I HACKED Rodney Scott's WORLD FAMOUS BBQ SAUCE

[@williamjohnson3552]

I know Rodney Scott I’ve been eating at the original place for 25 years. He ain’t sharing nothing. And he’s one of the best guys you will ever meet. Rodney Johnson

[@dennisvondenhoff4327]

Rodney Scott Pork Sauce 1 gallon distilled white vinegar 1 lemon, thinly sliced 2 cups sugar ½ cup ground black pepper ⅓ cup cayenne pepper 1¼ Tbsp red pepper flakes

[@anunripecantaloupe340]

Ur missing every ingredient he didn’t mention

[@DKLEIN71]

ICEGOD2 I agree 110%. I’m a culinary grad from 1990. Knowing a recipe is not the key to great food. executing the dish properly with the understanding of why it’s done this way is the key.

[@BryanColliver]

I watched a supper old video where he gave some more ideal of what is in it so this is what i have came up with its very close to his i have had them back to back on pork Dry rub 3 tablespoos paprika 2 teaspoons lawry’s Sauce 2 cups vinegar 1/2 cup ketchup 1 tbsp fresh lemon juice 1 Tbsp red pepper 1/2 tsp black pepper 1 tsp kosher salt 1/2 tsp celery salt 1 tsp dark molasses 1 tsp sugar 1 tsp Worcestershire sauce

[@yapaul6226]

U forgot Dijon mustard and msg

[@chucksavage1980]

I was eating ribs at Rodney Scotts in Charleston SC, when he walked in. All I could do was stand up, shake his hand and tell him he changed my life.

[@PITMASTERX]

💪🤩💪

[@death2pc]

Go to Arthur Bryant's. Or, if not possible, send away for their sauce. You'll understand.

[@thom9268]

That is so cringe

[@ultimatesunrise]

I grew up in Pamlico, SC.. about 10 mins from Rods OG spot.. THAT is where IT is man... Charleston is like OKKAYY but NOTHING like the OG spot bruh.. I hate how he's become so Viral cuz I enjoyed his lil spot when it was TRULY the BEST BBQ in Murica

[@TheModeRed]

@@ultimatesunrise Charleston area is known for some major contenders for best BBQ for sure. A few have even mastered all the sides and everything. We see amazing food from other countries but American food is truly beautiful!

[@jameslaird1213]

As someone who has taken the long detour to his home base in Hemingway S.C., I can attest that Rodney's whole hog is the best.

[@bun-n-cheese1290]

Just moved back to the east coast and will be going to Rodney Scott's at the end of this month. I can't wait.

[@wellbbq]

I've meet Rodney on two different occasions and he is a great guy. Now all I have to do is meet Pitmaster X...

[@erwinamesz7642]

The bromance you feel with Rodney, I have with you Pitmaster X. You inspire!

[@erwinamesz7642]

@@GuestInMyOwnCountry I like to rub dry AND wet. Stuffing is also one of my specialties. I only stuf sows, no boars....

[@tool4132]

If you're making Rodney's sauce, then you've got to call it Sauwce

[@bryanc2262]

Have you ever been to Scott's BBQ in Hemingway, SC? My family is from Williamsburg county SC and I go to Scott's every chance I get when I'm in SC. He also harvests the oak trees brought down by storms.

[@jordanmercier3616]

Saw a video of Scotts and him harvesting trees lol, I'm from Canada, buy if I'm ever in South Carolina, I'm going to him and Rodney's.

[@RiazUddin-sk3uw]

Send a bottle of this sauce to Rodney and ask him to rate it. Could be a great collab. Cheers!

[@chriscooks5437]

Why would he or anyone cosign the competition?

[@jmboulware]

@@chriscooks5437 because they're not competitors maybe?

[@johnrawlings2161]

​@@jmboulware oh they are competitors alright

[@charlieswearingenii4961]

Dog was like, "Stop playing with my emotions and give me some damn ribs"!! 🤣🤣

[@jimbobakabrutus1230]

Sir Rodney Scott here. Thank you for your kind mention of my God given talent. I've worked at it my whole life.

[@barrybishop9646]

I am from South Carolina and we are so proud of him. I am sure you done him proud.

[@TheModeRed]

Thank you Pitmaster X for mayo steak recipe, your BBQ rubs with curry powder (is the powder hot or mild?) and your immense variety of cooking techniques and experimentation over the years.

[@munenex]

Pitmaster X goes Prime Time and I like it.

[@pippi7144]

Someone who worked at Rodneys told me this is what’s in it. But they make it on a larger scale doubling the amounts or tripling 2 cups Apple cider vinegar 2 cups of distilled vinegar One lemon Cut up 2 teaspoons cayenne pepper 2 teaspoons black pepper 1 tablespoon of red chili flakes 1/2 cup of white sugar 1/2 cup brown sugar 2 tablespoon of celery salt 2 Tablespoon of sweet paprika 3 tablespoons of Worcestershire 2 tablespoons of granulated garlic 2 tablespoons of granulated onion Slow Simmer and reduce

[@chriscooks5437]

You need to delete this post. Why betray that family's legacy and livilihood?! And for what? Comment clout? Do the right thing.

[@Sissivanska]

@@chriscooks5437 that's not Rodney's sawse. I am sure it is good too, but it's not a trade secret how to make Carolinas rubs and sawses, really.

[@dsr0116]

It's pretty common in Carolina BBQ sauces that are vinegar based to also have sugar (commonly apple cider vinegar and brown sugar).

[@jordanmercier3616]

East Carolina.

[@jordanmercier3616]

West Carolina is tomato based sauces.

[@dsr0116]

@@jordanmercier3616 My reply said "sauces that are vinegar based". I grew up in WNC and bbq Eastern style in GA. Some in WNC do have tomato and vinegar in their sauces.

[@ladder5825]

When we stopped there after our trip to SC the lady at the counter said " you came for the ribs". I can definitely say that the ribs are worth the trip no matter how far you have to go to get them.

[@gotvenezanachinaeshti]

Greetings from Bulgaria! Awesome video as usual, guys your sound quality is really nice if its not a secret can you tell me what mics you use, i have rode video mic shotgun, but i'm thinking about buying wireless lav mic?

[@leroywilliams5237]

I made this today just added some paprika to my sauce. Those ribs were insanely delicious!

[@jeroldharter]

I can't find the recipe on that link. Could you list the recipe or provide a specific link? Thanks.

[@whitechris720]

I am cooking (for Dad's on Father's day) 16 slabs of ribs tomorrow along with butts and chickens. I will mop for 1/2 to 3/4 of the cook time. Then I use a thicker sauce and raise the heat a bit on the chickens and ribs. The butts, I will probably pull them apart after bringing to temperature. Then into a pan with the mop sauce. Again raise the heat a bit so it simmers (kind of a burnt end effect). I may try a rub sometime instead of the thicker sauce. Thanks for the idea.

[@hdcoker]

I feel kinda privileged here. I eat at his original place in Hemingway,SC 3 times a month. He's a top shelf guy

[@zacnoel2926]

Man misses point. BBQ and old chef rules: don't hate the game. Hate the players who want to take your game. Mr. Scott has earned that.

[@dannyyoung6429]

I think his rub also has Braggs yeast seasoning in it I use it in mine Also if you like a nice umami in your bbq sauce use miso paste taste great in my sauce

[@TheModeRed]

That's why some recipes use Accent. Any type of umami booster can be thrown in at this point, unless you are try to copy him exactly. Have you tasted his products? His ingredient list should help a little but fresh sauce and bottled sauce are two different things.

[@philipsmith6424]

@@TheModeRed An Anchovy maybe ?

[@yannickbruyninckx7364]

Thanks Pitmaster X for the inspiration! This Belgian guy will be lighting up the bbq soon 🔥

[@jackbrown2752]

what are your other two of your top 3 rib recipes?

[@andrewlazar4804]

As someone who's had the pleasure of eating Rodney's BBQ, I'm gonna make this. I miss it a lot

[@PITMASTERX]

Excellent

[@greggeis918]

Damn those were some of the best looking ribs I’ve ever seen before they were even cooked

[@gd3design63]

"...and I haven't had ribs in two weeks!" 🤣🤣🤣🤣

[@4seasonsbbq]

Hey Roel I just wanted to let you know I just watched six videos with Rodney in them. I can't believe I'm just now finding out about him. I'm glad I listened to you. Have a great day guys.

[@marianchicago4002]

If you wanted to try the real thing, his restaurant does sell the rub and bbq sauce online,

[@pgabrieli]

it doesn't ship abroad

[@marianchicago4002]

@@pgabrieli there’s Amazon too

[@pgabrieli]

@@marianchicago4002 nope, there isn't. or at least, I couldn't find any

[@chriscooks5437]

Thanks for this comment!

[@19Silver67]

Hey, I went to where you have the recipe and when I hit the highlighted part and the page isn't there?

[@ignatiusl.7478]

I live in South Carolina and I always visit Rodney Scott's place when I'm in Charleston. I even got a tour of the pits. Epic!

[@rickorton1052]

Hey it's the guys from Prime Time!! I love that show

[@whachonameisman8759]

I am trying these today. Just getting off of a 3 week stretch of work 16hrs a day no days off. Soon as I get home I'm working on this! I also have 6 slabs of bacon curing in my outside fridge. And yes, I did do one 5lb slab your way X! Can't wait to try it. Sleep will have to wait. BBQ is much more relaxing and fulfilling anyway. I absolutely 💯 love your videos and I derive a lot of inspiration for unique cooks from you.

[@JRB1262]

Thanks for all the great videos!!

[@geoffcalleeney8403]

10:50 When a recipe reaches across the planet and touches someone's soul.

[@appleiphone69]

His BBQ sauce is a mopping sauce that he puts on towards the end of the cook I believe. Also I noticed that he burns his wood in a burn barrel and transfers the coals when they have 20-50% left to burn. So I think this helps not over smoking and having the meat be acrid and bitter.

[@curtlyons9235]

I’ve never worked with Rodney, but I worked with Maurice Bessinger and he used the same method with whole hogs. Burning the wood in a separate pit is to better regulate the temperature as when you add wood directly to the hog the temperature drops drastically then rises drastically once it catches if that makes sense. Hence why you have to know where to put the coals so the meat cooks evenly and doesn’t dry out. I know Maurice and the rest of his family used Hickory and I think Rodney prefers walnut (if I’m not mistaken) but will use what he can get his hands on. After having both I will say rodneys que is better by far, but Maurice had the hash and rice that will keep you coming back.

[@dezal06]

no such think as over smoked, just over bad smoked

[@appleiphone69]

@@dezal06 no you can over smoke a food where the other flavors are overpowered. Smoke flavor is like salt or any spice, you don’t want to overdo it.

[@Jodenkoek420]

ik ga ze letterlijk nu maken, ik heb zelf al wat proberen op te zoeken maar er is inderdaad weinig over te vinden, daarom ben ik dus super blij met je video. ga zo door!!!!

[@uncledelaney3677]

I have a huge cook for the the family tomorrow 2 20lb packer briskets, 2 whole chicken, 3 full racks of ribs 3 pork butts. I made this sauce today, wow! Thanks from Uncledelaney here in Washington!

[@rtcoleman3626]

I just ran across this video that you did apparently 3 years ago but I got to tell you something you made that look so good I'm going to make them ribs today and I'm also going to put on a pork butt and use that sauce to Basin that pork butt just as an experiment cuz I love smoked pork thank you for this video hope mine turn out as beautiful as yours😁

[@PITMASTERX]

Awesome, hope it turns out well 👌

[@saaaaauce]

11:07 how many layers of clothes do you Dutch folks usually have on?

[@PITMASTERX]

😂😂😂 as much as it takes to keep going

[@oh0stv]

its winter here ... you know?

[@saaaaauce]

@@oh0stv yeah I do... What's your point?

[@Brabant076]

420

[@richardfridie8963]

Followed this recipe with 3 slabs of St Louis on Traeger with charcoal pellets. Fabulous!!!

[@PITMASTERX]

Awesome Richard

[@keithsamuel1640]

Thanks for the recipe. I will try it. You guys are great. Keith

[@zulu6756]

you know what? i'm glad he's not sharing anything about that sauce, because you can be assured, after they extract the secret of that recipe from that man, it would start selling ALL OVER THE PLACE and he wouldn't get anything for it.

[@andrewmitchell7850]

Vinegar is pork’s friend! I loved this video.

[@cjcoleman7372]

If you are looking for something different and it works with beef and pork then try my marinade. 3 cups soy sauce, 3 cups pineapple juice and 4 cups Mirin. I use Mizkan Mirin. Mirin is a Chinese sweet cooking seasoning for sauces and glazes. I start to marinate my meat 12 hours to 48 hrs in advance. Just depends on the size and type of meat. Steaks I do a few hrs before or the day before. Boston butts ( pork shoulder whole roast) i have done days before to get the flavor really saturated in and then I even mix a new batch to bast with but make extra to use a injector to get it in deep. Once you try it you will understand why my wife and I love it so much.

[@ura119]

I like the way Morrison is cosplayIng mustard

[@morrisonhulshof3224]

That right there is the best comment of january

[@Americanpatriot602]

North eastern NC style bbq sauce is ACV with brown sugar instead of white sugar! Add some apple juice after boil and ya got something with the ingredients you’ve already added!

[@trevorcunningham8687]

Cuz ain't given up the recipe and neither am I. The whole family knows how to make it. It's the only sauce we've ever known.

[@Qocaine]

Dope, I LOVE to see this

[@trevorcunningham8687]

@@Qocaine he tired to get some of mommas cooking! Lol

[@ronniegillaspy]

In Texas, as you probably know, we only use a dry rub. If someone wants bbq sauce it’s on the side. Basic rub is S-P-G (some add a few extra ingredients to rub) Some use mustard binder, some don’t. And that doesn’t change taste anyways. Would like to see a control of basic Texas style vs. Rodney Scott style. 🤔

[@amberjones9520]

In the carolinas we mainly do pulled pork. In my opinion theres 3 main important factors. First is smoking the whole hog so theres different cuts of meats mixed in together. Another one is the right combinations of seasoning and mop sauce. Not everyone here mops though. Some ppl use a vinegar apple juice mix and just spray it out of a bottle. The third is smoking it low and slow. Im by far no expert but i have learned that from other ppl.

[@murderdoggg]

2:20 the dog knows what's up.

[@jaredrivera670]

So like half a part of table salt would be 1/2 table spoon and whole part would be 1 whole tablespoon??

[@Robi_Walter]

Mega Gewürzmischung für die Rippchen, die Zitrone ist der Hammer!! Und die Mop-Sauce ist göttlich!! Vielen Dank dafür und beste Grüße aus Deutschland

[@RVDL]

The recipe for the rub and sauce isn't on your website, Pitmaster X? When will it be up there?

[@diggersouth]

it shows I don't focus enough when watching cooking videos. 1 month ago I made it and commented on how great the sauce is. I didn;'t add the cayenne or peppers. But here is where I just noticed where I didn't pay attention because I put the sauce on shredded brisket. I didn't watch the whole video. I dumped the rub in with the sauce to boil it. I just watched your whole video and see you used the rub later. Hhhmmmm. I stand by that is still tastes great.

[@OGKingBird]

Looks good but you skipped the wrapping step which is why they were clearly not fall off the bone. If you can hold a rack up and it stays horizontal or have to use a knife to seperate the sections... thats gonna be dry and chewey. Kinda like doing the 3-2-1 method but skipping the 2 and 1. Use foil if you want complete fall off the bone style or paper if you want "competition" style with a slight bite.

[@cjd82187]

Damn... its almost lunch time, I shouldn't be watching this! Gonna have to give this a try soon!

[@RossMalagarie]

Pitmaster X thanks for all the great vids. I will try your "Rodney" sauce. The only thing is I will baste my ribs the whole cook, ( I do a 3,2,1, 3hrs on grill low and slow smoke at 150F/65C in my pellet grill smoker with no direct flame, slide cover closed, then I put the ribs in a pan with the "Rodney" sauce and wrap in aluminum foil and back on the grill no direct flame, with the fire box cover closed, for 2hrs at 300F/148C, then I take the ribs out of the pan and baste them with the "Rodney" sauce then put some BBQ sauce on them and put them directly on the grill no direct flame for 1hr at 300F/148C and they are pull the bone out tender and juicy.

[@stephenknight1325]

I've known Rodney and had the pleasure of eating his and his family's food for many years. I live 5 mins from the original Scott's BBQ. You won't meet a nicer group of people than the Scott Family. Great people and amazing food. Not bad on your first attempt of making that sauce. Vinegar base sauce is what we do around our part of the world. You were close lol.

[@gonota72]

Hi.did you let Rodney know of this video? Be great if he could send a video message.

[@jackmclane1826]

I've been in his place in Charleston 2018 and sadly I was a little underwhelmed. Maybe it was because I came in late that day and didn't have any of the good stuff left and the stuff they had was kept warm for many hours... I maybe give it another try when we continue our east coast vacation trip.

[@FireBasShooter]

@pitmasterx Is it possible to use the coffee-maker technic with this sauce? Or is the viscosity of the sauce to high? Will it make the ribs even better? Maybe a retry?

[@diamondback6653]

Here is a stupid question... What would happen when you boil the ribs for a while in the sauce before throwing them on the BBQ....?

[@greggeis918]

I’m not an expert with the science of it but the problem with boiling is smoke penetrates at lower temps. You’d probably do pretty well letting it brine in it though, just not too long with the vinegar or it’ll break down the meat. Next I’d be interested in a sous vide. Only way to know is to try it though

[@diamondback6653]

@@greggeis918 Thanks for the tips.

[@xprie]

What type of Wood did you smoke with?

[@4seasonsbbq]

Well dang it! I'll have to get out from under my rock more often because I don't know who Rodney Scott is. I will go look on youtube right after this and check it though, thanks for letting me know. Great video Roel.

[@terheggen1]

He’s on Netflix too 😉

[@ivan28]

I check all the links and it's say 1 cup sugar on 8 cups of vinegar, or 1/4 cup in your case of 2 cup of vinegar :) I make today as well, amazing ( I add touch of msg in rub as well ☺)

[@loganspence8018]

Well I know what I’m trying this weekend

[@vornicuandrei5764]

That is super, i was looking for an "unique" BBQ sauce. This will do perfectly, cheers guys ;) P.S : do you have a buy link for the blue jacket ?

[@robertwren2289]

I need to learn more about how to make ribs. Have you ever tried an air fryer to cook ribs? I'm going to work on this. I'll smoke them on the BBQ, then use an air fryer.

[@robertdewitt625]

If you know your cooker and know how to smoke, you don't need an air dryer. Save it for Mcnuggets!!! 😅🤣😂😋

[@robertwren2289]

@@robertdewitt625, I just reheated my frozen beef ribs, and a baked potato, and it was as good as the day I smoked them. And in just minutes. I made a sea salt baked potato, best baked potato I've ever had.

[@MrBundy15]

Soooo I’m stationed in Germany and as soon as this lockdown is over I would love to come to your location. Serious question, do you think I could permanently live in Holland by just speaking English?

[@ghostyjim2486]

As i Dutch person myself, i would say that: Yes you could live here by just speaking English! All Dutch people have had a basic education about the English language (some or ofcourse better educated in this than other people) so you should be fine. The only problem you might face is while you are shopping you might not know what some products may be called since all the labeling is in Dutch. But I would still recommend for you to at least know some basics about the Dutch language since it would most likely be more formal

[@MrBundy15]

@@ghostyjim2486 thanks. I’ve been to Holland a few times, most recently last February to see Dave Chapelle. If I were to move there I would definitely learn the language but being almost 40 it would take some time so I would have to rely on English for some time. Americas racism will be its demise and I can’t raise my kids there, they’ve spent their entire lives overseas (Japan and Germany). The quality of life in the EU is way better than the US so we are exploring our options. Dank je

[@squirreltastic-k5v]

@@MrBundy15 are you serious? America's racism? That's vastly made up by the news

[@MrBundy15]

@@squirreltastic-k5v did u not just watch armed white men and women in DC last night? We can even protest peacefully without police in riot gear, tear gas, rubber bullets etc. and they were escorted all the way to the front steps by the police and ushered out by police when they were ready to leave. I’m not about to argue with a white person on racism in this comment section, you have never been stopped by cops because u fit the description they day after returning from Afghanistan. I was stopped while walking in my own neighborhood 10 feet from my house and was asked what I’m doing in this neighborhood. I could’ve sworn I was in America and was free but I guess not. The same people telling u that racism doesn’t exist is the same ones telling you socialism is bad, if you ever leave America and travel to Europe you’ll see that you’ve been lied to. So please miss me with whatever u have to say until u walk a mile in my shoes. I can speak for all black people but from my personal experience America is still racist and will continue to be.

[@squirreltastic-k5v]

@@MrBundy15 I have been stopped by the cops and detained for an hour because I'm white and they saw me coming from a Mexican bar(in California)so they accused me of drug dealing. Cops are shitheads. I'm not trying to have a competition about who had more problems with cops but as a travelled person I can tell you this, there are assholes all over the world so don't think you will escape it by moving somewhere else. Having said that, best of luck in you're travels🤙

[@Truckerg12]

Rodney Is A BBQ King!!

[@TopoPilot]

I made this sauce. It's better than you can imagine. I ended up tweaking it just a little bit. (Paprika) I can assure you this sauce will make your mouth kiss your whole face!

[@lausimeyer6558]

Lemon and vinegar are natural meat tenderizers, so, it should work...

[@hongshi8251]

Found your channel today and I really enjoyed it. I’m cooking ribs right now I’m gonna make that sauce!

[@JettyDeke]

I live in Georgetown SC, about 45 minutes from the original Scotts BBQ in Hemingway SC so lets see how you do.

[@rickstoopman]

You said those where Iberico babyback ribs? Where did you order/get those? They look very beefy, the iberico ribs I used to buy where always very skinny and didnt have alot of meat

[@PITMASTERX]

Deze waren ook niet heel dik bevleesd maar ze Hadden een goede prijs bij butchery.nl

[@hawkeyeted]

Rodney Scott is the pinnacle of southern bbq.

[@nova396]

What kind of sugar?

[@JoepTube18]

When are you getting the kamado pellet smoker? ????

[@johndawes9337]

would it be worth marinating the ribs overnight in the Rodders sauce before cooking ?

[@manuelalfonsochavezmartine3282]

I asked to my self the same thing. 🤔

[@philipsmith6424]

I would just rest overnight with a dry rub !

[@edbrotherton36]

Okay so if they're that good. And they are the 3rd best ribs you've ever had. Then you have to make a video where you make the #1 ribs you've ever had. Don't leave us hangin. : )

[@hwy2hell161]

So you didn't have to wrap with foil? I need to try it without wraping to steam it lol

[@Jerry-rf8bn]

Are you measuring your ingredients by weight or volume? Thank you.

[@CHANTZLIFE843]

Try his parents restaurant...Scott's BBQ, Hemingway, SC Never had Rodney's BBQ at his Charleston, SC location, but I grew up on his father's BBQ. People drive 100 miles to get their BBQ Sorry to say his father passed on recently. BTW...It was a nice try, I hate to tell you, you're going to have to put in more work if you want to get close to Rodney's BBQ sauce recipe.

[@Coolzero174]

Hey Roel!, ziet er heerlijk uit! wel een vraag, in veel andere video's zie ik dat men de ribs halverwege in aluminiumfolie inpakt en daarin laat doorkoken. Ik begreep hieruit dat ze malser worden. Waarom heb je dat nu niet gedaan en denk je dat het verschil had gemaakt! Bedankt alvast!

[@PITMASTERX]

Het heeft veel met de kwaliteit van het vlees te maken of ik dit doe. Goed vlees hoef je niet in te pakken, Als je het wel in pakt gaart het sneller en is de kans op uitdrogen kleiner.

[@Coolzero174]

@@PITMASTERX bedankt voor je snelle reactie en al je masterclassen die ik kijk 👌👌👌

[@MrPicopicopico]

I cannot wait to try this recipe

[@HbkRick]

Can’t you order his sauce now

[@kennyschouten4631]

KFC heat is that sneaky kinda heat. gives you pleasure the evening you eat them and the morning after.

[@brifo5779]

🙋 Hey, PitmasterX !!! White wine vinegar ? Correct ? 👋😌🇮🇹

[@jasongriffith1614]

No just regular distilled vinegar. Although white wine would be a good idea if you wanted to make it more tangy

[@yapaul6226]

There is a food lab that can break down the molecules and exact measurements on ingredients used. We use it in our University of Food Science in Stanford.

[@ptp5711]

I made this and followed the recipe, mine was not red like yours. Turned out more of a brown, maple syrup color. Tasted awesome but color was off.

[@dres-bbq3569]

great looking ribs Roel, nice to get an asumption on Rodney's mixture now :-)

[@jessiehennes4344]

What kind of wood to use for this recipe?

[@hellas0499]

Did you wrap at all?

[@Metal_Auditor]

How spicy do you like your sauce!?! I just made up a batch according to the recipe on your website but with half the cayenne you indicated. It was still hotter than the Cholula Original which is my favorite hot sauce.

[@brrrgrr9158]

Can you Cook the Tony romas sauce's And shout outs from germany I love your Videos ❤️

[@thomass5169]

That is basically Eastern Carolina Sauce with sugar added. Don't get me wrong, Eastern Carolina sauce is the bomb.