With more than 35g of hot and super-hot chillies per bottle, our Smokin’ Hot BBQ Sauce is the 2nd hottest sauce in our range and makes a great addition to any chilli fanatic’s collection!
It has all the flavours of a traditional barbecue sauce – tomato, paprika, mustard, smoke and a wonderful sweetness that would pair well with meat, seafood and hearty root vegetables.
Try our Smokin’ Hot BBQ Sauce in your rib marinade, or as an accompaniment to fried chicken wings. Spice up your fried tofu or boiled potatoes with only a few drops! This sauce has a huge punch of sweet and smokey flavour to match the heat, so will be a delicious addition to your super hot sauce collection!
For those who might find the heat a bit too extreme, this sauce makes a delicious smoky & spicy mayonnaise with the addition of only a couple of drops to a spoonful of your regular mayonnaise –
This sauce also makes a mouth watering addition to a jerky marinade.
The blend of chillies in this sauce include these infamous super-hots: Carolina Reapers, Trinidad Scorpions, Ghost Chillies and Habaneros. It is an extremely hot chilli sauce and best for seasoned chilli consumers.
As this sauce is part of the “super-hot” category, please take care when handling and consuming it.
*No artificial colours, flavours or preservatives
*Made with Australian grown chillies (no extracts, no powders)
*Gluten free, dairy free and suitable vegan friendly
*** The Chilli Project Smokin’ Hot BBQ Sauce has been awarded 2nd Place at the Mr Chilli Awards 2020 in the category of Hot BBQ Sauce from over 100 entrants from across Australia and New Zealand***
Ingredients: Tomato, vinegar, super hot chilli (16%), onion, dark brown sugar, sea salt, garlic, smoked paprika, sunflower oil, natural smoke concentrate, mustard powder.
The Chilli Project’s Smokin’ Hot Beef Jerky Recipe
This jerky recipe has been developed by The Chilli Project’s jerky master, Jimmy, who has been making his own range of delicious dried meats for years. As soon as we released our Smokin’ Hot BBQ Sauce, he was keen to use it in his jerky marinade, and the result is utterly delicious (if we do say so ourselves!). You can increase or decrease the amount of chilli depending on your heat tolerance, but this recipe delivers a fair punch without being volcanic!
2kg piece of topside (ask your butcher to trim any visible fat)
3 cloves garlic, crushed
1/2 cup soy sauce
1/2 cup worcestershire sauce
50ml The Chilli Project Smokin’ Hot BBQ Sauce (approx 3 tablespoons)
4 tsp chilli flakes
1 heaped tsp brown sugar
1 tsp liquid smoke (natural smoke concentrate)*
*Liquid smoke can be purchased from our store*
1. Wrap the trimmed piece of topside firmly in cling film and place in the freezer for 2-3 hours until semi-firm
2. Whilst the meat is in the freezer, mix all marinade ingredients together in a bowl and pour into a large zip lock bag
3. Remove meat from freezer, unwrap and using a meat slicer (or a very sharp knife), cut into 5mm strips against the grain.
4. Add meat to marinade in zip lock bag and shake / massage thoroughly to ensure all meat is covered with the liquid mix.
5. Leave meat in fridge to marinate for 12-24 hours
6. Place meat slices in a single layer on trays of a food dehydrator and dry at 70˚C for approx 4 hours (turning at least once in this time).
7. Once cooled, store in an air tight container in the refrigerator (if you don’t eat it all straight away!)
Hints and Tips
- If you don’t have a food slicer or aren’t confident with your knife skills, your butcher will slice the meat for you, but be sure to check the slices aren’t too thick before drying
- Venison and Kangaroo would also work brilliantly in this recipe. Just ensure all sinew has been trimmed
- The quality and variety of the chilli flakes will drastically change the heat level of your marinade. General supermarket varieties give a moderate heat.
- Jerky can also be dried in an electric fan forced oven. Place the meat slices directly on the oven racks or on drying racks over a tray to ensure the air circulates properly around the meat (also, line the base of your oven with foil to catch all the drips or it can be a very messy exercise!)
- If you have a Vacuum Sealer machine, marinating the meat this way will concentrate the flavour through the meat even more!