Looks like a good sauce ..i checked out the ingredients. I start w/ more of a base cayenne sauce vs a wing type of sauce because i want to add in those other ingredients like butter myself. When i smoke cheese i try to have some butter in there also. I've tried Franks Red Hot and the more commercially available sauces but i like "Burmans" cayenne sauce. It's a Aldi's sauce and it has really really good flavor. I also like to add in some honey, maybe a little more vinegar, smoked butter and some garlic powder.I usually just smoke mine for 20 min at 225° then drop them in 375° oil for 3-5 minutes. I don't like too much smoke but like them crisp and a hint of smoke. I've never tried just a little oil to crisp them up. Might have to try that.
What kind of sauce do you like? I usually make all my own sauces and rubs but I got a huge bottle of Schultz's from costco a couple years ago and I haven't looked back. Love the stuff, but I do add a little Franks to it to up the vin and a little chili garlic sauce for pepper heat.
As for sauces being geographic I could not agree with you more. Case in point - having lived in Michigan and Wisconsin all my life I moved to South Carolina five years ago.
Nothing very fancy but it tastes really good. I like a good balance of sweet and heat. Based on a 12 oz bottle of cayenne pepper sauce ( i use Burmans) which is a Aldi's brand, 2-3 TB spoon of honey, 1/2 stick of butter (smoked) 1-2 tablespoons of garlic powder and sometimes a splash of vinegar even though there is some in the sauce already.
Have you cold smoked any cheese? Just do it the same way..... put some sticks of butter in the cold smoker at least as long as you would cheese and it soaks up the smoke. The fats in the butter soak it up like a sponge. If i don't have any smoked and i want to some smoked butter in the wing sauce then i'll put the sauce w/ some unsmoked butter right in the smoker w/ the wings and it'll do the same thing.Quote:.........stick of butter (smoked)
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