Looking for suggestions on how to put a little more kick in bbq sauce. Thought about just adding cayenne pepper but I don't think it dissolves or that I could get it even throughout the sauce. I like the kick I get from the cayenne but it is hard to spread evenly by sprinkling on the meat.
Any thoughts or suggestions? Not opposed to a different ground pepper but getting mixed evenly I imagine would be the same as cayenne.
louisiana hot sauce, Crushed red pepper flake is a real nice heat.. just blend it first... and throw it in the sauce when you are making it.. or dissolve it in a liquid that is existing in your sauce and then pour it in the sauce.. you could then use a blender if to puree the sauce.. and that would be a way to insure the head is evenly dispursed in the sauce..
06-13-2013 03:48 PM
Cajun Power will give it an extra dimension of garlic, but it is not spicy. Layers of cayenne and black pepper does a sauce good.
06-13-2013 03:52 PM
The problem I see with adding pepper sauces would be more flavor ingredients being added besides just heat. Now, that may, or may not, be a good thing...
Just adding the powdered peppers to the sauce directly and then mixing in a blender ought to work fairly well.
06-13-2013 03:56 PM
I like to infuse my vinegar that forms the base of my sauce with the rub and peppers first, then I strain and add to the pot, and build the sauce from there. You can even use whole dried peppers in this manner and it offers up a whole world of flavors from there.
06-13-2013 03:57 PM
Definitely not always the right thing, but is very good in some instances - I've only used it a couple times - it's a quick heat that doesn't last too long. May not work with traditional BBQ flavor profiles, but might be worth a shot - I could see it working with mustard sauces.
You can add fresh peppers while the sauce simmers. Using a whole pepper, cut slits lengthwise leaving the stem part intact, shake out any loose seeds or remove them completely.
Any type of heat can be "one note". Try to find different type of heat and combine to get front and back heat.
06-13-2013 04:00 PM
Steep crush dried peppers of your choice in cider vinegar then use the vinegar in the sauce.
06-13-2013 04:01 PM
Tiger sauce has a punch.And its in the grocery stores.
06-13-2013 04:06 PM
Thanks for all the suggestions. I'll try the blending. Not wanting to add any other flavor profiles to the sauce, just the kick.
06-13-2013 04:16 PM
Originally Posted by Cayman1
I like the kick I get from the cayenne but it is hard to spread evenly by sprinkling on the meat.
I don't think I quite understand what you're saying here. If you want to add heat to the sauce why are you adding cayenne to the meat? If you add cayenne powder to your sauce and let it simmer for a bit afterwards the heat will diffuse evenly throughout the sauce.
06-13-2013 04:43 PM
I only make Eastern NC vinegar sauce so I simmer all on the stove top for a while all the flavors seem to mix well ...just my 2 cents
06-13-2013 05:00 PM
I add cayenne pepper to sauces all the time. I heat the sauce up in a sauce pan, and simmer for 15-20 minutes, to cook the cayenne into the sauce. Adding cayenne to cold sauce will require extra time for the pepper powder to fully incorporate.
I like to add cayenne and honey to commercial BBQ sauces. I like a good blend of sweet and heat. :thumb: