Another opportunity to put the focus on one of our own doing good. Or more specifically, making good. Good hot sauce. Very good actually. “Smoke On The Water BBQ” has recently gone into the business of making hot sauces in a substantial way. Especially if you realize they’re producing four different kinds all from their cozy restaurant operation at the end of Gibsons Government Dock.
I’ll be honest and say my appreciation of these pepper condiments has diminished as the number of birthdays I’ve had has climbed. My palate is getting to be a bit of a sissy. So when the opportunity to have a little sample of the “Smokin Dragon Habanero & Peach” came up, I put a conservative few drops on the end of a spoon. I mean up until a few years ago with the introduction of Ghost Peppers and the Carolina Reaper by sadomasochistic chili fanatics, Habanero was the height of pain/ecstasy in hot sauces. It deserves respect. That little taste on it’s own of the Smokin Dragon was plenty hot enough for my taste buds. That said I had it the next day with eggs and it was a different Dragon.
The sweetness of the peaches was more pronounced and the heat became more of an accent. There’s great freshness from the acids and that zing really balances out when you have it with food. And as the peppers were smoked, that adds real complexity.
The “Barbecue Shack” as it’s often referred to sourced most of the Habaneros for this batch locally with the remainder from an organic farm in Mexico. This year they plan to get all of their peppers from Henry Reed Organic Farm. The Habaneros are smoked using cherry wood and combined with vinegar, molasses, brown sugar, mustard and a variety of spices to arrive at the finished recipe.
I’m sure there are iron bellied and Teflon palate individuals out there that could practically drink straight from the bottle. My recommendation would be as a great condiment to be used cautiously (get a sense of it first) on a wide range of items. Eggs, chicken, grilled vegetables or anything you enjoy hot sauces on but still want to be able to taste the actual dish. It’s to accentuate your food after all.
Other hot sauce creations from Smoke On The Water are the “Honey Roasted Serrano”, “Pineapple Mango Habanero” and for those people with Iron Man constitutions, there’s also the “Roasted Ghost Pepper Sauce”.
If you’d like to give them a go, the “Barbecue Shack” sells them on premise and as I understand it, now has them featured at the local London Drugs.