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Chilli Recipes

Smoked Beef Short Ribs with Smoky Dragon SH!THOT Chipotle Sauce

Serves 4 – Ingredients

  • 2kg (4.4lbs) beef short ribs, trimed of silver slin, cut in 2 if desired
  • ¼ cup extra virgin olive oil
  • ½ cup rub your prefered beef rub
  • For the Finishing Liquid
  • 1-2 tbsp Smoky Dragon SH!THOT Chipotle (Adjust to taste)
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 tbsp butter
Recipes Smoked Beef Short Ribs


Preheat smoker to 110ºC/225ºF degrees with charcoal and fruit wood and get the temperature settled
and stable.

Rub ribs with olive oil and season liberally with your choice of rub. If the rub does not have salt and
pepper season the ribs before applying the dry rub.

Cook in the smoker for 2 hours maintaining a constant heat.

Combine finishing liquid ingredients in a pot and warm to a simmer for 10 minutes, just before the
first 2 hours of smoking is finishing.

Remove the ribs and place in dish large enough to hold them.

Raise the internal temperature of your smoker to 190ºC/375ºF.

Cover the dish tightly with aluminum foil after pouring the finishing liquid over the ribs and place
in the smoker for 2½ hours.

Remove from smoker and baste, recover and cook for another 1-2 hours or until the ribs are fork
tender and have pulled down the bone and an internal meat temperature of 95ºC is achieved
(Look for the meat pulling back off the bone and a good dark brown/black colour).

Remove from the smoker, baste the ribs with the sauce and wrap in foil tightly to rest for 20-25

Remove the liquid to a small saucepan and mix 2 tsp cornflour with 3 tbsp of red wine. Add to the
liquid and sinner over a low heat until its thickened slightly for a yummy sauce. Serve barbecue
with sauce on the side.

Serve with your choice of sides

Fire Dragon Chilli Thai cucumber relish w crispy skinned line caught snapper.

Recipes Pan fried snapper with Chilli Thai cucumber relish

½ cucumber, de-seeded & cut into 5mm dice ½ bunch coriander, chopped ½ cup mint leaves, chopped 2 tablespoons Fire Dragon Chillies Xtra Hot 4 limes, zest & juice 1 tablespoon peanut oil 5 tablespoon castor sugar 3 tablespoon fish sauce 6 shallots, finely diced 7 cloves garlic, sliced thinly 6 fillets of line caught snapper · In a small heavy based saucepan bring to the boil the fish sauce, garlic, castor sugar, lime juice & lime zest. Allow too cool · Once cool mix in the Xtra Hot, mint, coriander, peanut oil & cucumber to finish the relish · In a heavy based sauté pan on a medium heat pan-fry your fish until just opaque. Place your fish on desired serving plate and garnish with your relish. · Enjoy Chef Glen Taylor!


Below are some great recipes that are designed to enhance and enrich the flavour and hotness of our chilli sauces. Enjoy.

Pescados Yucateco

Fire Dragon Scrambled Eggs

40g butter
6 eggs
1-2 tsp Fire Dragon Xtra Hot chilli sauce
¼ cup of milk
Finely chopped parsley
Salt and pepper to taste

Melt butter in pot. Take pot off heat and add eggs, chilli sauce, parsley, salt and pepper. Whisk well and put back on heat. Stir until cooked. Serves 2. Can add bacon or salmon if desired.

Tomato + Fire Dragon Chilli Dip

8 Tbsp Tomato sauce
2 Tomatoes finely chopped
1 tsp cider vinegar
1 tsp soy sauce
1 Tbsp Fire Dragon Gourmet, Xtra Hot, Deadly or Dragons Fury sauce
1 Tbsp coriander finely chopped
Salt and Pepper to taste

Mix all together in bowl and serve as dip or use with tacos, nachos or a spread on a sandwich.

Fire Dragon Relish

2 large tomatoes
1 apple
1 orange
1 onion
1 yellow capsicum
1 or 2 Tbsp Fire Dragon Gourmet or Xtra hot chilli cauce
Salt and Pepper to taste

Finely chop all ingredients and mix together in bowl. Great on sandwiches, bbqs or any platter.

Fire Dragon DEADLY Steak Marinade

500 grms lean steak (eye fillet, sirloin or rump)
2 Tbsp Fire Dragon Deadly or Dragons Fury sauce
2 Tbsp Worcestershire sauce
2 Tbsp Soy sauce
1 Tbsp olive oil
Clove garlic finely chopped

Loads of black pepper and few pinches of salt

Mix the sauce in bowl, add steak and leave in fridge for 24 hours. Turn occasionally.

Fire Dragon Chilli and Garlic Prawns

24 Large prawns
200grms butter
5 cloves finely chopped garlic
2 Tbsp lemon juice
1 Tbsp Fire Dragon Xtra hot or Deadly sauce
Salt and Pepper to taste

Heat butter in pan. Add garlic and lemon juice. Add prawns and Fire Dragon sauce. Mix well. Cook for 5 minutes season with salt and pepper and serve in bowl, on rice or with crusty bread.

Fire Dragon Chilli Scallops

100 grms butter
1 dozen scallops
5 cloves finely chopped garlic
1 Tbsp Fire Dragon Xtra Hot or Deadly Chilli sauce
1 Tbsp finely chopped parsley
Juice of 1 lemon

Heat butter in pan, mix in garlic, parsley, chilli and lemon juice. Mix well then add scallops and cook for 6 minutes. Serve in bowl with salt and pepper.

Fire Dragon Vegetarian Chilli

2 Tbsp Olive Oil
2 large onions
6 cloves finely chopped garlic
1 can Black beans
1 can Kidney beans
1 can Chilli beans
1 can chickpeas
1 red capsicum
1 yellow or orange capsicum
2 Habanero or other hot chillies
1 Tbsp Fire Dragon Gourmet or Xtra hot chilli sauce
3 Tomatoes
1 tsp cumin
1 tsp oregano

Heat oil in pot, add onion and garlic. Cook for 4 minutes then stir in chillies, capsicum and spices. Stir in tomatoes and Fire Dragon sauce. Add beans and chickpeas and simmer for at least 1 hour for all the flavours to soak in. Serve on rice.

Fire Dragon Red Curry

1 can coconut milk
3 Tbsp red curry paste
1 Tbsp Fire Dragon Deadly or 1 tsp Dragons Fury sauce
2 Tbsp fish sauce
2 Tbsp brown sugar
1 onion finely chopped
5 cloves garlic finely chopped
1 red capsicum diced
1 courgette diced
4-6 mushrooms sliced
1 cup cauliflower
1 can bamboo shoots drained and rinsed

In a pot bring the coconut milk, curry paste, fish sauce and Fire Dragon sauce to boil. Add vegetables and bamboo shoots simmer for 15–20 minutes and serve on jasmine rice.

Fire Dragon Hot Beef Stew

½ cup of flour+ ½ teaspoon black pepper
500-800 grms lean beef cut in pieces
1/3 cup of olive oil
1 Large onion
6 cloves garlic finely chopped
3 sticks of celery
½ tsp thyme
1 Tbsp parsley
6 potatoes diced
4 carrots sliced
10 mushrooms sliced
2 cups of peas
1 ½ cup of beef broth or 1 ½ cup of beef stock with water
1 cup beer
½ cup red wine
1-2 Tbsp of Fire Dragon Gourmet, Xtra Hot, Deadly or Dragons Fury Chilli sauce
Salt and pepper to taste

Mix flour and pepper and coat beef cubes. Heat olive oil in pot and brown beef, remove once brown. Sautee onion, garlic and celery. Re add beef and add beef broth or stock, red wine, chilli sauce, thyme and parsley. Simmer for 2-4 hours. Add vegetables and cook for another hour. Simmer until thick use flour mixed with water 50/50 to thicken. Serve with nice crusty bread.

Fire Dragon Chilli, Lemon and Lime Snapper

500 grms snapper or other white fish
1 Tbsp Fire Dragon Sweet As, Xtra Hot or Deadly sauce
1 lemon and 1 lime
Salt and Pepper

Place snapper on tin foil, coat in salt and pepper, spread Fire Dragon sauce over fish. Cover in slices of lemon and lime. Wrap fish in foil and place in preheated oven at 180 C for 15 minutes. Serve with roast veges or on rice with steamed veges.

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