etc. (Chef Ryan serves this tasty dish with pickled okra and toasted country bread) When serving, top with Cackalacky™ Spice Nuts for a fiery garnish!
★ Cackalacky® Fiery Grilled Shrimp
1 5 Oz bottle Cackalacky® Pepper Sauce (about 3/4 cup)
2 pounds large shrimp
10 grilling skewers
Peel, de-vein, and rinse shrimp (keep tails intact).
In a resealable plastic food storage bag, add shrimp and Cackalacky sauce (as marinade). Seal tightly, turning until well coated. Allow to marinate in refrigerator for up to one hour.
Preheat grill to medium heat. Remove shrimp from refrigerator discard marinade bag.
Thread shrimp onto grilling skewers and grill over medium-high heat for about 2 minutes per side until opaque. Serve immediately.
Optional: pour more Cackalacky ® Pepper Sauce into a small bowl to use as the ultimate shrimp cocktail dipping sauce.
Serves 4 - 6
★ Bacon Deviled Eggs
12 hard-cooked eggs and peeled
1/3 cup Duke's Mayonnaise
2 Tbsp Cackalacky® Pepper Sauce (Or, for an extra kick, use our Super Extra Hot Pepper Sauce!)
6 slices bacon, cooked and chopped/crumbled (*Butterball® turkey bacon makes an excellent pork bacon substitute!)
Kosher salt (optional - to taste)
minced chives (optional garnish)
Cackalacky® Pepper Powder (optional garnish)
Cut pre-boiled eggs in half lengthwise; remove yolks. In a medium bowl, mash yolks with a fork. Add mayonnaise, crumbled bacon, and Cackalacky® Pepper Sauce and mix well. Using a teaspoon, refill white halves with yolk mixture; garnish with minced chives and a light dusting of Cackalacky® Pepper Powder. Serve immediately, or, cover and refrigerate up to 2 days.
★ Cackalacky ® Veggie Kabobs
1 5 Oz bottle Original Cackalacky ® Pepper Sauce (about 3/4 cup)
1/2 cup extra virgin olive oil
1 red bell pepper
1 green bell pepper
1 yellow onion
10 cherry tomatoes
10 white button mushrooms
10 grilling skewers
Rinse all vegetables then cut peppers and onions into large chunks. Thread vegetable pieces onto skewers, brush with olive oil and kosher salt (optional). Grill over medium-high heat for 10 minutes, frequently turning the kabobs until brown. Drizzle Cackalacky Pepper Sauce on kabob and serve.
Serves 4 - 5
★ Cackalacky® Ultimate Pimento Cheese Spread
12ozs white extra sharp cheddar
5-6ozs of orange/yellow sharp cheddar
2 oz crumbles Asiago
12 oz pimento with liquid
1Tbsp crushed black pepper
1/2 tsp kosher salt
1/3 Cup Cackalacky® Pepper Sauce (Or, Cackalacky EXTRA HOT Pepper Sauce)
1 Cup Duke's mayonnaise
Using an electric mixer, beat ingredients until well blended. This recipe can be used as a dip, spread, or as a sandwich filling.
★ Grilled Cackalacky® Spicy Blue Cheese Street Corn (AKA "Elotes")
This is our *very* Cackalacky® take on the classic Mexican "street food" delight - grilled corn dredged in a zesty blue cheese cream sauce!
Unapologetically messy and delicious - like a great rack o' ribs - there's no indelicate way to eat this backyard cookout delight! Just dive right in and enjoy!
6 large ears corn, husks and silk removed (Tip: using two husk slivers tied together as a "tie," we like to tie the husks back for a "rustic" presentation. Plus, the tied-back husks make great a handle!)
1/2 cup sour cream
1/2 cup Dukes mayonnaise
1/2 cup crumbled blue cheese
1/2 cup finely minced (or, hand-torn for a more rustic presentation) fresh cilantro leaves (garnish)
2 Tbsp (approximately) freshly squeezed juice of 1 lime
2 Tbsp Cackalacky® Pepper Sauce (Or, Cackalacky® SUPER EXTRA HOT Pepper Sauce)
additional lime, quartered (garnish)
A few pinches Cackalacky® Pepper Powder (garnish)
While grill is heating, combine Cackalacky Pepper Sauce, mayonnaise, sour cream, and blue cheese cheese in large bowl. Set aside.
On an oiled outdoor cooking grate, grill corn over direct medium-high heat - turning occasionally, until slightly charred on all sides. (Cook time is about 10 minutes total.) Remove roasted corn from grill and place each ear in the bowl with zesty blue cheese cream sauce mixture and tumble to coat evenly. Place on serving platter and garnish with, cilantro, a few pinches Cackalacky® Pepper Powder and lime wedges. (Optional) Serve immediately while steaming hot.
★ Famously Original™ Cackalacky® Chicken Lollipops
A Cackalacky chicken lollipop is a chicken wing drumette (the drumstick-shaped portion of a chicken wing) that has been "frenched," which means the meat and tendons have been cut from the lower or thinner end and pushed up towards the top of the drumette to form a ball (the "sucker" part of the lollipop), leaving the lower half of the bone exposed like the stick on a lollipop. To make a Cackalacky Chicken Lollipop, you wrap the ball of chicken meat in bacon, grill, and finish with Cackalacky Pepper Sauce, Cackalacky Cheerwine Sweet Sauce, Cackalacky Secret Sauce, or Cackalacky Bold Gold. Here's how it's done, in three simple steps:
You will need...
- A bunch of chicken wing drumettes (available at many grocery stores and certainly from any butcher)
- An equal number of thinly sliced (regular-thickness, not "thick cut") bacon strips
- An equal number of wooden toothpicks, pre-soaked in water for about 30 minutes
- At least one bottle, or, jar of any Cackalacky® Sauce (Chef's choice!)
Step 1: Prep 'em
"French" the drumettes by cutting the skin and tendons around the base of each drumette.
Then, push the meat up into a ball to make a lollipop shape and wrap the ball of chicken meat with a strip of bacon and secure with a toothpick.
Step 2: Grill 'em
Fire up your grill and carefully grill the chicken lollipops over medium-high direct heat, turning or rolling frequently to cook evenly on all sides and avoid scorching. Ideally, use a meat thermometer to know when they're done: the internal temperature should be no less than 165F degrees. (We like ours a bit over done at 175* F) Otherwise, the lollipops are fully cooked when the bacon is crispy and the chicken juices "run clear"
Step 3: Sauce 'em
When the chicken is done and the bacon is crisp, remove the lollipops from the grill and place them in a large bowl. Drench with Cackalacky Sauce of your choice to cover, and shake the bowl, or, use tongs to toss until the lollipops are thoroughly coated. Serve hot.
★ Cackalacky® Blue Cheese & Pecan Party Spread
1 8 Oz block cream cheese, softened
1 5 Oz bottle Cackalacky® Pepper Sauce (about 3/4 cup)
1 4 Oz packet pecan pieces
4 ounces crumbled blue cheese
In a large bowl, mix together all of the ingredients. (A potato masher works best) Form into a ball and roll with crushed pecans, if desired.
Serve with your favorite crackers.
★ Cackalacky® Mary Cocktail
1/4 Cup Cackalacky® Pepper Sauce - or - Cackalacky® Super Extra Hot Pepper Sauce1 46 oz. can tomato juice, or, V8
1 1/2 tsp prepared white horseradish
1 Tbsp Worcestershire
1 Cup Vodka (We highly recommend NC-distilled Topo® Vodka or Covington® Vodka)
"Rim" glass with Cackalacky® Pepper Powder (Optional)
Mix well and serve on the rocks and garnish with a stalk of celery.
Optional: salt to taste as desired
★ Cackalacky® Caviar Corn & Bean Salad
One 5 Oz bottle Original Cackalacky ® Pepper Sauce (about 3/4 cup)
2 cups onion, chopped
1 pint cherry tomatoes, quartered
2 cups fresh or frozen black-eyed peas (cooked and prepared)
2 cups frozen yellow or white corn kernels
chopped fresh cilantro as garnish (optional)
salt to taste (optional)
Combine all ingredients in a bowl and let stand at least 15 minutes for corn to fully defrost and flavors to combine. Then, toss and serve. The frozen corn will also place a quick chill on this easy dish as it defrosts. Garnish with cilantro and serve as a chip dip, or, even as a side salad.
★ Frozen Cackalacky® Bourbon Pecan Pie Iced Coffee
1 cup ice
1/2 cup *strong* brewed Cackalacky® Bourbon Pecan Pie Coffee, cooled
1/3 cup milk
2 Tbsp sugar
Add all ingredients to a blender and blend together until the ice is crushed. (About 30-45 seconds) Pour into a glass, top with whipped cream and enjoy immediately.
*Mutiply recipe as needed for more servings
★ Cackalacky® Cauliflower Wings
1 cup milk
1 cup all purpose flour
2 tsp. garlic powder
1 tsp. ginger powder
1 head of cauliflower, chopped into bite-size pieces
Your choice of Cackalacky® Cheerwine® Sweet Sauce - or - Cackalacky® Bold Gold™ Sauce - or - Cackalacky® Secret Sauce™ - or - Cackalacky Pepper Sauce
Preheat the oven to 450°F.
Combine milk, flour, garlic & ginger powder in a bowl and whisk until well combined.
Coat the cauliflower pieces with the flour mixture and place in a lightly oiled shallow baking dish, or, sheet pan.
Bake for 18 minutes - until coating begins to brown and "crisp."
Remove baked cauliflower pieces from oven and lightly "toss" with your favorite Cackalacky® sauce in a large bowl or stock pot until well coated.
Replace pieces back on baking dish or sheet pan and continue baking for an additional 5 to 8 minutes. Serve immediately - while steaming hot!
Cook's note: we broiled the "wings" for about a minute or so at the very end to add a little extra carbon texture and to "set" the sauce.
Serves 4 - 6
★ Cackalacky® Honey-Hemp Hot Wings
5 Lbs uncut chicken wings
One 5 Oz bottle Cackalacky® Pepper Sauce
1/2 cup honey
About 1/4 cup hulled hemp seeds (AKA “hemp hearts” - available at most grocery stores)
Over direct high-heat/coals on grill, crisp wings to a golden brown (turning when about half-done). Wings are done when the juices run clear - target internal probe temp = 165* F.
Remove fully cooked wings from grill and place in a large soup pot, or, bowl. Pour entire 5 Oz bottle Cackalacky Pepper Sauce and 1/2 cup honey on top of wings. Gently “toss” and tumble wings in the sauce and honey mixture until well-coated. Place wings on a large serving platter and garnish with generous amount of hemp seeds and serve immediately while steaming hot!
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