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condiment Hot Barbeque Sauce

SouthernYooper

SouthernYooper

Alright well I want to take a stab at making a super hot BBQ sauce. What I am wondering is what angle should I take? Should I just search the web and modify it with some of the chile's I have growing ?? Or could some of you indulge a few ideas towards this. Here's a list of chile's I have that I would want to utilize: Dorset Naga, Naga Morich, Chocolate Hab, Yellow 7, Red 7, Caribbean Hab, and Orange Hab. Any help would be greatly appreciated.
 
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Take a look at the triple H BBQ sauce which I posted, I think was Nov 09. The sauce is awesome, and you add whatever peppers you want. And, important for you, it can be very hot. I have made it with only dried cayenne / white pepper, with combination of cayenne, scotch bonnets and white, or at the end of season, simply a mixture of all chillies I have laying around.
 
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Get Salsalady's BBQ sauce and add your favorite superhot. I have had alot of great BBQ sauces in my day, and I can honestly say, hers may be the best. I need to get her to make me a gallon jug of it now.
 
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I see a bunch of opinions about what is ketchup but what about a nice starter recipe that begins with fresh ingredients? I'm a newbie to this all and I'd really love a good kick start beginning with what has worked for you. Help us out.
 
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Tomatoes, hot peppers, roasted garlic, sauteed onions, brown sugar, molasses, vinegar, salt, spices.
 
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I'm beginning to get the feeling that a good BBQ sauce is like a hot woman. If she's yours you'll show her off to all your friends but you're sure as hell not gonna give out her phone number.
 
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True you may not get exact recipes for members' favorites but certainly you can take the basics and make them your own with the flavors you like.
 
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I just pulled off a mad scientist session in the kitchen. I made three batches. Two from tomato paste and sauce and one from fresh tomatoes. The last was the paste/sauce with jolokias, carribean habs, pumpkin habs and a t. scorp.

I love the evil ideas this site inspires. I tested all three sauces but the super-hot is just my style. The fresh tomato is over-rated. I like the sauce/ paste combo personally. But then again that could just be my kitchen abilities.

Thanks again to THP for inspiring madness. I mean genius. I mean, probably a combination of both.

It's probably better everyone keeps their secrets close to the hip. It made me work harder, and now this one is mine!!!
 
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Lots of ideas getting tossed about but I think you need to take a step back first and think about what you like in a good BBQ sauce. Hot, that's a given but what else. Do you like a very sweet or a slightly sweet sauce, savory or maybe tangy? What kind of sweet, Honey, Brown Sugar? Fruity like with some Mango or Pineapple? What about Smoky? Get into mind what kind of a flavor profile you want for your sauce and you have a good starting point. From there you can add you peppers till you have the flavor / heat that you are looking for.

JMHO, hope it helps,
RM
 
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RocketMan said:
Lots of ideas getting tossed about but I think you need to take a step back first and think about what you like in a good BBQ sauce. Hot, that's a given but what else. Do you like a very sweet or a slightly sweet sauce, savory or maybe tangy? What kind of sweet, Honey, Brown Sugar? Fruity like with some Mango or Pineapple? What about Smoky? Get into mind what kind of a flavor profile you want for your sauce and you have a good starting point. From there you can add you peppers till you have the flavor / heat that you are looking for.

JMHO, hope it helps,
RM
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I do like sweet and definitely smoky. I ended up going with the triple H BBQ sauce that was posted up on another post but I added liquid smoke and bhuts. I am really pleased with what came from all the ideas that were thrown out. I was piss drunk as I made three different sauces the other night and found one that I really liked. The best thing is although I was piss drunk and made a huge mess, I am pretty sure I remember just what went into it.
 
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Write everything down as you go!!!!!! even write down how it tasted a few days after it was made, if you didn't like it write it down, and keep your comments, you learn much faster from your mistakes.
 
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