Home Forums Hunting & Shooting Hunter's Campfire Favorite ordinary easily availible hot sauce.

There is no such thing as an ordinary, easily available hot sauce. As with all things food-related, if it isn't some obscure, regional (and the right region at that) brand, it can't even be worthy of the name, much less of consideration.

My weekend Bloody Marys get a half dozen dashes of Louisiana "Hotter" hot sauce.

Thats the Louisiana that I use.

There is Tabasco, then all the rest are second place.

I do like that one but their black label is better.
I usually have 5-10 different sauces in the fridge
This is one of my favorites. They have other versions that are good but this particular one is the best, too me

If it's too hot, put little sugar on the tip of your tongue

There is an El Pato brand.

I saw "fridge" mentioned a couple times.

I don't keep mine there.

Are you supposed to?

Franks-I put that schit on everything . If I want super hot , I use Red Rooster .

If you want to spice up your ketchup I highly recommend some of this! Kinda different but very tasty.

They put Tabasco in C rations'

There is this, from Big Fork Mt

Tabasco Green . My favorite on eggs ,hash browns , grits and pork sausage .

Tabasco on eggs and breakfast. Tapatio or Cholula for most Mexican. Herdez Street for tortas. Sriracha as a good general purpose hot sauce.

Louisiana red, Tabasco and Franks. I make some out of assorted peppers from the garden most years, Habanero and Jalepeno's generally but anything might get in.

Tabasco on eggs.
Or barbecue.

Yucateca Chipotle on some stuff.
It's great mixed with ketchup on cold fried chicken breast. Lube to swallow the stuff.
Or with ranch for whatever you want to dip in it.

Tabasco, Louisiana Hot Sauce, Frank’s, Trappey’s Bull Sauce, Tabasco Green are either in the pantry or fridge side door. Tony’s and Tahini nearby. Dad was independent trucker down in the Valley in 50’s and liked hot sauces. Instilled a taste for it that has been handed down to kids, grandchildren. Always had some kind of hot sauce or Tabasco on the kitchen table right there beside the salt and pepper. Put it on fried or scrambled eggs each morning. Fried fish, chicken, pork and seafood. I put it buttermilk and put my chicken in it for frying. I have used other brands too.

Buffalo Trace hot sauce on my eggs and home fries is one of my favorites on the WE.

Notice the objective term here is "hot sauce" and not "pepper sauce". Admittedly, I have a low tolerance for the heat, so as far as my taste buds are concerned there is no flavor involved among the all the nuclear hot sauces that keep appearing in the market place, just invariably increasing amounts of tongue-numbing heat. It's like SEC-football bragging rights and one-upmanship to see whose sauce has the highest Scoville heat count. I don't see how you guys truly enjoy some of this stuff - hell, some of it is so hot there should be warning labels on it. I know, "I'm not worthy"

If you want to discuss pepper sauce, I look to the good folk of Lousiana where it originated; whereas Tobasco brand pepper sauce - the stuff made by the McIlhenny family on Avery Island - is more well-known and in all the famous restuarants in New Orleans, if you get away from Bourbon Street and visit the rest of the state, in every little mom & pop restuarant the only condiment you'll find on the table is Crystal. Admittedly milder but more flavorable in IMHO.

cholula and frank's