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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-13-2013, 05:52 PM   #16
Cayman1
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I'm adding it to a commercial sauce.
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Old 06-13-2013, 06:01 PM   #17
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Quote:
Originally Posted by Cayman1 View Post
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.

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Old 06-13-2013, 06:14 PM   #18
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Caseydog is right. The powder will melt right into the sauce over a slow simmer.
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Old 06-13-2013, 06:30 PM   #19
JohnHB
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Try this (stronger version also available):
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Old 06-13-2013, 07:25 PM   #20
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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.
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Old 06-13-2013, 08:59 PM   #21
stl-rich
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Rooster sauce
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Old 06-13-2013, 11:58 PM   #22
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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.
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Old 06-14-2013, 12:56 AM   #23
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Your 1 stop to hot Ghost pepper powder
Try something like this
http://ghostpepperstore.3dcartstores...ders_c_11.html
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