Two crowd favorites face off

Cocktail Weenies in Hog Sauce vs.

Smoked Gouda Pimento Cheese

Recipe By Trevor Swedenburg

Jump To Smoked Gouda Pimento Cheese

It’s a game-day showdown!
On one side, a party must-have Cocktail Weenies in Hog Sauce with its familiar sticky BBQ flavor that everyone will love. On the other side, Smoked Gouda Pimento Cheese is smooth, bold, and guaranteed to run out.
You and your guest will decide who is the winner of this showdown!

Cocktail Weenies in Hog Sauce

Ingredients – for Hog Sauce

• 1 1/2 Tsp Black Pepper
• 1 1/2 Tsp Hot Sauce
• 1 Can Coke
• 1 1/2 1sp Paprika
• 1 Can Dr. Pepper
• 1 1/2 Tsp Chili Powder
• 8-9 Sprigs of Thyme
• 1 Tsp Onion Powder
• Squeeze Half an Orange
• 1 Tsp Garlic Powder
• 1 Cup Brown Sugar
• 1 1/2 Tsp Smoked Apple Cider Vinegar

• 4 Tbsp Fine Diced Red Onion
• 1. Tbsp Diced Dried Tomatoes
• 1 Fine Diced Garlic Cloves
• 3 Tbsp Worcestershire
• 1/2 Ancho Pepper Deseeded
• 2 Cup Ketchup
• 3 Tsp Bacon Fat
• 4 Tbsp Dark Molasses (can substitute for 2 Tsp of Oil) # 2 Tbsp Stone Ground Mustard
• 1 Shot High Proof Whiskey
• 1 1/2 Tsp Black Pepper
• 1 1/2 Tsp Hot Sauce
• 1 Can Coke
• 1 1/2 1sp Paprika
• 1 Can Dr. Pepper
• 1 1/2 Tsp Chili Powder
• 8-9 Sprigs of Thyme
• 1 Tsp Onion Powder
• Squeeze Half an Orange
• 1 Tsp Garlic Powder
• 1 Cup Brown Sugar
• 1 1/2 Tsp Smoked Apple Cider Vinegar

Directions

Make ahead:
1. Cook onion and garlic in bacon fat over medium-high heat until you start to see color
2. Add Thyme, sun-dried tomato, and Ancho Pepper. Add one shot of any high-proof whiskey
3. Add Dr. Pepper and Coke. Add remaining ingredients
4. Reduce over Medium-Low heat
5. Strain and Chill
6. Once chilled, add 1-2 Stat shots NSMs Infused Garlic Oil, mix well

*For extra strength Add 1-2 Pumps of NSMs Infused Honey

On Game-day
Add the Hog Sauce to a crockpot with beef stock and cocktail weenies and cook on high for 2 hours. Stir occasionally. 

Smoked Gouda Pimento Cheese

Servings: 4-6   |   Prepping Time: 15 MIN
Cooking Time: 30 MIN   |   Refrigerate: 1 Hour

Ingredients

• 4 cups Shredded Smoked Gouda
• 2 cups Roasted Red Bell Peppers
• 2 cups Roasted Poblanos
• 2 teaspoons Dijon Mustard
• 1 1/2 tablespoons Smoked Apple Cider Vinegar
• 1 tablespoon Pickle Juice
• 2 cups Mayonnaise
• 1 tablespoon Coarse Black Pepper
• 1 1/2 teaspoons Garlic Powder
• 1 1/2 teaspoons Onion Powder
• 1 1/2 teaspoons Paprika
• Worcestershire Sauce, to taste
• Hot Sauce, to taste
• 3 ml Infused Grapeseed Oil

Directions

1. Begin by removing the red bell peppers and poblano pepper skins, followed by fire roasting until soft.
2. Next, dice both peppers finely and set aside for later.
3. Combine shredded Gouda, mayo, and infused cannabis oil. Mix well.
4. Add ACV and pickle juice and continue to mix.
5. Next, add the diced red bell pepper and poblanos, continue mixing.
6. Finally, add hot sauce and the remaining seasonings, keep mixing!
7. Once completely mixed, allow to set in the refrigerator for at least 1 hour before serving.
8. Serve with pita strips, chips, or your choice of bread.

Trevor Swedenburg
Vice President of Culinary Operations, Natural State Medicinals

Trevor Swedenburg, an Arkansas native, is a distinguished culinary professional renowned for his exceptional expertise and commitment to culinary innovation. With a classically trained background and a cosmopolitan career, Trevor brings a refined creativity to his culinary work