I think a good extra hot red chile with herbs, and onion makes a good chili for all types of entrees.

Double the power

I think this is sauce thread is heading into the realms of pepper spray.

 

Do you have to go to the website to get it, or is it in the stores there?

With Van Halen in limbo, I wonder if that's his only decent cash flow at the moment?

 

Just curious, What kind of herbs? legitimate question!!!

 

Now I have to know.......... What exactly did you do here?

 

A friend of mine made some home made Horseradish. Now, I like a good Horseradish for with my Prime Rib, but that stuff was like molten lava. I stuck a bit on the end of a fork in my mouth and my head just about exploded, instantly!!!

I know this isn't a hot sauce, but the flavor of a good Horseradish is just awesome. Plus, the head clearing qualities are not to be underestimated. And if you can't cry at funerals... lol ... this'll do it for ya.

 

OK.. Was in a chile cook off at a biker run, Teamed up with an old bud from the army days. he said is dad did it for flavor. It hid the actual pieces. Needless to say, I put in to much!! This was the hottest Damn Chile i have ever had, and I like it hot . We did come in 2nd,but I think no one had the cajonie to speak up!! The RED RIDERZ were one of the groups, I bet the were...

 

The herbs of choice for a good bowl of red chili, is Oregano, Garlic, a bit of Cloves, some Paprika, Cayenne, Black pepper, Cumin and Salt. Any meat cubed or ground for flavor.

 

Thanks nubeee1, that's funny.

 

I like the franks hot sauce with lime in it.

 

Alright.......great recipe for buffalo wings right off of the Franks Hot Sauce bottle....with a couple of minor tweaks from me........It came out kind of a "medium" hotness factor, so most should enjoy them (I'll do them a little hotter next time).

Wings (10-12 portions per person). Separate the wings at the joint....Discard the "fingertip" portion. Do the math.......4 persons (depending on the appetite) should be about 48 portions (2 portions per wing)......so 24 wings.

1/2 cup Franks Hot Sauce (use more if needed)
1/3 cup melted butter (use more if needed)

Oil for deep frying

According to the recipe......Deep fry the wing portions 12 minutes.....Drain and douse in the Franks/Butter mixture.....Serve with blue cheese.

I like mine extra-crispy, so I gave them 15 min in the oil and did as stated above, however, I crushed some cayennes and threw that in the mixture, and after I doused the wings (dipping to coat), I put them on a bake pan and baked at 425 for 10 minutes. This did NOT dry out the wings (they were coated pretty good), and it cooked the mixture into the skin better.

FANTASTIC!

I hate being a slave to the local wing joints....especially if a meal I got from them one week is a bit different from one I got another week.....I HATE inconsistency!

I'll tweak it a bit more to get it a little hotter..........Habanero in the mix perhaps?.......Suggestions?.......

 

Ok here goes. This is all made in a blender. Do not blend until I tell you to.
1 23oz bottle of Frank's red hot sauce
1 heaping tbsp cayenne pepper
2oz Worcestershire sauce
1 tsp crushed red pepper
1 tbsp black pepper
8oz of Cajun BBQ sauce or any hot and spicy BBQ sauce.
I used to use Lea and Perrins bold and spicy but, they don't make it anymore.
3 whole Jalapeno peppers. B&G works fine.
Start blender on slow and work up to full speed.
I tried butter like all other recipes call for. It always came out to greasy soooo what I found was the last ingredient that tied it all together was.
1 1/2 cups of mayonnaise.
I know it sounds weird but it works real well.
While the blender is still running start adding the mayo until all is blended.
Shut blender off and stick your finger in to taste test.

What we do is save salad dressing bottles and then put this mixture in them. To pass along or store.

This recipe will give you a starting point. It is pretty warm on its own.
The best thing about this sauce is the longer it sits the hotter it gets.
This sauce is a dippin sauce. As a rule I don't cook with it, although I have coated the wings and finished under the broiler.

Wings have a very high calorie count on there own, so I almost always BBQ them. Here's what I do to my wings before they are cooked.
Cut all wings up. Discard the tips. In a one gallon zip lock add cut up wings. Roughly a half of a family pack. To this I put a 1/2 a bottle of Seven Seas red wine vinaigrette, followed by a palm full, hand crushed Italian seasoning. Squeeze all the air out and kneed the wings so seasoning coats the wings. Let sit for no less than 24hrs. What I normally do is make 6 or 8 bags and let sit for 48hrs. Then into the freezer.

When I cook my wings. I put them on one side of the of the BBQ (upper rack) and the heat is on the opposite side set to medium to low heat. (note all BBQS cook differently) adjust accordingly. Cook for 1 1/2 to 2 hrs. and turn or move wings 3 to 4 times. You may not think it but, they come out crispy and juicy cooked this way without being burnt.

Now dip them in a good thick and chuncky Bleu cheese followed by my dippin sauce and understand what heaven is all about.

ENJOY MY FRIENDS!

 

Sorry for the bump but, I pulled what little hair I have left to find this recipe.
nubee1; You better dang well read it.hehe

 

tewferford: That is one recipe I'm going to try.
Anyone have any actual hot sauce recipes. I looked on the internet, and most seemed to go into the Tabasco style sauce (lots of vinegar). Looking to make some with a thicker consistency. Anyone have any on hand?

 

Mui beino, Frank.............I'll try it in the next few days...Thanks

 

iv found that mix'n as many kinds as u have in the frig tends 2 b better then any all by its self