Comment on Get Cooking: Shrimp, grits and Tabasco

Get Cooking: Shrimp, grits and Tabasco

I’ve tried them all, those bottled incendiaries. I’ve slathered ribs with Satan’s Blood, marinated chicken wings in Marie Sharp’s Habanero, dotted my roast vegetables with Mike’s Hot Honey and dipped chips in Professor Phardtpounders Colon Cleaner. But I always return to Tabasco Pepper Sauce. To me, it’s best because its heat is clean.

 

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