Posted on 05/30/2025 1:14:21 PM PDT by ProtectOurFreedom
I found the perfect FReeper Beer today!
AND, the perfect FReeper Hot Sauce to go on the BBQ with the Perfect FReeper Beer!
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That was supposed to be stocked with the Charcoal and other Lighter Fluid !!!
Is that the Jersey Sarcasm Lager or the Barrel Brothers Sarcasm Porter?
Grew the Reaper last year and have it growing now. Very dangerous pepper.
Awesome you are starting your own BBQ Sauce Company! Best of luck. I always scout out new and different BBQ Sauces, beers and IPAs. There are SO MANY of each now. Every hardware store, big box store, grocery store has a BBQ section now with all sorts of rubs and sauces. I some rave reviews of Sienna Sauce and bought their sampler on Amazon — Smokey Brown, Sweet & Tangy & Lemon Pepper Variety Pack. Haven’t tried it yet. Been using our Traeger to make ribs and that’s going real good.
I grew up in upstate NY and remember Dad drinking Genesee! I always loved the Iroquois names in upstate NY. I just looked up other popular beers in upstate NY in the 50s and 60s: Utica Club, Ballantine, Schaefer (“The one beer to have when you’re having more than one.”), Rheingold
“Genesee” comes from the Seneca language, specifically the word Jenessee or Gen-nis-hee-yo, meaning “beautiful valley” or “pleasant valley.” The Seneca, part of the Iroquois Confederacy, used this term to describe the Genesee River and its surrounding fertile valley, notable for its scenic beauty and rich land. The name was adopted by European settlers in the late 18th century for the river, county, and various towns, like Genesee County, established in 1802.
“Mongolian Fire Oil”
Great name! I ate lunch at a Chinese restaurant in Palo Alto, CA yesterday and had their Mongolian Beef. I think some of that Fire Oil was in the recipe!!
I always thought someone should make “Butthurt” hot sauce. Would be a big seller to the Hillary followers.
For those whose guts just can’t take the hothothotsauce, Whataburger produces a spicy ketchup for sale at Walmart that is nice and picante.
LOL...”Flaming Butthurt Sauce” could be a winner for the ultra-adventurous crowd even without Hillary.
I tend to like India Pale Ales. I’ll definitely have to try this.
I’d like to try the hot sauce... The IPA, not so much.
I’ve had it. The name says it all.
IPAs are my go-to brews, but I drink lagers, stouts, porters, ales. My mood and the weather help me decide.
On a lark the other day, I bought some “Weihenstephan Lager.” I didn’t recognize it, but, when I got home, I noticed the carton said it is the oldest brewery in Germany! The brewery has been operating since at least 1040 and is recognized as the world’s oldest continuously operating brewery. I was impressed with the lager. Experience pays off!
I distaste any IPA/DIPA/hoppy as hell beer, so you can have all of mine.
Awesome! Where can I pick it up?
But this intrigues me:
The brewery has been operating since at least 1040 and is recognized as the world’s oldest continuously operating brewery. I was impressed with the lager. Experience pays off!
I’m going to see if Spec’s has this.
The whole thing started when I was getting my health back and wanted a sauce for my pulled pork to make sandwiches. I’ve never like ANY bbq sauce. EVER. So I labored for about 3-4 months to make a sauce which turned out to be a cross between KC, Memphis & Lexington. But I wasn’t happy, threw the jar of the last batch in the back of the fridge and forgot about it.
Months later, I was digging in the fridge and had one of those “WTH is this?” moments. WOW! in a word. Best sauce EVER. Turns out that recipe improves with age in the fridge and it’s the same recipe I use today.
I began sharing it among coworkers just about 2 years ago and a new, young guy on the crew spurred me to make a copycat sauce of something he can no longer get: I nailed it on the 2nd pass, according to him. That led to another flavor, then another. I realized pretty quick that everyone has their own preference.
So, now there are 17 official flavors for nearly everyone’s palate, with an 18th TBD (that’s a hard ceiling) and I’m trying to figure out how to best move it forward (have a good plan in the works). I have another 4 recipes I won’t be packaging that I’ll be sharing on the website whenever it launches.
And, as noted, happy to work up a unique one for FR.
Anyway, true story.
Here’s a perfect crispy chicken delight to eat with your beer... it takes a couple of days, but simply pull the bones out tender, juicy, crispy and delicious:
https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe
I really liked it...a LOT. Excellent lager. Great on the warmer days.
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