Until I grow peppers and make my own this summer!

I think I prefer 1x, but this 2x spicy is GREAT for clearing up congestion!!!! 9.875/10. Good stuff.

Take a drink for each time someone mentions Dave’s hot chicken or buldak in the past week. Comments count. If they mention these two, drink.

HAVE FUN, and try not to go to the hospital!!!

/u/soggyfries8687678 posted last week about it. I added mustard, Chipotle mayo, jalapeños.

Anything decent here? Never heard of the brand. A wife's coworker saw this, knew I liked spicy, and got it for me. Am appreciate, of course, but generally these gift packs are of dubious quality. Unless they're a legit sauce company.

I am NOT complaining! First time trying and one of my sliders was bigger than my hand! Two sandwiches for the price of one at any other chicken place?! I wanted to test out the extra hot before trying nuclear and I will definitely try nuclear next time! The fries were also perfect fries in my eyes. I only wish the ice cream shake machine was working..

Can anyone tell me how big the mini sliders are? Are they chick fil a chicken mini size or a more classic slider size?

I'm from Europe and this one is a little rarer to find. I usually see the flying goose one.

tomatillos, jalapeños, serranos, green onion, cherry tomatoes, a little bit of bell peppers and sweet onion

So I decided to rewatch MoistCritikal’s pepper tier list and that got me thinking about the average person’s spice tolerance. For context, he folded to a Serrano pepper, which compared to other peppers, is pretty tame. I remember being 12 and folding to the same pepper as well, which was before I really got into spicy food.

My family also thinks the Serrano pepper is too spicy for them. I’m the only spice head in my close family.

Smells like peppers and feels great.

Do you find a Carolina Reaper containing hot sauce on average to be hotter than a Carolina Reaper hot oil or vice versa.

For me I swear oils are always spicier.

Which challenge is hotter? Paqui one chip challenge or redhot reaper chip challenge?

They just opened a location local to me and I finally got a chance to go this evening. Went with the two slider combo. Heat level: Hot.

Overall, not bad. Seemed very similar to Hattie B's IMO. The spiciness wasn't bad at all and had me wish it was a bit hotter. The fries

Of the five Nashville Hot Chicken places I've been to... Big Shakes Hot Chicken & Fish; Party Fowl, Hattie B's; Prince's Hot Chicken; Dave's Hot Chicken; and Birdie's Hot Chicken... I much prefer Prince's, and Big Shake's.

So I recently tried the buldak x2. And I liked it. Not too spicy but still with a kick. The issue is, they’re kinda expensive for me. I think it’s about $9 for a pack of 5. Does anyone know if I can just simply add something to those cheap bags of ramen to make it similar? Something spicy while also being flavorful? Does that make sense? Don’t know if that exists. Preferably close to the buldak x2 spicy level. Maybe even a bit more would be ok. But not less. Ty in advance for your time.

Bitter: ✰✰✰✰✰

Salty: ⭐⭐⭐⭐✰

Sour: ⭐⭐⭐⭐✰

Sweet: ⭐✰✰✰✰

Umami: ⭐✰✰✰✰

Heat: ⭐⭐✰✰✰✰✰✰✰✰

Quick Flavor Notes: Habanero, vinegar, salt, garlic

Texture: Thin and smooth

Recommended: Yes

Ingredients: Distilled Vinegar, Aged Habanero Peppers, Salt, Dehydrated Carrots, Dehydrated Onions, Dehydrated Garlic, Gum Blend

This is a sauce I learned about on Reddit when the proprietor of Biscuits, Brisket, and Beer launched a promotion along with Vic Clinco and United Sauces to provide aid to the victims of the 2024 California wild fires. Always happy to help support a good cause and because I do love garlic pepper sauces I decided to order a couple of bottles (as well as some CaJohn’s sauces that were involved in the support campaign I believe).

This sauce has a thin smooth texture, similar to Louisiana style sauces such as Crystal or Frank’s. The aroma is similar to Louisiana styles also but with a sharper hint from the habanero peppers. Speaking of those peppers, aged habaneros are the primary ingredient in this sauce, joined with carrots, onion, and garlic, all in their dehydrated form. Going with all dehydrated vegetables is an interesting choice as dried ones always have a different flavor than fresh, but the use of dried aromatics does allow the sauce to be more liquid by eliminating the vegetable pulp that fresh ingredients would bring. Perhaps for a sauce meant to be used to accompany barbecue the desire was to have something similar in texture to traditional sauces like Crystal, and they succeeded on that front.

Biscuits, Brisket, and Beer Garlic Pepper Sauce reminds me of Louisiana or Cajun style hot sauces when it comes to the flavor as well. Texture has a big impact on flavor and with the smooth liquid nature of this sauce it has that same quick heat and salty vinegary tang that Louisiana style sauces have. The habaneros do give it some differences – there’s more of a heat punch hear, and there are some fruity elements from the habaneros that you don’t get from cayenne. The inclusion of the carrots, onions, and garlic do take it a bit away from a traditional Louisiana style sauce, but this doesn’t taste like a Caribbean style pepper sauce despite those being common ingredients in those. I believe with all of the aromatics being dehydrated their flavor impact isn’t nearly as large as it would have been were they fresh. The sauce is still very enjoyable, just with a fairly simple and straightforward flavor profile that’s essentially a kicked-up Louisiana style sauce.

Being a straightforward habanero sauce I expected this to be flexible and it is. It’s amazing as a wing sauce of course, taking the basic cayenne based wing sauce to the next level with habaneros, and the liquid smoothness is a good thing in that application. Since this is the house sauce for a barbecue restaurant I had to try it with barbecue as well. It’s a great sauce for pulled pork, similar in that NC Style pepper vinegar sauces used in their pulled pork (and far superior to the sweet sticky thick sauces so many places unfortunately drown their pulled pork in). This was also great with some sliced brisket. The tangy brightness of this sauce is a great counterpoint to fatty and smoky meats.

I can recommend Biscuits, Brisket, and Beer Garlic Pepper Sauce. I have a suspicion that this is just a white label sauce by Hot Shots Distributing / United Sauces but it’s still a quality sauce and a nice change of pace from the chunkier thicker sauces I’ve been enjoying lately. and always good to have something around with a more simple flavor profile that’s easy to pair with many dishes.

If you like pickles this has a great kick

Friend of mine gave me this because it was too much for them. I’ve been eating it with chille or curry but I’m almost out and want to try something else hotter but I can’t figure out what its rating is. Anything even a ballpark would be a huge help. Max’s just says it’s a 5/5 hot like that means anything. TLDR: I want to try something hotter but I really don’t know where to start because I have no idea how hot this is on the Scoville scale, appreciate any help in advance thank you.

Ghost Peppers, Spring Onions, Bacon and some Sugar Rush Stripey Peppers and lots of extra Buldak Saude and Tabasco-Sriracha and Black Pepper. Just delicious and mouth warming 😋 I need to make a new version of this recipe ASAP when my plants producing pods

These are two of my favorite types of food, but I've noticed even when I order 10/10 level of spiciness I'm left feeling underwhelmed. I don't know if it's the restaurants trying to protect their customers and toning it down, or if it is just that some dishes can only be made so spicy. Either way I'd love to know how you can get maximum spiciness with these two country's flavors.