Show Your Tits Hot Sauce Review

show your tits hot sauce

Today, Armadillo Pepper reviews Show Your Tits Habanero and Garlic Hot Sauce. This is a very popular hot sauce at Armadillo Pepper especially during the holiday season.

From the label, “Don’t be shy, treat some guy and let those sweater puppies BREATHE! This habanero and garlic hot sauce is sure to please”. Ingredients include Habanero Peppers, Distilled Vinegar, Garlic, Salt, and Vegetable Gum.

This hot sauce is made by the Chili Pepper Republic and comes with Mardi Gras Beads wrapped around the bottle.

As you can see from the the label this is a fun hot sauce that you will not want to give as a gift to your preacher. But, don’t be misled by the label, this is actually a very tasty hot sauce. The heat level is probably a 2 or so for most folks.

For our complete and detailed review, watch our video “Show Your Tits Hot Sauce Review”.

 

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How to Smoke Wild Boar

Smoked Wild Boar

Today we are smoking a Wild Boar shoulder roast. Wild Boar is significantly leaner than pork, so the most important step is to make sure you brine the wild boar for 24 to 48 hours. This will help keep the wild boar moist while you are smoking.

Wild boar does not have nearly as much fat as pork, so the brine allows the wild boar to soak up moisture from the brine as well as flavor from the brine seasoning.

After soaking the wild boar in the brine for 24 hours, remove from the brine, pat dry and season. I am seasoning this wild boar with Everglades Mesquite Cactus Dust seasoning.

Everglades Cactus Dust SeasoningThis dry rub works well with wild boar. The ingredients include salt, spices, onion and garlic powder, sugar, autolyzed yeast, natural mesquite flavoring, citric acid, extract of paprika, corn starch and caramel powder. Bottom line is the mesquite flavoring pairs very nicely with the wild boar.

After seasoning the wild boar, it’s time to place in the Smoker. You will need to smoke for about 6 hours. For all the detailed steps, smoker temperature and smoking wood to use watch our video “How to Smoke a Wild Boar Shoulder Roast”.

The best way to serve the wild boar roast is to pull it just like you would pulled pork. Serve it on a bun with coleslaw.

wild boar sandwich

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How to Smoke a Bacon-Wrapped Buffalo Roast with Oakridge BBQ Black OPs Brisket Rub

Smoked Bacon Wrapped Buffalo Roast

Today we are smoking a buffalo roast. Buffalo is much leaner that beef, so to keep the buffalo roast moist during the smoking process we will soak it in brine for 36 hours. To further help to keep our buffalo roast moist I will wrap it in bacon. The fat from the bacon will render during the smoking process and help keep the buffalo roast moist….not to mention the bacon adds flavor!

The night before you smoke the buffalo roast, you should soak it in a brine. You can use a large pot or ziploc bag and simply place your roast in the brine and place in the refrigerator overnight.

The brine recipe is quite easy to make and only takes about 5 – 6 minutes.

Buffalo in Brine

Buffalo Brine

  •  4 tbsp brisket rub
  • 2 dark beers
  • 2 tablespoons minced garlic
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 2 tablespoons pepper
  • Optional – you can add about 4 tablespoons of the Oakridge BBQ Signature Edition Black OPS Brisket Rub to the brine. While the buffalo roast is soaking, the brine will pull the flavors from the rub into the buffalo roast.

black ops brisket rub

Procedure

The next day when you are ready to start smoking, remove the buffalo roast from the brine and generously apply the Oakridge BBQ Black Ops Brisket Rub. Once this is complete, then wrap in bacon and smoke at 225 to 235 degrees. The buffalo roast that I am using is 3 lbs and it will take 12 to 16 oz of bacon depending on how how much overlap you include when wrapping the roast.

Buffalo Roast Wrapped in Bacon

To smoke this Buffalo roast I use a Masterbuilt 3000 Electric Smoker. This smoker is very simple to use and quite easy to maintain at temperature.

For the complete, detailed, step-by-step process (including smoker temperature, smoke type, wood type and duration) see our How to Smoke a Buffalo Roast Wrapped in Bacon with Oakridge BBQ Brisket Rub video below.

To serve the smoked buffalo, I slice it reasonably thin.

Sliced Smoked Buffalo Roast

Then add some Mozzarella cheese and some grilled green peppers. It makes an awesome sandwich.

Buffalo Roast Sandwich

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Grilled Portobello Mushrooms Stuffed with Sausage, Mozzarella and Jalapenos

grilled portobello mushrooms

Today w grilling Portobello Mushrooms stuffed with sausage, mozzarella cheese and jalapeno peppers. This is an easy one to make on the grill and can be used as a starter (if eating a light main course) or served as meal, especially nice in the summer

Preparation time is about 20 minutes and total cook time is 10 – 15 minutes.

For ingredients you will need:

  • 2 Portobello mushrooms
  • 1.5 cup shredded mozzarella cheese
  • ½ cup ground sausage
  • ½ cup chopped, white onion
  • 6 grape tomatoes, quartered
  • 1 jalapeno
  • 1/3 of a red bell pepper, diced
  • 3 tablespoon cilantro
  • 2 tablespoons olive oil

Procedure:

  1. Heat the grill to medium high heat.
  2. Brush your Portobello mushrooms with olive oil.
  3. Grill the mushrooms about 5 minutes on each side.
  4. You can prepare the stuffing in advance or if your grill has a side burner, cook while grilling the Portobellos.

I served this with grilled pineapple glazed with pepper jelly. For the detailed step-by-step, see our How to Grill Portobello Mushrooms Stuffed with Sausage, Mozzarella Cheese and Jalapeno Peppers video below.

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Toad Sweat Key Lime Dessert Hot Sauce Review

Toad Sweat Key Lime Hot SauceToday we are reviewing Toad Sweat Key Lime Dessert Hot Sauce. This sauce was introduced back in 1997 and originally developed for use on ice cream and cheesecake.

Toad Sweat sauces are made by Peppered Palette which is the creation of Todd Guiton. He started out making habanero cheesecakes and zesty cheese spreads for friends and those same friends encouraged him to share his products with the rest of the world.

From the label, the ingredients are Evaporated Can Juice, Key Lime Juice, Water, Habanero Pepper, Vanilla Extract, Cocoa, and Spices. 5 FL oz. Certified Vegan.

When you first open this sauce, the smell is kind of fruity. The color is dark red and somewhat thin. On first taste, you will get sweetness followed by some mild heat on the back end. On a scale of 10 this hot sauce is probably a 2.5 to 3.5

In addition to using on ice cream of cheesecake, Toad Sweat Key Lime would pair nicely on fresh fruit, or using as a marinade or on grilling meats.

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Meat and Seafood: Safe Cooking Temperatures

grilled bacon burger

Many who are using their smokers and/or grills may be looking for an quick reference for safe, internal cooking temperatures. Following is a list that covers most types of meat and seafood from the U.S. FDA. Always use a food thermometer.

GROUND MEAT & MEAT MIXTURES           Internal temperature
Beef, Pork, Veal, Lamb                                                   160°F
Turkey, Chicken                                                               165°F

FRESH BEEF, PORK, VEAL & LAMB                       145° F
- with a 3 minute rest time

POULTRY
Chicken & Turkey, Whole                                             165°F
Poultry Parts                                                                    165°F
Duck & Goose                                                                  165°F
Stuffing (cooked alone or in bird)                               165° F
HAM
Fresh (raw)                                                                      160°F
Pre-cooked (to reheat)                                                  140°F

EGGS & EGG DISHES
Eggs Cook                                                  until yolk & white are firm
Egg Dishes                                                                     160°F
SEAFOOD
Fin Fish                                                                          145°F
- or flesh is opaque and separates easily with fork
Shrimp, Lobster & Crabs                           Flesh pearly & opaque
Clams, Oysters & Mussels                     Shells open during cooking
Scallops                                                   Milky white or opaque & firm

LEFTOVERS & CASSEROLES                                  165°F

Download a printable version from the FDA.

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Camel Toe Hot Sauce Review

Camel Toe Hot Sauce
Today we are reviewing Camel Toe Hot Sauce from Tahiti Joe’s. This sauce has a very interesting label (and name). From the label…. No matter what you call it: snapper, bearded clam, cooter cleavage, the pink taco, or “beavage”, there is nothing that tastes or smells like a Camel Toe. Love at first sight. PS. You will always remember when you tasted your first camel toe. Pss. Say no to moose knuckles.

Ingredients: Vinegar, Aged Red Peppers, Mangos, Apple Juice, Sugar, Worcestershire, Ocean Clam Juice, Honey, Diced Tomatoes, Tomato Juice, Habaneros, Jalapenos, Chipotle Peppers, Sea Salt, Onions, Parmesan Cheese, Garlic in Water, Carrots, Cilantro, Spices, and Tic Gum.

Before we did this review, I was expecting this to be a gimmick hot sauce. I’m delighted to say this sauce is everything, but a gimmick. Tahiti Joe’s Camel Toe is a tasty Chipotle, mango and honey hot sauce. The smoke flavor is definitely tasted first, then sweetness from the honey and finally the spice.

The heat is mild and I rate this one at 2 out of 10.

This is an excellent hot sauce choice when you want to add a little spice to your smoked BBQ ribs or pulled pork. Anywhere you have or want some smoke flavor, Camel Toe would be a good choice to backup with some mild spice.

For the complete scoop, see our Camel Toe Hot Sauce Video Review below.

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PuckerButt I Dare You Stupit Carolina Reaper Hot Sauce Review

PuckerButt I Dare You Stupit Hot Sauce

Today we are reviewing Ed Currie’s (PuckerButt Company) I Dare You Stupit Carolina Reaper Hot Sauce which is made with the world’s hottest pepper – the Carolina Reaper Pepper from Smokin’ Ed Currie (and by the way, that’s not a typo in “Stupit”).

If the fall of 2013, the Carolina Reaper pepper was tested at over 1.56 million Scoville Units and was named the world’s hottest pepper by Guinness World Records. Since that time, the pepper world has been “Carolina Reaper Crazy”.

Packaged in a standard 5 oz hot sauce bottle and like most of Ed Currie’s hot sauces the label is simple with only the PuckerButt company logo. The hot sauce is layered in rice vinegars, so you can taste this delicious pepper first, and feel its stupit hot burn second. It’s also 100% all natural GMO free, peanut free and gluten free. Consistency of this sauce is not very thick and for heat, this one has extreme heat. Watch our I Dare You Stupit Carolina Reaper Hot Sauce Review below for all of the details. Caution: Only use this hot sauce as a food additive and do not eat direct as shown in the video!

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