I like Frank's and Texas Pete. If you marinate dolphin in Texas Pete over night and then fry it, it will be some of the best mahi you have ever tasted. I typically cut the fish into chunks, cover it with Texas Pete, and then put some House Autry spicy breader on it. Fry it up and you will be in heaven.
I tote a few over on our islands trips... I don't know why exactly but we get a few crews that like turning up the testosterone competition by "heating things up". Seems that there are those who enjoy pushing the limits. A few years ago we had a champ that seemed unbeatable... Endorhin Rush
Time stands still for no man and sure enough came along a couple new contenders. For me I found one that tickles me to no end... Wasabi Extract oil... As one might imagine it packs a wallop but tastefully so... That gets my nod.
As far as the real heat... Endorphin rush was sent to the has been pile by one called aptly... "Hottest Fuckin Sauce" ...
Havn't put it to the test but my guess is you could cut a monel shaft clean with a couple drops of this shit... We had a special moment at Chub last year with it... Some might remember this! Dr Deep Seeks Help
I got into the 'how many jalapenos' can you eat thing with my brother years and years ago. Then we started with the hot sauces. For many years, we would send each other a bottle of some new brand as Christmas presents. I had an entire rack of them, with all the various funny names, etc. After years of this crap, we finally called a truce. We each had more hot sauce than we would ever use in our lifetimes.
For pure heat, there are several. Endorphin Rush is one. Dave's Insanity is another one I remember. Just about any of the heavily Habanero based ones. I remember one you had to sign a waiver to buy, but in the end it was a marketing gimmick. I mean, after you get to a certain point on the scale where taste buds are past uselessly fried, what difference does it make, anyway? By the way Habaneros and Scotch Bonnets are just about the same pepper.
BUT for good tasting hot sauce, that you would reach for more than once in the same meal, I like Franks pretty much, but my all time favorite for the right balance of spice and pleasant taste is good old Crystal Hot Sauce.
Crystal is very delicious on oysters. That is the norm in Sopchoppy, FL, were the oysters are so very nice. I just did some pargo yesterday. The fish was marinated in whipped egg with cayenne, oregano, cracked pepper and fresh rosemary. Before cooking I dredge the fish in panko and lightly fry until golden brown. After cooling I hit it with a nice coat of Franks and man it's good.
Selling Thumb-Dingers to every White Boy in Town...and his sister too.
for regular heat, Cholula and Tabasco are my favorites and if I want my asshole to fly-off, hands down it's Daves Insanity Sauce or Da' Bomb if I want it a little Hot n' Sweet, Mae Ploy
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and if I want my asshole to fly-off, hands down it's Daves Insanity Sauce or Da' Bomb
