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Chili Garlic Sauce/ go get it. So very good. @ HEB in Texas

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Mickey
Mickey Posts: 19,674
in EggHead Forum
On crackers is killer. Used in stir fry and wow. imageimage
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • fishlessman
    fishlessman Posts: 32,776
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    that stuff makes the sticky red thai dipping sauce, always have a bottle in the fridge, good stuff

    1 cup sugar, half cup each water and white vineger, 5 cloves coarse chopped garlic, simmer it down til it starts to thicken, add a heaping tbls chili garlic sauce as it cools down, its like candy.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Mickey
    Mickey Posts: 19,674
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    fishlessman said:
    that stuff makes the sticky red thai dipping sauce, always have a bottle in the fridge, good stuff

    1 cup sugar, half cup each water and white vineger, 5 cloves coarse chopped garlic, simmer it down til it starts to thicken, add a heaping tbls chili garlic sauce as it cools down, its like candy.

    I sent these pics to VI and he has used for years as well. But the interesting part is he keeps his in fridge like you. Any reason in fridge?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • fishlessman
    fishlessman Posts: 32,776
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    ive been keeping garlic products in the fridge for a while now for safety reasons, never did before and never a problem and dont even know if theres a problem with this product
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • TheShaytoon
    TheShaytoon Posts: 420
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    That stuff is the BOMB.

    And we store ours in the fridge too...

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

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  • Mickey
    Mickey Posts: 19,674
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    Ok, in the fridge it goes.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Foghorn
    Foghorn Posts: 9,846
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    Mickey said:
    Ok, in the fridge it goes.

    Chicken

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Mickey
    Mickey Posts: 19,674
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    Foghorn said:
    Mickey said:
    Ok, in the fridge it goes.

    Chicken

    ~:>
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • TheShaytoon
    TheShaytoon Posts: 420
    edited January 2015
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    Better to be ~:> than :-&



    ps...well that only took 7 edits.  

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

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  • logchief
    logchief Posts: 1,415
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    Excellent stuff and so is their siriacha.  The city of Irwindale, CA  tried to run the company (Huy Fong) out of town because of the potent emissions from their plant processing chilis, but they came to a compromise with an emissions system on the processing.  

    That company has and is making a mint, their stuff is everywhere.

    I love oriental sauces, we have an oriental supermarket not far that has an unbelievable selection of stuff.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Mickey said:
    Foghorn said:
    Mickey said:
    Ok, in the fridge it goes.

    Chicken

    ~:>
    It's great on chicken.
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  • blind99
    blind99 Posts: 4,971
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    @mickey I find their sriracha sauce "meh" but I love that chili garlic stuff, especially mixed into fried rice. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited January 2015
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    I can't get enough of that stuff.

    I use it as a condiment on anything asian...and any other time I remember it.
    If you have an asian grocery around you buy it there....it is much cheaper than in the round eye food stores.  :)
    LBGE/Maryland
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  • GreenWave36
    GreenWave36 Posts: 132
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    This stuff blows sriracha out of the water. I just recently started refrigerating it. Use it on everything Asian.
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  • Dyal_SC
    Dyal_SC Posts: 6,056
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    That stuff is great. Use it a lot when wokking.
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  • onedbguru
    onedbguru Posts: 1,647
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    been using that stuff for years.. make killer General Tsao's chicken (or if you go light on the chili-garlic sauce, great Sesame Chicken). works great in LOTs of stuff... 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Mix it into ground beef with some soy sauce and ginger. It's really good for Asian-inspired burgers.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited January 2015
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    Stupid vanilla.
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  • caliking
    caliking Posts: 18,731
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    Yep that stuff is deelish. On or in just about anything. Ours stays in the refrigerator too.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BYS1981
    BYS1981 Posts: 2,533
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    I put that in my phó.
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    Mine lives in the fridge after opening, but most of my condiments do.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • texaswig
    texaswig Posts: 2,682
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    I love the stuff and use it in everything. I like it much better than saracha. I spike bbq sauce with it all the time.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • saluki2007
    saluki2007 Posts: 6,354
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    I make a wing sauce with that.  I don't really have a recipe for it, I just kind of wing it(pun intended).  I start out with a couple tbs of butter and let melt down.  Add some brown sugar.  Once that dissolves I will add some apple cider vinegar.  And finally add sriracha chili garlic sauce.  Let simmer for 20 min.  Add some to the wings last 5-10 min of cook and then add more just before eating.

    image
    Large and Small BGE
    Central, IL

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  • sumoconnell
    sumoconnell Posts: 1,932
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    Put it on eggs, yo!

    Great for a morning when your night was a little foggy.


    image
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • Mickey
    Mickey Posts: 19,674
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    saluki2007 said:
    I make a wing sauce with that.  I don't really have a recipe for it, I just kind of wing it(pun intended).  I start out with a couple tbs of butter and let melt down.  Add some brown sugar.  Once that dissolves I will add some apple cider vinegar.  And finally add sriracha chili garlic sauce.  Let simmer for 20 min.  Add some to the wings last 5-10 min of cook and then add more just before eating.

    image

    That Sir is a keeper.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Little Steven
    Little Steven Posts: 28,817
    edited January 2015
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    A few "meh" comments about sriracha. You guys should try Uncle Chen extra hot if you haven't. It's got a little more kick and a better taste IMHO. Also Sambal Oelek is a pretty good condiment.


    (image)

    (

    image)

    Steve 

    Caledon, ON

     

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  • Mickey
    Mickey Posts: 19,674
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    Obviously I was the very last person on the forum to discover this. Glad I got here when I did.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Little Steven
    Little Steven Posts: 28,817
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    Nah Mick, There's probably another couple of guys.

    Steve 

    Caledon, ON

     

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  • fishlessman
    fishlessman Posts: 32,776
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    @little steven

    i think the problem with the sriracha is batch to batch, ive gotten some hot, and others with a flat flavor. it probably caught on too fast for them to hold high quality standards
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Little Steven
    Little Steven Posts: 28,817
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    Might be true. They are probably sourcing chilis from more places too. I know that fresh chilis here vary in heat levels depending on where they come from. Try the Uncle Chen. It's pretty consistent and always has a "bright" flavour

    Steve 

    Caledon, ON

     

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  • MadcapMagician
    MadcapMagician Posts: 89
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    I love the Sambal Ulek. You keep it refrigerated to prevent spoilage.It gets dark and nasty looking if not refrigerated
    1 brand new XL BGE 1-22" WSM 1-Weber Performer 1-Four Seasons gasser West Islip, New York
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