Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on December 03, 2011, 12:10:54 AM
-
I cold smoked some more Sriracha Hot Sauce in the OBS with two hours of Alderwood. This hot sauce is even better smoked ;D
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1136.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1138.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1137.jpg)
-
OK smoking meat and nuts is one thing now your smoking sauce?
I think you are addicted to smoking like I am to infrared 8)
-
Are you gonna seal it for a month too? Inquiring minds. Pammie ★*˚°。°
-
Are you gonna seal it for a month too? Inquiring minds. Pammie ★*˚°。°
I usually wait a week before using it.
-
The smoking of the sriracha is a nice touch. Now take it up a notch...
After smoking the sriracha spread it out thin on a sheet pan. Set you oven to the lowest possible level and dry the sauce. Basically you want to dehydrate it. Once it's all dried up break it into pieces and run it through your spice grinder. Keep the powder in an old spice bottle and sprinkle it on food for an extra special kick.
-
BBQ Grail, kewl idea. Welcome to the forum. I love your website.
-
What a great idea..gonna do that. I got a new recipe for Franks Hot sauce jelly beans. Gonna try that too. See if they are any good.
Pam ★*˚°。°