Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Patio to table Hot Sauce brew for the upcoming Wing Ding contest......(Picture intensive)

2»

Comments

  • bgebrent
    bgebrent Posts: 19,636
    It's store bought and reconfigured.  Wish I could attend.  #aint skeered.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    So, my sauce is a combination of several storebought sauces. That makes it OK, right?

    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

    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    It's posts like this that perpetuate my love of this forum. Thanks for taking the time to share!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    bgebrent said:
    It's store bought and reconfigured.  Wish I could attend.  #aint skeered.
    #indenialhebeskeered.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    Foghorn said:
    So, my sauce is a combination of several storebought sauces. That makes it OK, right?
    it is only an issue if they loose. Don't worry, it would be something else if it weren't that. Likely just bitter.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,589
    lkapigian said:
    Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger
    just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    fishlessman said:
    lkapigian said:
    Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger
    just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2


    @fishlessman do you use a starter culture if so what? Is like to try smoked ( bit not cooked) peppers and I read somewhere I may need a starter
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,589
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger
    just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2


    @fishlessman do you use a starter culture if so what? Is like to try smoked ( bit not cooked) peppers and I read somewhere I may need a starter
    no starter, just water and salt and approx 75 degrees (closest temp in the house is sitting on the top of the fridge).  i would think if fully smoked doesnt work, just smoke half and use half fresh to get the starter going, theres also sugars in the onion that gets it really bubbling. if it does not work make a batch non smoked, now you have a starter, it only takes two or three days for it to cloud up
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • poster
    poster Posts: 1,348
    fishlessman said:
    lkapigian said:
    fishlessman said:
    lkapigian said:
    Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger
    just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2


    @fishlessman do you use a starter culture if so what? Is like to try smoked ( bit not cooked) peppers and I read somewhere I may need a starter
    no starter, just water and salt and approx 75 degrees (closest temp in the house is sitting on the top of the fridge).  i would think if fully smoked doesnt work, just smoke half and use half fresh to get the starter going, theres also sugars in the onion that gets it really bubbling. if it does not work make a batch non smoked, now you have a starter, it only takes two or three days for it to cloud up

    I had some troubles my first go that I think came down to ambient temperature. It was good, but had a bitter flavour. I moved the second batch upstairs as recommended, and the warmer climate made a world of difference. 2 weeks (or more whatever you like)  and you have some great hot sauce with little effort. The only thing is I notice mine separates, which is not a big deal as you just shake the bottle, but it does not work well in my collection of sriracha squeeze bottles. Ive been debating a bit of xanthan gum in my next batch after my current one is used up.
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That is awesome. I'm sure it's great stuff. Thanks for documenting the process.
    Stillwater, MN
    · Share on FacebookShare on Twitter

Categories