Anyone have much of an improvement on the original sauce of Butter, tabasco
and vinegar ?

Should I wait to take the pieces off the grill before basting the sauce on?

Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
dontcha know).


TIA

D
--

"Duwop" > wrote in message
...
> Anyone have much of an improvement on the original sauce of Butter,
tabasco
> and vinegar ?
>
> Should I wait to take the pieces off the grill before basting the sauce
on?
>
> Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
> dontcha know).
>
>
> TIA
>
> D
> --
>
>


I really like the Arizona Gunslinger Jalapeno based sauce for wings... you
may also want to try using the Vietamese Garlic/Chili sauce in the tall
plastic rooster bottle. Sorry can't remember the name it is killer mixed
with traditional sauce.

Try doing the basic deepfry first...then sauce them and then brown over the
grill to just seal the sauce and add some char... very good that way.

B

SonoranDude wrote:
> I really like the Arizona Gunslinger Jalapeno based sauce for
> wings... you may also want to try using the Vietamese Garlic/Chili
> sauce in the tall plastic rooster bottle.

Yeah, that's good stuff.

>
> Try doing the basic deepfry first...then sauce them and then brown
> over the grill to just seal the sauce and add some char... very good
> that way.
>

Thank you for the feedback on the char. Think I'll cook these kinda like I
do chicken with sauce, just put the sauce on towards the end to thicken on.

On the grill, all the way, just making 8 drums for dinner.

--

SonoranDude wrote:
> I really like the Arizona Gunslinger Jalapeno based sauce for
> wings... you may also want to try using the Vietamese Garlic/Chili
> sauce in the tall plastic rooster bottle.

Yeah, that's good stuff.

>
> Try doing the basic deepfry first...then sauce them and then brown
> over the grill to just seal the sauce and add some char... very good
> that way.
>

Thank you for the feedback on the char. Think I'll cook these kinda like I
do chicken with sauce, just put the sauce on towards the end to thicken on.

On the grill, all the way, just making 8 drums for dinner.

--

SonoranDude wrote:
> I really like the Arizona Gunslinger Jalapeno based sauce for
> wings... you may also want to try using the Vietamese Garlic/Chili
> sauce in the tall plastic rooster bottle.

Yeah, that's good stuff.

>
> Try doing the basic deepfry first...then sauce them and then brown
> over the grill to just seal the sauce and add some char... very good
> that way.
>

Thank you for the feedback on the char. Think I'll cook these kinda like I
do chicken with sauce, just put the sauce on towards the end to thicken on.

On the grill, all the way, just making 8 drums for dinner.

--

> "Duwop" > wrote in message
> ...
>
>>Anyone have much of an improvement on the original sauce of Butter,
>
> tabasco
>
>>and vinegar ?
>>

Well, the original is simply butter and Franks RedHot sauce. Tabasco
and *especially* vinegar?!?!? Yuck!

Deep fry the wings, drain, coat with butter and toss. Then coat with
Franks sauce to your taste and serve. That's the basic recipe.

Wanna take it from there and add/change? Go for it.

--
Steve

Whose cruel idea was it for the word "lisp" to have an "s" in it?

"Steve Calvin" > wrote in message
...
> > "Duwop" > wrote in message
> > ...
> >
> >>Anyone have much of an improvement on the original sauce of Butter,
> >
> > tabasco
> >
> >>and vinegar ?
> >>
>
> Well, the original is simply butter and Franks RedHot sauce. Tabasco
> and *especially* vinegar?!?!? Yuck!
>
> Deep fry the wings, drain, coat with butter and toss. Then coat with
> Franks sauce to your taste and serve. That's the basic recipe.

Thats close
use a stick of butter and a bottle of franks simmer this for 10-20
minutes to thicken it up.
I usually add some honey and some of my homemade HOT sauce. the last
batch of my sauce had a touch of cumin in it. it made for some tasty wings

I use the Frank's and butter and add chipotle powder for the heat.
Frank's is tasty but not very spicy. -RP

Duwop wrote:
> Anyone have much of an improvement on the original sauce of Butter, tabasco
> and vinegar ?

I've used a thicker pepper sauce like Crystal or Fred's with butter
myself in the past, cooked down to thicken. I've never added vinegar,
there's already plenty of that in the pepper sauce (especially after
cooking it down), and Tabasco sauce is especially vinegary to my taste.

I tried adding some hab powder once. I was younger and stupider then.

But, whatever works for you.

Cheers,
Dana

Randy wrote:

> I use the Frank's and butter and add chipotle powder for the heat.
> Frank's is tasty but not very spicy. -RP
>

Agreed. I usually dice up some chipotles and add some adobo sauce.

Fire them puppies right up! ;-)

Dana Myers wrote:

> I've used a thicker pepper sauce like Crystal

I'm thinking of the Extra Strength Crystal. It's thicker.

Dana

Dana Myers wrote:

> I've used a thicker pepper sauce like Crystal

I'm thinking of the Extra Strength Crystal. It's thicker.

Dana

Steve Calvin > wrote in message >...
> > "Duwop" > wrote in message
> > ...
> >
> >>Anyone have much of an improvement on the original sauce of Butter,
> >
> > tabasco
> >
> >>and vinegar ?
> >>
>
> Well, the original is simply butter and Franks RedHot sauce. Tabasco
> and *especially* vinegar?!?!? Yuck!
>
> Deep fry the wings, drain, coat with butter and toss. Then coat with
> Franks sauce to your taste and serve. That's the basic recipe.
>
> Wanna take it from there and add/change? Go for it.



I agree that chicken wings should be fried, not grilled. Franks RedHot
Buffalo Wing Sauce is the best I've tried. I put the sauce in a pan
and add a half stick of butter for 1 jar of sauce and warm it up til
butter is melted. I place the fried wings in a large tupperware and
pour some sauce on them. Close the lid and shake. If they are not
covered enough, add more sauce. Don't over do the sauce so it's
dripping off the wings. Just enough to coat them.

Burbank Tony

I am in shape. Round is a shape.

"Duwop" > wrote in message
...
> Anyone have much of an improvement on the original sauce of Butter,
tabasco
> and vinegar ?
>
> Should I wait to take the pieces off the grill before basting the sauce
on?
>
> Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
> dontcha know).


For once, a topic I consider myself an expert at! Take the wings/chicken
strips/steak strips(try it, it's awesome!)/shrimp, etc. and cook them
accordingly (as in, how you want them done. I prefer my steak
rare-to-medium/rare. Everything else done medium.) While cooking your meat,
take franks/Tabasco, a bit of chipotle sauce, a dash of worshtishire, and a
pat or two of butter, and any other spice you desire, but be easy on salty
or sweet sauces! Then heat it in a bowl on a side burner or stove until it
thickens up really good, but don't overheat. Be easy on the butter. If you
want really hot, then add more chipotle and habanero sauce. When thick,
take your desired meat and put into the sauce mix..stir to coat thoroughly
and eat!

"Duwop" > wrote in message
...
> Anyone have much of an improvement on the original sauce of Butter,
tabasco
> and vinegar ?
>
> Should I wait to take the pieces off the grill before basting the sauce
on?
>
> Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
> dontcha know).


For once, a topic I consider myself an expert at! Take the wings/chicken
strips/steak strips(try it, it's awesome!)/shrimp, etc. and cook them
accordingly (as in, how you want them done. I prefer my steak
rare-to-medium/rare. Everything else done medium.) While cooking your meat,
take franks/Tabasco, a bit of chipotle sauce, a dash of worshtishire, and a
pat or two of butter, and any other spice you desire, but be easy on salty
or sweet sauces! Then heat it in a bowl on a side burner or stove until it
thickens up really good, but don't overheat. Be easy on the butter. If you
want really hot, then add more chipotle and habanero sauce. When thick,
take your desired meat and put into the sauce mix..stir to coat thoroughly
and eat!

On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
wrote:

>Anyone have much of an improvement on the original sauce of Butter, tabasco
>and vinegar ?
>
>Should I wait to take the pieces off the grill before basting the sauce on?
>
>Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
>dontcha know).
>
>
>TIA
>
>D

Is the "Franks" sauce discussed in this thread the same as the
"Anchor bar" sauce?

I was at the Anchor Bar in Buffalo, NY and their sauce is called
Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.

Just curious, if not, where can one get :Franks" sauce.

Bob

In article >,
Bob > wrote:
>On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
>wrote:
>
>>Anyone have much of an improvement on the original sauce of Butter, tabasco
>>and vinegar ?
>>
>>Should I wait to take the pieces off the grill before basting the sauce on?
>>
>>Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
>>dontcha know).
>>
>>
>>TIA
>>
>>D
>
>Is the "Franks" sauce discussed in this thread the same as the
>"Anchor bar" sauce?
>
>I was at the Anchor Bar in Buffalo, NY and their sauce is called
>Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
>
>Just curious, if not, where can one get :Franks" sauce.

It's on the supermarket shelf here in Eastern Massachusetts,
Frank's Red Hot, IIRC.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

In article >,
Bob > wrote:
>On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
>wrote:
>
>>Anyone have much of an improvement on the original sauce of Butter, tabasco
>>and vinegar ?
>>
>>Should I wait to take the pieces off the grill before basting the sauce on?
>>
>>Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
>>dontcha know).
>>
>>
>>TIA
>>
>>D
>
>Is the "Franks" sauce discussed in this thread the same as the
>"Anchor bar" sauce?
>
>I was at the Anchor Bar in Buffalo, NY and their sauce is called
>Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
>
>Just curious, if not, where can one get :Franks" sauce.

It's on the supermarket shelf here in Eastern Massachusetts,
Frank's Red Hot, IIRC.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Charles Demas wrote:
>> Just curious, if not, where can one get :Franks" sauce.
>
> It's on the supermarket shelf here in Eastern Massachusetts,
> Frank's Red Hot, IIRC.
>
>
> Chuck Demas

Don't think I've ever seen that brand in the SFBA.


--

Duwop wrote:

> Charles Demas wrote:
>
>>>Just curious, if not, where can one get :Franks" sauce.
>>
>>It's on the supermarket shelf here in Eastern Massachusetts,
>>Frank's Red Hot, IIRC.
>>
>>
>>Chuck Demas
>
>
> Don't think I've ever seen that brand in the SFBA.
>
>
We have in in eastern NY. If you can't find it in your area here's
a link to a source for all different kinds, including Franks
http://www.americanspice.com/catalog...s.html?r=99999

--
Steve

Why don't they make mouse flavored cat food?

Duwop wrote:

> Charles Demas wrote:
>
>>>Just curious, if not, where can one get :Franks" sauce.
>>
>>It's on the supermarket shelf here in Eastern Massachusetts,
>>Frank's Red Hot, IIRC.
>>
>>
>>Chuck Demas
>
>
> Don't think I've ever seen that brand in the SFBA.
>
>
We have in in eastern NY. If you can't find it in your area here's
a link to a source for all different kinds, including Franks
http://www.americanspice.com/catalog...s.html?r=99999

--
Steve

Why don't they make mouse flavored cat food?

Steve Calvin wrote:
<snip>
>>
> We have in in eastern NY. If you can't find it in your area here's
> a link to a source for all different kinds, including Franks
> http://www.americanspice.com/catalog...s.html?r=99999
>
Now for the truely insane... you want hot?
http://www.americanspice.com/catalog...614a800bf775d3

http://tinyurl.com/3rfnk

--
Steve

Why don't they make mouse flavored cat food?

Duwop wrote:
> Charles Demas wrote:
>
>>>Just curious, if not, where can one get :Franks" sauce.
>>
>>It's on the supermarket shelf here in Eastern Massachusetts,
>>Frank's Red Hot, IIRC.

> Don't think I've ever seen that brand in the SFBA.

I've seen it, but it's not common. It's a cayenne-based
sauce, not a tabasco-based sauce. I've found that Crystal
Extra Hot is similar enough for hot wings myself; it is
also a cayenne-based sauce. Crystal is pretty widely
available; my local Safeway has it, for example.

Despite originally buying it for the bottle, I found
I liked this sauce:

http://www.firegirl.com/hs1347.html

Though in *very* small quantities, usually blended with
other sauces.

Cheers,
Dana

Duwop wrote:
> Charles Demas wrote:
>
>>>Just curious, if not, where can one get :Franks" sauce.
>>
>>It's on the supermarket shelf here in Eastern Massachusetts,
>>Frank's Red Hot, IIRC.

> Don't think I've ever seen that brand in the SFBA.

I've seen it, but it's not common. It's a cayenne-based
sauce, not a tabasco-based sauce. I've found that Crystal
Extra Hot is similar enough for hot wings myself; it is
also a cayenne-based sauce. Crystal is pretty widely
available; my local Safeway has it, for example.

Despite originally buying it for the bottle, I found
I liked this sauce:

http://www.firegirl.com/hs1347.html

Though in *very* small quantities, usually blended with
other sauces.

Cheers,
Dana

Bob > wrote in message >. ..
> On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
> wrote:
>
> >Anyone have much of an improvement on the original sauce of Butter, tabasco
> >and vinegar ?
> >
> >Should I wait to take the pieces off the grill before basting the sauce on?
> >
> >Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
> >dontcha know).
> >
> >
> >TIA
> >
> >D
>
> Is the "Franks" sauce discussed in this thread the same as the
> "Anchor bar" sauce?
>
> I was at the Anchor Bar in Buffalo, NY and their sauce is called
> Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
>
> Just curious, if not, where can one get :Franks" sauce.
>
> Bob



Here's the website for Franks Hot Sauce products.

http://www.franksredhot.com/

Burbank Tony

I am in shape. Round is a shape.

Bob > wrote in message >. ..
> On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
> wrote:
>
> >Anyone have much of an improvement on the original sauce of Butter, tabasco
> >and vinegar ?
> >
> >Should I wait to take the pieces off the grill before basting the sauce on?
> >
> >Family is away so I'm making myself my 1st batch of Hot Drums (more meat,
> >dontcha know).
> >
> >
> >TIA
> >
> >D
>
> Is the "Franks" sauce discussed in this thread the same as the
> "Anchor bar" sauce?
>
> I was at the Anchor Bar in Buffalo, NY and their sauce is called
> Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
>
> Just curious, if not, where can one get :Franks" sauce.
>
> Bob



Here's the website for Franks Hot Sauce products.

http://www.franksredhot.com/

Burbank Tony

I am in shape. Round is a shape.

"BurbankTony" > wrote in message
om...
> Bob > wrote in message
>. ..
> > On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
> > wrote:
> > Is the "Franks" sauce discussed in this thread the same as the
> > "Anchor bar" sauce?
> >
> > I was at the Anchor Bar in Buffalo, NY and their sauce is called
> > Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
> >
> > Just curious, if not, where can one get :Franks" sauce.
> >
> > Bob
> Here's the website for Franks Hot Sauce products.
>
> http://www.franksredhot.com/
>
> Burbank Tony
>
> I am in shape. Round is a shape.

Frank's is not Anchor Bar, but the Anchor Bar recipe is made with Franks.

Most people in these parts use Texas Pete as their wing base.
http://store.yahoo.com/carolinasauce...062204844.html It's very
similar to Frank's. Pretty much any hot sauce + butter will do the trick.
But the Anchor Bar also sells their sauce in a bottle.
http://store.yahoo.com/carolinasauce...nchor-bar.html

Be aware that the 1M+ Scoville sauces such as Blair's 3am aren't really
sauces -- they're food additives. They're meant to be mixed in with
something. Getting a drop of it on your skin will actually burn you. And
don't touch your face, rub your eyes, or make a trip to the restroom without
a thorough cleaning of your hands after being exposed to it!



--
Greg Leman
Carolina Sauce Company, Inc.
http://www.carolinasauce.com
A wide variety of sauces and specialty foods over the web.

"BurbankTony" > wrote in message
om...
> Bob > wrote in message
>. ..
> > On Mon, 16 Aug 2004 12:29:40 -0700, "Duwop" >
> > wrote:
> > Is the "Franks" sauce discussed in this thread the same as the
> > "Anchor bar" sauce?
> >
> > I was at the Anchor Bar in Buffalo, NY and their sauce is called
> > Anchor Bar sauce but "FRANK" and Teressa are the ones that created it.
> >
> > Just curious, if not, where can one get :Franks" sauce.
> >
> > Bob
> Here's the website for Franks Hot Sauce products.
>
> http://www.franksredhot.com/
>
> Burbank Tony
>
> I am in shape. Round is a shape.

Frank's is not Anchor Bar, but the Anchor Bar recipe is made with Franks.

Most people in these parts use Texas Pete as their wing base.
http://store.yahoo.com/carolinasauce...062204844.html It's very
similar to Frank's. Pretty much any hot sauce + butter will do the trick.
But the Anchor Bar also sells their sauce in a bottle.
http://store.yahoo.com/carolinasauce...nchor-bar.html

Be aware that the 1M+ Scoville sauces such as Blair's 3am aren't really
sauces -- they're food additives. They're meant to be mixed in with
something. Getting a drop of it on your skin will actually burn you. And
don't touch your face, rub your eyes, or make a trip to the restroom without
a thorough cleaning of your hands after being exposed to it!



--
Greg Leman
Carolina Sauce Company, Inc.
http://www.carolinasauce.com
A wide variety of sauces and specialty foods over the web.

"Greg Leman" > wrote in message . rr.com>...

<snip>
>
> Be aware that the 1M+ Scoville sauces such as Blair's 3am aren't really
> sauces -- they're food additives. They're meant to be mixed in with
> something. Getting a drop of it on your skin will actually burn you. And
> don't touch your face, rub your eyes, or make a trip to the restroom without
> a thorough cleaning of your hands after being exposed to it!

Came by a web site offering "Undertaker" hot sauce rated at 7.1M
Scoville for #99.00. The warning was to wear gloves and goggles. Can
just imagine what it does to your innards. Bottle comes with an
eyedropper...Hope its made out of glass not plastic.
Personally, I like the Mexican one with the wooden cap. Rated in
Scoville around 3,500 or so. Pretty tasty stuff. If I'm doing wings
though, it's Franks for sure.

Stan

"Greg Leman" > wrote in message . rr.com>...

<snip>
>
> Be aware that the 1M+ Scoville sauces such as Blair's 3am aren't really
> sauces -- they're food additives. They're meant to be mixed in with
> something. Getting a drop of it on your skin will actually burn you. And
> don't touch your face, rub your eyes, or make a trip to the restroom without
> a thorough cleaning of your hands after being exposed to it!

Came by a web site offering "Undertaker" hot sauce rated at 7.1M
Scoville for #99.00. The warning was to wear gloves and goggles. Can
just imagine what it does to your innards. Bottle comes with an
eyedropper...Hope its made out of glass not plastic.
Personally, I like the Mexican one with the wooden cap. Rated in
Scoville around 3,500 or so. Pretty tasty stuff. If I'm doing wings
though, it's Franks for sure.

Stan

Here is what I use. Everybody I know loves chicken made with it.

- 1 cup of Frank's or Texas Pete hot sauce.
- 1/4 cup of French's yellow mustard
- A couple of shots of Worcestershire
- Maybe a tablespoon of fresh ground black pepper. Grind it yourself.

I put the sauce in a squeeze bottle and squirt it on the wings after the first
turn. Want them hotter? Just keep adding more layers...

Jim

"JBSummer" > wrote in message
...
> Here is what I use. Everybody I know loves chicken made with it.
>
> - 1 cup of Frank's or Texas Pete hot sauce.
> - 1/4 cup of French's yellow mustard
> - A couple of shots of Worcestershire
> - Maybe a tablespoon of fresh ground black pepper. Grind it yourself.
>
> I put the sauce in a squeeze bottle and squirt it on the wings after the
first
> turn. Want them hotter? Just keep adding more layers...
>
> Jim

Saving all the good ones, thanks.

"Duwop" > wrote in message
...
> Charles Demas wrote:
> >> Just curious, if not, where can one get :Franks" sauce.
> >
> > It's on the supermarket shelf here in Eastern Massachusetts,
> > Frank's Red Hot, IIRC.
> >
> >
> > Chuck Demas
>
> Don't think I've ever seen that brand in the SFBA.
>
>
> --
>

You can buy it by the gallon at Costco.

"Tyler Hopper" > wrote in message news:%HPWc.17390> >
> > Don't think I've ever seen that brand in the SFBA.
> >
> >
>
> You can buy it by the gallon at Costco.

Well, will have to remember that if I ever host a large super bowl party.
<bg>
Found some at Albertson's. Key Market and Safeway no carry it. The little
mexican markets have pretty poor selections too suprisingly.

"Tyler Hopper" > wrote in message news:%HPWc.17390> >
> > Don't think I've ever seen that brand in the SFBA.
> >
> >
>
> You can buy it by the gallon at Costco.

Well, will have to remember that if I ever host a large super bowl party.
<bg>
Found some at Albertson's. Key Market and Safeway no carry it. The little
mexican markets have pretty poor selections too suprisingly.