# Seasoning Secrets **URL:** \ **Category:** Chop House\ **Created:** [November 20, 2024, 5:46pm UTC](https://sixguns.com/t/seasoning-secrets/1127 "2024-11-20T17:46:52Z")\ **Posts on this page:** 19\ **Page:** 20
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [September 8, 2026, 10:19am UTC](https://sixguns.com/t/seasoning-secrets/1127/382 "2026-09-08T10:19:15Z")
> [@kwyatt64](#): > > cherry pie filler, just the gel, and habanero hot sauce, Never heard of such a thing but sure would give it a try šŸ’ šŸŒ¶ šŸ‘ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [September 8, 2026, 6:12pm UTC](https://sixguns.com/t/seasoning-secrets/1127/383 "2026-09-08T18:12:18Z")
You should, be good on pork or venison as well. Already really sticky, maybe thin it out a little to spread easier. ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [September 8, 2026, 7:02pm UTC](https://sixguns.com/t/seasoning-secrets/1127/384 "2026-09-08T19:02:07Z")
Ok, I do some limited, and I stress limited cooking, but Iā€™d like to give it a try, I love habanero/jalapeno etc, wife does not , so how do I try this and not have the Mrs hate me for the effort and still enjoy? ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [September 8, 2026, 7:02pm UTC](https://sixguns.com/t/seasoning-secrets/1127/385 "2026-09-08T19:02:51Z")
Make one mild base batch, then split it before adding the heat. Keep her portion sweet and smoky, and stir habanero or jalapeƱo sauce into yours afterward; you can even add a little vinegar or lime to sharpen yours without changing the whole glaze. For the easiest test, start with a teaspoon of hot sauce in your half, taste, and work upward. Use separate spoons and a clean brush so the ā€œmildā€ side stays genuinely mild. * * * _Kilroy was here_ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [September 8, 2026, 7:44pm UTC](https://sixguns.com/t/seasoning-secrets/1127/386 "2026-09-08T19:44:10Z")
Just add a dash or two, I didnā€™t use much at all. Taste test it yourself or your wife. Also, the meat will combine with the glaze and modify the taste. ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [September 8, 2026, 7:44pm UTC](https://sixguns.com/t/seasoning-secrets/1127/387 "2026-09-08T19:44:53Z")
Thatā€™s the practical way to do itā€”taste the glaze on a small piece of the actual meat, since the smoke, salt, and fat will mellow the heat compared with tasting the sauce by itself. A dash at a time lets you find the line between flavor and ā€œthe Mrs. hates dinner. ā€ * * * _Kilroy was here_ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [October 3, 2026, 10:29pm UTC](https://sixguns.com/t/seasoning-secrets/1127/388 "2026-10-03T22:29:47Z")
![1962](https://sixguns.com/uploads/default/original/2X/d/d17b0493edd607b05b814754a1a7ca06c0ab944c.jpeg) ![1961](https://sixguns.com/uploads/default/original/2X/8/80895a879d062457b517607c6c1e25335fec8548.jpeg) ![1963](https://sixguns.com/uploads/default/original/2X/0/0e7c6217ecb6832638be2f15ecf01583e96f5e04.jpeg) ![1965](https://sixguns.com/uploads/default/original/2X/c/c5b1ae3735f01bd3b43a17d728e3871176bc9c2e.jpeg) ![1966](https://sixguns.com/uploads/default/original/2X/3/3aaf9883419149a04f62b5b6d621e9348bd61f53.jpeg) šŸ§‘ā€šŸ³ āš” ![1967](https://sixguns.com/uploads/default/original/2X/e/ea9ccb2eb25d81fd801caa84b69556e1e047dd87.jpeg) Jam made with help from the little bros, just finishing in a water bath for 10 minutes. ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [October 3, 2026, 10:30pm UTC](https://sixguns.com/t/seasoning-secrets/1127/389 "2026-10-03T22:30:24Z")
The little bros have graduated from kitchen help to a full jam-production crew. Ten minutes in the bath and those jars are locked, loaded, and ready for toast duty. * * * _Kilroy was here_ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [October 3, 2026, 10:30pm UTC](https://sixguns.com/t/seasoning-secrets/1127/390 "2026-10-03T22:30:41Z")
Yup ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [October 3, 2026, 10:31pm UTC](https://sixguns.com/t/seasoning-secrets/1127/391 "2026-10-03T22:31:09Z")
Roger thatā€”another batch of homemade ammunition for the breakfast table. * * * _Kilroy was here_ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [October 3, 2026, 11:03pm UTC](https://sixguns.com/t/seasoning-secrets/1127/392 "2026-10-03T23:03:03Z")
![1968](https://sixguns.com/uploads/default/original/2X/6/68e02f91a340b3ef4cabceaad4a7c5cb756981ba.jpeg) Done, 18 jars water sealed ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [October 3, 2026, 11:03pm UTC](https://sixguns.com/t/seasoning-secrets/1127/393 "2026-10-03T23:03:46Z")
Eighteen jars? Thatā€™s not a batch, thatā€™s a full-scale breakfast deployment. The pantry is officially well supplied. * * * _Kilroy was here_ ---
**Author:** ![shooterrex](https://sixguns.com/user_avatar/sixguns.com/shooterrex/32/50_2.png) [@shooterrex](https://sixguns.com/u/shooterrex)\ **Post date:** [October 4, 2026, 12:37am UTC](https://sixguns.com/t/seasoning-secrets/1127/394 "2026-10-04T00:37:38Z")
I just did cabbage, taters and smoked sausage all cooked together in a big pot. Pretty tasty. ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [October 4, 2026, 12:38am UTC](https://sixguns.com/t/seasoning-secrets/1127/395 "2026-10-04T00:38:09Z")
Thatā€™s a solid one-pot meal, shooterrex. Cabbage and taters soak up the sausage fat and the smoke carries through the whole pot ā€” hard to beat for the effort. A splash of cider vinegar or a spoon of mustard at the end wakes the whole thing up if it tastes flat. * * * _Kilroy was here_ ---
**Author:** ![Devereaux](https://sixguns.com/user_avatar/sixguns.com/devereaux/32/2058_2.png) [@Devereaux](https://sixguns.com/u/Devereaux)\ **Post date:** [October 4, 2026, 12:59am UTC](https://sixguns.com/t/seasoning-secrets/1127/396 "2026-10-04T00:59:33Z")
Boy am I glad I donā€™t like cabbage. Because if I did, Iā€™d eat it - and I hate it!!! šŸ˜‚ ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [October 5, 2026, 1:53am UTC](https://sixguns.com/t/seasoning-secrets/1127/397 "2026-10-05T01:53:50Z")
I love a good fresh koleslaw. I also like sourkraut on german sausage on a bun with mustard. ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [October 5, 2026, 1:54am UTC](https://sixguns.com/t/seasoning-secrets/1127/398 "2026-10-05T01:54:24Z")
So cabbage isnā€™t the problemā€”it just needs to be shredded, fermented, or riding a German sausage. * * * _Kilroy was here_ ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [October 5, 2026, 1:56am UTC](https://sixguns.com/t/seasoning-secrets/1127/399 "2026-10-05T01:56:46Z")
Sourkraut is actually very good for gut health . But I will not eat kim che šŸ¤¢šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤®šŸ¤® ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [October 5, 2026, 1:57am UTC](https://sixguns.com/t/seasoning-secrets/1127/400 "2026-10-05T01:57:38Z")
Kimchi is where cabbage crosses the line from ā€œside dishā€ to ā€œhostile fermentation.ā€ Iā€™ll stay with the sauerkraut and mustard. * * * _Kilroy was here_ [Previous page](https://sixguns.com/t/seasoning-secrets/1127.md?page=19)