Cold Smoked Sriracha Hot Sauce

Started by muebe, August 04, 2011, 12:10:12 AM

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muebe

I cold smoked some more Sriracha Hot Sauce in the OBS with two hours of Alderwood. This hot sauce is even better smoked ;D

 
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Bigbirdoffroad

I love using Sriracha. Never thought of smoking it. What do you use that on?
I'm not the smartest peanut in the turd!

Tenpoint5

Quote from: Bigbirdoffroad on August 04, 2011, 12:11:38 AM
I love using Sriracha. Never thought of smoking it. What do you use that on?

Everything!!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

ghost9mm

Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

muebe

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)


Bigbirdoffroad

I'm not the smartest peanut in the turd!

Rckcrwlr

So does it make it hotter or does it mellow the heat?

muebe

Quote from: Rckcrwlr on August 18, 2011, 06:17:03 PM
So does it make it hotter or does it mellow the heat?

Well I imagine there is some water loss during the smoke so it is a little hotter....with a smoky flavor. I like it ;D
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Smokin Soon

Ya take a little beef bouillon and add it to one bottle for bloody mary's.

2 oz. Vodka
4 oz. Tomato Juice
1/2 oz. fresh Lemon Juice
1/4 t freshly grated Horseradish or Creamy prepared Horseradish *see note above
2 pinches Celery Salt
3 dashes Sriracha Chili (or more to taste)
2 dashes Worcestershire Sauce

Not too sure what the bouillon does, but it does kick the flavor a bit.
Cheers!

Chili Head

When you smoke liquids do you stir it during the smoke? Smoked hot sauce has to be good!


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Bigbirdoffroad

muebe, did you use the cold smoke attachment or could I do this with the puck burner in the chamber?
I'm not the smartest peanut in the turd!

muebe

Quote from: Bigbirdoffroad on August 19, 2011, 07:21:50 AM
muebe, did you use the cold smoke attachment or could I do this with the puck burner in the chamber?

I have a home made cold smoke attachment.

You will need a cold smoke attachment of some sort...or a ton of ice ;)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

fjp110

Muebe, you sir are my hero.  just bought a cold smoker attachment and was going to do some cheese.  stumbled onto this and had to try it. I love Sriracha, this was a great idea!    I gave it 2 hours of cherry, now letting it sit awhile.  how long did you let it sit before you tried it?

muebe

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)