FRANKS RED HOT

Discussion in 'Sauces, Rubs & Marinades' started by smokinpo, Apr 2, 2013.

  1. OK I need some expert advice. I love the flavor of the Franks red hot but I hate the texture. Any ideas on thickening up the sauce without affecting the flavor??
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Possibly heating it up in a sauce pan and stirring it for a while until some of the water evaporates should thicken it and intensify the flavor.
     
  3. sound1

    sound1 Smoking Fanatic

    I thicken up mine by heating the sauce, make a slurry with about 1tbp corn starch and 1/4 cup white wine. Stir it in at a low simmer to thicken..adds a nice flavor. You can use water if you don't care for the wine taste.  Just cooking it down to thicken concentrates the vinegar flavor too much for me. 
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    When I make a hot wing sauce, I add melted butter to Franks, and stir. That thickens it also.
     
    Last edited: Apr 2, 2013
  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    The ONLY way to tighten up Frank's Red Hot!!!!

    MNEELY nailed it.  The butter smooths out the texture and gives it a little thickness.  My only other advice would be to use unsalted butter.

    Great for injection and saucing!

    Good luck,

    Bill
     
  6. comosmoker

    comosmoker Smoke Blower

    I agree!!!  Butter.  Real butter.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You said you did not want to change the taste...Cooking to reduce or adding butter will definitely change the taste but this stuff is available in most grocery stores. It's a little tricky to work with as you need to warm the sauce and dust it in as you whisk but it will thicken without changing the flavor...JJ

    [​IMG]
     
  8. re: xanthan gum

    A little goes a l-o-n-g way, slowly add it in very, very small amounts until you reach the thickness you want!
    Usage rate, no more than .2% to .5% by weight.

    ~Martin
     
    Last edited: Apr 3, 2013
  9. johnnyoh

    johnnyoh Newbie

    Make the classic sauce. 

    1 part Frank's to 10 - 20 parts Durkee's mustard or Nance's if you are familiar.  Make to taste.  Add butter or bacon/chicken/duck fat if you need the wonderful fat and taste. The mustards will act as a thickener without heating or cooking.  Toss whatever (buffalo wings?) into a saute pan and top with sauce.  Toss to coat & thicken with the heat.  Plenty of napkins or company linen (paper towels).
     
     
    Last edited: Apr 6, 2013
  10. i also use butter...once in awhile I will also add ranch season package. . I know this is not keeping the flavor but for wings its pretty nice ....my version of the Arizona ranch sauce at Quaker Steak and lube
     
  11. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    when I worked in a pizza place over 20 years ago they mixed equal parts liquid margarine and franks hot sauce for their wings.
     
  12. lu1847

    lu1847 Smoking Fanatic

    A little flour added will thicken it up a little and not change the flavor profile
     
  13. dwaytkus

    dwaytkus Smoke Blower

    You could just buy this!
     
  14. I've never seen the thick before
    r
     
  15. Lol...because the thick juck came out ...it even says "NEW" on the neck on the bottle...but regardless thanks dwaytkus for looking out and franks for clearly knowing what there consumers want
     
  16. dwaytkus

    dwaytkus Smoke Blower

    No problem. Just a pic I pulled off google but it has been out a long time. I've been buying it for over a year
     
  17. I've been buying the franks buffalo wing sauce it has a thicker consistency and real nice flavor but will have to find and try the thick
     
  18. dwaytkus

    dwaytkus Smoke Blower

    The buffalo is my go too Franks.
     
  19. chef willie

    chef willie Master of the Pit OTBS Member

    Franks....soooooooo much better than Tabasco
     
  20. hambone1950

    hambone1950 Master of the Pit Group Lead

     

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