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Why is your hot sauce of choice and what do you put it on?This is a dup reply to the other thread
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NonaScott
Posts: 446
I like Cholula chipotle for general purpose. Tabasco for fried eggs,shrimp, oysters. Frank's red hot for wings, and Frank's slammin sriracha for everything else. Datil do it makes a great cocktail sauce.
Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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What @Doc_Eggerton said...
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Frank's Red Hot or Cholula. I like the ones with less vinegar. I put it on almost all proteins.A poor widows son.
See der Rabbits, Iowa -
Dang! where is the delete buttonNarcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
Just messing wit cha. One of the many downfalls of this platform is there is no delete. The interwebz are forever.
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Cook's Illustrated just rated my favorite, plain ol' Tabasco, at the bottom, but it's still my favorite; I guess I LIKE the vinegar hit.
And their milder green Tabasco is perfect for one thing: beans!_____________Tin soldiers and Johnson's coming...
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Frank's and sriracha. I put them on all foods.
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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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Botch said:Cook's Illustrated just rated my favorite, plain ol' Tabasco, at the bottom, but it's still my favorite; I guess I LIKE the vinegar hit.
And their milder green Tabasco is perfect for one thing: beans!
Like others, though, I like different sauces for different things. I like Cholula and Cholula lime a lot, but mostly on Mexican or Southwestern style foods, whereas Crystal is more general purpose for me. I really love Jonkanoo hot sauce (same company as Walkers Wood jerk seasoning) for some things. I have a bunch of hot sauces, but I use Crystal 10x more than anything else. -
I could put Sriracha on anything (the Huy Fong brand, I've found most others to be a little sweet). Texas Pete or Frank's on fried stuff, and I REALLY like the Chipotle Tabasco. I also really like Louisiana Hot Sauce and the ol' Tabasco peppers in vinegar bottle that seems to live in your fridge for about five years at a time.
I got this set for Christmas from someone, and I really like the garlic hot sauce that's in it:
http://www.amazon.com/Zombie-Cajun-Gourmet-Includes-Louisiana/dp/B00G6I14Y6BGE XL- Tomball, TX
"Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby -
I know this isn't popular, but anything is better than Tabasco! Tabasco is horrible. Only viable use I see is to mix it in something for heat, but has to be able to mask the miserable flavor.
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McIlhenny's Chipotle TabascoRichmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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I have become a big fan of linghams. On my fourth bottle.
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Sirracha. Seriously good stuff but I have to be careful how much I add.
Medium BGE in Cincinnati OH.
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"I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo. -
cholula for eggs
tobasco for pizza
franks for everything else -
Freds Red on seafood(esp. oysters-on the 1/2 shell)
JohnBoy and Billy's-I mix equal parts original w/ hot and spicy- on pork or chicken
Franks, Texas Pete, Crystal, or Moores simmered w/ honey and butter on wings on the grill.
Those are standards for me. Most other sauces will do for meSTAY THIRSTY MY FRIENDS!GIVE ME OYSTERS AND BEER FOR DINNER EVERY DAY OF THE YEAR& I'LL FEEL FINE!SW Georgia : LARGE & MINI BGE -
I can't remember what brand it is but I had a scotch bonnet hot sauce the other day at a restaurant and it was the most glorious hot sauce I have ever tasted. They sell it at the restaurant so I am going to buy a couple bottles of it.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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bigalsworth said:I can't remember what brand it is but I had a scotch bonnet hot sauce the other day at a restaurant and it was the most glorious hot sauce I have ever tasted. They sell it at the restaurant so I am going to buy a couple bottles of it.
This is my favorite 'everyday' sauce. So good!North Pittsburgh, PA
1 LGE -
chadpsualum said:bigalsworth said:I can't remember what brand it is but I had a scotch bonnet hot sauce the other day at a restaurant and it was the most glorious hot sauce I have ever tasted. They sell it at the restaurant so I am going to buy a couple bottles of it.
This is my favorite 'everyday' sauce. So good!
I am on a sweet heat kick right now, I have been putting Jamaican Firewalk on every thing I eat now as well.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada -
There is always a bottle of sriracha, a bottle of zaachsilla Serrano and either a cholula or tapatio in my fridge, my standard go to's. Then there are those I try once or rotate through when I feel like it, usually something with a different twist, like the maple habanero or bufalo chipotle.
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Linking back to THIS thread in case the OP wants to see responses the last time it was asked.
I have to say, while I won't turn down a main stream hot sauce (Red Hot is still my favorite) I have still been on the Adobe Milling Jalapeno hot sauce kick for quite a while. It meets my needs of having just the right amount of heat and excellent flavor.
They also make a BBQ sauce (not pictured) which is excellent.
You can order direct from them if you want to try any of their products. I discovered it on every table when I visited Durango, CO and now can't get enough of the stuff.
LBGE/Maryland -
Pepper sauce on greens.
Crushed chiltepin, sriracha, or my Aunt's homemade pepper relish on most anything else.LBGE in PHX
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ATK lost me when they did burnt ends with a flat, on a gasser. Their St. Louis Pork Steaks was another trainwreck. Made me wonder how many other traditional recipes they have FUBAR'd that are not in my wheelhouse, and question some of their scientific logic. Their product recs favor who they're in bed with at the time. Many here, believe their, or should I say his, word as gospel. The way the other chefs even looked at him and acted, was weird. Personally, I'm glad Chris grabbed his toys and left the ATK sandbox, whether he was forced out or did it on his own. Maybe someone new will breathe some life into it. They need to bring Kenji back. Remember watching him as a young buck in the culinary field on ATK.
Arizona Gunslinger Chipotle Habanero is a nice smokey, viscous hot sauce. Amazing flavor.
Like to make chile oil with EVOO and Tutto Calabria chiles. Mince and heat with a top shelf EVOO. Salty, smokey, flavorful heat. Killer swirled on pizzas, pasta, eggs, or just about anything. Long fridge shelf life.
Bomba
Cholula
Have put Sriracha and Tabasco in the rear view a while ago, not looking back. Keep Franks on hand for recipes that call for it.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
The good old Tiger Sauce is a favorite.
Sriracha
Chipotle tabasco
Iguana gold habanero sauce
Daves gourmet scorpion pepper sauce
El tapatio
Texas pete
Tabasco original
Franks
Thats my current stash.2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Rio fuego very hot and Felicidad Chipotle from Rancho Gordo are excellent in beans. I like Trader Joe's sriracha more than the huy fong - I get more garlic flavor with the chiles. That and cholula chipotle for on scrambled eggs. Gochujang makes a great marinade, and I've had fried chicken slathered with it at one of Ed Lee's restaurants.
We also steep hot peppers in a vinegar/sugar solution and use that to dress greens.LBGE
Pikesville, MD
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I go on waves of LOVE/HATE with different hot sauces. Right now . . . chipotle tabasco & crystal !!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I try lots of hot sauces. Cholua and Siracha(rooster) as well as a standard vinegar/pepper style(Frank's, Texas Pete, Louisiana or Tabasco) are always on hand. The rest of the stock changes often.
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim
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