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video Iron Mike's Original Recipe Artisanal Hot Sauce Review

The Hot Pepper

Founder
Admin
I didn't read the above so I will just add mine w/o any influence (except beer)...
 
This sauce is great!
 
It literally has three stages, which I love. Pretty much means it is complex, but not so much in one bite, it has layers like an atomic fireball...
 
1. The first hit is smoky.
2. The second is sweet, It hits like that brown sugary/tamarind sauce at Indian joints that I love with my samosas.
3. The third hit is the heat, and it is a quick crescendo with a serious linger... I love that in a hot sauce! Mike was a marine. I think he may have been the dude in the marine corp band with the cymbals. This is a serious--where's the heat-oh-crash!!!!!!!!--with resonation that don't quit. Gee thanks Mike I dropped my beer at the parade! ;)
 
This is great stuff indeed. Because of the smoke and sweet it is a bit reminiscent of BBQ sauce but not so much that it will keep you from adding it to almost anything, but you'll have to want to add some sweet, as this crosses the savory line, but barely... it's a nice mix.
 
(2) sucky pics incoming...
 
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The Hot Pepper

Founder
Admin
Here's what I picture it on...
 
Swedish meatballs (as the base of the sauce)
Chuletas al carbon (a South American grilled pork chop)
Grilled sausage on baguette
Spaghetti and meatballs/stuffed shells/lasagna, yeah I said it! Mix it in there!
Wings!
 
PS. I'm not a huge fan of liquid smoke but it was done nicely here. I often pick out metallic or bitter notes and that did not happen. However I did presume it was smoke flavoring and not smoked pods upon testing, it just has a certain thing about it. But it's played nicely here. It makes me wonder how this sauce could be even better with smoked pods. :cheers: and thanks.
 

Edmick

Staff Member
Moderator
Extreme Member
The Hot Pepper said:
 
PS. I'm not a huge fan of liquid smoke but it was done nicely here. I often pick out metallic or bitter notes and that did not happen. However I did presume it was smoke flavoring and not smoked pods upon testing, it just has a certain thing about it. But it's played nicely here. It makes me wonder how this sauce could be even better with smoked pods. :cheers: and thanks.
Not sure if Mike informed you otherwise but the one I reviewed was smoked pods but just an old label listing it as smoke flavoring. Great sauce
 

The Hot Pepper

Founder
Admin
I'm thinking it's the flavoring one, it tastes like the whole sauce is smoked not just the peppers, like with BBQ sauce, but there's not an over usage like with some sauce (bitterness). Mike will let me know if my palate is attuned.
 

MikeUSMC

Extreme Member
Wow! Thanks for the great review, Boss! I'm really glad you enjoyed it! Coming from someone who's probably tasted thousands of sauces (since you started this site), that really means a lot to me, man! Thanks again :cheers:

Judging by the timeframe when I mailed you that bottle ( ;) ), it's anybody's guess whether there's liquid smoke in it, or if the pods were smoked. I think that batch was from Summer of 2017, but being fermented, it had to have been started long before that. That could've been a bottle from Fall/Winter of 2016 too, for all I know :rofl: Glad to see it's "standing the test of time" though, haha

Either way, since you seem to be enjoying it, I'll get you a new ("updated") bottle as soon as I kick into sauce making mode again.
Thanks again, man!
:cheers:
 

The Hot Pepper

Founder
Admin
Thanks man! I'd love to try a new one and I could tell you if it's different! :)
 
Great stuff here. Sorry it took so long I still have some others of yours. I get backlogged with stuff as you can imagine. I should start opening stuff right away but I have so much open I usually can't.
 
The Hot Pepper said:
Here's what I picture it on...
 
Swedish meatballs (as the base of the sauce)
Chuletas al carbon (a South American grilled pork chop)
Grilled sausage on baguette
Spaghetti and meatballs/stuffed shells/lasagna, yeah I said it! Mix it in there!
Wings!
 
Samosas?

Sent from my SM-G960U1 using Tapatalk
 

The Hot Pepper

Founder
Admin
MikeUSMC said:
I've sent bottles of this out to quite a few people. For anyone who's had it, I'm wondering, do you think I should make it in 2 different heat levels? Keeping the "hot" one as is, and maybe doing a "medium" version with only Chocolate Scotch Bonnets (no Douglahs)?
 
I could definitely see a hotter one. This one I would say is "pleasing" to a chilihead, but there could be a more serious heat one too. On my personal scale this was medium-ish (4.5?). Everyone is different which is why I hate heat numbers.
 

MikeUSMC

Extreme Member
The Hot Pepper said:
On my personal scale this was medium-ish (4.5?)
:shocked: holy crap! Your tolerance is a lot higher than mine, hahaha

The Hot Pepper said:
I could definitely see a hotter one
Yeah, that "original" Original Recipe is 50/50 Chocolate Scotch Bonnets and 7 Pot Douglahs. Last season, I fermented a hotter batch that was 50/50 Bonnets and Chocolate Bhutlahs, but I lost it to mold :mope: First one I ever lost. I'm toying with the idea of growing Bhutlahs again next year, and if I do, I'll make that hotter batch again. Maybe with Bhutlahs and Douglahs. Hmmm.....

I do have another one that's ready to be processed. It's supposed to be a "medium" version of that sauce, made with 100% Chocolate Scotch Bonnets
 

The Hot Pepper

Founder
Admin
Not sure if it's tolerance or adaptation. Try some insane-ass sauces and if you don't go to 11 (where would you stop? 12, 13, 14??), you have adjust your scale to 10, so 7s become 4s etc. I don't like numbers for that reason but being one that has had super insane shit which I have to call a 10, then yeah, about 4.5. It is chilihead friendly for sure, but also, can be used every day imo. Get that hooter one going!!!!!!! :D
 

The Hot Pepper

Founder
Admin
See, if WM likes it you need a hotter one.... :lol:
 
hahahaahaha j/k WM but you did say you have a low tolerance...
 
On a serious note, did you find Mike's sauce medium, hot, extra hot, extreme???
 
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