Free The Hot Sauce Cookbook by Robb Walsh Page B

combine the hot sauce and barbecue sauce in a large bowl, add the wings, and toss until the wings are well coated. Serve on a heated plate.

TREY MORAN’S ANCHO BBQ SAUCE
    ——— Makes about 3 cups ———
    Trey Moran is a food blogger. His site, Texas food done my way , is a favorite source for new recipe ideas. Moran entered this recipe in the Hot Sauce Cookbook Recipe Contest, a competition I publicized on several food blogs. His combination of ancho chiles, ketchup, and rice wine vinegar made an awesome barbecue sauce. The recipe won him a second-place prize.
    6 dried ancho chiles, stemmed and seeded
    Water
    1 cup ketchup
    ¼ cup rice wine vinegar
    2 tablespoons Worcestershire sauce
    2 tablespoons agave nectar
    2 tablespoons Louisiana-style pepper sauce or Homemade Pepper Sauce
    1 tablespoon garlic powder
    1 tablespoon paprika
    1 tablespoon chili powder
    2 teaspoons dry mustard powder
    Put the ancho chiles in a medium saucepan and cover with 2 cups of water. Bring to a boil, reduce the heat, and simmer for 12 to 15 minutes, or until very soft. Transfer the chiles and ½ cup of the cooking water to a blender and purée until smooth. Add more liquid, if necessary, to get the blades moving. Discard the rest of the cooking liquid.
    Combine the ancho purée with the ketchup, vinegar, Worcestershire sauce, agave nectar, pepper sauce, garlic powder, paprika, chile powder, and mustard powder in the saucepan. Bring to a boil, reduce the heat, and let simmer for 15 minutes until thick. Use immediately as a barbecue sauce or for Kevin Roberts’s Beer Wings . Store leftover sauce in a covered container in the refrigerator for up to a week.

BLOODY MARY
    ——— Serves 6 ———
    An American bartender named Fernand Petiot is said to have invented the Bloody Mary at the New York Bar in Paris in the 1920s. The original was just vodka and tomato juice. Petiot added the Tabasco sauce and other spices to the recipe after he relocated to the King Cole Bar in New York’s St. Regis Hotel. Tabasco sauce is so closely associated with this tomato juice and vodka cocktail that the McIlhenny Company introduced a Tabasco Bloody Mary Mix in 1976.
    1 quart tomato juice
    1 tablespoon Worcestershire sauce
    1 tablespoon freshly squeezed lime juice
    1 teaspoon Tabasco sauce or Homemade Pepper Sauce
    1 teaspoon prepared horseradish
    1 teaspoon celery salt
    Ice
    6 jiggers vodka, or to taste
    6 celery stalks
    Combine the tomato juice, Worcestershire sauce, lime juice, Tabasco, and horseradish in a 2-quart pitcher and stir well. Cover the top of the pitcher with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
    When you are ready to serve the cocktails, put the celery salt on a saucer. Wet the lips of six tall glasses and dip in the celery salt. Fill the glasses with ice. Add a jigger of vodka to each glass. Carefully fill each glass with the tomato juice mixture, stir, and garnish with a stalk of celery.

TEXAS PETE BBQ PORK
    ——— Makes about 3 pounds, enough for 6 to 10 sandwiches ———
    Boston butts, the bottom part of the pork shoulder, are easy to find at the grocery store. You will also sometimes find the top part of the shoulder, a cut known in the meat-cutting business as a “picnic.” The picnic has a big piece of pig skin still attached and two large bones with the shoulder joint inside. The skin on the picnic keeps the meat very moist, but the large shoulder bones drastically reduce the yield. In other words, you get a lot more meat from a Boston butt than a picnic, but picnic meat is juicier.    +   Some pitmasters cook picnics instead of Boston butts because they are so much moister. You can also cook one of each and chop the meats together to approximate the texture of a whole pork shoulder.    +   Serve the minced or shredded meat on a tray with side dishes and sandwich fixin’s or on BBQ Pork Sandwiches .
    1 Boston butt or pork picnic, about 8 pounds
    1 tablespoon salt, plus more to season
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