Gringo Jack’s Vermont Maple BBQ Sauce – If this one doesn’t sound like a winner to you, you aren’t paying attention. Right up front, I want to say that this is excellent on anything pork. I also cooked some bacon-wrapped filet mignon and coated it with this sauce at the last minute on the grill — just enough to sizzle the sauce on. The maple flavoring here does everything in the world to bring out a mouth-watering, savory goodness that you won’t be able to get enough of.

The ingredients here include vinegar, lime juice, chilies, garlic, sugar, onions, tomato paste, and you guessed it, maple syrup. Continue Reading

Hey fellow Chili Heads!

This is “Atomic Eh?” bringing you another searing heat story! I am looking for the most “atomic “ sauce out there, and I want to share this one with you. Continue Reading

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup water
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sugar Continue Reading
  

Ingredients:

• 1 pound fresh peaches, skinned, pitted, and chopped
• 3 tablespoons canola or vegetable oilve
• 3/4 cup chopped onion
• 1 medium clove garlic, minced
• 1/4 teaspoon habanero, minced
• 1/4 teaspoon kosher salt
• 1/4 cup cider vinegar
• 1/4 cup bourbon
• 2 1/2 tablespoons honey
• 2 tablespoons Dijon mustard
• 3/4 teaspoon light brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon Continue Reading
  

Texas Longhorn Smoked Chipotle Barbecue Sauce – Hands down, this is one of the finest barbecue sauces you can slap on your meat. Excellent label, with a set of longhorns and a chili pepper, but labels alone won’t do it. I’m serious about my barbecue, and this is one of those sauces that gives you something to be serious about.

Tomato paste, sugar, honey, vinegar, a beautiful chipotle puree that gives this sauce its personality, onions, salt, smoke flavoring, worcestershire sauce, molasses, corn syrup, tamarind, anchovies, green pepper, olive oil, and assorted spices. Continue Reading

This time Insane Chicken.com is truly insane!

This is “Atomic Eh?” and today I am spending some time in the kitchen. Just received a package from my favorite store, Insane Chicken.com and the first thing I pull out of the box is a new product called Da Bomb Ghost Pepper Hot Sauce. I hope it’s “Atomic!”

Everyone repeat after me, “Fear and trepidation!” Jolokia Peppers always make me think twice about using caution. Continue Reading

Ingredients:

• 3 Habanero or Scotch bonnets peppers, Chopped
• 1/2 cup Papaya; substitute peaches, Fresh or canned
• 1/2 cup Raisins
• 1 cup Onion; minced
• 3 clove Garlic; minced
• 1/2 teaspoon Turmeric
• 1/4 cup Malt vinegar

Directions:

1. Bring everything to a boil together; lower heat and simmer 5 min.
2. Puree in blender.

Buzrub BBQ Rub (Mild) – This is the perfect companion to Famous Buzrub. There are no ingredients listed here, but my taste buds do detect some of the basic spices, along with some not-so-traditional additions. The exact blend is kept under wraps, so I won’t risk getting it wrong by trying to guess. Let me just say that I taste a hint of something tropical in there, along with a mild peppery flavor. There’s also some very sweet notes. Point is, this is a beautiful, balanced blend of a variety of herbs and spices that will look and taste good on any protean your little heart desires putting it on. It’s a great steak, chicken, pork, rib, or even seafood rub. In fact, this one is especially nice on seafood.

The soulmate to this rub is the “Famous” Buzrub. It’s got a little more fire and a little less tropical. Both of the rubs are useful, each in its own way. Continue Reading

Ingredients:

• 3 large tomatoes
• 1 onion
• 2 tsp garlic crushed
• 1 tsp dry mustard powder
• 2 whole red chillies
• 1 tsp chilli powder
• 1 tsp curry powder or hot chilli sauce
• 1 tsp sugar
• 2 tbsp tomato ketchup
• 1 tbsp vinegar
• 1 tbsp oil
• 4 ¼ fl oz water
• salt to taste Continue Reading
  

Bone Suckin’ Sauce – Try Bone-Suckin’ Sauce on chicken wings and you’ll know immediately why they gave this sauce that name. It’s so good, you can’t get enough. Bone Suckin’ Sauce comes in a 16 oz jar, every bit of which you will want to dump on your wings and none of which you’ll want to leave behind. The label is plain white with black and red text. No fancy logos, no gimmicks, just plain good taste.

Tomato paste, apple cider, vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, hickory smoke flavor, and a little salt make up the ingredients here. Continue Reading

Ingredients:

• 4 Cups Chopped Green Tomatoes
• 2 Cups Chopped and Seeded Sweet Peppers (Anaheim, Banana, Red Bell, Yellow Bell)
• 1 Cup Chopped and Seeded Jalapeños (approx 1/2lb = 1 Cup Chopped)
• 1 Cup Chopped Onion (I usually use sweet)
• 2 teaspoons Kosher Salt
• 1 1/2 Cup Cider Vinegar
• 3 Cloves Chopped Garlic
• Cilantro to taste
• Sugar to taste Continue Reading
  

Gringo Bandito Hot Sauce – Gringo Bandito’s label says it all;  The too-cool for school hombre on the front of the bottle may look laid-back, but he’s got plenty of ammo in his bandoliers to get the job done.   Gringo Bandito’s relatively low heat allows you to slather it with gusto on anything under the sun without later wishing you could cut your tongue out, but the sauce packs enough firepower and delicious flavor to keep your taste buds from taking a siesta.  This lightweight yet zesty vinegar-based sauce  sneakily turns a dull pile of eggs or a bland burrito into Cinco de Mayo of the face.  There’s no need to worry about problemas south of the border, as the heat comes off with a pleasant warm tingling sensation that even a dyspeptic grandmother could handle. The robust combination of habaneros, jalapenos, and chilis won’t overwhelm your food, it will just make it taste a million times better.
Continue Reading

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 bay leaf
• 2 cups shredded cooked turkey
• 2 cups white kidney beans (cannellini), undrained
• 2 fresh jalapeno peppers, chopped
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons lime juice Continue Reading
  

Insane Chicken’s Cluckin’ Hot Sauce – InsaneChicken sells the world’s finest hot sauces, so why make their own? Simply, because they’re damned good. Insane Chicken’s Cluckin’ Hot Sauce is described on the label as a ghost pepper (popular name of the mega-hot bhut jolokia) sauce, but in fact it’s a potent blend of peri peri peppers, ghost peppers, and concentrated pepper extract, which adds up to one fiery concoction.

Cluckin’ Hot Ghost Pepper Sauce is a nice, very thick reddish-brown sauce, with the peppers floating in a stew of red wine vinegar, tomatoes, onion, and molasses. I like that the thickness of the sauce means that it stays where you put it, rather than dripping off meat or spilling all over the plate. Continue Reading

Ingredients:

• 1/3 coarsely chopped cilantro stems and roots
• 2 cups water
• 3 to 4 tablespoons coarsely chopped garlic
• 4 ounces Fresno chiles, mostly seeded and coarsely chopped
• 1/8 teaspoon salt
• About 2 cups distilled white vinegar
• 1 1/3 cups sugar

Directions: Continue Reading

Outta the Park BBQ Sauce – Everything in this sauce that can be all natural is all natural. Sugar, brown mustard, ketchup, sea salt, hot pepper sauce, molasses, vinegar, ginger, butter, paprika, apple cider — all of it is all natural. And check out the addition of the butter, which contains some cream. It accounts for the over-the-top silky- smooth richness of this sauce, and it certainly qualifies as one of the most unique ingredients I’ve ever seen in a BBQ sauce.

I took Outta the Park BBQ Sauce straight to the grill and tried it on pork steaks, chicken, T-bones, and even catfish. Straight from the bottle, I knew this was going to be one of those barbecue sauces that occupied a place of honor on my sauce shelf. My wife tasted it and went as ballistic for it as I did. Continue Reading

Ingredients:

• 1/2 cup butter or margarine, melted
• 1 (16 ounce) can sliced peaches
• 1 1/4 cups sugar, divided
• 1 cup all-purpose flour
• 1 cup milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Directions:

1. Pour butter into a shallow 2-qt. baking dish; set aside.
2. Drain peaches, reserving 1/4 cup juice.
3. In a saucepan, bring the peaches and juice just to a boil.
4. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish.
5. Spoon hot peaches over batter. Sprinkle with remaining sugar.
6. Bake at 400 degrees F for 25 minutes or until cake tests done. Serve warm.

Mad Dog Inferno Reserve Hot Sauce – You can see the trouble waiting for you through the bottle. Mad Dog Inferno is dark brown with some blood or brick red overtones. You can see the concentrated pepper extract waiting for you — daring you — to give it a try. Unless you are bullet proof, this stuff should be used sparingly, and if you seriously want to taste it straight from the bottle, as I did, you need to limit your intake. I would not be going overboard telling you to sample with a toothpick. Seriously, that’s all you need to get the message.

The ingredients here are vinegar, molasses, concentrated pepper extract, garlic, jalapeno pepper, onion, habaneros, chile extract, clove, and some herbs and spices. With this much extract, you know it’s not for the innocent. Continue Reading

Fat Bastard Hawgwash BBQ Sauce – I expected a lot from this sauce before I opened the bottle. I’ve tried Fat Bastard Bear Bite Forest Fruit Hot Wild Berry and it was one of the most flavorful sauces I’ve ever used on barbecue. That led me to believe that Fat Bastard Hawgwash BBQ Sauce had to be just as good. I opened the bottle and poured a heaping spoonful to try. I wasn’t disappointed.

First of all, the creative packaging rocks. A piece of rope holds a piece of real soap around the neck of the bottle, going along with the Hawgwash theme. The soap smells good and is great for washing your hands while you’re preparing your barbecue feast. Continue Reading

Great White Shark Predator Hot Sauce – Like the predator this sauce is named for you, it creeps out at from the swirling dark blue waters to attack. I really expected a fairly mild heat level to this one and was surprised to find that its bite is as deadly as the Great White Shark’s.

The burn here is slow and almost sensual. It begins with a sharp hit, then backs off to allow you to enjoy the taste of the sauce, then it begins building again, until you find yourself wiping the sweat from your brow. That first taste and this experience are worth the price of a bottle. Continue Reading

Ingredients:

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup
• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Directions:

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer … Continue Reading
   

Georgia Peach and Vidalia Onion Hot Sauce – This is what I like to refer to as a designer sauce. Not only is it a designer sauce, it is so finely crafted that it can be referred to as a work of art. The hook for this sauce is the Georgia peaches and the Vidalia onions, both of which provide an intensely sweet flavor that never overpowers the senses. This sauce perfectly complements anything you use it with. It’s a highly versatile sauce and one you need to keep on hand in quantity because it is so addicting and so functional.

If heat is your thing, you won’t get the kick you’re looking for here. Continue Reading

Ingredients:

• 2 pounds 1-inch-thick sirloin steak
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 1 cup crumbled feta cheese
• 3/4 cup Greek-style yogurt
• Juice of 1 lemon
• 1 clove garlic, grated
• 2 sprigs oregano, stems discarded, leaves chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 dashes hot pepper sauce
• 4 large pitas or other flatbread
• Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
• 4 lemon wedges Continue Reading
  

Mad Dog 357 Hot Sauce – 357, 000 on the Scoville heat scale. That’s damn hot. The label has a long list of terms of agreement before you use this sauce. That’s because Mad Dog sauces are violently hot. If you’re one of those guys or girls that like pain, this is a sauce for you.

I’ve tried it alone and with foods. Even as an additive to other foods, Mad Dog 357 is only marginally workable, and then only if you have enough common sense to use it in moderation.

There’s not a whole lot to this sauce.  Vinegar, chile extract, cane juice, habanero peppers, garlic, onion, and cayennes that measure 160,000 on the Scoville chart themselves. Continue Reading

Ingredients:

• 1 (12 fluid ounce) can or bottle beer
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1/4 cup paprika
• 2 tablespoons ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup teriyaki marinade
• 1/4 cup vegetable oil
• 10 chicken legs, rinsed and patted dry Continue Reading