Bee Sting Honey ‘N Habanero Hot Sauce – This was a no brainer. Honey and Habanero are a match made in heaven. I knew when I saw the label that I was in for some kind of taste experience. I didn’t realize it would be this good. Honey, carrots, corn vinegar, sugar, habanero peppers, cayenne peppers, lemon juice, garlic, onions, salt, and black pepper make up the ingredient list that gives this sauce its awesome taste.

As you would expect, the honey makes Bee Sting Honey ‘N Habanero sweet. In fact, it’s one of the sweetest sauces I’ve ever tasted. The honey is real and it’s pure. Good stuff all the way around. Continue Reading

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, crushed
• 1 tablespoon of Sriracha Sauce / Rooster Sauce
• 1 fresh red chile pepper, finely chopped
• 1/4 cup dark brown sugar
• 1 teaspoon fennel seed, crushed
• 1 cup ketchup
• 2 tablespoons dark soy sauce
• salt and pepper to taste Continue Reading
  

Wanza’s Wicked Temptation Hot Sauce – There is one purpose and one purpose only for this sauce – to burn the hell into your mouth. This is dangerously hot sauce with a surprisingly good flavor. The reason the flavor is surprising is that the heat level here is so intense that I couldn’t imagine I would taste any flavor. I almost didn’t, but the flavor is there, sort of rich and smoky, lying beneath a fiery attack that is hard to recover from.

Wanza’s Wicked Temptation isn’t a sauce for dipping chips in or eating straight from the bottle. I did both, and believe me when I say, I felt the agony. Oil of capsaicin is used freely in this sauce, along with Red Savina Habanero, which, for those who know their peppers, know to be one of the hottest peppers in the world, second probably only to the ghost pepper. Continue Reading

Ingredients:

• 1.25 lbs ground beef
• 1 yellow onion, chopped
• 1 habanero pepper, chopped
• 1 jalapeno pepper, chopped
• 2 cloves of garlic, chopped
• 1 beer – amber or dark
• 2 (15 ounce) cans of tomato sauce
• 1 (10 ounce) can of Rotel tomatoes with chili peppers, drained
• 2 tablespoons of chili powder
• 1 tablespoon of ground cumin
• 1 tablespoon of cayenne pepper
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1/2 teaspoon of black pepper
• hot sauce to taste (try Mad Dog 357 or Dave’s Insanity Sauce if you want to make it really hot)
• 1/8 cup of Worcestershire sauce Continue Reading
  

Mary’s Cherry Rub – I was excited to try this rub. The first thing I did was rub it into some t-bone steaks and throw the steaks in the broiler. I didn’t add any other flavorings because I wanted to taste how this cherry rub worked on its own. The ingredients include sugar, brown sugar, dehydrated onion, garlic, ancho peppers, smoke flavoring, and cherry flavoring. The tempting aroma that wafted from the oven as the steak sizzled away with this stuff on it made my stomach growl in anticipation.

I wasn’t as pleased with the taste Mary’s Cherry Rub on the t-bone as I thought I would be. To be fair, though, my mother-in-law loved it and so did my wife. Continue Reading

Ingredients:

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Tapatio)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions:

1. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. … Continue Reading
   

Ingredients:

• 3 cups distilled white vinegar
• 2 teaspoons salt
• 2 pounds cayenne or jalapeno peppers, seeded and chopped

Directions:

1. Simmer vinegar, salt and peppers for 5 to 10 minutes.
2. Process in food processor or blender.
3. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
4. Strain a portion of the sauce when ready to use; store in refrigerator.

357 Mad Dog Hot Sauce – When this Mad Dog 357 is used, you don’t call the police, you call the fire department because 357 Mad Dog Hot Sauce is hot. You will need the fire department to put out the hot blazing inferno in your body.

Chile heat addicts—get ready to fall in love. You may not have thought that you could be in love with a 357, but that’s when you thought it was a gun. This Mad Dog 357 is a hot sauce with 357,000 Scoville units.

Just smelling 357 Mad Dog Hot Sauce could set your nose on fire. Continue Reading

For the last two decades the world renowned sauce creator David Ashley has made great variety of extremely tasty hot sauces. Ashley’s Mad Dog Hot Sauce is highly praised among the hardened chileheads. This fantastic sauce is made from exquisite ingredients including hot pepper extracts that can make even an ordinary meal absolutely scrumptious. And if you are a purveyor of hot sauces and prefer the extreme heat and fiery savor of the hottest pepper in universe you must make room on your shelf for the unique Mad Dog … Continue Reading

Ass Reaper hot sauce – The bottle design alone is worth the price of admission on this sauce. Ass Reaper hot sauce comes with a black label that features a skeleton. There’s an actual black cloak tied around the bottle and the lid has a plastic skeleton head over it. The tag line for the sauce is “That’s your ass now.” If you choose to use this sauce irresponsibly, it will be your ass.

Habanero peppers, scotch bonnet peppers, and capsaicin resin and oil (in this case from a hot African pepper) make up the foundation of this sauce. The combination of habaneros and scotch bonnets would be enough to warrant warning. The other stuff is simply overkill.  Continue Reading

How to make homemade BBQ sauce; learn more about barbecuing in this free cooking video.

The rise of Huy Fong’s famed Sriracha hot chili sauce is the stuff of legend among devout foodies.

In Thailand a sauce known as “Sri Racha” has long been a ubiquitous condiment, gracing tables all across the nation. In 1980, David Tran immigrated to California and began producing an authentic version of this sauce for Asian and American consumption. Unfortunately, while the sauce fared well among Asians, it flopped with most Americans. So he tweaked the recipe and came up with the famed Sriracha chili sauce, which is sweeter, and thicker then its Thai ancestor. The sauce took off, and today it can be found everywhere from the shelves of Asian grocery stores, to American supermarkets, and lucky for me, in my refrigerator. Continue Reading

Ingredients:

• 4 Chicken Breasts
• 1 Tablespoon Lemon Pepper
• 2 Tablespoons butter
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 boxes chicken stock in a box
• 1 1/2 cups milk
• 1 teaspoon salt
• 2-3 teaspoons bottled hot pepper sauce (Less is you use something really hot like Mad Dog 357 or Blair’s Mega Death)
• 1 1/2 cups shredded mozzarella cheese
• 1 1/4 cups crumbled blue cheese (5 oz)
• 1/2 cup shredded Parmesan cheese
• 1/3 cup all purpose flour

Continue Reading

Ingredients:

• 1 1/2 c Mustard
• 5 tb Brown sugar
• 4 tb Tomato paste
• 3 tb Apple cider vinegar
• 1 tb Worcester
• 1/2 ts Cayenne
• 1/2 ts Black pepper
• 1/2 ts Garlic powder Continue Reading
  

Peppers Zesty Blue Crab Salsa – This is truly one of the most individual salsa I’ve tried in a long time. When I first saw it, I had my reservations. Combining crab meat in salsa was something I’d never seen done before. Not saying it hasn’t been done — just that it was a little different than anything I’d ever seen. One taste was all it took to hook me, though I would venture to say this salsa won’t be for everybody. It definitely falls into the acquired taste category.

Check out these ingredients. First, the blue crab. I really expected no more than a hint of crab meat. Crab is expensive and blue crab is one of the more expensive varieties. Continue Reading

Ingredients:

1. 2 cups mustard-based BBQ sauce (recommended: Big Bob Gibson Backyard Mustard Sauce or Charlie’s Hard Times Honey Mustard BBQ Sauce)
2. 2 tablespoons soy sauce
3. 1 (6-ounce) can crushed pineapple
4. Salt and pepper
5. 1/3 cup brown sugar
6. 1 teaspoon ground ginger
7. Store bought jerk seasoning
8. 18 chicken wings Continue Reading
   

Irish Scream BBQ Sauce – I love the barbecue wars. I really do. Every time you turn around, there’s a new sauce that claims to be the winner of several awards. Sometimes the claims are accurate and the titles are well deserved. Sometimes they aren’t. At any rate, these barbecue wars result in some extremely delicious sauces.

Irish Scream BBQ Sauce is one of those sauces. Okay, so I’m Irish. I was probably going to love this sauce from the word go. I say probably, because if it had been one of those boring sauces that claim to be something special, I would have tossed it out on its butt. Continue Reading

Ingredients:

• 1 cup mayonnaise
• 1 cup cider vinegar
• 1 tablespoon lemon juice
• 1 1/2 tablespoons black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne  Continue Reading
  

Ingredients:

• 4-6 eggs
• 3 tablespoons mayonnaise
• 1 teaspoon mustard
• pinch of cayenne
• salt and freshly ground black pepper
• 2 tablespoons water
• paprika, for sprinkling

Continue Reading

Hooters Hot Sauce starts with a deep red color and a little layer of chili oils floating on top. Shake it up good and open the bottle, then take a sniff. It has a mouth-watering aroma that tells you you’re in for something special.

Knock-you-on-your-butt heat is not the point of this Hooters Hot Sauce. This is a table sauce meant to highlight the flavor of the peppers and not the heat potential. Very simple ingredients – red peppers, vinegar, salt, and brown sugar – take you back to the basics of hot sauce, but with an added taste characteristic that many basic hot sauces lack.

You can use Hooters Hot Sauce liberally, right out of the bottle, to kick up soups and stews, fried fish, cheese dips, and just about anything else Continue Reading

Indian military specialists in Assam have created a grenade produced using world’s hottest pepper, which is greater than 1,000 times more powerful than the typical pepper. It is also used in many hot sauces such as the Mad Dog 357 Ghost Pepper Sauce and 357 Pure Ghost Pepper Sauce

The thumb-sized “bhut jolokia”, which can be utilized to remedy stomach issues, is going to be utilized in order to subdue suspects while using tear gas-like grenades.

The newest crowd control grenade is loaded with ground seeds belonging to the bhut jolokia pepper. Continue Reading

Ingredients:

• 4 tablespoons paprika
• 4 tablespoons salt
• 4 teaspoons garlic powder
• 4 teaspoons cayenne pepper
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons dried chives
• 1 teaspoon white peppercorns, cracked
• 1 teaspoon black peppercorns, cracked
• 1 teaspoon green peppercorn, cracked
• 1 teaspoon red peppercorns, cracked Continue Reading
  

Gringo Jack’s Smokin’ Whiskey BBQ Sauce is truly a masterful combination of ingredients. There’s tomato puree, cider vinegar, brown sugar, onions, tomato paste, chilies, and lime juice all set to a splash of bourbon whiskey that makes this a sauce for the barbecue connoisseur.

A thick rib eye steak was the first thing I used this sauce on. I broiled it in the oven and put Gringo Jack’s Smokin’ Whiskey BBQ Sauce on right at the last couple of minutes. I ended up with a medium rare rib eye that had one of the most phenomenal tastes I’ve ever had the pleasure of experiencing.
Continue Reading

If you ask the BBQ experts rubs and mop sauces are key to every Championship BBQ team. They have distinct purposes in the smoking process to make the meat taste moist and delicious.

- Rub that meat

The bbq rub is a must have ingredient for the bbq or smoking process. There are two key concepts to keep in mind when creating you own rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and the amount of sugar should not be excessive because it will caramelize and burn during smoking and leave the meat with a bitter taste. Dry rubs are used to coat the meat and adds a flavorful crust to the meat.

Below are rub bases that you can create a variation of to create your own dry rub.

InsaneChicken’s BBQ Rub

3 tablespoons salt
2 tablespoons crushed red pepper
1/2 tablespoon dry rosemary
1 tablespoon chopped garlic
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon dry sage In a large bowl, mix salt. crushed red pepper, dry rosemary, chopped garlic, cayenne pepper, dry sage and paprika
Continue Reading

Ingredients:

• 4 ears corn, in their husks
• 2 jalapeno peppers
• 2 vine-ripened, tomatoes, stemmed, seeded and cut into 1/2-inch dice
• 1/2 cup diced red onion
• 1/2 teaspoon minced garlic
• 3 tablespoons roughly chopped fresh cilantro leaves
• 1 tablespoon roughly chopped fresh mint leaves
• 1/4 cup fresh squeezed lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste Continue Reading