Ingredients: pure white vinegar, filtered water, diced tomatoes in juice, English-Style Worcester sauce (no anchovies), secret blend of 12 natural herbs & spices, Oregon clover honey, concentrated lemon juice, x-hot horseradish, salt, natural hickory smoke, precooked food starch, hot chili extract, natural Xanthan

E.Z. Earl sent me along two of his new B.B.Q sauces, the milder “Smokin-Hot Stuff” and its heat filled big brother “Blazin-Hot Stuff. I must say, this stuff rocks! I’ve never had a better BBQ sauce in my life. The consistency of the sauce is spot on, the flavor is booming, and the heat of both sauces will make even a Naga Morich eater like me sweat.

Upon tasting the sauce straight from the bottle, you are first hit with the traditional smoky flavor that one would find common with a sauce like this. Next up on the palate is the spices, honey, and then the heat hits you. The mild, “Smoking-Hot Stuff” is NOT mild. The “hot chili extract” is the main culprit for this. The “Blazin-Hot Stuff” is even hotter. After consuming that, its as if the extract is boring itself deep into the pours of your tongue, where it sit and mocks you while kicking your taste buds with heat and hurt, building and building as time goes on.

This is a very intriguing extract sauce in the fact that, like Defcon 1 and Zero, there is absolutely no bitter taste to it. I might go as far to say that those of you that have adverse reactions to extract sauces might not have a reaction to this sauce (since it’s “All Natural”).

Now to use this sauce for what it was designed for…cooking! After putting it on ribs, I discovered that this sauce gets even better when cooked. The flavors blend together and the sauce gets hotter, thus turning this into pure, velvety heaven. I would definitely recommend marinating your meat for a few hours to a day before grilling to allow the sauce to completely soak into meat. I also had some left over pork shoulder and decided to make Famous Passow Pizza Made E.Z.

I soaked the shoulder with “Blazin-Hot Stuff” in a bowl. I didn’t use the Nagas in the picture, they just looked to evil not to include for the viewers.

Added the sauce, put the pork on the left and sliced serranos on the right.

Here’s the finished product.

Boy was it good! Since I used the “Blazin-Hot Stuff”, the heat was so incredible it had me finish a beer (even though I had to go back to work afterwards) way too quickly. I had used pork that was a few days old so it was getting a little dry, but the sauce took care of that. It re-hydrated the pork and made it even more tender than when it was first cooked. This is a must have sauce for anyone that cooks. Thanks Earl, you have one hell of a sauce on your hands.

Smokin-Hot Stuff: Taste:10, Heat: 8.79

Blazin-Hot Stuff: Taste:10, Heat: 10

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