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What hot sauces yall using??

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TN_Sister_State
TN_Sister_State Posts: 1,130
in Off Topic
I tend to be a pepper head and love all things spicy and hot. On my honeymoon in belize we stumbled upon Marie Sharps, its the national hot sauce there, and it has quickly become our go to hot sauce source for everything. They are all habanero based and delicious. The green habanero is the best on eggs and the beware for chili to light you up. What is everyone using out there as their preferred spicy condiment?
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • tjosborne
    tjosborne Posts: 529
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    Tabasco
    middle of nowhere- G.I. NE
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    +1 Tabasco
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Little Steven
    Little Steven Posts: 28,817
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    TN_Sister_State said:
    I tend to be a pepper head and love all things spicy and hot. On my honeymoon in belize we stumbled upon Marie Sharps, its the national hot sauce there, and it has quickly become our go to hot sauce source for everything. They are all habanero based and delicious. The green habanero is the best on eggs and the beware for chili to light you up. What is everyone using out there as their preferred spicy condiment?
    I've been collecting hat sauce for fourty years. Have probably 1200 bottles. Never tried one I didn't like. My favourite is Arizona Gunslinger. Not real hot but it has a big hole in the top. Really fresh tasting

    Steve 

    Caledon, ON

     

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  • DieselkW
    DieselkW Posts: 894
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    Really depends on what's cookin'.

    I use Franks for most of the mundane stuff, burgers and steaks. Wings need a bit more heat, so I like to add red pepper flakes to butter and heat that up, mix it in with Franks and then add that to the brine.

    I can't seem to find a sweet spot with the ghost pepper stuff - not interested in spice so hot it's not enjoyable.

    So, the answer is "Franks" for about 75% of the time.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Acn
    Acn Posts: 4,424
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    These get the bulk of use around our house:
    image

    LBGE

    Pikesville, MD

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  • Boileregger
    Boileregger Posts: 614
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    Sriracha or Cholula
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Chulula

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • EggNorth
    EggNorth Posts: 1,535
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    Frank's

    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • bud812
    bud812 Posts: 1,869
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    Tapatio.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Roadpuke0
    Roadpuke0 Posts: 529
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    + 1 franks
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Crystal, the universal hot sauce.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • travisstrick
    travisstrick Posts: 5,002
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    image
    Be careful, man! I've got a beverage here.
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  • Little Steven
    Little Steven Posts: 28,817
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    Dats a nice one mon!

    Steve 

    Caledon, ON

     

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  • buzd504
    buzd504 Posts: 3,824
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    Doc_Eggerton said:
    Crystal, the universal hot sauce.
    yep
    NOLA
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  • danv23
    danv23 Posts: 953
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    Sorry if it ain't fancy or hard to get, but Tabasco Chipolte is da bomb.  More difficult but as equally "bomb-like" is the beer next to it (brewed and bottled in Alpharetta, GA - GO DAWGS).


    image

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Pretty much anything out there. I've never had one I don't like and the hotter the better. If it doesn't melt my face off it's not hot enough.
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  • gdenby
    gdenby Posts: 6,239
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    Little Steven said:
    TN_Sister_State said:
    I tend to be a pepper head and love all things spicy and hot. On my honeymoon in belize we stumbled upon Marie Sharps, its the national hot sauce there, and it has quickly become our go to hot sauce source for everything. They are all habanero based and delicious. The green habanero is the best on eggs and the beware for chili to light you up. What is everyone using out there as their preferred spicy condiment?
    I've been collecting hat sauce for fourty years. Have probably 1200 bottles. Never tried one I didn't like. My favourite is Arizona Gunslinger. Not real hot but it has a big hole in the top. Really fresh tasting
    1200 bottles!??!.

    I usually have 5 - 6 on hand. A few weeks ago I found a Dave's Total Insanity in the back of a cabinet. When I took it out, the bottom of the bottle came clear away. ? Why did that happen. The sauce spewed over the carpet. Words of warning. Don't try to sponge up Insanity Sauce if you have even the tiniest cuts on your hands. And expect that the carpet must be bleached near white to get out of the stain.

    Back on topic, El Yucateco Red Habanero is mostly always on hand. Cholula is around mostly for the flavor, not the heat. Great with eggs.
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  • Botch
    Botch Posts: 15,467
    edited January 2015
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    gdenby said: 
    A few weeks ago I found a Dave's Total Insanity in the back of a cabinet. When I took it out, the bottom of the bottle came clear away. ? Why did that happen. The sauce spewed over the carpet. Words of warning. Don't try to sponge up Insanity Sauce if you have even the tiniest cuts on your hands. And expect that the carpet must be bleached near white to get out of the stain.
     
    I've tried Dave's, I won't do it again, that's just bottled pain.  Doesn't surprise me it bleaches carpet and eats away glass.  
    #-o
     
    Cook's Illustrated did a hot sauce shootout awhile ago, Frank's came in on the top and Tabasco at the bottom.  I tried a bottle, it was okay but I still prefer Tabasco.  
    It does matter a lot what type of food its on, too.  I tried using Tabasco's "green" sauce everywhere I'd use the original, and never liked it.  But then, I tried it on beans; it rawks on beans!  
    I also like the Pickapeppa and sriracha mentioned above, and have a bottle of "Brother Bru Bru's" just because the label is so awesome.  
     
    image
     
     

    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Smokinpig
    Smokinpig Posts: 739
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    Texas Pete. Growing in NC that is what everyone had since it is made in Winston Salem.

    LBGE Atlanta, GA


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  • UncleFred
    UncleFred Posts: 458
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    If you like H-O-T   ...and you like peanut butter (who DOESN'T like peanut butter???), pick up a jar of this stuff.  Trust me, a little goes a long way.

    image
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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  • KiterTodd
    KiterTodd Posts: 2,466
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    UncleFred said:
    If you like H-O-T   ...and you like peanut butter (who DOESN'T like peanut butter???), pick up a jar of this stuff.  Trust me, a little goes a long way.


    UncleFred, if you haven't tried it yet, set yourself up a Sriacha and PB sandwich.  It's awesome!  
    LBGE/Maryland
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  • Hey_Bulldog
    Hey_Bulldog Posts: 55
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    A buddy of mine got me a variety pack of Zombie Cajun Sauces... real good stuff.  the only problem is there not all that hot... but very flavorful.  

    The Antidote and the Spicy Garlic are my two favorites.

    LINK for those interested.

    oh, also, +1 for Tobasco!


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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Texas Pete
    Cholula
    Cholula Chipotle
    Valentina
    Frank's
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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  • cajunduck
    cajunduck Posts: 203
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    Tabasco or Panola
    Geaux Tigers!! West Monroe, Louisiana
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
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    Tabasco brand garlic. It's a great stand alone. Or a base to tweak, I get it in the gallon
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  • carolinakid
    carolinakid Posts: 16
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    Texas Pete and Tobasco
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  • Chubbs
    Chubbs Posts: 6,929
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    Choluha's garlic hot has been at the top of my list for a while. Never heard of a lot of these being posted. Guess it's time I branch out
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
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    Im seeing some trends on here. We keep franks, tobasco, choluha, sriacha, and of course our favorite Maria Sharp's. The flavor of maria sharps cant be beat in my opinion. I make my own ghost chili powder too from the peppers I grew. Keep em coming.
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
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    Have the last of my smoked habs from last year. Need to plant some this spring
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  • BuckeyeBob
    BuckeyeBob Posts: 673
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    Franks definitely. I may be in the minority but I don't like the flavor of Tabasco. Also, my Father in Law worked his way through college as a taste tester for Franks in Cincinnati. What a great job.
    Clarendon Hills, IL
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