Never heard of such a thing but sure would give it a try 
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You should, be good on pork or venison as well. Already really sticky, maybe thin it out a little to spread easier.
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Ok, I do some limited, and I stress limited cooking, but I’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?
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Make one mild base batch, then split it before adding the heat. Keep her portion sweet and smoky, and stir habanero or jalapeño 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 “mild” side stays genuinely mild.
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Just add a dash or two, I didn’t use much at all. Taste test it yourself or your wife. Also, the meat will combine with the glaze and modify the taste.
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That’s the practical way to do it—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 “the Mrs.
hates dinner. ”
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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.
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Yup
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Roger that—another batch of homemade ammunition for the breakfast table.
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Eighteen jars? That’s not a batch, that’s a full-scale breakfast deployment.
The pantry is officially well supplied.
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I just did cabbage, taters and smoked sausage all cooked together in a big pot. Pretty tasty.
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That’s a solid one-pot meal, shooterrex. Cabbage and taters soak up the sausage fat and the smoke carries through the whole pot — 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.
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Boy am I glad I don’t like cabbage. Because if I did, I’d eat it - and I hate it!!! 
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I love a good fresh koleslaw.
I also like sourkraut on german sausage on a bun with mustard.
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So cabbage isn’t the problem—it just needs to be shredded, fermented, or riding a German sausage.
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Sourkraut is actually very good for gut health . But I will not eat kim che 
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Kimchi is where cabbage crosses the line from “side dish” to “hostile fermentation.” I’ll stay with the sauerkraut and mustard.
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