|I know some think he's a huge D-bag, but his cooking and mine are pretty similar. (Guy Fieri, of the Food Network)|
|One of my secret ingredients, the base oil for cooking chicken and sausage for my Jambalaya.|
|If you must use a grocery-store BBQ sauce, you could do a whole lot worse.|
- Frank's Red Hot (870sc) : A Cayenne Pepper sauce most well known for being an essential ingredient in the original Buffalo Style chicken wings (along with butter). One of my go-to sauces in cooking and as a condiment directly on food.
- Tabasco - Traditional Red Pepper (2500sc), Green (800sc), and Chipotle (1500sc) : The basic Tabasco sauce is little more than vinegar and red pepper, which makes it a better “add heat” ingredient than anything, Green is a much milder jalapeno pepper sauce, and Chipotle is one of the most useful sauces in my whole collection. Very low heat, incredible smoky flavor. I highly recommend replacing any use of “liquid smoke” with this sauce, as the smoked peppers are perfectly balanced in this, and I use it in all three of my cooking styles.
- Sriacha “Rooster Sauce” (2200sc): A Vietnamese sauce designed to be a condiment on restaurant tables, this combination of red pepper and garlic flavors in a thicker sauce has gotten much love from the internet lately, and the flavor explains why. Since I bought a bottle of this, it is replacing Frank's as the sauce I'm most likely to put directly onto food as a condiment, and my wife (who isn't a “spicy food” person, uses quite a bit of this as well.
I only really discovered this one this year, since I've been out of work.