Using Smoked India Black, Vietnam White Dragon, and Brazilian Pink peppercorns, I show the perfect pepper blend to add a little zip to your dishes. In addition, I also demonstrate how I make my second, slightly more exotic, peppercorn grinder with the addition of Chinese Szechuan and Japanese Green Sansho peppercorns. If even more heat is what you want in your table-side grinder, I show how you can add African Bird's Eye, or other Alabama Hot Sauce Black Label Peppers.
Developing a recipe for a new sauce requires a bit more technical approach. First, a target recipe must be developed and documented. Then, many test batches are made to determine changes that must be done to the recipe. Each time changes are made, the written recipe is modified and all changes are noted. In the end, after testing literally dozens of recipes, a "final" recipe is selected and one more small batch is produced and tasted, tested, and evaluated for production.
This video describes how I quickly process and pickle large quantities of habanero peppers from my growers end of season harvests. This pickling method is accomplished by grinding the peppers into a mash, and quickly saturating them with salt and vinegar. Take a look at this video and see what you think of this method. Peppers prepared with this technique are not only great for making jams, but would also make a perfect source for fresh-pepper hot sauces, relishes, and pepper salsas
Hot Honey is all the rage right now. Once people experience the spicy deliciousness of Fire Honey on fried chicken or hot biscuits, they realize they have been doing it wrong all of their life. Our version of this produce, Fire Honey, has been a very popular product with our online and direct-sell customers for over a year. However, I have never been convinced that I was making it as good as it could be done. My final recipe, as shown in this video, is the answer to all of my concerns.
In this video, I attempt to explain this sauce, in terms of the historical necessities that must have driven its development. I outline the traditional mop sauce, along with the sauce used in the central part of the state, known as Lexington-style sauce. I make them both for you, while outlining some of the history of Bob Melton's BBQ, the first sit-down BBQ restaurant opened in the State of North Carolina. Join me on this history and recipe journey and lean about the Carolina Mop Sauce.
Garlic and Honey fermentation is now a rage with fermenting aficionados all over the world. It results in a wonderful product and has become a very popular with Alabama Hot Sauce customers. After joining one of my chat groups on Reddit and discussing the day's work in setting a fermentation of garlic and honey, there was great interest in how I accomplish that. So, I decided to video my 24 hour inspection of the ferment and to make a short video detailing the process.
Here, I take you along as I open a 35 pound ferment of orange Habanero peppers. This ferment was laid, in anticipation of making a brand new hot sauce recipe. Much work has gone into this recipe, and this ferment is the basis for the first production run of this new sauce. Join me a I get my look, and advance my impressions, of this ferment. You will see an amazingly beautiful and clean ferment - an outcome I always hope for. I hope you have as much fun as I did.
In this video, I demonstrate the recent culmination of a number of months work to product a crushed red pepper that provides adequate heat, noticeable good taste, and longevity on the shelf. My work yielded a hand-crushed pepper that is smoked and dried. The hand crushing eliminates the dusty pepper particles that come from high-speed machine crushing. Of course, none of this matter if you start with poor pepper. I choose to use Chili de Arbol, a beautiful and tasty pepper.
Join me in this video as I demonstrate just how simple and easy it is to put a simple,, fried bologna sandwich on your plate. Keep in mind I am showing only a couple of the thousands of ways southern moms have been making this treasured sandwich for decades. Of course, as a hot sauce manufacturer, I had to include a little of the hot stuff in this video. Please enjoy.
When I set out to create a super-hot sauce recipe, I immediately thought about the Jay's Peach Ghost Scorpion peppers. The flavor and heat level of this pepper is just amazing. In addition, the soft pale peach color makes for a beautiful pepper. I kept this sauce recipe very simple. So, we are left with the simple Louisiana-style, best know for preservation of the original pepper flavor.
The southern traditional cuisine is dominated by pork and vegetables. No vegetable is more loved by these folks than steamed or boiled greens. Collard greens, mustard greens, poke salad greens, and of course turnip greens. Southerners also love peppers and pepper sauces. Any southern table will be adorned with a bottle of vinegar sauce or hot sauce for all to enjoy....especially on those turnip and collard greens.
In this video, I demonstrate filling 74 bottles of sauce cleanly and fully to the proper level. I will post an additional video showing the disassembly, cleaning, and adjustment of the machine. I hope you enjoy this video and please do not hesitate to comment with any questions you might have. Thank you and please enjoy!
In this video, I demonstrate just how quick it is to process larger batches of pepper into mash very quickly. I am processing fifty pounds of Biker Billy Red Jalapeno peppers for a 3 month ferment. It will then be used to make one of the great Alabama Hot Sauce recipes and will be enjoyed by dozens of loyal customers. The Biker Billy peppers are a beautiful Jalapeno hybrid that offers peppers in a much larger size and with nearly double the heat of traditional jalapeno peppers
Here I showcase a special fermenting vessel I have developed to facilitate VACUUM fermentation, my method of choice, while expand n this video, I demonstrate the Alabama Hot Sauce method of applying a salt cap to a hot pepper ferment, combined with vacuum fermentation for added safety. I demonstrate how to use the entire portion of the salt for the mash, some integrated into the mash for immediate work in fluid extraction and the remainder to create the salt cap. I hope you enjoy this video.
Here I showcase a special fermenting vessel I have developed to facilitate VACUUM fermentation, my method of choice, while expanding to hundreds of pounds of ferment. The Alabama Hot Sauce fermenting containers are made and adapted from readily available containers and parts, but assembled in a way that provide for both vacuum and traditional brewers water valve fermentation methods. I hope you enjoy this look into the equipment necessary to move to the next step in hot sauce manufacturing.
Making hot pepper sauce is a simple process, but learning the best skills and techniques can often be time consuming and difficult. In this video, I demonstrate the equipment I use to pasteurize hot sauce without burning or scalding the sauce. By making use of a high-quality stainless steel double boiler and a quality induction hot plate, the task can be easily accomplished. We explain the basic set-up, along with the benefits of this method of pasteurizing hot sauce.
In this video, I demonstrate how to use simple white rice and water to remove the stone residue for your molcajete (the Spanish name for the mortar and pestle). Failure to properly do this will result in a gritty disaster on your first use. Like all important tools, this one requires care and cleaning if it is to deliver scores of years of good service in your kitchen.