Well, real men know that “Carolina barbecue” really isn’t barbecue at all.
They hate their GI tract and want to punish both ends of it.
Several of the guests in Hot Ones/First We Feast have commented, that their usual number 8 sauce in the sampling, “Da Bomb”, tastes of nothing and is just liquid pain.
If you are defending Texas BBQ here, I’ll say that you are only slightly mistaken in your beliefs, but in the spirit of Live and Let Live, I will join you in a plate of brisket and hot links. Smitty’s, I think. Or maybe Black’s.
IF, OTOH, you were championing and other style of BBQ, why then I must strenuously object! My seconds will call on you in the morning.
I have to avoid hot sauce myself or I could end up in the hospital (again) as reflux can trigger my EoE.
It sucks, I used to really love spicy foods.
Oh dear, such willful, even Trumpian ignorance. All civilized folk know that the true, authentic barbecue can only be found east of Goldsboro, North Carolina (barbecue’s Holy City). As one goes west, heretical deviations arise and proliferate, until one reaches the depth of degradation: Texans who think “barbecue” is a verb, and can be done to cows. Like the spirits of the blesséd, looking down on the souls in torment in the Pit, barbecue lovers can only gaze on such barbarism with pity and horror.
I particularly malign it, because that shit keeps me from having access to real hot sauce at too many local restaurants. But nobody should take my hatred of Texas Pete seriously. It burns with the fire of a million bottles of Texas Pete, which is to say, not at all.
Hehehe, Texas Pete is my preferred hot sauce to drown my fried chicken in. Both in the marinade, and as a sauce to be used when eating. It’s not the hottest, but it’s readily available (heck, most chicken shacks around here provide it), and it doesn’t taste as salty as its competitors. I’ll go with Louisiana as my second.
If I want hot, I pull out the taqueria sauces. A stripe of green, a stripe of red. Oh yeah, that’s the perfect place below dare level hot sauce.
In regard to the subject of the OP: Nope, I doubt he has a chance. You could make Louisiana hot sauce in China and get away with it.
Personally, my favorite hot sauce these days comes from Australia.
It sounds like just another one of those “super-hot just for the sake of proving how manly you are” sauces, but it’s got a fruit juice base and is actually really flavorful. You just have to make sure you only use a little teeny bit of it so the heat doesn’t overwhelm everything else.
A bottle of Tabasco will easily fit in a pocket and Crystal doesn’t bulk up much more.
Just sayin’
Ironically the only place I know of that serves Texas Pete hot sauce as a chain is Church’s Chicken, which according to Wikipedia was originally based in San Antonio Texas.
As a kid growing up in the midwest there was only one hot sauce - Tabasco. It was very seldom used by my mother (who grew up in a Polish household), and a single bottle of the stuff lasted years as I recall. It pretty much only got used in making chili, where mom would measure drops of the stuff as if using an eye dropper. I didn’t specifically look for hot sauce on the grocery shelves, but I want to say the shelves had only Tabasco brand and maybe one other, like Frank’s. Some time around the 90’s the hot sauce market began to explode and all sorts of new brands you’d never heard of before started appearing on the shelves.
If the plaintiff wins a sizable settlement in this suit, it spells the start of the fall of Western Civilization.
What’s next, suits against restaurants who have french fries on the menu that didn’t come from France?
It figures that the plaintiff is from LA. California tries to lay claim to the invention of everything (even the printing press, if it could).
Give North Carolina a break. They don’t have much else to brag about.
I don’t care what logo is on a hot sauce label. If it tastes good, I buy it, if it doesn’t, I don’t.
There’s a great blues performer, Bill Wharton aka The Sauce Boss. He plays on stage while making a huge pot of gumbo, adding ingredients and stirring between songs.
When he adds the hot sauce (his private label) he always carefully dispenses two or three drops, then stops. The crowd yells for more. He acts shocked, then carefully adds one more drop. Then the crowd goes absolutely nuts, so he pries off the drop dispenser and dumps in the entire bottle, then another.
ETA: at the end of his act he feeds the audience.
All I know is that barbecue is pretty shitty stuff if it requires sauce to be good.
Spoken like a True Texan.
Pfft.
We got plenty to brag about down here, from Tori Amos to Thomas Wolfe, from the Greensboro Sit-ins to the Blue Ridge Mountains, from buttermilk biscuits to the world’s best pulled pork.
Canada’s got plenty to brag about too. Texas Pete is the Celine Dion of North Carolina.
Agreed. Which is why you can sit down down to a big plate of barbecue at Parker’s or Wilber’s and never need to touch anything more than your fork, napkin, and glass.
The Milky Way bar is made in the Milky Way.
The barbecue at those places looks suspiciously non-smoked.
Parker’s BBQ Wilson, NC-Whole Hog Barbecue (Eastern Style BBQ) (aforkstale.com)
In the “Family-Style” paragraph they admit to using gas cookers.