Review graciously donated by Troy “Generallee” Hangen of TTF:

Hey Y’all!

Third review for the All American Hot Sauce Company and the victim this time is the Northeast.

A somewhat delectable tomato and Horseradish blend. I wish I could just jump into this one and rant and rave, but unfortunately I can’t go there with this one. I am sure that Buddah has already listed the ingredients so I will just dive into this one.

Consistency – finally a thickness that I like. In between Tabasco and warm syrup.

Color – nice burnt auburn in color.

Smell – not too much at all. Maybe a bit to tomato-y to the schnoz. (more on that to come)

Taste – bout a C- (now let me explain…

The infamous pizza and Dragon Dog where my specimens.
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Ya know, I’ve never really understood why Ohio is considered part of the “Midwest”. Really, it should be borderline “Northeast”, look at where it is on the map, it’s not mid anything, it’s Northeast! Now, if we’re talking about Wyoming, than ya, that’s Midwest. So for this review, I state that Ohio is Northeast and since I currently reside in Cleveland, Ohio, I’m staking my claim as a Northeasterner.

Suffern Brothers All American Hot Sauce: Northeast Horseradish Tomato Ingredients: Seasoned rice wine vinegar, chilies, tomato paste, lemon juice, prepared horseradish, cayenne, salt, sugar, sodium bisulfate, sodium bisulfite.

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Special guest reviewer Buddah, courtesy of Taste the Fear:

Born and raised on Long Island, I was privileged to have had cuisine of all kinds in the mecca of melting pot communities, New York. The Big Apple was a mere drive away from where I lived and it had much influence upon my neighborhood. New York City is best known for a lot of great American food like pizza, hot dogs, steaks, cheesecake, bagels just to name a few. It has so many restaurants, a visitor could get dizzy trying to decide where to go. Of all the kinds of delicacies New York has, it has never been known for being a hot spot for spicy food. So when All American Hot Sauce named one of their products “Northeast, I am thinking what are they trying to make here?

Ingredients: Seasoned Rice, Wine Vinegar, Chilies, Tomato Paste, Lemon Juice, Prepared Horseradish, Cayenne, Salt, Sugar, Sodium Bisulfate, Sodium Bisulfite.

Well, as many NYers often do, they think when you talk about Northeast, you are talking about them. Yet the Northeast covers much ground. Could the good folks at All American be talking about Pennsylvania and Philly’s Infamous Cheesesteaks? Perhaps they are thinking about Maryland’s crabcakes or Boston’s chowder or maybe even Maine’s lobster? So let us look at the All American Hot Sauce website for some help:
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Special guest reviewer Cajun, courtesy of recommendation by Taste the Fear:

Hey there, chileheads! It’s Cajun once again, this time with a review of the hottest of the All-American Hot Sauce offerings, the “Northeast” flavor. I must admit, it was kind of confusing having the “Northeast” moniker strapped to the bottle that contained the hottest version that the Suffern Brothers company puts out. Growing up in the Deep South, I was always conditioned to believe that the Southern regions of the United States were the true bastions of all things fiery. I guess that appearances are deceiving though, because the Suffern Brothers obviously feel quite differently about things in that regard, and it is reflected in their product offerings.
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Ok, I’ve got a really funny story for this one. Dave from Off Road Fire Company sent me two sauces in the mail via USPS in a small box. Somewhere down the line something got confused and labeled these “Hazardous Material”. The mailman cautiously dropped the sauces off in their own extra large container (so he didn’t have to handle the box by hand) with a large sign marked “Hazardous!” on it.

My mom went outside, pulled the package out of the box and walked over the mail man and said, “Here’s your box back”. The guy turned white, backed away from it and said, “Oh no! We can’t take that back, there’s a possibility that whatever was in the package contaminated the box.” My mom laughed and said that it was only hot sauce, too which the postman stated, “Are you serious? It was in it’s own little corner away from all the other mail and everyone was avoiding it!”. Needless to say, I got a really good laugh out of the whole thing. I guess hot sauce could be hazardous if the bottle broke open.

Off Road ”Camp” Fire Pepper Sauce Ingredients: Organic apple cider & white vinegar, Cayenne pepper mash (aged Cayenne peppers, salt), fresh Red Pepper, fresh white onion, garlic, Habanero pepper.

Off Road ”Forest” Fire Pepper Sauce Ingredients: Organic apple cider & white vinegar, Cayenne pepper mash (aged Cayenne peppers, salt), fresh Red Pepper, fresh white onion, garlic, More Habanero pepper.

The labels on these sauces are great! Simple, easy to read, great color contrast, and I always love that “brown paper bag” type label stock. Since this is basically the same sauce except for the fact that the Forest has more Habanero, I’ll note the differences when they come up but consider this as a review for the Forest sauce.

I’m the son of a Scout Master and was a cub scout and boy scout. Camping’s in my blood. Not the “where’s the TV and why aren’t we taking the RV” type camping but the “It’s going to rain, let’s get the tarp set up over the table and then put up the tent. I love roughing it” type camping. So, when I say this is a definite “out doorsy sauce that you should go camping with” you better believe it. The ingredients and taste scream camping. I wonder if Dave’s a boy scout too…

The salt is the first thing to hit but it isn’t overbearing and nicely complements the rest of the ingredients, especially the Cayenne. The first thing I think of is, “This would go great on a steak”. Then the Cayenne hits along with the Red Pepper with a hint of the apple cider floating in the background. They all meld pretty well together and form a quite harmonious mixture of spice and flavor stirred in with just a sprinkle of a hint of sweetness. That’s one of the places where this sauce really is clever. While the apple cider is listed first, it’s taste is very small.

I don’t taste the vinegar at all (another bonus) and the garlic comes in right after the peppers and proceeds on out with the onion as a aftertaste. Finally rounding it all up is a sliver of the fruity taste of the Habanero. It’s a little less pronounced in the Camp sauce but still there.

The heat on the Camp is around a little less than Medium. It does have a little back of the throat burn from the Habanero but is primarily a Cayenne tongue burn. Now the Forest is hovering around Medium. The heat isn’t there right away but slowly creeps in and hits the back of the throat much more. Really great sauces and a must if you are going camping. This will go great on scrambled eggs in the morning, freshly caught trout in the afternoon, and grilled on some streak at night. Heck, it’ll go great in s’mores if you are into that sort of thing.

Camp Fire Taste: 8.4, Heat: 3.77

Forest Fire Taste: 8.6, Heat: 4.8

A while ago, Joe and Linda created a sauce, in conjunction with CaJohn, to help raise money for the charity Autism Speaks. Now the world will finally know what this little guy tastes like.

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Review graciously donated by Troy “Generallee” Hangen of TTF:

Ahoy matey’s

General Lee coming to you from BAMFville with one of a line of reviews of hot sauces from All American Hot Sauce. First of all I would like to thank Buddah for setting the whole thing up and also TTF and HZO.

I was chosen to be a part of this review because my second home is in Phoenix valley area in Arizona (close to the hottest place on earth). Only a mere 113 here today. (insert sweating, stanky smiley face)

I have been here in this territory for pert-n-ere 10 years now and I am pretty sure I know all the customs here ranging from native American delicacy’s to Mexican influenced dishes to the ever so yummy Tex-Mex. So enough with all the boring mumbo-jumbo bout me, lets talk hot sauce…

Original (Full Bodied) Hot Sauce

Label – definitely Americana. RW & B. Doesn’t get any better than that. Statue of Liberty and the American flag. My first thought I just wanted “to do it for our country”.

Appearance – honestly typing, it looks like murky swamp water. I have been to the okeefenokee once or twice in my days. Not super impressed but like my wife did with me, don’t judge a book by its cover.

Ingredients – I will forfeit this for I am sure all others will type it.

Consistency – thin like Tabasco (sorry I said the name but I had to give y’all an idea)

Taste –

I tried this on 4 different meals – pizza, pork chop, leftover buffalo wings from the night before, and I also used it as a marinade on chicken strips I grilled up.

When I cracked it open, I was relieved that it for sure was not swamp water. It actually was a bit confused. It had a smell like lime for some reason. Maybe it was the rice wine vinegar? Oh well, off to the tastin’

Special guest reviewer Cajun, courtesy of recommendation by Taste the Fear:

Hello, everyone…Cajun here! All of my friends call me Cajun, due to my heritage and since it is easier to remember that is what I go by. I was “Born on the Bayou” as the song goes and spent my formative years eating my way through the kitchens and restaurants of some of the best local purveyors of Cajun food in South Louisiana. In addition (and most likely of interest to you readers), there were three local pepper plants in my hometown alone, as well as numerous ones within driving distance. This gave me easy access to all of the hot stuff that I would ever need to spice up any given meal and is what has contributed most to my love of all things hot and spicy. The recent explosion in new hot sauces only serves to raise the stakes in the culinary world as regards all things hot sauce and I was excited when Buddah approached me to give my opinion on a brand-new line of hot sauces introduced by the Suffern Bros., namely the All-American Hot Sauce line of products. First up was the Original formulation, further subdivided into Mild and Full Bodied flavors. I decided to focus on basic American foods for the most part in this first part of the taste test, reserving more regional foods for the later products that we would be testing.
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- by Buddah

I cracked open my bottle of the Original Full Bodied All American Hot Sauce at the Washington Nationals new ballpark. I wasn’t supposed to bring it into the ballpark. Yet, I figured they would check my camera bag before they check my pockets, so it was an easy sneak as I knew it would be. I have the 20 game plan and know they don’t frisk anyone going into the new ballpark from previous visits. So in I went into Nationals’ Park to watch the America’s pasttime while testing out the All American Hot Sauce.

I was pretty tickled to receive my box of hot sauces from the Suffern Bros. at All American Hot Sauce to begin my gastronomic tour of their hot sauces. It wasn’t hard to talk me into this at all. You mean I get to try more hot sauces and support a good cause? Well, sign me right up! Looking at the bottle, I wasn’t sure if I was supposed to open it first or perhaps say the Pledge of Allegiance. Big bold printing on an American-flag background label, with a hotness rating that claims this to be 7/10 chiles for heat. Judging by the ingredients, I sorta doubted that:

Ingredients: seasoned rice wine vinegar, chilies, carrot, salt, sugar, sodium bisulfate

OK, Suffern Bros., you had me until that last ingredient. Pure and simple, but with a totally unnecessary preservative. In all likelihood, it’s really sodium bisulfite (not bisulfate), which is commonly added to prevent oxidation and deter microbial growth. Dudes! This stuff is vinegar based and likely has a pH around 3-4…nothing is gonna grow in it. Ditch the the additives and go all-natural. What could be more All-American than that?

Speaking of All American, what do you think of as being truly All American? Perhaps hot dogs?
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