The Grilling Thread

[lurking wierdo]

If anyone likes HOT sauce, I have a great recipe I can post for a homemade hot sauce.

[Sgt PSN]

while there some select sauces out there that are off the charts good, for the most part what you get is glorified ketchup.

there's no doubt that you can make a better sauce you just have to be willing to try and keep trying. weirdo's sauce sounds nice but it's not only the ingredients themsleves but how much of each to use which sometimes isn't easy cause most guys go by taste and not measurement. 

Yeah, I stay away from Heinz and Kraft type sauces.  SBR has a flavor I like and is decent for coming off the shelf at a grocery store (not to mention that the price is right too).  While we were in KC last week, I did pick up a few bottles of some locally produced BBQ sauces (no, not KC Masterpiece) to help hold us over as well until I can produce a recipe of my own that is satisfying.  Willingness isn't the issue with making my own, it's just having the time to do so.  In my previous attempts, I'd say I spent between 2-3 hours gathering ingredients, prepping them and then actually throwing it all together on the stove.  That's a lot of time for me to spend continuously in and around the kitchen.  But when I do get the time, I'll give it another go and see how it turns out.   

[SD]

If anyone likes HOT sauce, I have a great recipe I can post for a homemade hot sauce.

Go for it, I'm looking for a new one.

[smeags]

yeah quickly, may use it sunday.

[phattymatty]

for the past year or so, i've been putting sriracha on everything. it's taken over as my hot sauce for any kind of food. even pizza.

[Seabiscuit36]

i just had some sriracha today, picked up some korean stirfry, shtein was already spicy, but the sririacha was hot enough to make my head sweat. 

[Sgt PSN]

Are Korens from the Orient? 

[Diomedes]

I thought they were from the ghetto.  That's the only place I ever see them.

[Sgt PSN]

That's because of the surplus of stray dogs running around there. 

[lurking wierdo]

Cut the tops off of 120-140 Habanero (scotch bonnet) peppers.
Put the peppers onto the cooking surface. (I use my small offset smoker it's approximately 8 sf)
Sprinkle a little kosher salt in each cavity (1/8-1/4 tsp)
Cut the tops off 2 bulbls of garlic
Sprinkle garlic with olive oil
Smoke for 2-3 hours at 200-225 deg (I like mesquite for this but hickory works fine too)
start with small batches (8-10 peppers) and puree them down in the food processor.
remove pulp each batch
After all is processed put 1/2 pulp back in processor.
Squeeze in 1/2 of the roasted garlic
Add apple cider vinegar 1/4 cup at a time and process until liquid
Now do the other 1/2

Be sure to wear gloves and eye protection

[Susquehanna Birder]

Meh...I have access to a recipe using ghost chilis. Too friggin' hot for me (and most normal people).

[shorebird]

Habaneros are the hottest, I grew five plants this year and had more peppers than I could do anything with. Two ro three in a pot of chili makes it some kinda' good.

Anyone have a recipe for Buffalo Wing Sauce? I've tired a couple that turned out to be crap.

[Susquehanna Birder]

Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).

[Sgt PSN]

I'm hotter than everything. 

[lurking wierdo]

Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).

Yeah they are too hot for me. I don't understand the point.