SRIRACHA hot sauce on butt roast?


 
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Dan A

TVWBB Member
I absolutely love sriracha hot sauce on about anything. I usually use mustard to help my spices stick, but I thought about substituting sriracha hot sauce this time. Anyone try this or see any possible issues other than heat?
 
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The thing with using mustard is that the flavor winds cooking off so there is no impact to the flavor profile you create with your rub/injection. The sriracha would be good but there would definitely be a change in your flavor profile. That, I think, would be the only possible negative.
 
It will bring more heat to the PP. Just try it. Spicy bark on the PP is always a way to go.
But use gloves when applying that stuff ;-)
 
I bet most of the heat would dissipate and leave a nice chile flavor, but if you're crazy enough to question this, I bet you'd not be too disappointed with the results. Post if you do it, I'd like to know
 
I am with you in liking spicy stuff and would be interested in how much the flavor and heat survive the smoke. I think that adding it into your finishing sauce you would get more of the true flavor that you like to come through. Plus you can do a small batch with the spicy finishing sauce and leave the rest for the people that do not like the spice. Make sure you post it if you decide to try this.
 
Ok, used sriracha hot sauce and wasn't really impressed. None of the flavor or heat survived the smoke. I'm now coming to the conclusion that if I want the flavor it will have to be used near the end of the cook.
 
Dan, thanks for the update. I think adding it into the finshing sauce would be the the way to go.
 
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