So I've made my own sauce. Given that it's the first one, this is not something I expect will work out horribly well. I started with 1 cup of white vinegar, added 2 tsp of coarsely ground black pepper, 2 tbsp of light brown sugar, 2 tsp of crushed red pepper, 1/2 tsp of ghost pepper sauce, 1 tsp of hot sauce and then let it all meld for a day in the fridge. Then, somewhat distressed because it resembled a mopping sauce and the pepper separated (red pepper floated, black pepper sat at the bottom), I put it on the stove and added 2 tbsp of tomato paste, a few dashes of worcestershire sauce, and a little more sugar.
So it cooked down, and now I have my sauce. It is supremely tangy, more so than any other sauce I have ever had. It is also HOT. It has front and back bite and a round depth to it, burning in shelves across the tongue. I would consider it a light drizzler on a fatty and sweet meat.
So, the numbers on my hot sauce are coded this way. The first digit is the number of the sauce. For a vinegar based eastern carolina sauce, I gave it a 1. I suppose that throwing in the tomato paste may have deviated from the eastern style somewhat, but oh well. Perhaps a "true" eastern carolina recipe will get a different number.
The second set of digits is the date of making it, with no zeros attached. So 42412 Is April 24, 2012. Hence, #142412 on this bottle of bbq sauce.
Given that my family will not appreciate Proprietary Blend #1, I will have to either develop one for them or just let them eat commercial. There are good bbq sauces out there for sale, so this can be my little hobby.
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