AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Topic started by: Get Your Rub On BBQ on August 26, 2007, 05:35:39 am
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How many pepperheads do we have out there? What's your favorite kind of hot sauce or peppers? At Get Your Rub On we prefer the habanero. We're introducing our Sizzlin' Habanero BBQ sauce in Sept. and are working on our Kiss Your A$% Goodbye hot sauce. >:D
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I love peppered sauce. I just tried a bunch of different ones out at the Anaheim Food Show, they were all great.
Captain Spongefoot had a wing sauce that wasabi in it... WOW, that was some great stuff.
I'm a wingaholic, so any kind of wing sauce or peppered sauce is right up my alley... ;)
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I love peppered sauce. I just tried a bunch of different ones out at the Anaheim Food Show, they were all great.
Captain Spongefoot had a wing sauce that wasabi in it... WOW, that was some great stuff.
I'm a wingaholic, so any kind of wing sauce or peppered sauce is right up my alley... ;)
I have a gallon of that wing sauce at my house! Great stuff!! ;D ;D
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Do they have a website? Sounds interesting.
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Do they have a website? Sounds interesting.
They do not sell the wing sauce on their website. They sell it at these retail locations:
Broadmoor Hotel, Colorado Springs CO
Buffalo Bar Gift Shop, Idaho Springs CO
Capers & Company, Longmont CO
Colorado Cupboard, Longmont CO
Colorado Food Showroom, Denver CO
Cook a la Carte, Glenwood Springs CO
The Cupboard, Ft. Collins CO
Frisco Fun & Formal, Frisco CO
Hyatt Regency Convention Cntr, Denver CO
Inverness Htl & Cnfrnc Cntr, Englewood CO
Karl's Farm Dairy, Inc.,Northglenn, CO
Made in Colorado Shoppe, Pagosa Sprngs CO
Marczyk Fine Foods, Denver CO
The Mountain Market, Grand Lake CO
Orchards Ace Hardware, Aurora CO
Mrs. B's, Golden CO
Orchards Ace Hardware, Aurora CO
The Peppercorn, Boulder CO
RMNP, Alpine Visitor Center, Estes Park CO
Saucy Ladies, Inc., Wellington CO
Snooty Coyote, Tabernash CO
Tony's Specialty Meats, Littleton CO
Tony's Specialty Meats, Denver CO
Tony's Specialty Meats, Englewood CO
Tony's Specialty Meats, Castle Pines CO
The Village Gourmet, Evergreen CO
Winter Park Market, WP CO
Golden Bison, Omaha NE
Ojo Caliente Mineral Springs, Ojo Caliente NM
Adventures in Heat, Clarence NY
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As many of you know I have been in the sports bar business for a long time. I have tried several wing sauces and for whatever reason I seem to always come back to Frank's Red Hot. I dont know if its because its the best, or if its just convenient, but its good stuff.
In fact I do believe that Michael was around when I was doing the Hot Rasberry wings. I forgot the recipe for those but I remember they were so good.
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Oh Yea, Aaron, I do remember those and they were awesome... I'll take the recipe for them... ;D ;D
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I have to the second the Franks Red hot sauce. More butter, less heat, no butter, more heat. Simple. Just the way I like it.....
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For traditional buffalo wings I love frank's. But there are so many flavor possibilities....well as most of you know, i love experimenting and going outside the box.
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Can't say as I am big on the wings, but I do love a hot pepper/chile. Just smoked some jalapenos last week while doing a couple of briskets. They sliced up on top of the brisket sandwiches to make a nice, hot combo.
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Just tried a chile off one of our plants. One had finally ripened a bright red. Good flavor and pretty much made my head spontaneously combust. I looked online to find pics of what it was. My wife only said that the seed packet said hottest chile in the world. Well as it turns out our chile plant is a red savina...no longer the hottest chile in the world, but was plenty hot enough to get my attention. I'll pass on the newly discovered naga jolokia which is twice the scoville units of a red savina.
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;D ;D I'm sure that woke you up. WOW, did you have any milk handy?
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No milk, but I did have a Boddington's pub draught in hand.
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Hi, guys. My stepson Rob got me eating hot, hotter, pd hot stuff, and I went on a salsa buying binge to find the best, and I can't keep a jar of Mrs. Renfro's habanero salsa in the house for more'n 2 weeks. Rob has tapered off eating hot, and his brother has taken up his slack. Joe puts Renfro's in everything! We even tried a blob of it on peanut butter, thinking about Thai cuisine. I'll give that another serious go soon. I think I posted somewhere else, but when I was in D.C. a few weeks ago, I ate at a place called California Tortilla, sorta kinda Chipotle's/Moe's. But they go a step further, with a "Wall of Flame", consisting of 75+ types of hot sauces to use or buy. Dr. Phardtpounders Colon Cleanser was mustard based w/crushed red peppers, scotch bonnets, etc. Not bad, but weird. Rectal Rocket Fuel Jamaican Jerk sauce tasted fantastic!! Then, 8 seconds later, my head spontaneously combusted!! Hottest stuff I've ever eaten.
I've been trying to buy some scotch bonnets here, but haven't had much luck. Found a Caribbean market @ 43rd & Dunlap, but when I went 5 days after I called, they were closed for renovation. I just hope they're still Caribbean! I tried growing some Caribbean red peppers, but they went from thriving to dead in 2 days when temps shot up this spring. Bah!
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You should check out A$$ Kickin's store out off of Litchfield Rd & the I-10 Freeway. They grow their own chili's there and they have some interesting items in their store.
Tell them AZBarbeque sent you. ;)
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I've gotta remember I bought a handful of serranos the other day. Well heck, at least now I can smoke em!
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I've used some A$$ Kickin stuff......... and it's pretty good.............
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Hey all I just joined this group...great site.
Well I guess you could call me a chilihead since I grow my own habs and the Ghost chili (Bhut Jolokia, worlds hottest). I guess being part Korean and eating hot stuff all your life leads you on the path of finding hotter and hotter peppers. I currently have 12 habanero bushes and 8 Ghost chili plants. The Ghost chili plant have turned into a hedge that stands 6 ft tall by 5 ft wide running a length of 20 ft! For those who haven't tasted this pepper, the flesh is about as hot as eating a whole hab with seeds. Eating the seeds with the flesh of the Ghost chili will take you to a new level of pain! I use them in all sorts of dishes and have begun experimenting smoking them to try and make a new hotter variety of chipoltle pepper. What does someone do with all those peppers you might be thinking to yourself. I started to dry them and sell them on the side. I love the heat but can't stand tabasco and all the other heat additives due to it changing the flavor of my food. I am just after the heat!!!!! >:D
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That Ghost Chili sounds crazy!! i want to try some! >:D >:D >:D
Oh and WELCOME!
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Kidcurry where are you located? Maybe I can hook you up with one of the peppers for you to try. You can email me at coppie2@yahoo.com to see if we can set something up.
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Welcome to the site.
We like the Hatch chili's from New Mexico. You can get them fresh in late August from Food City either fresh or already roasted for you. We like them because they can be full of flavor and mild or knock your socks off. You never know which one your going to get.
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Kidcurry where are you located? Maybe I can hook you up with one of the peppers for you to try. You can email me at coppie2@yahoo.com to see if we can set something up.
When is the best time to start peppers from seed here in AZ? I had a guy who grows Korean Peppers (don't know what they are called off-hand) send me some dried peppers (little red guys) and I want to plant them, but do not know exactly when would be the best time to get them started.
EDIT:
Sorry wrong Asian country. They are from his grandmothers pepper farm in Ha Tien, Vietnam far south by Cambodia. Pepper not named.
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Dean, if you start them inside (using Jiffy pods for instance) you want to go ~8 weeks before the last frost. Now that can be tricky to determine here in AZ but you should be safe starting them next month.
If you just want to sow directly in the dirt I'd say late February or early March. Germination will not likely take place below 65 degrees, especially a SE Asian variety-they like it hot & humid.
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Dean, if you start them inside (using Jiffy pods for instance) you want to go ~8 weeks before the last frost. Now that can be tricky to determine here in AZ but you should be safe starting them next month.
If you just want to sow directly in the dirt I'd say late February or early March. Germination will not likely take place below 65 degrees, especially a SE Asian variety-they like it hot & humid.
Hmmmm, hot won't be a problem but humid could be a tough one. As far as frost goes, here in the Valley IF we get frost, it usually occurs once a winter....maybe in January, although we do have frost warnings out for tonight in outlying areas.
What's a Jiffy pod? I don't need to be concerned about spawning Alien Cornbread Muffins that are bent on exterminating the human race, do I? :o
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Nope, just spicy cornbread that goes well with Whoops Brisket Chili. ;D
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The last peppers I planted were in April, I have seen it snow around Easter up here so we "frost" more often then on the valley!
coppie i am in Chino Valley its about 90min north of Phoenix.
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Well, Kidcurry if you are ever in the area for a contest or event let me know and we will see if we can meet up.
As for growing peppers, you really have to be patient. Getting anything to grow from seed can be difficult especially peppers. The hardest part is hardening the plant once it gets a little size. I would suggest saving the headache and just buy them from a nursery or Home Depot. This way they are hardened and more mature so you actually have a chance to get peppers before the frost/short growing season. Put it in a moveable potted plant which you can bring in on the porch, garage etc. to keep out of the elements and you should be good to go.
I already stated that I grow and sell the powdered stuff but was wondering what you guys would think of smoking habs with pecan wood? Kinda like a chipoltle pepper on steriods. I am guessing the lighter the wood the better so not to overpower the pepper right?
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Ha, no cornbread or nasty stomach aches :)
Jiffy Pods are little discs made of peat moss that you soak in hot water, they soak it up and get about the size of a shot glass and you put a few seeds right in the middle. The Jiffy greenhouse is the second part of the equation, truly the ultimate seed starting environment. Check your local Home Depot/Lowe's to see what I'm talking about. You can fit probably 24 discs in the size of a hardcover book.
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Oh, and Coppie-you don't need to worry about overpowering your habanero's dude. They have PLENTY of attitude and could probably stand up to burning tire smoke and certainly hold their own LOL!!