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Thanks for circling back, Misty! Enjoy and spread the word!!

Thanks, Kimberly! You now can roll up to the taco truck with your own bottle lol Let me know what you think and thanks again for watching!

Amen! Thanks for watching and leaving the comment!

Thanks for the feedback. This video is a few years old and at that time I was still learning the ropes of editing and trying my best. Feel free to check out my newer content which will hopefully meet your standards.

Merci!

You’re right I’ve always found it to be pretty mild. A Serrano or two will definitely help and keep just keep adding until it hits your preferred level of heat. Thanks for watching and thanks for leaving the comment!

@outdoorindoortexan It's a good recipie though. The ones with the boiling makes the ugly brown green, when I made it with yours it's vibrant. 👍

Thank you! I much prefer the neon green of my sauce compared to the faded look of the ones that call for boiling.

Thanks for watching, Ruben! Let me know what you think when you give it a try. Remember to taste a little tester patty before committing to how much seasoning is in it. Can’t go wrong!

Amen. Thanks for watching!

Thanks so much!

Thanks Ron! That’s high praise coming from a man who knows a thing or two about ribs!

@@outdoorindoortexan you're welcome man! You made me fire up the grill and grill up some of our favorite, Buffalo Wing Ribs.

First question, no you shouldn’t be worried about it being done, IF it’s properly dried out and jerky by the time you take it off. If you’re worried about it though, you can always zap them in the microwave until they pass a safe internal temp. Second question, I haven’t tried grinding gator meat myself to make those sticks and I’m not sure the consistency would really work for it, unless you use some type of binding agent. It’s very flaky, almost fish like. Hope this helps and thanks so much for watching! Here to help, so please ask away if you run across more questions.

@outdoorindoortexan it came out of the grinder like a paste. As much as it cost, I didn't want to waste any. What I put in to dry are flattened out. It's my first foray into something not beef or bison.

@jjfunk73110 another great resource for gator meat is Louisiana Crawfish Company and/or Cajun Grocer. Possibly cheaper than local grocer but there’s always shipping.

@outdoorindoortexan I found this gator at Walmart (country boy) I know if I ordered it would most likely be overnight so it wouldn't go bad. I did check into Louisiana crawfish co. I can buy five pounds at a whack. Didn't know about Cajun grocer though.

Awesome! Let me know how it goes and thanks for watching!

Yeah buddy!

Thank you! Let me know what you think.

I love hearing it, Kris! Thanks for circling back to share your feedback. I feel like this recipe should be much more popular, especially for all the pickle lovers out there.

Sounds great to me! Let me know what you think and thanks for watching!

Thanks, Mike! It’s still one of my favorite ways to use the sirloin. Let me know if you give it a try!

Sure thing, Kyle. Thanks for watching!

You’re right, it’s not as tedious as removing the spine for sure. Thanks for watching and leaving the comment.

Poor little guy was so ready to become sauce 😂 Thanks for watching!

If there’s absolutely no other peppers available (where the heck do you live?) then, yes, pickled will be fine although much milder in heat. I’d start with half a can, blend, taste, then add more according to taste. Thanks for watching!!

Thanks, Karen! I have a batch in the fridge at all times. So good!

You’re going to have to mark off a shelf in the fridge for all the sauces lol I just used this one on lunch today. Still love it! Thanks for watching and let me know what you think!

Thank you! I hope you like it!

It’s a fun change of pace from those knockout ribeyes. Let me know what you think of the recipe when you give it a try, and thanks so much for watching!

Thanks for watching, Mike! I should probably add Habaneros are still hot, no matter how much sugar you add, but let me know what you think!

Thanks for finding this one, Greg! I was happy with it but it didn’t seem to gain the same amount of traction as other recipes I’ve shared. You can really change the flavors depending on what apple you add. Lots of fun ways to play around with it!

Thanks, Carroll!

Thanks, Darren! Let me know what you think! I’m addicted!

Yeah buddy! Let me know how it turns out!

Thanks bud!

I may or may not have eaten 3 pounds of venison pastrami already....

I couldn’t agree more. It’s all about finding your heat level instead of choking your way through something someone else tells you is tolerable. Beyond the heat, this sauce is delicious if you like pickle flavored things. I’ve been using it on chicken like a madman. Thanks for checking in! Hope all is well on your end and please report back if you give it a try.

Haha it was meant to be. Hope you like it and thanks for watching!

Thank you!!

Thanks so much for the comment, Curtis! You made my day. I’m happy to hear you’re loving it! I’m actually thawing some shanks out in the fridge to cook this up either tonight or tomorrow. It’s definitely a crowd pleaser whenever I get that pot simmering and the house fills up with the aroma.

One and a half teaspoons, or take a tablespoon and fill it half way. Thanks for watching!

@@outdoorindoortexan Awesome thank you very much! I’ve got habanero plants growing in my garden and I’m looking forward to some excellent salsa lol greetings from Austin Texas as always!!

@michaelsegura1632 heck yeah! Let me know what you think when you give it a try.

I’ll have to try that next time I do a brisket! I’ve used brine for chicken but never thought about brisket before. Thanks for watching and leaving the kind words.

It’s funny you mention that, because I was revisiting this recipe recently and thought to sear it so there’d be a good crust. It came out great, so definitely feel free to go that route. When I first made this, I was planning to thinly shave the meat off and use it as sandwich meat, which is why I didn’t bother with the sear. Both are tasty, so you should be good whichever way you go. Thanks for watching!

Only the finest. Thanks for watching!

Now we’re talking!

That’s fantastic to hear! Thanks for watching, Doug, and thanks for taking the time to circle back with your feedback.

Feel free to skip the boiling step if you’re worried about retaining vitamins. Cook time may be much longer though. Have a wonderful day and thanks for watching.

Thanks for watching!

I store all my hot sauces in the refrigerator, and have had one of these sauces last for about a year with no issue. You’re welcome to test the ph and decide whether it’s suitable for the shelf but I don’t have any experience to share on that side. Thanks so much for watching!

I live in SE Texas where summers are on average 100° and 70%+ humidity. My pepper plants make it through summer just fine, but definitely don’t put them in full sun, even if the directions say so. Shaded and moist soil, they’ll do great. Thanks for watching and leaving the question!

@@outdoorindoortexan oh my zone is 10 so summers are pretty hot like 47 degrees. Do these plants require bigger pots or small unlike tomatoes whose roots need bigger area to spread. What's your advice so i could sow them tomorrow morning.

@InnerLifePhotography yes treat them like tomatoes and give them their own pot or if in ground keep them about a foot apart.

I typically use regular boring orange habanero varietals. The same ones you’ll find at grocery stores, but you could definitely go crazy and try any and all types. Report back if you do! Thanks for watching!