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Smoked Red Bhut Sauce

buddy

buddy

Okay - I have a few Red Bhuts that I'm not sure what to do with - figured that I could make a bottle or two of hot sauce. I was inspired to share this project by Paulky's Hot-n-Heavy post and will share my progress. So far, all that I've done is cut an de-seed the bhuts - plus a few butch-t scorpions. Next step - cold smoke them. I prepared a mixture of mesquite and cherry - started them around 3:30 this afternoon - cold smoke will probably go for around 6 hours. I'll take them off tonight and continue with the project tomorrow. If anyone has any suggestions on what may be a good recipe for smoked red bhuts, I'd like to hear it - else, I'll just wing it and come up with something tomorrow. Only had about a gallon bag of pods so I won't get to much of a yield, but I'll have fun making something - deseeded them before starting the cold smoke. Will keep temperature below 150F so they won't cook. I'll post more pictures when I start the sauce. Thanks to Paulky for giving me the idea.

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That bites that you lost some of it.

Looks fantastic buddy. If a sauce was judged on looks alone I'd give you a 10. If the flavor and heat are half as good as the looks you've got a winner. Care to tell us what you think of it?
 
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Part II. Inspired by Justaguy's recipe. Modified a bit but pretty close to his. 12 bottles (5 oz) of Yellow Trinidad Scorpion sauce. Used a gallon bag of Yellow Scorps - with about 15 Butch-Ts thrown in for good measure, apple, carrots, onions, garlic, apple cider vinegar and a touch of salt.

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patrick said:
That bites that you lost some of it.

Looks fantastic buddy. If a sauce was judged on looks alone I'd give you a 10. If the flavor and heat are half as good as the looks you've got a winner. Care to tell us what you think of it?
Click to expand...

out of the pan it was really tasty. got the heat of the bhuts, with the smokiness coming through nicely. numbs your lips as you eat the leftovers in the pan from a spoon. i felt like a kid licking the batter from a bowl that your mom just used to bake a cake. i really like the mesquite/cherry combo - used about 50/50 mix so the mesquite didn't overpower the chiles. the pineapple (i love grilled pineapples) gave it just a nice hint of sweetness. combined with the smoked chiles - the pineapple took on the flavor of being grilled. barely used any salt and not too much vinegar so i ended up with a very nice pure bhut taste. if i had anymore bhuts, i'd fire up another batch! i'm going to let them sit in the bottles for a week or two before using them - that is if i can wait.
 
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Wow, first day on and 2 great looking sauces to note down and try out. Gotta find me some pods now... looks great bet it would be great with like a Boston Butt smoked with that 50/50 combo of wood you used or with some Apple wood. Cant wait to hear how it tastes after the flavors had a chance to get to know each other a bit.
 
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A+ on the sauce! Justaguy stopped over with a shiny bottle you sent him and give me the pleasure of tasting it. It has a very nice sweet flavor with subtle heat that could be used on everything!
 
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Very nice post - love the photographic journey of your spicy creation. Looks awesome and sounds like it tastes really great! Thank you!

CA - isn't licking up spilled chili sauce a standard protocol of chiliheads? :)
 
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