Smoky Ghost Pepper Hot Sauce

[@gironic]

Chef Tom for the next season of Hot Ones.

[@jeremyhasselbacher7228]

And he should bring a sauce of his own lol

[@Jmr0824-g7m]

Yooo! He should! Chef Tom is the man!

[@brandonshea1521]

Make. This. Happen.

[@ivse9696]

I agree 👍

[@cab0316]

love chef tom and all these vids, and would be happy to see him on there but be real, that show is just for silly celebrity face time to push their new movies/books etc. He’d be a way better guest than their typical ones but i’d be shocked if they’d entertain the idea

[@sunsdude01]

Love it man! Don’t be afraid to do more of these recipes if you have em!

[@FGUK1973]

This video has really cheered me up tonight!! That looks SOOOOO GOOOOD!!!! I have mad the mistake of going to the gents after handling Ghost Pepper's and not remembering to wash my hands before going. I was extremely fidgety for the rest of the afternoon. Could do with a shot of that now to liven up my evening. 10/10 Chef Tom!!!

[@BobbySanders-bf2fr]

Great job....

[@allthingsbbq]

Thanks so much! 🔥

[@shadvan9494]

your going to need a popsicle to stick in your back door tomorrow with that hot sauce.

[@loricuervo770]

Excellent. Just made this today with my home grown ghost peppers.

[@holgerdanske3960]

He Chef Tom, I defently will try your sauce. Great video, great receipe. Your roar for milk convinced me completely. 👍😂

[@stephenleonchase6929]

How long can we keep it for ?

[@yellowstang472]

Love it! This channel deserves more attention! 👍🏼

[@imowgrass]

Just finished making this. I used Scorpions instead of Ghost's because those plants have given up. Only had one red bell, so used some red anaheim's to supplement. My wife owns a greenhouse, for retail business. Dude, this stuff is fantastic!!! I am currently hot water bathing three 1/2 pint jars to keep. Will be interesting to see how these develop over the next week. Also today, I have started the tasso ham for cheesy grits, and also the apple brined pork butt to see how that will go for Thanksgiving. Three Chef Tom recipes in a single day!! Going to grab some red jalapenos tomorrow and do the hot sauce recipe again, as well as with some habaneros. Going to figure out which is perfect for morning scrambled eggs :) Love watching all your video, same for Chef Britt. I would love to see more of her recipes, so make it happen!!

[@JasonZoeller]

Hate to break it to you but Chef Britt left the ATBBQ team. It was mentioned on the channel recently, like within the past couple of months.

[@imowgrass]

@@JasonZoeller oh dang, didn't realize. That sucks :(

[@Im-wk6vw]

I just made this with some ghost peppers, naga, and white habanero. Great recipe! Turned out amazing!

[@allthingsbbq]

Awesome! Thanks for watching!

[@joshsos5541]

I need to make this!! That looks painfully amazing! 🤣

[@allthingsbbq]

Thanks for watching!

[@joshsos5541]

@@allthingsbbq No need to thank me for watching. I look forward to every new video. Everything you make looks delicious!!! Thank you for doing what you do! Keep it up

[@uwilhavthat]

wow, what a sauce, made it for the Tyson fight, absolutely amazing, thanks Chef Tom!!!!! I added an avocado to provide some creaminess

[@jerrybear6440]

Nice.....

[@thomash3949]

If you can’t handle the heat, could you substitute a more mild pepper over the ghost peppers? Like Jalapeños?

[@johnyoung2702]

Lmao what would stop you?

[@pagey-71]

Perhaps try habaneros - I find they have superb fruity flavour and would sit nice in the pineapple juice base. Still hot but won't damage you like Ghosts :)

[@thomash3949]

@@johnyoung2702 I mean, it might not taste good. I expect it would, but I don’t see people use jalapeños in homemade hot sauce often. Wasn’t sure if there was a reason for that

[@walterkopriva9735]

I'm impressed you Kansas boys can handle ghost pepper sauce!

[@loriweinstock9902]

Chef Tom, we really enjoy your recipes and videos. We would love to see you make pizza on the kamado joe.

[@duffman66chibou]

I just made this sauce with scotch bonnet peppers (4)... OMG it was spicy. I mixed it with some chicken and I made spicy chicken nachos with a guacamole. It was the best nachos ever tasted. Thanks chef Tom

[@bryanschimming5606]

Chef Tom, I would love to see you smoke an Al Capone roast. It would be awesome!!!

[@SinisterKnightz]

I like a bold sauce that melts concrete. One that's full of flavor. Looks like this recipe is next on my hit parade!

[@aninotopz1]

shelf life?

[@TheBTEAMwins]

If you wanted to cut down the hotness would adding some agave or honey ALONG with the pineapple juice help?

[@pagey-71]

Nice addition of the pineapple juice. Made a harissa paste years ago with a bunch of ghosts, habaneros and fennel seeds. Was sensational. Used that on everything. Peace to you mate.

[@ivse9696]

Thank you so much for this wonderful recipe. I am looking since a while for a recipe for a hot sauce, now I will find it. When Chef Tom has been tasting the sauce I can't stop laughing. Great Video again 👍👍👍

[@skoue4165]

This is the kind of heat that is just as hot going out as it was going in, so have fun tomorrow!

[@sonametbexi]

Very nice 👌.like.

[@THoey1963]

Love it. Sounds delicious...

[@PaCUfan]

Can you can this? How long is it able to be kept with the fruit juice in it?

[@manasnandurkar1076]

What is the shelf life of this sauce

[@CyberTrucker1995]

I’ve got to try this sauce! I like eating plain ghost peppers, so this should be qite a bit milder.

[@rxmonkey5946]

Great vid!

[@mike7568]

There was a Korean/Cajun restaurant by us that used to make smoked ghost pepper hot sauce, it was absolutely fantastic. I truly hope this holds up to theirs...time to find some fresh ghost peppers. If I can't find any, would re-hydrating dried, smoked ghost peppers be alright?

[@whiterabbit-wo7hw]

"Let's be good to one another"? Let's be good to our mouths!!! Stomach, intestines, etc. Good job Chef!

[@crizz6397]

Could you add butter and honey to melow it out and add some more creaminess?

[@matthewnowak2882]

I have a load of jalapeno, habanero, banana peppers, and serrano peppers still coming out of my garden. Can you do a video on what to do with them, like how to make chipotle peppers in Adobo sauce? I'm going to do this with the habanero peppers, do you think it can be bottled and preserved?

[@jameslandry6492]

That looks great. Im doing hot sauce tomorrow

[@_brianhamilton]

Great video!! What was hotter, this hot sauce or the Nashville hot chicken from a while back?? 😂

[@joshhiggins7053]

Where do I get the chipotle / adobo sauce?

[@jasonbower7763]

the store

[@WullSmith]

Awesome

[@nicholasmedovich8691]

Apollo Peppers are the hottest new pepper with between 4 and 5 million scu per pepper.

[@aledesma273]

Yeah so I saw you load that spoon up and just thought Oh LAWD NO TOMMY

[@shotsfired2188]

Can we get a dry rub wing video? i’ve tried and can’t get them down. I know the atbbq house can

[@timgough6738]

Any idea how long you can store this for?

[@sageosaka]

Would love to see more hot sauce videos!

[@SNAGEMNTAG3M]

Haha when he yelled max milk all I thought of was MA MEATLOAF 🤣

[@mrbestwithbeer]

I bet that would be great on some grilled wings

[@AndrewTowne]

I have a jar of ghost pepper salsa in the fridge from my local grocery store. Hotter the better, I say!!!

[@shannonhare9046]

Looks so good! How long would it keep for in the fridge?

[@holgerdanske3960]

He I rebuilt your sauce. I had no ghost pepper at hand so I took carolina reaper and changed the quantity. Great sauce, fruity taste and nice hot. What more do you want - thanks for sharing this receipe.

[@molasses4masses]

I loved the random Grinch quote. Haha

[@appleimac07]

A couple of drops would be great in a Brunswick Stew.

[@myforeverwoman-mieternamuj1252]

Have Max bring some chocolate or vanilla ice cream after the finishing to put out the flames

[@billthompson3898]

Recipe?

[@allthingsbbq]

www.atbbq.com/thesauce/smoky-ghost-pepper-hot-sauce/

[@nolaanderson8770]

"it just kind of fills your mouth...(with pain)"

[@josh5915]

I will have to try this sauce. You could always add more pain and use Carolina Reapers but that would just be for those who like their whole world to be on fire.

[@holgerdanske3960]

To use real carolina reapers would burn your throat to hell, believe me..

[@tntsher]

I grow and use Scotch Bonnets, Ghosts and Reapers and I find that after you get past 1 Million Scovilles that it's tough to really tell the difference!! I'm betting that 4 Reapers in this sauce would burn only slightly more. I usually mixed them together because the taste is very similar. I also make Ghost/Reaper Dust and Jelly and use it generously!! This does look like a killer sauce and I look forward to making some. Well done as always Chef Tom!!!

[@holgerdanske3960]

@@tntsher I never used fresh carolina reapers but only powder. This is extreme hot, really. More than what you can put on a knives tip can ruine your meale which means nobody - besides you - would like to eat the dish.

[@tntsher]

@@holgerdanske3960 Oh! I agree! It doesn't take very much Ghost or Reaper Dust to be TOO much!! I measure mine on the tip of a teaspoon much like you probably do the knife edge.

[@holgerdanske3960]

@@tntsher 👌

[@DentargPL]

Tom got from pale to red in 2 secs after tasting it. He staid red to the end :). I bet this sause burns twice ;).

[@whiterabbit-wo7hw]

🤣🤣🤣🤣

[@tttarms1970]

That's why he said I'm gonna pay for this later🥵🥵🥵

[@chilltime4878]

So, did you film the ending before you ate the sauce?

[@GaurdianAzzar]

I know you guys sell smoked salt but can't we make our own, especially if we're already doing a long cook? How about a video on homemade smoked salt?

[@nguye578]

I think you could probably just put some flaky salt on a tray in a thin layer and put it in a smoker. (Maybe with a water plan too?) But I assume it's pretty easy since you can cook salt to temps way hotter than your smoker can get.

[@mike7568]

@@nguye578 This is the way. You could also use your gas grill with the amazin tube smoker filled with pellets or a regular wood chip smoker box to cold smoke it.

[@GaurdianAzzar]

Thanks for the replies. That was the first way I had thought of trying it, I just didn't know if there was a more effective way like placing the salt in a cheese cloth, or if dissolving the salt in water and then drying it in the smoker made a difference. I'll try making some with my next cook!

[@CellasChariot]

hahaha "Max....MILK!" Yep, it's a good one and I love this variation though I would just add ghost and bell peppers and leave out the chipotle. YUMM

[@lx2nv]

Dude that looks amazing! Can you taste the vinegar? I'm not a fan of too much vinegar LOL

[@jerrybear6440]

Nice.....

[@brianrobinson9979]

What kind of ghost peppers were those? They didn't look like any ghost peppers that I've seen before. Thank you for this recipe though. I've got a bunch of hot peppers that I grew that I wasn't sure what to do with them 👍

[@TooheysMusicClub]

4 Ghost peppers 😂 if they are as hot as they are here there’s no way you could eat that but I’ll try the rest of the recipe. Thx for sharing

[@raidergil6005]

No tomatoes needed?

[@ZerDarkGing]

That was an ambitious first taste...

[@tommanning7337]

Nice👍🏻🔥🔥🔥

[@alfonsoacastro]

If my family were watching with me my mom would tell me you are a loco gringo! Yeah, we would simply adopt you. 🤠👍🥃

[@chrisevans9244]

I was always told 'pain is not a flavor'.. But that looks like tasty pain!

[@SonicRacingEPt]

Did Chef Tom get some milk 🥛 after that water?? 🤣😂

[@dwilber0308]

This looks so good, but I can't imagine the burn from 4 ghost peppers.

[@bdubbs75]

i tried making a sauce like that once..........once.

[@zercool6]

It’s good..cough cough... LOL

[@feffe4036]

Love these episodes but is this place next to a highway or is it just because of USA? Annoying background road sounds

[@robmetzger9955]

Hot in, Hot out B💨🔥🔥🔥

[@toddy7140]

Has anyone used bacon fat instead of oil? From a food safety standpoint, is it generally a bad idea to use animal fat in a sauce you want to last a long time in the fridge or is it okay? That looks really good!!! Thank you!

[@billyrogers8384]

Max...Milk!!! Lol 😆

[@douglassanders4048]

Max! Get your boy some milk!

[@joshkauai]

RAAAAAIIIIIIDDDDDDDEEEEEERRRRRSSSSSS!!!!!!!!!!!!!!!!!!

[@semillerimages]

Love your show! I will tell you that those are not as hot as ghost peppers can be though. 1/2 of one that I grew this year would be all that's needed in this sauce. Not trying to brag or be a jerk...

[@rogerrtewwr4723]

you know it's hot when it turns your face red

[@3870TheDad]

Matt!!! MILK!!!!!

[@mcrogertvvlog8827]

The great

[@philipc6553]

Chef Tom, why not throw sliced pineapple on the grill too?

[@adammoore2226]

He made some chicken to eat his hot sauce with. Well done!

[@thereasonraisin]

CHet Tom - cook up some veggie dish PLX@! AND let's be good to one another.

[@greavous93]

The Serrano is the only pepper you can trust. I make all my salsa using them because I know what to expect. Jalapeno has become an human engineering project and not longer trust worthy. I refer to the burn level as the "burn plateau", once there its all about the flavor when the heat levels out.

[@mike7568]

Agree wrt serranos, jalapenos are all over the place, but I have found as long as they're skin isn't stretched, they're typically more tame.

[@YoKnow]

I love Serrano peppers! I cross-bried them with Cheyenne peppers and got pods that were a tad smaller than what a Serrano would grow to, but they stayed yellow when ripening. The mother plant was the Serrano. The pods were a lot hotter, but extremely flavorful. It was insane. I threw those seeds away at F1 because I didn't believe they were viable. They probably were, and I didn't give them enough time to germinate. I almost gave up on my scorpion seeds after three months of germinating and not seeing anything. I decided to keep going a little longer, and roots are now visible. I should have waited that long for the F1, but I'm lazy and impatient. I literally watch my plants grow when I'm home. I have watched them long enough to see them move on their own. I even turn them 180° from the sun and watch them move to face the sun again. The scorpion seeds have taught me a thing. Don't just give up.

[@jonnyboat2]

Try a teaspoon of sugar in your mouth for the heat.

[@curtisfarmer8321]

Strangest looking Ghost Peps I've ever seen!

[@ryanleemobile]

MAX! MILK!!

[@Finite-Tuning]

It's a shame that Ghost peppers are so freekin hot, because they really do have a wonderful flavor otherwise.

[@HeavyMetalMike]

I agree. I once took some fresh one and dried them on a pellet smoker along with some habeneros and made chili flakes. It was so flavorful and even just a pinch would dramatically change the flavor of a dish in a good way.

[@EverythingisFire]

Would pulling the seeds out help? Or would that mess with the flavor?

[@HeavyMetalMike]

@@EverythingisFire pull seeds and the white / stringy stuff that holds them, then scrape the inside with a knife and rinse em in warm water. That would help a bit but they'll still be hot. Flavor is all in the flesh imo. Ghost is so flavorful you can get away with very small amounts of it, too. Always wear gloves with em btw.

[@Finite-Tuning]

@@HeavyMetalMike Yeah, these things are a bit on the crazy side, gloves are a must. They don't have many seeds but I scrape the hell out of them anyway, I just love the flavor so I take the pain. I can eat them cleaned up on hoagies, my favorite is a turkey grinder ghost pepper sub. But it's still freekin hot!

[@HeavyMetalMike]

@@Finite-Tuning sounds delicious!

[@PhatTrumpet2]

"I'm gonna regret this later..."

[@SycoPhan7]

Why did you eat a spoonful of it 😂😂😂

[@RandomShip23]

Get the guy a glass of malk.

[@ampyprest]

Mulk***

[@robschoeny7320]

Are you sure those are ghost peppers? They look more like habanero’s.

[@chipperfan81]

Nowhere near habanero shape

[@robschoeny7320]

Cool just never saw a long ghost pepper before.

[@cooking1.586]

Pineapple juice is a good choice here.

[@amanic9986]

Where’s chef Brit?

[@derher3273]

No ferment? Another refrigerated hot sauce. Yeah try to find it 3 months from now when the refrigerator is full

[@matthewcoble3976]

you can check out chilipeppermadness.com too. Some very good recipes for hot sauce there. This one looks great, will have to try it with some of my ghost peppers and 7 pots!

[@nocomment1667]

He needs some miiiilk

[@waynewayne377]

...nice job Chef......ww......

[@chillzone1863]

MAX MILK! hahaha