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smoking Unusal Powders

K

kato

Received a great gift the other day from a member of another forum and he sent Pickled Jalapeno Powder, Chipotles in Adobo powder, Red Chile Mash powder, fermented peppers, garlic,& Onions powder. Awesome

Also met with a rep from French's and he gave me Franks Red Hot in a powder. Tasted just like the sauce very cool.

Has the wheels here at Kato's a turning on a new product still in my head at this time though.

Mick
Kato's
 
I often rehydrate dried Numex pods with apple cider/juice and bourbon and then smoke them with a combo of woods soaked in the same. Haven't tried drying mash or sauce though. Do you get some of the tang from the vinegar in there?
b
 
I dried and powdered some sauces as a test a while back. Everything I tried was way too salty after drying. Is it really franks?
 
I would think it is Frank's as French's is the manufactuer.

We don't use dried ingreadients in our sauces as I don't think you can ever get away from that dried taste.

I agree the sauces that were dried were a little salty. However I like the salty flavor.

Mick
Kato's
 
Received some other powders from French's they sent

Cattleman's BBQ Sauces the regular bbq sauce, The cattleman's Go;ld and the Cattleman's Bold Plus all their mustards and Frank's chile lime and the Frank's Buffalo Wing Sauce all these were dried powders and very good.

Mick
Kato's
 
Powders

Those sound very good Kato. Frank's Red Hot, Buffalo Wing, and Chile Lime all sound interesting. I wish I could buy them around here.

Chris
 
Chris

The only way they sell them is in 100# bags we received some samples from a rep from French's to see if we could use them in manufactering of sauces. They are unusal and pretty good just don't see how we can use them as we like fresh ingreadient's when possible if not we freeze the fresh for use at a later date we never use dry as I feel you never lose that dry taste.

Mick
Kato's
 
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