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i have this book, the bbq bible, that details a bunch of different types of bbq sauce, talking about the origins of different types of sauce, has a few basic recipes for each style etc.. im looking for the same info but for hot sauces- it would be nice to have one source that says louisiana hot...

ifound a recipe that sounds delicious, only it calls for canned peaches and is not cooked at all.. id like to give it a go, but cook it and bottle like normal. are there any red flags im not aware of regarding shelf stability with peaches? can unopened bottles stay on a shelf? i heard that...

has anyone heard of "the smoking gun"? i first saw it on an episode of bar rescue and it seems to be a handy/clever contraption. its about a hundred bucks.. i was thinking about getting one to add true smokey flavor (i dont like liquid smoke) to hot sauces- it seems that all you would need to do...

ok so after wanting to make a fermented hot sauce for the longest time and reading tons of recipes ive decided to give it a go- i weighed the stemmed ghosts (120g), added a few cloves of garlic, some carrot, onion, and peppercorns.. i added 3g celtic sea salt and bottled water- stuffed a couple...

hi- my name is matt, and im a pepper addict. i had 8 habanero plants three years ago, thats when it started. this year i have 4 habanero plants, 2 ghosts, 2 carolina reapers, 1 cayan, 1 banana, and 2 bells. i have made several batches of habanero jelly and so far theyve been a big hit! now...