Monday, September 3, 2012

Pit Master DNA

Call it pit-master DNA passed down from one generation to the next. Top that with the indisputable title of superb sauce originator, and what do you get? You get an unforgettable taste bud experience that only can be created by Burnie's Sauces & Marinades. Steeped in southern culture and family pride, grandmother's heirloom sauces and marinades along with her seasoning meat rub have earned bragging rights. Now known as our legendary line of sauces these creations boasts flavor combinations so imaginative, you won't find them anywhere else on planet earth.

With our line up having 10 current awe-inspiring recipes (and counting), Burnie's has a sauce to excite everyone's palate. From hot and spicy to sweet and savory, each recipe is made from the freshest ingredients. Citrusy fruits, wild berries, seasonal herbs, and fragrant spices deliver a full-blown sensory explosion with every mouthful.
Whether braised, broiled, baked or barbequed, any meat or poultry can be transformed from mundane to magnificent. Variety and versatility makes Burnie's Sauces & Marinades equally complementary to veggies, salads, tofu and stir-fry. These heritage recipes are the product of decades of love and dedication. The Burnie's family hopes you enjoy your sauces and much as we enjoy creating them for you. Each of our sauces and marinades embody classic Southern Americana in every bottle.

Pineapple Mango Mahi Mahi, Peach Jalapeno Pecan Wings, and our Southwest Chili YUM!

Grilled mahi mahi is a delicious low fat, high protein, low carb entree.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


· 1 pound mahi mahi

· 1 cup Burnie’s Pineapple Mango Sauce to marinade fish with

· Salt to taste

Food Preparation:

1. If fish is frozen, defrost in refrigerator ahead of time. 2. Place fish in plastic bag or marinator with the Burnie's Pineapple Mango - refrigerate - for 30-60 minutes 3. Start grill or coals and bring up to temperature. 4. Cook with indirect heat - if using a charcoal grill, form some aluminum foil into a round disk 6 inches across and place just above the coals. If using a gas grill, turn off the center flame. 5. Remove fish from Burnie's pineapple mango marinade sauce. 6. Place fish on the grill, grill for approximately 5-8 minutes per side. When you turn the fish, brush it with more of the Pineapple Mango sauce. Cook until cooked through - do not overcook. 7. Serve with grilled vegetables prepared at same time on the grill - skewers of red and green peppers, tomatoes, onions, zucchini, etc. Add a side of sauce to the plate for dipping! Enjoy dinner the Bunrie's Way!

Burnie's Peach Jalapeno Pecan Wings

12 wings fresh or thawed then washed
4 cups crushed pecans
8 oz. of Burnie's Peach BBQ Sauce
Bread with or without you decide how you like them
Deep fry for 15-20 min.
Drain wings
Toss in Burnie's sauce with crushed pecans
Serve with celery ranch or blue cheese

Burnie's Southwest Chili

5 Pounds Groundbeef / Turkey (browned/ strained)
2 (small cans) Black Beans
2 (large cans) Kidney Beans (optional White Beans)
1 (large can) Diced Garlic/ Basil Tomatoes
1 Bottle Hot Sauce (Tapito)
2 Packs of Chili Mix (Shelby) Brown bag
1 Orange Bell Pepper (chopped)
1 Yellow Bell Pepper (chopped)
1 Red Bell Pepper (chopped)
1 Green Bell Pepper (chopped)
3 Jalapeno Peppers / Habanero (optional) (chopped)
1/2 Pd Mushrooms (sliced)
1/2 Onion (chopped)
Beef Sausage 1 PD Optional
1/2 cup LP's Liquid Gold Mild Sauce (optional)
Any extra salt, pepper, cayenne pepper or other seasonings are optional to taste