Superhot BBQ sauce!

oboesushi

oboesushi

I realize that this topic has probably been covered about a hundred times, but there is always room for new ideas, eh?
I am suddenly in the mood for barbeque, and wonder if the THP community has any stellar sauce recipes with their favorite superhots (or any peppers in general that have a great flavor for BBQ).  Thanks, THP!
 
-you can take your favorite BBQ sauce and sautee a few wild brazil  cut in half (when you get some LOL) you can also add garlic and onion or whatever else if you wish (amounts to taste)
do it on low heat for about 20 mins and then let cool overnight to mature always tastes better the following day)<< this is optional
but dont remove peppers they will merge with the sauce overnight, you can chose to remove them before use(i dont)
 
use literally
 
this can be done with any of your favorite hot peppers
 
not really a recipe but more like an upgrade LOL ;)
simple yet delicious!! :dance:
i do this quite frequently and it never lets me down
hope this helps
 
thanks your friend Joe
 
Joe your post inspired me. I sautéed 2 Choco scorps and a brain strain with some fresh ginger, simmered it in honey BBQ sweet baby rays, and let it chill in the fridge overnight... I put it on some grilled wings and DAMN. It was delicious... I ate a dozen of em and man it gave me the worst smelling farts haha but I loved it. How do I post pic?
 
Have you tried www.motorcitybarbecue.com I ordered their sauces, and they range from no heat to hot.  Absoloutly delicious,
 
Big D said:
man it gave me the worst smelling farts haha but I loved it. How do I post pic?
Click to expand...
     Wow. It's been a long time since I had a fart so bad I could SEE it. I have got to try that recipe!  ;)
 
     Oh yeah, +1 on the chocolate habs in barbecue sauce. They were made for each other!
 
 
 
9.2 BBQ sauces
 
  • [How about a few recipes for some really good BBQ Sauces?]
     
    Jeff Lipsitt--
     
    Sweet & Spicy BBQ Sauce
     
    Amount
    1 1/3
    1 
    1 
    1 
    6 
    1 1/3
    1 
    1  Measure
    cups 
    15-ounce can
    cup 
    large 
    tablespoons 
    tablespoons 
    teaspoon 
    teaspoon  Ingredient -- Preparation Method
    brown sugar 
    tomato sauce 
    cider vinegar 
    onion, chopped 
    Dijon mustard 
    thyme, dried, crumbled 
    salt 
    cayenne pepper 
     
    Combine all in medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper to taste.
    (Can be made two days ahead. Cover, chill.)
     
    credit: Bon Appetite - Nov. 1992
     
     
    Bill Wight-- 
    Here is one of my favorite BBQ sauces.
     
    Kansas City-Style BBQ Sauce
     
    Recipe By : John Willingham's World Champion Bar-B-Q
     
    Amount
    3/4
    1 

    2 
    1 
    1/2
    1/4
    1/4
    1/4
    1 
    1/4
    1/4
    32 
    3  Measure
    cup 
    pkg 

    teaspoons 
    teaspoon 
    teaspoon 
    teaspoon 
    teaspoon 
    teaspoon 
    cup 
    cup 
    cup 
    ounces 
    teaspoons  Ingredient -- Preparation Method
    Light brown sugar -- packed 
    chili seasoning (1 1/4 oz.) 
    (Garry Howard's Chile Powder recipe is good)
    Dry mustard 
    Ginger -- ground 
    Allspice -- ground 
    Cayenne pepper 
    Mace -- ground 
    Black pepper -- fresh ground 
    White distilled vinegar 
    Molasses 
    Water 
    Ketchup 
    Liquid smoke (optional) 
     
    In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.
     
    Bring to a boil over high heat, stirring constantly to avoid spattering. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.
     
    This will last much longer than one week in the refrigerator if you use commercial ketchup (which has an antioxidant in it).
     
     
    Dreamland Barbeque In Tuscaloosa
     
    Here is the "Almost-Dreamland" recipe which was concocted by a writer for "Men's Journal" that is declared to be very close to the real recipe by Ms. Bishop-Hall:
     
    Almost Dreamland Barbecue Sauce
     
    Amount
    1 
    1/3
    3 
    1 1/2
    1/4
    2 
    1 
    1 
    2 
    1 
    1 
    2 
    2 
    1 
    1 
    1/2 Measure
    28-ounce can
    cup 
    cups 
    cups 
    cup 
    tablespoons 
    tablespoon 
    tablespoon 
    tablespoons 
    tablespoon 
    tablespoon 
    teaspoons 
    teaspoons 
    teaspoon 
    teaspoon 
    teaspoon  Ingredient -- Preparation Method
    tomato puree 
    yellow mustard 
    water 
    cider vinegar 
    dark corn syrup 
    lemon juice 
    sugar 
    brown sugar, packed 
    chili powder 
    dry mustard 
    paprika 
    ground red pepper 
    onion powder 
    salt 
    ground black pepper 
    garlic powder 
     
    In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks.
     
     
    Wyndell Ferguson--
     
    Fergy's BBQ Sauce (Tomato based)
     
    Amount
    2 
    1 
    1 
    4 
    2 
    1 
    1 
    1/4
    2  Measure
    cups 
    cup 
    tablespoons
    tablespoons
    cup 
    tablespoons
    tablespoons
    cup 
    tablespoons Ingredient -- Preparation Method
    Catsup 
    Cider Vinegar 
    large onion, chopped 
    Chili Powder 
    water 
    Garlic Powder 
    Worcestershire Sauce 
    Molasses 
    Louisiana Style Hot Sauce
     
    Bring to boil, then reduce heat and let simmer for 30 min, stirring occasionally. Store in jar or squirt bottle.
     
     
    Rock-- 
    I, like most of you, have a few favorite sauce recipes that I like. But being as lazy as I am, one of my favorites is a doctored-up version of Cattlemen's Smoky BBQ sauce. It's cheap, at about $7.00 a gallon, and readily available at Sam's, and many other wholesale warehouses, and it's good straight out of the jug!
     
    Normally, I'll add butter (margarine) to add a bit of creaminess to it, and then brown sugar to sweeten it up just a bit. This has been one of my all time favorite standbys. Well, this past weekend, I spiced it up a bit by adding roasted garlic pepper, and chipotle sauce to it along with the butter and brown sugar. I, along with my guests were really pleased with the results.
     
    The addition of the chipotle sauce added a deep, earthy taste to it with just enough "after glow" to liven it up. The roasted garlic pepper added a great warmth of garlic to the blend. I suppose the warmth was accomplished by the "pepper" part of it.
     
    Rock's Doctered-Up Cattleman's BBQ Sauce
     
    Amount
    1 
    1/2
    1/2
    2 
    1 1/2 Measure
    quart 
    cup 
    cup 
    teaspoons 
    tablespoons Ingredient -- Preparation Method
    Cattlemen's Smoky BBQ Sauce 
    margarine 
    brown sugar, packed 
    Roasted Garlic Pepper - to taste
    Chipotle Sauce - to taste 
     
    Melt butter in sauce pan. Add brown sugar and stir until melted. Stir in the rest of the ingredients and simmer for 15 minutes. Can be served immediately, but best if allowed to chill over night.
     
    Note: The chipotle sauce is not the adobo kind that has been discussed on the list in the past. This is the Bufalo (their spelling) brand, "Chipotle Mexican Hot Sauce" that's made in Mexico, and distributed by the Herdez Co. out of Carlsbad, CA. It's labeled as "very hot" but don't believe it! It's pretty mild.
     
     
    Original CyberSauce
     
    Recipe By : Members Of The BBQ Mailing List
     
    Amount

    1 
    1/2 
    4 
    1/2 
    2 
    2 
    1 
    28 
    2 
    2 
    1 
    1 
    1 
    6 
    1/2 

    1 

    12 
    1/2  Measure

    large 
    cup 
    cloves 
    cup 
    teaspoons 
    tablespoons 
    cup 
    ounces 
    teaspoons 
    tablespoons 
    teaspoon 
    teaspoon 
    teaspoon 

    cup 
    pinch 
    teaspoon 

    ounces 
    cup 
      Ingredient -- Preparation Method
    renderings from 1/4 pound bacon 
    Canadian onion -- grated 
    green bell pepper -- grated 
    garlic -- minced 
    New Mexican chile powder -- ground 
    cumin 
    ground mustard 
    cider vinegar 
    ketchup 
    nuoc nam 
    Worcestershire sauce 
    lemon peel 
    coarsely ground black pepper 
    ground white pepper 
    chipotles en adobo -- minced 
    brown sugar 
    pickling spice 
    crushed rosemary 
    juice from 2 lemons 
    malty beer, low hopped 
    Jack Daniel's 
    hot pepper sauce -- to taste 
     
    Fry bacon and remove from skillet. Sauté onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low, stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.
     
     
    Belly's 'Kick-Ass' BBQ Sauce -- Texas Style
     
    Amount
    1 
    1 
    1/2
    1/2
    1 
    1/3
    1/3
    1/4
    1 
    1 

    1/2 Measure
    quart
    quart
    cup 
    cup 
    cup 
    cup 
    cup 
    cup 
    big 
    cup 

    cup  Ingredient -- Preparation Method
    V8 Juice 
    Beef Stock (de-greased) 
    yellow mustard 
    apple cider 
    dark molasses 
    black pepper 
    Hungarian Sweet Paprika, fresh 
    Worcestershire Sauce 
    yellow Onion minced 
    Hatch NM Chiles or any mild chiles 
    roasted and peeled, minced 
    pressed Garlic 
     
    Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chiles, and garlic. Let the sauce simmer for about 2 hours in your pit to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.
     
    Serve on the side with Brisket, Ribs, Chicken or over Steak.
     
     
    Here's the winning recipe from June's "Best of the Web Recipe Contest".
     
    Great Barbecue Sauce. Contributed on-line by Cyndi Whitley.
     
    Amount
    1/2
    1/4
    1 
    1 
    1/4
    2 
    1 
    2 
    1/4
    1 
    1 
    1/4 Measure
    cup 
    cup 
    cup 
    small 
    cup 
    tablespoons
    tablespoon 
    teaspoons 
    teaspoon 
    Dash 
    cup 
    cup  Ingredient -- Preparation Method
    cider vinegar 
    water 
    chopped onion 
    lemon (unpeeled), cut into thin strips 
    packed light brown sugar 
    prepared mustard 
    Worcestershire sauce 
    salt 
    red pepper flakes, crushed 
    hot pepper sauce (like Tabasco), to taste
    tomato catsup 
    chili sauce 
     
     
    1. In a large saucepan, mix the vinegar and water. Stir in the onion, lemon, sugar, mustard, Worcestershire sauce, salt, red pepper flakes, and hot pepper sauce.
       
    2. Stir over medium-high heat until the mixture comes to a rolling boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Check and stir occasionally.
       
    3. Stir in the catsup and chili sauce. Increase the heat and return the sauce to a full boil. Remove the sauce from the heat and let cool about 15 minutes before using.
       
    4. This makes a great barbecue sauce for brushing on steaks and chicken--use lemon strips and all! Cover and marinate in the refrigerator for at least an hour before grilling. Baste the meat with additional sauce while grilling. Serve hot off the grill with extra sauce for dipping.
    Yields about 1 pint.
     
  • [How about some sauces for pulled pork?]
     
    Tom Solomon-- 
    Here's a BBQ sauce I came up with while fooling around in the kitchen on a rainy Sunday afternoon in the Virginia mountains.
     
    Silver Pig Style Hot Table Sauce
     
    Amount
    9 
    7 
    3 
    3 
    2 
    1 1/2
    1 1/2
    1/2
    1/2 Measure
    teaspoons
    teaspoons
    teaspoons
    teaspoons
    teaspoons
    teaspoons
    teaspoons
    teaspoon 
    teaspoon  Ingredient -- Preparation Method
    malt vinegar 
    water 
    cayenne pepper 
    paprika 
    nuoc nam 
    Texas Pete hot sauce 
    black pepper 
    garlic powder 
    onion powder 
     
    This is an approximation of the hot table sauce served at the Silver Pig North Carolina-style barbecue restaurant in Madison Heights, Virginia. If you don't have nuoc nam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc nam.
     
    Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using.
     
    Tommy Bowen-- 
    This is my pulled pork sauce. A little sweet, a little tart, and everyone here loves it.
     
    Tommy Bowen's Pulled Pork BBQ Sauce
     
    Amount
    32 
    2/3
    1 
    1 
    1 
    2 
    2  Measure
    ounce 
    cup 
    cup 
    stick 
    cup 
    teaspoons 
    tablespoons Ingredient -- Preparation Method
    cheap ketchup 
    apple cider vinegar 
    sugar 
    margarine 
    lemon juice 
    black pepper 
    crushed red pepper (red pepper flakes)
     
    Put in a pot and bring to a boil. Keeps for weeks (months even) in the fridge. Good stuff.
     
     
    Tom Solomon-- 
    Here's a Lexington North Carolina style barbecue finishing sauce I've come up with. It's a mild version, and pretty straightforward. If you don't have nuoc nam, substitute 2 teaspoons of salt.
     
    Lexington-Style Finishing Sauce
     
    Amount
    2 
    2 
    2 
    1/3
    1/8
    1 
    1 
    2  Measure
    cups 
    cups 
    cups 
    cup 
    cup 
    tablespoon
    tablespoon
    teaspoons  Ingredient -- Preparation Method
    white vinegar 
    apple cider vinegar 
    water 
    ketchup 
    Texas Pete Hot Sauce 
    sugar 
    red pepper flakes 
    nuoc nam 
     
    Mix ingredients and simmer on low heat for 30 minutes, stirring occasionally. Use as a finishing sauce for pulled pork barbecue.
     
     
    Editor--Here's some more-- 
    Eastern North Carolina-Style Barbecue Sauce
     
    Amount
    1
    1
    1
    1
    1
      Measure
    cup 
    cup 
    tablespoon
    tablespoon
    tablespoon
      Ingredient -- Preparation Method
    distilled white vinegar 
    cider vinegar 
    sugar 
    crushed red pepper flakes 
    hot red pepper flakes 
    Salt and ground pepper to taste
     
    Mix all ingredients, including salt and pepper, to taste, in medium bowl.
     
    Adapted from a recipe in Chris Schlesinger and John Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is a classic pepper-spiked vinegar sauce. Use on pulled pork.
     
     
    Mid-South Carolina Mustard Sauce
     
    Amount
    1
    6
    2
    4
    1
    1
    2
    1 Measure
    cup 
    tablespoons
    tablespoons
    teaspoons 
    teaspoon 
    cup 
    teaspoons 
    dash  Ingredient -- Preparation Method
    cider vinegar 
    Dijon mustard 
    maple syrup or honey
    Worcestershire sauce
    hot red pepper sauce
    vegetable oil 
    salt 
    ground black pepper 
     
    Mix all ingredients, including pepper to taste, in medium bowl.
    The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.
     
     
    Western South Carolina-Style Barbecue Sauce
     
    Amount
    1 
    1/2
    2 
    1/2
    1/2
    1 
    1 
    1 
    1 
    1 
    1  Measure
    tablespoon
    medium 
    medium 
    cup 
    cup 
    tablespoon
    tablespoon
    tablespoon
    teaspoon 
    teaspoon 
    cup  Ingredient -- Preparation Method
    vegetable oil 
    onion, minced 
    garlic cloves, minced
    cider vinegar 
    Worcestershire sauce 
    dry mustard 
    dark brown sugar 
    paprika 
    salt 
    cayenne pepper 
    ketchup 
     
    Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.
     
    Served originally at Mama Rosa's, a long-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992).
Click to expand...
Wow, copy and paste realy messed that up... lol. Just add chilies, powders, pure evil (lol) to taste.  

From:

http://www.eaglequest.com/~bbq/faq/toc.html

 
 
LOL um no... it's a spice, used in things like apple pie, etc. It's a part of the nutmeg seed.
 
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