This is excellent served on pork ribs and any pork meats.

Ingredients

• 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

• 1 cup yellow mustard

• ½ cup vinegar

• ½ cup brown sugar, packed

• 1 tablespoon liquid smoke

• 2 tablespoons. Tabasco sauce

• 2 tablespoons chili powder

• 1 tablespoon. ground pepper

• 1 teaspoon salt

Instructions

Mix ingredients together in a saucepan heating to a boil; lower heat to a simmer and cook for 5 minutes. Do not overcook. Excellent served on pork ribs and any pork meats.

This is a great sauce for beef, and is great on steaks.

Ingredients

• ¼ cup butter

• ¼ cup chopped onion

• 1 teaspoon. chopped garlic

• ¼ cup Worcestershire sauce

• 2 tablespoon molasses

• 1 tablespoon Tabasco sauce

• ¼ cup fresh lemon juice

• 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer.

You may wish to let this reduce down a bit if the sauce appears too thin. This is a great sauce for beef, and is great on steaks.

Ingredients

• 3 cups fresh blueberries or strawberries, crushed

• 1 ½ cups white vinegar

• ½ cup brown sugar

• 2 tablespoons. Worcestershire sauce

• 1 teaspoon white pepper

• 1 teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon ground cloves

• ½ teaspoon red pepper

• 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8–10 minutes. Best served at room temperature or warm. Excellent served on duck or turkey.

Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.

Ingredients

• 7-8 quarts water

• 6.5 oz. Gator Hammock Sawgrass Boil

• 2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)

• 2 pounds red potatoes (cut into 1 inch cubes)

• 2 pounds baby carrots

• 4 ears fresh corn (each cut into 3 pieces)

• 2 pounds unpeeled large fresh shrimp

Instructions

Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls.