This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Controlled Burn Hot Sauce, method and review

  • Filter
  • Time
  • Show
Clear All
new posts

    Controlled Burn Hot Sauce, method and review

    Ok, done.

    I used Fresno peppers because I couldn’t find any red jalapeños. The habaneros and cayennes were from the garden, as were three small Carolina reapers. I was short on the cayennes, so I made up the difference with Fresnos. They have a nice fruitiness, and overlap jalapeños on the Scoville scale. (I was going to use some Tabascos, but honestly they’re nasty little bastards, all heat and no flavor.) I also substituted Grand Mariner for Triple Sec. Otherwise I followed the recipe as written. I used the AR KC bbq sauce. It’s pretty simple: prepare the peppers, then purée everything and simmer it for a while. Most of the prep time was spent cleaning the seeds out of the cayennes.

    On first taste, as it was coming to a boil, the sauce was well unbalanced toward capsaicin hot. I added another third of a large red bell pepper, another splash of pineapple juice, and a couple more shots of Grand Marnier. I then brought it to a boil, turned the heat down, and let it simmer for 30 minutes. Final volume was about 40 ounces.

    Verdict: This is a nice, flavorful hot sauce. Even with the Carolina reapers, it isn’t an extreme sauce by my standard. If you’re a pepperhead, this is about a 7. If you’re a novice, I think you’ll find it over the top. If you’re an extreme pepperhead, you’ll think it needs more Reapers. I’m not a fan of chipotles in adobo, but here they work well. And, this isn’t a thin sauce like a Louisiana or Mexican hot sauce, it’s more like a puréed salsa.

    If you’ve made enough recipes from Amazing Ribs, you might agree with me that there is a general flavor profile that I’ll call "The Meathead taste". I characterize it as a balance of flavors, and complex but not busy. Here, the sweetness, heat, vegetable, and nuance flavors (lime, vanilla, balsamic, garlic, onion, etc) all work together. Kinda gourmet-y, but still down to earth.

    Meathead adds a note at the end about personalization. Take it to heart. What Meathead likes might not be what you like. I could easily see someone wanting it more vinegary, or a lot hotter. I myself could take a lot more heat. (I might still toss a couple more Reapers in there.) Meathead says to use white vinegar, I think malt, apple cider, or red wine vinegar would work well. I’m going to let it stand a few days and then try a couple drops of sauce with a drop of each. (I’m not interested in making whole batches to find out!)

    Is it my favorite hot sauce? Well, I like different things at different times. It depends what I’m putting it on, and how I want it to act. This will be good on eggs, on ramen, in soups and stews, and dare I say it, on bbq. I might pick something less complicated for pizza or spaghetti sauce. I’ve bought a lot of sauces that I’ve used one time and moved on. This one goes into the rotation.

    Click image for larger version  Name:	81FBB9F4-8047-4AAD-B287-2AE73724D131.jpeg Views:	0 Size:	1.24 MB ID:	1111418
    Last edited by Mosca; October 17, 2021, 04:40 PM.

    Mosca! Thanks for trying my recipe. Here's the link https://amazingribs.com/tested-recip...-sauce-recipe/


    • Mosca
      Mosca commented
      Editing a comment
      Jeez, I forgot the link. This is a continuation of a different topic where I asked if anyone'd made it, I should have linked so anyone could've followed.


No announcement yet.


These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

GrillGrates Take Gas Grills To The Infrared Zone

GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

A Propane Smoker That Performs Under Pressure

The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.