There’s a long tradition of packing a little heat in condiments or cooking sauces in southern and soul food not to mention Louisiana Cajun. Tabasco, Crystal, Texas Pete, Frank’s, there’s a list as long as your arm, they’re made in the United States for American dishes and they’re used on practically any meat, even many green vegetables.
And my son know she every single one of them. The sauce goes on everything before he even tastes it...the way people used to automatically salt their meals before tasting the dish.