First, I would like to say thanks to Anon for answering my question
about sand.

Does anyone have a recipe that they would be willing to share, or a
link to a good HOT BBQ sauce? I don't want anything that is so hot it
has no flavor, but I definitely like some kick. I was looking at Big
Bob's Habenero sauce, but I can't find a recipe for that. Thanks folks.

Robert

wrote:
> First, I would like to say thanks to Anon for answering my question
> about sand.
>
> Does anyone have a recipe that they would be willing to share, or a
> link to a good HOT BBQ sauce? I don't want anything that is so hot it
> has no flavor, but I definitely like some kick. I was looking at Big
> Bob's Habenero sauce, but I can't find a recipe for that. Thanks folks.
>
Can't find Big Bob's, but here's a few ta look at. It ain't brain surgery,
adjust amounts tastefully:

Fosco's

A little habanero cream cheese on a tortilla.
>
> 6 oz crm cheese
> 1 minced hab (or more if the MIL ain't comin' for dinner)
> 2 oz sour crm
>
> Process until smooth.

*************************

Jackie's Trinidad Hot Sauce -- From: Sugar Reef Caribbean Cooking
===========================

Makes 2 pints.

1 green papaya, peeled, seeded and roughly chopped
10 Scotch bonnet (or habanero) peppers, seeded
2 onions, quartered
3 cloves garlic
Grated rind of 1 lime
1/2 cup lime juice
1 1/2 cups malt vinegar
1 teaspoon salt
1/4 cup prepared yellow mustard [any cheap yellow mustard is best]

Puree the papaya, Scotch bonnet peppers, onions, garlic, lime rind, and
lime juice in a food processor. Transfer to a medium saucepan and stir in
the vinegar, salt, and mustard. Simmer the mixture over low heat for 20
minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.
[Note: I pressure can this in 1-pint containers at 15 lbs pressure for 15
minutes. Since the vinegar is simmered for so long, you can't safely assume
that just bottling and processing in a water bath will be sufficient. --
CMT]

*************************

Orange Habie Sauce (Orange Death)

12 habaneros
3/4 C carrot
1/2 C onion
3 cloves garlic
1t olive oil
1/2 t ginger
1/4 t cumin
1 t salt
1/8 t ascorbic acid
1/2 C white vinegar
1/4 C lime juice
1/2 C water

puree onion, garlic. Add water, oil & lime juice with dry ingredients,
simmer 5 minutes. Mince carrots & habies with vinegar in food processor.
Add to pot, simmer additional 5-10 minutes. 10 min BWB.

~1.5 pints

Both of the sauces keep for at least two years.

*********************

Persimmon Habanero Salsa
RecipeView.com
Yield: 1 Servings Preparation Time:

1 Khaki persimmon, (Asian not -American) cut-up
1 Habanero, seeded and cut up
1/2 Tsp Quatre Epices, (4-Spice)*
1 Large Garlic clove, peeled and -powder)

Scrape the flesh of the persimmon off the skin and into a food processor;
add the Habanero, the garlic and the Quatre Epices. Pulse till smooth.

* If you can't find Quatre Epices in a specialty food store, you can make
your own. In France it's much used in charcouterie, but I like it a lot in
prune butter, pumpkin pie and apple crisp. Larousse Gastronomique gives
the following formula, but I think the one I buy here in Phila at
Assouline & Ting has less pepper.

Quatre Epices

1-1/8 Cup ground white pepper
1-1/2 Tbs ground or powdered cloves
3-1/2 Tbs ground ginger
4 Tbs ground nutmeg

Combine the spices really well...you could even use a hand mixer, and store
in a closed jar

NOTES : If you cook this, it gets very thick, loses some of the terrific
persimmon color and some heat, but it isn't bad sauteed briefly.
Store in a closed jar in the refrigerator.

****************************

HTH Don't burn yer face off (unless ya want to)!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On Sun, 21 Aug 2005 17:46:22 -0500, > wrote:

> Does anyone have a recipe that they would be willing to share, or a
> link to a good HOT BBQ sauce? I don't want anything that is so hot it
> has no flavor, but I definitely like some kick. I was looking at Big
> Bob's Habenero sauce, but I can't find a recipe for that. Thanks folks.
> Robert

This is my current favorite. Sorry for the recipe being for pitcher full,
but we use a lot of this stuff. It has a bite, but not more than that our
kids can live with it...almost..

3 x 18oz Bulls Eye Original BBQ Sauce
3 x 16oz canned tomato sauce
1 x 18oz World Harbors After Glow hot sauce

Mix well and store.

Nothing fancy here, but really good on almost anything.

--
//ceed ©¿©¬

Robert wrote:

"Does anyone have a recipe that they would be willing to share, or a link to
a good HOT BBQ sauce?"

I've always like Steven Raichlen's Texas Jack Sauce:

2 cups ketchup
1/4 cup dijon mustard
1/4 cup tabasco sauce
1/4 cup Jack Daniels whiskey
1/4 cup molasses
2 tbs dark brown sugar
1 tbs Worcestershire sauce
1-1/2 tsp garlic powder
1/4 tsp liquid smoke

combine ingredients, bring to boil over medium heat, reduce heat and simmer
uncovered until rich and thick - 15-20 minutes.

GREAT on ribs...

Thanks guys. These all sound great. I will give them each a try!

> Does anyone have a recipe that they would be willing to share, or a
> link to a good HOT BBQ sauce? I don't want anything that is so hot it
> has no flavor, but I definitely like some kick. I was looking at Big
> Bob's Habenero sauce, but I can't find a recipe for that. Thanks folks.
>
> Robert


I have found that an easy, quick way to make an
amazingly good sauce is get a bottle of cheap bar-b-que sauce for a base and
add the following ingredients to taste:

A squirt of yellow mustard
some Worsteshire sauce (I just shake the bottle a couple of times)
freshly crushed garlic (I usually use 4 or 5 big cloves)
freshly minced onion (around a quarter cup)
Cajun Seasoning or seasoned salt (I don't use much salt so I am light with
this stuff, but
once again, season to taste)
black pepper (I like lots of it)
Tabasco sauce (I use fair amount because I like it hot)
a squeeze of orange juice (if you O.D. on the O.J. it gets to be real tangy
so I usually only use half and orange, hand squeezed)

Make up 2 and a half cups or so and after you have it tasting great, add 1/2
of a cup of Bourbon and a 1/2 of a cup of peach preserves

A

Me too! Me too!

I too am looking for a recipe for a hot tangy vinegar based sauce (vs
the thick tomato/molasis/ketchup based one). I've ran into this type
of sauce in the south and midwest but never inquired about it. I've
been cutting regular BBQ sauce with redhot or tabasco but it just ain't
the same.

eelhc wrote:
> Me too! Me too!

Me, too ... what? I wish some of you folks would include a bit of the text
that you are replying to, so that your post makes some sorta sense.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

I agree.

Dave Bugg wrote:

> eelhc wrote:
> > Me too! Me too!
>
> Me, too ... what? I wish some of you folks would include a bit of
> the text that you are replying to, so that your post makes some sorta
> sense.


Every day I curse Google for this.

To get proper quotes and attributions (and become a good netizen) while
using that whinnet-ridden system DON'T use the broken Reply at the
bottom of the message. Click "show options" and use the Reply shown in
the expanded header.




Brian

yore newsreeder is broked.

--
I used to think government was a necessary evil.
I'm not so sure about the necessary part anymore.

Sorry about that... using the reply from the google show options menu
now...
Here's my post...

Me too! Me too!

I too am looking for a recipe for a hot tangy vinegar based sauce (vs
the thick tomato/molasis/ketchup based one). I've ran into this type
of sauce in the south and midwest but never inquired about it. I've
been cutting regular BBQ sauce with redhot or tabasco but it just ain't
the same.

Kevin S. Wilson wrote:
> I agree.

snork!!!:-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Default User wrote:
> Dave Bugg wrote:
>
> > eelhc wrote:
> > > Me too! Me too!
> >
> > Me, too ... what? I wish some of you folks would include a bit of
> > the text that you are replying to, so that your post makes some sorta
> > sense.
>
>
> Every day I curse Google for this.
>
> To get proper quotes and attributions (and become a good netizen) while
> using that whinnet-ridden system DON'T use the broken Reply at the
> bottom of the message. Click "show options" and use the Reply shown in
> the expanded header.
>
> Brian

Thanks, Brian. I too have cursed Google over this fault, but never knew
that there was an easy work-around.

Lee T