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Buffalo South Sauce

Buffalo South Sauce

Buffalo South Eggs Benedict, Cajun style:

  • Prepare toasted and buttered English muffin
  • Prepare eggs to preference:  poached, sunny-side up, over easy, etc
  • Prepare hollandaise sauce, flavored with Buffalo South Sauce
  • Saute in butter and garlic, deveined shrimp tails and thinly sliced andouille sausage
  • Assemble Eggs Benedict, (sans ham/Canadian bacon), garnish with chopped chives

Buffalo South Shrimp and Pasta (or Grits):

  • Prepare Angel Hair pasta, or grits
  • In butter and garlic, sautee the trinity along thinly sliced andouille sausage
  • In sauce pan, combine whipping cream, compound butter, and Buffalo South  Sauce
  • Heat to just short of a boil, stirring often, reduce heat to simmer
  • Add deveined shrimp tails
  • Simmer until shrimp are cooked, add sauteed trinity and andouille
  • Serve sauce  over pasta (or grits), garnish with dusting of grated Romano cheese and chopped green onions

Buffalo South Corn-on-the-cob:

  • Shuck and clean fresh corn on the cob
  • Par boil, or microwave for a couple of minutes
  • Brush with butter
  • Brush with Buffalo South Sauce
  • Grill over direct heat, turning often, or use rotisserie basket

Buffalo South Stuffed Pork Loin:

  • Pork loin, trimmed, and fileted until flat
  • Apply liberal coating of Buffalo South Sauce
  • Spread softened cream cheese on pork
  • Remove casings from 3-4 links of Boudin, and spread over loin
  • Squeeze water from two packages of chopped spinach, and spread over loin
  • Roll loin, and tie with string, apply liberal coating of Buffalo South Sauce
  • Wrap rolled loin in bacon
  • Smoke on indirect heat, 220 degrees until internal temperature reaches 165 degrees, approximately 3.5 hours.  Recommend apple or cherry wood for smoke

Buffalo South Pulled Pork:

  • Make injection marinade:  apple juice, your favorite B-B-Q sauce and Buffalo South Sauce
  • Inject bone-in boston butt roast
  • Smoke (apple or hickory) at 220 degrees until internal temperature reaches 200 degrees, baste occasionally with any remaining marinade


Buffalo South Catfish:

  • Marinate filets in combination of Buffalo South Sauce and milk
  • Dredge filets in your favorite dry fish fry.
  • Deep fry at 350 degrees


Buffalo South Pickle Chips:

  • Dip Bread and Butter or sweet pickle slices in Buffalo South Sauce
  • Dredge in crushed tortilla chips
  • Deep fry
  • They are sweet, spicy and crunchy

Buffalo South “drunken” ribs:

  • Prepare ribs, either Baby Back or Country
  • Basting sauce:  Buffalo South Sauce, bourbon, favorite B-B-Q sauce
  • Grill or smoke to choice, continue basting ribs as needed

Buffalo South Tarter Sauce:

  • Combine cream cheese, bleu cheese, mayo, Greek yogurt, sweet pickle relish, lemon juice, and Buffalo South Sauce
  • Serve warm or cold over crab cakes, fried fish, dipping for crawfish or shrimp

Buffalo South Smoked Deviled Eggs:

  • Boil eggs to desired level of hardness, cool, and peel
  • Place in a plastic bag, add Buffalo South Sauce
  • Toss to nicely coat eggs, let marinate approximately one hour (save excess)
  • Smoke (wood of choice) approximately 1 hour at 200 degrees
  • Mix yolks to make your favorite stuffing
  • Brush remaining Buffalo South Sauce in each egg half, fill with yolk mixture
  • Garnish with paprika, parsley and slice of jalapeno
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