What's the best way to spice up sauce? - Page 2

Cayman1 · 06-13-2013, 05:52 PM

I'm adding it to a commercial sauce.

caseydog · 06-13-2013, 06:01 PM

Quote:

Originally Posted by Cayman1

I'm adding it to a commercial sauce.

All you have to do is heat the commercial sauce to a simmer, add your cayenne or other spices, and let it cook a little. Any powdered spice will incorporate, if you cook it into the sauce.

CD

spedly · 06-13-2013, 06:14 PM

Caseydog is right. The powder will melt right into the sauce over a slow simmer.

JohnHB · 06-13-2013, 06:30 PM

Try this (stronger version also available):

Q-Dat · 06-13-2013, 07:25 PM

Sounds to me like you want to add heat while not changing the base flavor AT ALL right?

My suggestion is to get yourself some of that STUPIDLY HOT novelty hot sauces like Blair's Death Sauce or better yet even an extract, but extracts are expensive. These sauces are usually so hot that in some cases just a drop or two in a typical sized batch of sauce will amp up the heat due to the high scoville count, but its such a small amount that it won't alter the flavor.

stl-rich · 06-13-2013, 08:59 PM

Rooster sauce

El Ropo · 06-13-2013, 11:58 PM

Get yourself some chili tepins, crush 'em up real good with a mortar and pestle, dump into sauce and simmer for a few minutes. Chili Pequins also work, but aren't as in your face heat wise as the Tepins.

sonicpips · 06-14-2013, 12:56 AM

Your 1 stop to hot Ghost pepper powder
Try something like this
http://ghostpepperstore.3dcartstores...ders_c_11.html

06-13-2013, 05:52 PM	#16
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	I'm adding it to a commercial sauce. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

06-13-2013, 06:14 PM	#18
spedly Full Fledged Farker Join Date: 04-27-13 Location: Regina, Canada	Caseydog is right. The powder will melt right into the sauce over a slow simmer. __________________ Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665

06-13-2013, 06:30 PM	#19
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Try this (stronger version also available): __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

06-13-2013, 08:59 PM	#21
stl-rich is one Smokin' Farker Join Date: 07-10-10 Location: saint louis, MO	Rooster sauce __________________ [CENTER][COLOR=Red]:loco: Cool2Weber Kettles, [COLOR=Black]WSMs[/COLOR], Performer, Akorn kamados:loco:Cool2Cool2[/COLOR] [/CENTER] [URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

06-13-2013, 11:58 PM	#22
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Get yourself some chili tepins, crush 'em up real good with a mortar and pestle, dump into sauce and simmer for a few minutes. Chili Pequins also work, but aren't as in your face heat wise as the Tepins. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-13-2013, 07:25 PM	#20
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Sounds to me like you want to add heat while not changing the base flavor AT ALL right? My suggestion is to get yourself some of that STUPIDLY HOT novelty hot sauces like Blair's Death Sauce or better yet even an extract, but extracts are expensive. These sauces are usually so hot that in some cases just a drop or two in a typical sized batch of sauce will amp up the heat due to the high scoville count, but its such a small amount that it won't alter the flavor.

06-14-2013, 12:56 AM	#23
sonicpips Found some matches. Join Date: 02-13-12 Location: Fort Worth TX	Your 1 stop to hot Ghost pepper powder Try something like this http://ghostpepperstore.3dcartstores...ders_c_11.html