TBO Posted January 23, 2021 Share Posted January 23, 2021 Frank's RedHot Sauce Will Soon Come in a Sandwich-Ready 'Slice' Form https://www.foodandwine.com/news/franks-red-hot-sauce-slices Sent from my Jackboot using Copatalk 1 1 Link to comment Share on other sites More sharing options...
ChuteTheMall Posted January 23, 2021 Share Posted January 23, 2021 (edited) You can say that again. ; Edited January 23, 2021 by ChuteTheMall 1 Link to comment Share on other sites More sharing options...
Dric902 Posted January 23, 2021 Share Posted January 23, 2021 I put that sh*t on everything twice 2 Link to comment Share on other sites More sharing options...
NPTim Posted January 23, 2021 Share Posted January 23, 2021 I saw this on shark tank last week. 1 Link to comment Share on other sites More sharing options...
crockett Posted January 23, 2021 Share Posted January 23, 2021 2 Link to comment Share on other sites More sharing options...
Huaco Kid Posted January 23, 2021 Share Posted January 23, 2021 I think the bottle pretty much makes it "everything ready". Link to comment Share on other sites More sharing options...
Historian Posted January 23, 2021 Share Posted January 23, 2021 12 minutes ago, Huaco Kid said: I think the bottle pretty much makes it "everything ready". I'm with this guy. Although i could see buying it as an easy way to transport it for some reason... 1 Link to comment Share on other sites More sharing options...
Administrators Eric Posted January 23, 2021 Administrators Share Posted January 23, 2021 What extra crap are they adding to turn it into a ‘slice’? No thanks. I’ll stick with a bottle. 1 Link to comment Share on other sites More sharing options...
NPTim Posted January 23, 2021 Share Posted January 23, 2021 They also make mustard, ketchup, and sriracha. I’d like to try it on a hamburger and/or a hotdog. Keeping the mess to a minimum. 1 Link to comment Share on other sites More sharing options...
gwalchmai Posted January 23, 2021 Share Posted January 23, 2021 I guess two slices are better than one. 1 Link to comment Share on other sites More sharing options...
Zonny Posted January 23, 2021 Share Posted January 23, 2021 Does this mean it qualifies for transport in your carry on? ? Link to comment Share on other sites More sharing options...
Cheygriz Posted January 23, 2021 Share Posted January 23, 2021 I really like it. but I like Tabasco "habanero" better. Link to comment Share on other sites More sharing options...
Mrs.Cicero Posted January 23, 2021 Share Posted January 23, 2021 My current fave is Truff. 1 Link to comment Share on other sites More sharing options...
Huaco Kid Posted January 23, 2021 Share Posted January 23, 2021 If you just fed Texas Pete directly to your chickens, chick-fil-a wouldn't even have to hand out little packets, and all the huevos would come out already ranchero'd. 2 Link to comment Share on other sites More sharing options...
TBO Posted January 24, 2021 Author Share Posted January 24, 2021 What extra crap are they adding to turn it into a ‘slice’? No thanks. I’ll stick with a bottle. What popped to mind for me was packing sandwiches for back country or remote lake endeavors. No soggy bread from condiments, no bottles that are extra weight & space. I'll try it once to see if the squeeze is worth the juice. Sent from my Jackboot using Copatalk 1 1 Link to comment Share on other sites More sharing options...
Administrators Eric Posted January 24, 2021 Administrators Share Posted January 24, 2021 14 minutes ago, TBO said: What popped to mind for me was packing sandwiches for back country or remote lake endeavors. No soggy bread from condiments, no bottles that are extra weight & space. I'll try it once to see if the squeeze is worth the juice. Sent from my Jackboot using Copatalk I spent all my field time in the Army with at least one bottle of hot sauce in my rucksack. It was worth the weight. A good hot sauce could almost make the old MREs palatable. Almost. 3 Link to comment Share on other sites More sharing options...
Administrators Eric Posted January 24, 2021 Administrators Share Posted January 24, 2021 59 minutes ago, TBO said: What popped to mind for me was packing sandwiches for back country or remote lake endeavors. No soggy bread from condiments, no bottles that are extra weight & space. I'll try it once to see if the squeeze is worth the juice. Sent from my Jackboot using Copatalk When you try it, I would be interested in hearing your thoughts on it. 2 Link to comment Share on other sites More sharing options...
Historian Posted January 24, 2021 Share Posted January 24, 2021 15 hours ago, Huaco Kid said: If you just fed Texas Pete directly to your chickens, chick-fil-a wouldn't even have to hand out little packets, and all the huevos would come out already ranchero'd. Quote of the day, right there. I'm done with the internet. Link to comment Share on other sites More sharing options...
jmohme Posted January 24, 2021 Share Posted January 24, 2021 (edited) Hot sauce slices? Thats kind of weird. I kind of wonder if the idea came from an after party discovery of a discarded plate with a dried up splotch of Frank' Red Hot on it by a stoner with a bad case of munchies? Edited January 24, 2021 by jmohme 1 1 Link to comment Share on other sites More sharing options...
Dric902 Posted January 24, 2021 Share Posted January 24, 2021 12 hours ago, Eric said: I spent all my field time in the Army with at least one bottle of hot sauce in my rucksack. It was worth the weight. A good hot sauce could almost make the old MREs palatable. Almost. Tabasco was (and likely still is) a necessity 2 Link to comment Share on other sites More sharing options...
deputy tom Posted January 24, 2021 Share Posted January 24, 2021 19 hours ago, NPTim said: They also make mustard, ketchup, and sriracha. I’d like to try it on a hamburger and/or a hotdog. Keeping the mess to a minimum. I like the mess. tom. 1 Link to comment Share on other sites More sharing options...
deputy tom Posted January 24, 2021 Share Posted January 24, 2021 18 hours ago, Mrs.Cicero said: My current fave is Truff. Too expensive for my budget. tom. Link to comment Share on other sites More sharing options...
Huaco Kid Posted January 24, 2021 Share Posted January 24, 2021 25 minutes ago, deputy tom said: Too expensive for my budget. tom. Anything in limited-edition designer display packaging is bound to be good. And being a beautiful variety of curated flavor-focused blends, you know it's expensive. Those adjectives don't come cheap. 1 Link to comment Share on other sites More sharing options...
jmohme Posted January 24, 2021 Share Posted January 24, 2021 11 minutes ago, Huaco Kid said: Anything in limited-edition designer display packaging is bound to be good. And being a beautiful variety of curated flavor-focused blends, you know it's expensive. Those adjectives don't come cheap. That is soooo not true! Link to comment Share on other sites More sharing options...
crockett Posted January 24, 2021 Share Posted January 24, 2021 (edited) Franks belongs on grilled wings! In the wet form! While I'm at it: 1.) Thaw 20 COSTCO wings on a sheet, only use the flats aka wingette, give drumettes to dog or trash can. 2.) Prepare sauce in pan; just heat and don't cook: 2/3 cup Frank's hot sauce 1 1/2 tablespoons white vinegar 1 teaspoon Worcestershire sauce 1 teaspoon Louisiana hot sauce 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/2 cup cold unsalted butter 3.) Sprinkle wings lightly with salt and paprika on both sides 4.) Pre heat oven to 400F 5.) Bake wings on parchment paper for 10 min on low rack 6.) Turn wings and bake an additional 10 min, let cool 7.) Start charcoal grill 8.) Toss wings with half of sauce in large skillet 9.) Grill wings for about 5 min on both sides on low, turn frequently if needed to prevent too much char. 10.) Serve with second half of sauce, quality ranch dressing, celery sticks, beer, and skip all the other nonsense. Edited January 24, 2021 by crockett 1 1 Link to comment Share on other sites More sharing options...
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