Adding heat to sauce

thillin · 11-26-2006, 05:52 PM

What's the best way to add heat to a sauce without affecting the flavor too much? Hot sauces, chile powders, etc.?

Plowboy · 11-26-2006, 05:55 PM

Quote:

Originally Posted by thillin

What's the best way to add heat to a sauce without affecting the flavor too much? Hot sauces, chile powders, etc.?

If you want the heat but not so much the flavor from the pepper, you could probably use a chile powder from purely seeds. That's where a lot of the heat is and the flavor is mainly in the meat of the pepper. That's my logic, right or wrong.

jpw23 · 11-26-2006, 05:59 PM

Quote:

Originally Posted by Plowboy

If you want the heat but not so much the flavor from the pepper, you could probably use a chile powder from purely seeds. That's where a lot of the heat is and the flavor is mainly in the meat of the pepper. That's my logic, right or wrong.

Thats the way to go

bbqjoe · 11-26-2006, 06:02 PM

Try a bottle of Holy Sh*t. No pepper flavor at all. Just pure unnecessary heat.

The_Kapn · 11-26-2006, 06:03 PM

Quote:

Originally Posted by Plowboy

If you want the heat but not so much the flavor from the pepper, you could probably use a chile powder from purely seeds. That's where a lot of the heat is and the flavor is mainly in the meat of the pepper. That's my logic, right or wrong.

Never really thought about it, but----
If that logic is sound, and it seems to be, the seeds and veins from Jalapenos should do the trick.

Interesting idea.

TIM

Plowboy · 11-26-2006, 06:12 PM

Quote:

Originally Posted by bbqjoe

Try a bottle of Holy Sh*t. No pepper flavor at all. Just pure unnecessary heat.

Kinda like what Everclear is to liquor. Interesting.

Plowboy · 11-26-2006, 06:14 PM

Quote:

Originally Posted by The_Kapn

Never really thought about it, but----
If that logic is sound, and it seems to be, the seeds and veins from Jalapenos should do the trick.

Interesting idea.

TIM

Depending on the size of the batch, very little habanero seed or vein would add a lot of heat without any flavor.

chad · 11-26-2006, 06:48 PM

Depending on the flavor profile you are after, dry mustard gives a heat that affects a different part of the mouth...also, hot hungarian paprika will give you a different heat.

Rookie'48 · 11-26-2006, 06:55 PM

If its a sauce, I usually toss in a couple of japs or habs, uncut, whole, stems removed only & simmer for 20 to 45 mins depending on heat level wanted. For a powder, I don't have a clue.
Dave

Smoker · 11-26-2006, 06:56 PM

Just add 1 micro drop....

http://www.amazon.com/Daves-Ultimate...s=gourmet-food

Plowboy · 11-26-2006, 06:56 PM

Quote:

Originally Posted by chad

Depending on the flavor profile you are after, dry mustard gives a heat that affects a different part of the mouth...also, hot hungarian paprika will give you a different heat.

I wonder what Wasabi would do? I don't recall a lot of flavor from Wasabi, but a lot of heat.

jpw23 · 11-26-2006, 07:48 PM

Quote:

Originally Posted by Smoker

Just add 1 micro drop....

http://www.amazon.com/Daves-Ultimate...s=gourmet-food

We had to send a guy home after daring him to eat a teaspoon full of that stuff........blistered his lips, made him violently sick, threw up everywhere, not pretty at all

Smoker · 11-26-2006, 08:11 PM

Quote:

Originally Posted by jpw23

We had to send a guy home after daring him to eat a teaspoon full of that stuff........blistered his lips, made him violently sick, threw up everywhere, not pretty at all

A teaspoon? I'm surprised he wasn't rushed to the hospital. I have seen someone get an asthma attack from just breathing that stuff in.

qman · 11-26-2006, 08:17 PM

Quote:

Originally Posted by Smoker

A teaspoon? I'm surprised he wasn't rushed to the hospital. I have seen someone get an asthma attack from just breathing that stuff in.

Something like that happened to me once. I kept goading my local Chinese restaurant chef to make stuff hotter and hotter until one day he sent out a small bowl of hot sauce. I raised it to my face, took a deep breath, and promptly stopped breathing. We were at a family gathering in the restaurant, and my son called the paramedics. By the time they got there, I was ok, but I thought I was having a heart attack. Never did find out what was in that bowl.

BBQchef33 · 11-26-2006, 08:28 PM

i use just one drop of the really crazy hot stuff..

Daves insanity, or devils revenge, or XXX... or any of the really nutzo hot sauces.. one or 2 drops gets diluted enuf not to change flavor but adds some heat.

11-26-2006, 05:52 PM	#1
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Adding heat to sauce What's the best way to add heat to a sauce without affecting the flavor too much? Hot sauces, chile powders, etc.? __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

11-26-2006, 06:48 PM	#8
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Depending on the flavor profile you are after, dry mustard gives a heat that affects a different part of the mouth...also, hot hungarian paprika will give you a different heat. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-26-2006, 08:28 PM	#15
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i use just one drop of the really crazy hot stuff.. Daves insanity, or devils revenge, or XXX... or any of the really nutzo hot sauces.. one or 2 drops gets diluted enuf not to change flavor but adds some heat. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

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