Quaker Steak & Lube, known for its more than 25 wing sauces, announced the introduction of its newest flavor, Dusted Ghost Pepper, which will be the centerpiece for the brand's limited-time Ghost Pepper and Seafood menu. Beginning January 12 and ending April 11, guests can enjoy new Ghost Pepper specials at Quaker Steak & Lube locations nationwide. The limited time menu features the new Ghost Pepper QBurger, Ghost Pepper Thick-Cut Steak Fries, and a variety of signature seafood menu items to enjoy during the Lenten season.

"We're kicking up the flavor in 2016 with the addition of our newest flavor, Dusted Ghost Pepper, to give our guests what they want—new menu items that make your taste buds scream for more," says Greg Lippert, president and CEO at Quaker Steak & Lube. "We know that these new offerings will excite our guests who crave intense heat with each bite. Additionally, Lubies rely on Quaker Steak & Lube during the Lenten season and we're proud to offer seafood options that are family-friendly."

With 11,000 SHU's (Scoville Heat Units), Dusted Ghost Pepper is really hot. For a limited-time, guests can enjoy current dishes on a whole new "supernatural" level with menu items such as:

Ghost Pepper QBurger: This new hand-smashed burger, served as single or double patty, is topped with Pepper-Jack, jalapeno and a creamy, spicy Ghost Pepper mayonnaise. Served with Lube Fries and Sriracha ketchup or any Sidecar.

Ghost Pepper Thick-Cut Steak Fries: These fries are seasoned with new Ghost Pepper spice, and topped with jalapeno and scallion. Served with a side of Queso or Sriracha ketchup.

Non-meat options during the Lenten season this include:

Pub-Style Fish & Chips: Hand-breaded cod served pub-style with new steak fries, tartar sauce, and malt vinegar on the side.

Premium Garlic Shrimp Skillet: Jumbo shrimp coated with a buttery premium garlic sauce and served in a sizzling skillet with garlic bread to dip.

Mango Habanero Shrimp Tacos: Mango Habanero dusted jumbo shrimp, crispy slaw, creamy avocado lime ranch dressing and Pico de Gallo. Topped with cilantro and a fresh lime.

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