Originally Posted by Trumpstylz
I've gotta stop making it- every time I do, I just keep taking teaspoon shots of it til its gone (days later).
I do a few mods to the recipe. For example, I use kosher salt sometimes, but usually just leave out completely and add a tad bit of ketchup, sugar, cayenne, or chili powder.
How do you guys vary it?
So far I've just been using a different hot sauce each time. Usually habanero.
UDS, mini wsm, 22.5" weber kettle