This entry was posted on Wednesday, January 16th, 2013 at 07:16 and is filed under News You Can Use..
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2 Responses to “The Hot Condiment of 2013? Barrel-Aged Hot Sauce”
“Unlike Foster, Barbieri doesn’t reuse his barrels. Instead, he throws its staves into his barbecue pit to infuse pepper flavor into roasted hogs, adding hickory and apple. He’s in talks with local distilleries about acquiring his next barrel.”
Read the whole thing to see if they were then selling the barrel wood for smoking meats, my current preoccupation. This fellow got the idea right. Will have to keep my eye out for outlets.