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JackMountain posted about using Famous Daves Rib Rub, got me to remembering using Famous Daves Devil's Spit.

We do an annual fishing trip and I do most of the cooking. At breakfast I do a "farmers Omelette" in the dutch oven. I try to reach a good blend of spices.
However we have a couple guys that reach for the salt and pepper shakers before tasting the meal. Well I found the bottle of Devil's Spit in the cupboard and set my blend aside.
First day there was some heat, not bad. Second day I added a lot more, the shakers were wondering "what the hell did you do, its always good but man its HOT"

Actually it had a good bite but not overpowering, unless you dumped the extra salt and pepper on it. They did start tasting first after that.

Lol... I did that with some mountain house rice dish ... it used dryed jalapeños to add heat.....I added a little...than a little more.. then the rest went in....needed coolant on a baby wipe for 2 days ...

There's ya problem, right there !

Everybody knows Jackoffonthemountain, is a chucklehead, & not to be listened to !