Just currious if anyone out there makes there on BBQ Sauce, like I do. And if some how many do you make? I personally make 4. 1- OMG it burns coming out. 2- Warms the Bones. 3. Mild. 4. Sweet and Spicy.



Knip.
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Snkbyt has the BBQ sauce market cornered around here. His stuff is fantastic! Smokin Gator makes some amazing rub too! Head over to the good eats section.
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this thread is worthless without samples! :-)
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:-):-)
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PM me your addy :-):-)


Knip.
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dont know about smokin gators sauce, but the recipe for smoked hot wings is dead on the best wings you'll ever eat!:-)
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Has anyone Heard of the Naga Jolokia Pepper? Thats what i use in Hot Sauce # 1. Ummmm YUM
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Moved this to the Good Eats sub-forum. :-)

fwiw - Alex's snkbyt sauce is da bomb! ! !
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Or recipes! :-)
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Cant do that but i can make some samplers of my own personal BBQ sauce.
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Knip...kinda hard to compete with Alexs "Snkbyt Venom BBQ Sauce". It is the shiznit!! :-) :-) Curious about your sweet & spicy though.
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Sweet and Spicy is good on BBQ Burgers, and sometimes chicken breasts. there are so many applications for them all.

Knip.
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A friend grows them, they gave me some. Very hot, but good.
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Its the hottest pepper in the world.

Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin[7]
8,600,000–9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000 Law Enforcement Grade pepper spray,[8] FN 303 irritant ammunition
855,000–1,075,000 Naga Jolokia (ghost chili)[9][10]
350,000–580,000 Red Savina habanero[11][12]
100,000–350,000 Guntur Chilli, Habanero chili,[13] Scotch Bonnet Pepper,[13] Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper[14]
50,000–100,000 Bird's eye chili/Thai Pepper/Indian Pepper,[15] Malagueta Pepper,[15] Chiltepin Pepper, Pequin Pepper[15]
30,000–50,000 Cayenne Pepper, Ají pepper,[13] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano Pepper, Peter Pepper
2,500–8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[16] Paprika (Hungarian wax pepper), Tabasco Sauce
500–2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100–500 Pimento, Peperoncini
0 No significant heat, Bell pepper, Cubanelle, Aji dulce
Food portal
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The Ghost pepper took the record for the hottest pepper in the world back in 2007. Its amazing.
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Damn it this thread has me craving BBQ sauce now........Maybe fried chicken or ribs.
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don't forget Big Ash his popcorn
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My cousin's in Austin grow them. Have not tried to eat one. Sounds better to cook with then for slicing and eating raw. My friend's mom from India could eat them no problem.
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:-):-)
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I make a killer SC Yellow BBQ sauce. I call it Carolina Fireball.
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