Doc's Fusion Fuel

Upper Mid-Level heat from Red Habanero Peppers, mixed into a smoky base with vinegar and select spices


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Sweet & Spicy Vinegar Coleslaw

This is a great side dish for all of your BBQ entrees, served with Doc’s Fusion Fuel.  Recipe provided by Kay Rice.



  • 1/3 cup sugar
  • 1/4 cup apple cider vinegar
  • 1 1/2 tbsp water
  • 1 1/2 tbsp olive oil
  • 1/8 tsp celery seed
  • 1/8 tsp mustard seed whole
  • pinch of salt
  • 2 pinches of pepper
  • 14 ounces shredded cabbage, hand cut to small strips.
  • 1/2 cup of shredded carrot (optional; shred carrot using a vegetable peeler to make small, fine ribbons)
  • 1/4 of a small red onion, diced
  • 1/4 tsp of green jalapeno powder (optional)
  • 1/4 tsp of red jalapeno powder (optional)
  • 1 red jalapeno diced, seeds removed
  • 1 green jalapeno diced, seeds removed


  1. In small bowl mix apple cider vinegar with sugar until dissolved.
  2. Add oil, water, salt, mustard seed, celery seed, stir.
  3. Add diced jalapeno peppers and optional jalapeno powders, stir well
  4. Add diced onion and shredded carrot.
  5. Add shredded cabbage, a small amount at a time, stirring into the wet mixture.
  6. Once all the cabbage is added, sprinkle the top with the ground pepper.
  7. Cover and refrigerate at least 2 hours before serving.
  8. Stir well at time of serving.


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Creamy Blue Cheese Crab Dip

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Creamy Blue Cheese Crab Dip

Makes 2 Cups


  • 8 ounces softened cream cheese
  • 3 ounces mild blue cheese
  • 8 ounces shredded crab meat drained and separated
  • 1/4 cup Doc’s Fusion Fuel Hot Sauce (1 Tbsp. for mild heat)


  1. Place cream cheese & blue cheese in a medium saucepan over low heat, stirring frequently until melted.
  2. Add crab meat & Doc’s Fusion Fuel to cheese mixture.
  3. Heat through while stirring.
  4. Serve warm with crackers.


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