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3o8 Garlic Ginger Recipes

Hey Bigfat's fans...If you have a great recipe using this sauce and feel like sharing, email us at bigfat@bigfatshotsauce.com. We'll try it out and if we like the recipe it could get posted on our site along with props to the creator. Granted we can't post every recipe so it's gotta be really good. Now go have some fun with our sauce. Experiment. Invent. Create. Enjoy.

Use these quick links to get to the recipe you want.

3o8 Chicken Wings Burnin' Baked Wings
Garlic Ginger Coconut Rice Coconut Ginger Shrimp
Bigfat's Tuna Wrap Rich Man's Po' Boy
Garlic Ginger Mop/BBQ on Ribs  

 

More recipes coming soon.

3o8 Chicken Wings

  • 10 chicken wings (already cut and sectioned)
  • Vegetable or corn oil for deep frying
  • 1/4 cup butter or margerine. We like Brummel & Brown Vegetable Oil and Yogurt Spread
  • 2 Tablespoon Bigfat’s 3o8 garlic ginger hot sauce
  • 1/4 teaspoon salt

Breading

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • (These wings are also great without the breading if you prefer)

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.

2. Combine the butter and Bigfat’s 3o8 hot sauce, in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. You can also do this in the microwave in a microwave safe dish melting 5-10 seconds at a time.

3. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

4. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. (If you prefer put wings in a zip lock bag then add the sauce mixture and close it. Then rub the sauce onto the chicken until it is well coated. Be careful, it will be a bit hot. Open and pour onto a plate.) Serve.

This recipe also works well using Bigfat's 8o8 Naga Jolokia Hot Sauce.

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Burnin' Baked Wings

Here is a healthier alternative to frying chicken wings.

  • 10 chicken wings (already cut and sectioned)
  • 1 Tablespoon salt
  • 2 Tablespoons Bigfat’s 3o8 Hot Sauce (more or less depending on how spicy)
  • 3 Tablespoons margarine (I prefer Brummel & Brown Vegetable Oil and Yogurt Spread. You can't tell the difference and it's much less fat.)

Prep Time: 15 mins

Total Time: 45 mins

1. Fill a large pot half way with water and then add the wings and salt.

2. Bring water, salt and wings to a boil and then boil for 15 minutes.

3. Transfer wings to an oven safe container coated with cooking spray. Bake wings on "Broil" (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).

4. While waiting for wings, combine the 3o8 Hot Sauce and Margarine in a microwave safe container and cook in microwave for 10 to 20 seconds at a time or until melted.

5. When wings are done, toss with the sauce and enjoy!

This recipe also works well using Bigfat's 8o8 Naga Jolokia Hot Sauce.

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Garlic Ginger Coconut Rice

  • 2 Tablespoons vegetable oil
  • 4 Tablespoons Bigfat’s 3o8 hot sauce
  • 2 cups jasmine rice
  • 3/4 cup coconut milk
  • 2 1/2 cups water
  • 1 pinch salt, to taste

Prep Time: 7 mins

Total Time: 32 mins

1. In saucepan over medium low heat, add vegetable oil, 308 hot sauce. Stir together well.

2. Add Jasmine Rice and stir until well coated.

3. Add Coconut Milk, water and salt. Bring to a boil.

4. Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.

5. Remove from heat. Let sit covered an additional 5 minutes before serving.

Makes 8 servings. Goes well with Coconut Ginger Shrimp.

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Coconut Ginger Shrimp

  • 12oz. shrimp pealed and uncooked
  • 1/4 Cup coconut milk
  • 4 tablespoons Bigfat’s 308 hot sauce

Prep Time: 7 mins

Total Time: 32 mins

1. Combine Coconut milk and Bigfat’s 308 sauce in large bowl.

2. Add shrimp to bowl and coat well with sauce.

3. Marinate 20-30 minutes.

4. Warm skillet to medium low heat, pour shrimp with sauce and cook 2-3 minutes each side of shrimp or until pink.

Makes 4 Servings. Tastes delicious over serving of Garlic Ginger coconut rice.

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Bigfat Tuna Wrap

  • 2 - 5oz. cans of chunk light tuna in water
  • 1/4 cup minced red pepper
  • 2 tsp Miracle Whip mayonaise
  • 2 tsp dill relish
  • 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce
  • Optional - 1 Tbsp diced onion
  • Salt and pepper
  • 4 small to medium tortillas (flour tend to work best)
  • 4 leaves of lettuce
  • 8 slices of cucumber
  • 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like)

Drain off water from tuna and add both cans into a medium size bowl. Add Miracle Whip, dill relish, red peppers and 3o8 Hot Sauce to the tuna and mix well. Add salt and pepper to taste. When mixed thoroughly spoon out some of the mixture onto a tortilla and cover with lettuce, cucumber and cheese. Makes 4 wraps.

This recipe also works well using Bigfat's 8o8 Naga Jolokia Hot Sauce.

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Rich Man's Po' Boy

  • 1lb raw shrimp (22-30 count) and pat completely dry with paper towel (de-veined will save some time)
  • 1 Tablespoon vegetable oil
  • 1/4 cup white wine
  • juice of 1/2 small lemon
  • 1-2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce
  • fresh parmesan, asiago, or romano to dust over baguette
  • baguette

Prep Time: 20 mins (if de-veining shrimp)

Cook Time: 10 mins

Slice baguette, lightly coat with butter and sprinkle of shredded cheese. Place on baking sheet to brown in toaster oven or oven at 350 for 10-12 minutes.

In small skillet add white wine, Bigfat’s 3o8 garlic ginger hot sauce, and lemon and reduce on medium/high heat approx 5-8 minutes. Keep warm on simmer.

In a large skillet, heat up oil and add shrimp to cook about 1 1/2 minutes each side until pink. Immediately add white wine and 308 mixture to shrimp. Serve immediately with freshly toasted bread. Great to dunk in sauce or place shrimp on bread for tasty sandwich. Thanks to Braedan Schaefer of Chicago for this one!

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Garlic Ginger Mop/BBQ on Ribs

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The Meat

    • 1-2 slabs of pork spareribs

The Mop

  • 2 cans of Lemon-lime soda (sprite)
  • 1 cup pineapple juice
  • 1 cup tomato sauce
  • ½ cup sugar
  • ¼ cup lemon juice
  • 2-3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste)
  • 1 Tablespoon onion powder
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
3o8-marinade-01.jpg

Prep Time: 20 mins

Tenderizing/Marinating Time: Overnight

Cook Time: 5-8 hours

1. I found it hard to find pineapple juice, so I just bought a couple cans of sliced pineapples in juice, NOT SYRUP. If you purchased the cans of pineapple, you can smoke or grill some pineapple with some of the mop to add as a garnish.

2. Take the trimmed sparerib slabs and tenderize/marinate them with lemon-lime soda overnight.

3. Combine all of the BBQ mop ingredients.

4. Divide mixture in half and place half in a spray bottle or mop bucket to apply to ribs during smoking.

5. Remove ribs from soda and discard soda.

6. Pat the ribs dry, seasoning with salt and pepper and applying mop.

7. When the smoker is at 250 to 300 degrees place the slabs on the rack, bone side down. If a full slab will not fit on a rack, cut in half.

8. Check the ribs for the first time in about 20 minutes to make sure the temperature is holding, let them cook for about 2-3 hours, and then check about every half hour to mop. Check temperature every hour. Add wood/charcoal as needed to maintain temperature.

9. Check the meat between the bones, looking for 205°F (96°C) to be the magic number.

10. Spare ribs will need about 5 to 8 hours to fully cook. Country Ribs and Back Ribs will take longer.

11. Use the tongs and wiggle a rib to test. Meat should be loose from the bone, when done.

12. With the remaining half of the Mop/BBQ ingredients place into a sauce pan and cook over medium heat, reducing heat until sauce thickens. For a little extra thickness puree the leftover pineapple and add it to the Mop. You can also reduce the sauce on the smoker for 3-4 hours as well if you prefer.

13. Allow the ribs to cool slightly, then cut into individual pieces and use to dip or drench over the meat.

Serves 4-6. Thanks to Sandy Andrade and Rich Hoblinsky for this recipe! Enjoy!

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