For Chicken: Richard’s Vermont Made Hot Sauce
What’s on the Grill: Chicken
What Sauce We Recommend: Richard’s Vermont Made Hot Sauce
Key Attributes: The ultimate proof that there’s no place for the corn syrup-and-preservatives abominations passing for most BBQ sauces, this has everything you love about the typical brown backyard-cookout accouterment – the pungency of vinegar and garlic going to war with sugary sweetness – but raises the stakes with aged cayenne (and admittedly still holds onto a smidge of that corn syrup). A touch of Worcestershire may deem this more befitting of red meat to some, but your poultry will thank you for thinking outside the cow, and now everything coming off your grill is going to taste and smell that much more seamless.
Most Appropriate Usage: A la the Chipotle Slam with that burger, feel free to brush benevolently when uncooked and then layer a little more on a minute or two before that breast is begging to be served. It can certainly stand on its own as a dipper as well, though that may be overkill if it’s already infused.
Where You Can Buy It: It ain’t cheap, but it’s all-purpose utility makes it worth a visit over to Richard’s Web store.
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