Big Daddy's EHG In the Name of Suffering
Continuing the theme of naming his sauces after killer bands, this one is named after New Orleans sludge. Combining the fire of ghost pepper with Worcestershire sauce, Ancho and Chile de arbol I love using it as a steak sauce.
5 oz woozie
White Wine Vinegar (Diluted with Water to 5% acidity and potassium metabisulite), Worcestershre Sauce (Water, Distilled Vinegar, Molasses, Salt, Citric Acid, Dextrose, Caramel Color, Natural Flavors, Malic Acid, Hydrolyzed soy and corn protein, dehydrated onion and garlic), St. Arnold's Lawnmower Beer Chile De Arbol's (Dried), Brown Sugar, Ground Ancho Chili Pepper, Bhut Jolokia Pepper Mash (Ghost Pepper), Salt, Vinegar, Minced Garlic (Garlic, Water, Phosphoric Acid), Garlic Powder, Fresh Lime Juice, Salt, Ground Mustard, Red Pepper, Celery Seed, Onion Powder