Hot Pepper Sauces

[xtremely]

For those of you who like the taste of Tabasco but want a little more heat
try the Tabasco Habanero Sauce. Its quite a bit hotter than the regular but
still has a good flavor. The Dave's Insanity Sauce is reputed to be the
hottest in the universe. [or so they say] It was advertised as being 500
times hotter than Tabasco. Not sure about that cause I have yet to open
that bottle. I've got a very loud and very vulgar friend who claims that no
pepper is to hot for him. Gonna try it on him one day when he's over here
and gets drunk.

Also a pic of some of my other hot sauces............I have many, many more.

Xtremely Fast Eddie
saucein' it up here boss...........
in Deep East Texas

[jjk]

I still have the bottle of Dave's Insanity I bought four years ago. A little goes a long, long way. If you like scorching heat, I would also recommend Pain 100%. Seems to be not much more than pureed habaneros.

My everyday sauces are Chipotle Tobasco and Cholula. I also use a lot of Sricha (a/k/a Rooster sauce - from the Rooster on the bottle). Its a good substitute for ketchup.

[John Douglas]

Dang Eddie,

 

I haven't seen that many bottles of hot sauce out side of a supermarket........... :)

 

John

[big...@wildblue.net]

Eddie, get him some Dave's Ultimate Insanity Sauce. It is 3 times hotter
than Dave's Insanity.
James A. "Big Jim" Whitten
big...@wildblue.net

----- Original Message -----
From: "xtremely" <xtre...@consolidated.net>
To: <SmokeR...@googlegroups.com>
Sent: Saturday, January 31, 2009 10:36 PM
Subject: [BBQ] Hot Pepper Sauces

[Andrew Stanley]

I've got a bottle of Blair's Million, signed by him, with a cute wax
top. Standing bet is if you can take an eyedropper full in a bowl of
chili, I'll give you $100. If you don't finish the bowl, you owe me
$100. No one hastaken the bet yet.

--
I collect hobbies

[Bill Martin]

On Feb 1, 2009, at 12:38 AM, jjk wrote:

> I also use a lot of Sricha (a/k/a Rooster sauce - from the Rooster
> on the bottle). Its a good substitute for ketchup.

Might one assume that this is what you are referring to??

[Robert King]

I still have some Ultimate Insanity in my fridge. It is a party
favorite. Had it for at least 4 years. I heard a quote from that Dave
guy saying they get a lot of first time customers but not much repeat
business for that same reason so they expanded to other things.

I still remember the day I bought it. My friend and I were at a hot
sauce store in Lake Arrowhead. We both tried it on a tooth pick. We
looked at each other and new we were in trouble. There was a little
crowd in there and they were all watching us and laughing.

But I didn't stop there. We made burritos that night and somehow I
forgot how hot it was and put a big ol line down the middle of that
burrito. I can't even describe what happened after I ate it. No we
weren't drinking either <G> My wife still smacks me on the head when
I mention that.

Robert King

On Feb 1, 2009, at 5:16 AM, <big...@wildblue.net>

[Robert King]

Same bottle of Ultimate Insanity I've had for ever put a few drops in
some salsa. First it turned a god awful dark blood color. Nobody could
eat it..

I could only imagine that stuff.

Robert King

[Sherman Watkins]

Isn't it cute the way they find an excuse to do just what they want to do.

On Sun, Feb 1, 2009 at 8:18 AM, Robert King <rk...@kingsq.com> wrote:

  My wife still smacks me on the head when
I mention that.

Robert King

--
Sherm

[xtremely]

 

 

Subject: [BBQ] Re: Hot Pepper Sauces

>
> Eddie, get him some Dave's Ultimate Insanity Sauce. It is 3 times hotter
> than Dave's Insanity.
> James A. "Big Jim" Whitten
> big...@wildblue.net

===========================================================

I was gonna order a bottle off the internet and told my wife about it.  About an hour later she came in with a bottle that she picked up at our local grocery store.  Will look first at the store for the Ultimate sauce before ordering.

 

Eddie

[Sandy & Louise]

Hi Gang
Here are a couple of hot sauces I enjoy that I haven't seen mentioned yet:
Louisiana Gold Pepper Sauce by Bruce Foods. I first had it at a Denny's in
OKC. It's half way between Franks and Tabasco. The other one is Eaton's
Jamaican Scotch Bonnet Sauce. Very hot but has a great citrus/pepper flavor.
It goes great with jerk chicken. Google Eaton's there are several sites that
carry it.
Speaking of Franks, I have a bunch of wings sitting in some right now and
will smoke them later. I also have some beef short ribs sitting in some
homemade Korean sauce a neighbor gave me. These will go on the smoker with
the wings.
Bill your supper looked great. After a few days of Bacon Explosions it was
nice to see some green veggies.
Sandy
smoking in NM

----- Original Message -----
From: "Bill Martin" <bma...@island-styles.com>
To: <SmokeR...@googlegroups.com>
Sent: Sunday, February 01, 2009 7:56 AM
Subject: [BBQ] Re: Hot Pepper Sauces


>

--------------------------------------------------------------------------------


>
>
>
> Sriracha.
>
> Its the stuff I mentioned earlier. Good on Pad Thai, and Hamburgers,
> Cheeseburgers, fish, Corn Flakes, etc.
>
> Bill
>
> What if there were no hypothetical questions?
>
>
>
>
>

[=Mark]

From a recent hotluck...

On Sun, 1 Feb 2009 06:50:45 -0600, John Douglas wrote

--
=Mark

http://www.exit109.com/~mstevens

[=Mark]

My problem with extract sauces like Dave's is that even though it is blazingly
hot, the flavor is akin to what singed cat hair might taste like...

On Sun, 1 Feb 2009 08:16:03 -0500, bigjim wrote

--
=Mark

http://www.exit109.com/~mstevens

[Scot Murphy]

On Feb 1, 2009, at 12:24 PM, =Mark wrote:

>
> My problem with extract sauces like Dave's is that even though it is
> blazingly
> hot, the flavor is akin to what singed cat hair might taste like...

Good point. If all you want is heat, why not put sulfuric acid in your
chili?

Scot "sure somebody's tried" Murphy

[John Douglas]

Mark,

 

I would love to be able to test the different hot sauces, I have written down some of the list favorites to try. Lo and behold I have some of them and did not remember the names until I checked my stock.

 

Just put a slab of trimmed ribs in the BGE, got the main slabs underneath the trimmed parts. I actually like buying the full slab and trimming, makes for some treats while waiting for the main course. Going to do some beans with brisket point later. We already have potato salad and quicklime.........

 

John

----- Original Message -----

From: =Mark

To: SmokeR...@googlegroups.com

Sent: Sunday, February 01, 2009 11:20 AM

Subject: [BBQ] Re: Hot Pepper Sauces

[Pat Smith]

I had this for the first time on a recent trip to California in a strip
center Chinese place that seemed to be full of Latino laborers - talk
about diversity.

I didn't see the customary sweet n sour or duck sauce for my egg roll
so I opted for the rooster sauce. I had a cold and my sinuses had
been clogged - UNTIL i took a big bite of egg roll soaked in this
stuff!

I've had hotter, but I wasn't as prepared for the heat on this one.

Also, there is a stall at the LA Farmer's Market that sell's nothing
but hot sauces. Some of the labels are pretty funny.

I was taking pictures of some of the bottles of hot sauce, until the
owner, a slight oriental lady told me "NO PICTURES, NO PICTURES!!!!"

PFSmith

<Hot sauce.jpg>

[=Mark]

I guess I should mention my current favorite hot sauce, Hoboken Eddie's Mean Green sauce, made with roasted jalapenos and lime.  Not overwhelmingly hot with great flavor.  (Yeah, another Jersey guy; what's that all about?)

http://www.hobokeneddies.com/page.asp?ID=5

On Sun, 1 Feb 2009 12:47:16 -0600, John Douglas wrote

--
=Mark

http://www.exit109.com/~mstevens

[big...@wildblue.net]

I was using it to warm up my sauce at the store. Kept it under the counter
till someone asked for it. About 4 teaspoons in a2 quarts of sweet sauce did
it.
I think the sauce I had at Glenrose Q-Fest, that John was talking about
was 100% Pain. I used it to make my hot sauce till one day the store was out
and I got the Dave's Ultimate. Had to use about ½ bottle of the Pain to get
it hot enough.
I have stories about folks eating the hot BBQ sauce at the store.
Dave Amos liked it on his grits in the morning. Bruce Cooks Wife, Mary,
almost needed 911 after accidently getting into some Bruce had on the table.

James A. "Big Jim" Whitten
big...@wildblue.net

----- Original Message -----

From: "Robert King" <rk...@kingsq.com>
To: <SmokeR...@googlegroups.com>
Sent: Sunday, February 01, 2009 10:18 AM
Subject: [BBQ] Re: Hot Pepper Sauces


>

[jjk]

One might assume that. I guess I should have looked up the spelling before posting. I never could spell the name of that sauce correctly. jjk

> ------------Original Message------------
> From: Bill Martin <bma...@island-styles.com>
> To: SmokeR...@googlegroups.com

> Date: Sun, Feb-1-2009 8:56 AM
> Subject: [BBQ] Re: Hot Pepper Sauces
>
>

[John Douglas]

How does Sriracha compare to Sambal Oelek, Oelek is what I have? I have Sambal Bajak, but I have not tried it yet. It is supposed to be milder than the Oelek. I did try some Chili Paste with sweet basil leaves in some hot and sour soup and it has a kick but a good flavor.

 

John

 

"Be careful about reading health books.  You may die of a misprint."     -----     Mark Twain

 

 

 

[Bruce Cook]

While on our way to visit the 2007 Oinksterfest Mary and I spent a couple of days in Washington D.C. We went to the Florida Avenue Grill and had a great meal. I bought a bottle of their green jalapeno hot sauce. While not exceptionally hot it is by far the best hot sauce I’ve had. Great flavor and wonderful to eat on tacos, eggs, chili, and anything else. There website currently has a link for inauguration activities but I think you can order the sauce and some other items online. If in D.C. it’s a don’t miss for me.

 

Bruce

mailto:br...@bdbbq.com

 

[pigm...@aol.com]

I started carrying the 100% Pain hot stuff to my catering events. There are a surprising number of people who want to put a little on their sandwiches.  Then there is the 60++ yr old lady that doesn't read just opens and put it on then complains that it's very hot, too hot for her to eat the sandwich!  Ya want to ask did she graduate from elem school or doesn't she understand the word PAIN!!   Pigman!

-----Original Message-----
From: jjk <jkn...@cox.net>
To: SmokeR...@googlegroups.com
Sent: Sun, 1 Feb 2009 1:38 am
Subject: [BBQ] Re: Hot Pepper Sauces

I still have the bottle of Dave's Insanity I bought four years ago.  A little 

---

Which stars will make the biggest headlines in 2009? Get Hollywood news, celebrity photos and more with the PopEater Toolbar.

[Meathead]

I'm also a fan of Sriracha. I like to taste the chilis and not just
set myself on fire. I just added this to my article on Chiles:

Let's get this fact up front: I'm a wimp. I cannot eat habaneros and
too much hot sauce makes me cry like a teenage girl who's been stood
up for the prom. But I do like complexity in my food, so I keep four
hot sauces and one jar of dried hot peppers in my pantry.

--Tabasco Chipotle Pepper Sauce. Tabasco Chipotle is made from smoked
jalapeno peppers in vinegar and has a wonderful smoky flavor, a strong
vinegar bite, and, of course, the capsaicin kick. It is my go-to hot
sauce and you will see it in many of my recipes. I much prefer it to
the original Tabasco which was, according to company records, first
made in the 1860s after Edmund McIlhenny planted hot peppers on his
family's property on Avery Island, LA. By 1868 McIlhenny started to
market Tabasco Sauce. His process is still used today, and Avery
Island remains the headquarters for the worldwide company that is
still owned and operated by direct descendants of Edmund McIlhenny.
Avery Island is about 2.5 hours west of New Orleans, and the charming
spot is open to visitors.

--Franks Original RedHot Cayenne Pepper Sauce. Frank's started making
hot sauce in 1918 from Louisiana peppers and today its peppers come
from New Mexico and Mexico where it is made into a mash and shipped to
Springfield, MO, where it is cooked, seasoned, and bottled. Frank's
claims it is "the secret ingredient in the original Buffalo wings
created in Buffalo, NY in 1964." I think it's secret to success is the
proper balance of heat and flavor. Unlike so many hot pepper sauces
that seem to be just capsaicin and vinegar, Frank's has a distinct
bell pepper flavor.
--Sriracha-. This is a thick Thai chile paste made from red chile
peppers, vinegar, garlic, sugar, and salt. I like it because it is not
just pure fire as are many hot sauces. This stuff is rich and complex.
It can be mixed with lime juice, hoisin sauce, or even ketchup and
barbecue sauce. It comes in a squeeze bottle and I use it as a
condiment as well as an ingredient in marinades and sauces.

--Outerbridges Sherry Pepper Sauce. I discovered this unique sauce in
Bermuda, where it is made and served at tableside in many restaurants
with Bermuda Onion Soup. It is made by steeping 17 herbs, spices, and
chiles in dry sherry. It is thin and brown. I use it mostly in soups,
stews, and chowders, and boy does it add depth and spark. It's also
good in Bloody Marys, meat sauces, dips, and dressings.

-Penzey's Chipotle Powder. Chipotle powder is made by grinding dried,
smoked jalapenos. It brings flavor, heat, and an exotic smokiness. I
just put a shaker bottle of this amazing stuff on the table at most
meals. It's amazing on anything with tomato sauce especially pizza and
pasta. Sprinkle it on beans, stir fries, anything except ice cream.

meathead

[John Douglas]

Got some Cholula and Tapat'io in the Mexican section of a market last week after a recommendation by Bill. Both are good, but the Cholula is my favorite. You might give it a tryst.  Going to get some Sriracha this week.

 

John

----- Original Message -----

From: Meathead

To: The Smoke Ring BBQ List

Sent: Monday, February 09, 2009 8:18 AM

Subject: [BBQ] Re: Hot Pepper Sauces

I'm also a fan of Sriracha. I like to taste the chilis and not just
set myself on fire. I just added this to my article on Chiles:

meathead

[Scot Murphy]

On Feb 9, 2009, at 9:18 AM, Meathead wrote:

> I'm also a fan of Sriracha. I like to taste the chilis and not just
> set myself on fire.

I picked up a bottle of this the other day on all of your
recommendations, and as I thought--I'd had it before! I can't remember
where, but as soon as that taste hits your tongue, you say, "Ohhh,
YEAH!" This stuff would be good on just about anything where you'd use
hot sauce or even ketchup. I'm thinking of mixing it with some butter
for a wing sauce. That would rock.

Scot "too bad wings are expensive now" Murphy

[J Perrigin]

Try the Cholula chili garlic.  UMMMMHHHH UMMMMM!!!!

 

-Jason in Dickson TN

[Sherman Watkins]

Had chicken wings night before last and did a bit of experimenting.

My wife is heat averse so except for a bit of sauce for flavor I add
hot sauce at the table when wings are served. I used six different
sauces. One was Tabasco, one had a lizard on the label, and the other
four were various Dave types, one being his insanity sauce.

We serve wings with blue cheese dressing and I found the thin flavor
in Tabasco cuts through the dressing more easily. Dave's sauces all
start tasting the same and they only differentiate themselves when the
flavor is allowed to bloom a bit. The insanity sauce has heat but the
flavor is a bit weak so I didn't taste is so much as a felt it, on a
delayed basis. The one with the lizard on the label had the best
flavor on it's own.

It certainly calls for more experimentation. Unfortunately, this is
not the best place for it.

--
Sherm "In the land of extra-mild salsa"

[Jon Stine]

Anybody try this sauce?  Chili Garlic by Huy Fong.  My wife brought home a bottle of this and can't wait to try it.

http://www.huyfong.com/no_frames/garlic.htm

Jon

[Robert King]

I've seen it here but never tried it. Let me know how it is.

Robert King

<garlic.jpg>

[gmi...@yahoo.com]

I hve that at home! It is good. 

Glenn

www.hogtiedbackyardbbq.com

[Lucy Baker]

It's terrific and made locally in Rosemead, CA!

Lucy

[Big Krabba]

And, if you click forward after going to the linked site, you find a sample pak for $8 plus shipping.  That's a lotta heat!

Les

[John Douglas]

That is one of the sauces that I use, got some heat and it is good.

 

John

----- Original Message -----

From: Jon Stine

To: SmokeR...@googlegroups.com

Sent: Thursday, February 12, 2009 2:13 PM

Subject: [BBQ] Re: Hot Pepper Sauces

---

[=Mark]

But for whatever reason they don't do online orders.  Even the phone & FAX
numbers are a toll call.  Luckily our local supermarket carries them.

On Fri, 13 Feb 2009 06:46:05 -0500, Big Krabba wrote

--
=Mark

http://www.exit109.com/~mstevens

[Scot Murphy]

On Feb 13, 2009, at 6:46 AM, Big Krabba wrote:

> On Thu, Feb 12, 2009 at 3:13 PM, Jon Stine <jsti...@gmail.com> wrote:
> Anybody try this sauce? Chili Garlic by Huy Fong. My wife brought
> home a bottle of this and can't wait to try it.
>
> http://www.huyfong.com/no_frames/garlic.htm

So have you tried it yet? I've had it before, and it's pretty tasty
and pretty hot. When you go to your normal Thai restaurant and ask for
something with extra heat, they'll put some extra of this stuff in. My
only complaint is, it's pretty salty.

Scot "I'll have the Huy Fong with a side of Thai food, please" Murphy

[Sherman Watkins]

I had Thai Sweet Red Pepper Sauce on one of my pulled pork sandwiches tonight.  Mighty good.

--
Sherm