First off, thanks again to all of you--Been Q'in almost every weekend now, and have pulled off great ribs and butts every time!! My neighbor, who does some smoking of fish and much grilling has now crowned me the "rib king". Woohoo! You have all been an incredible source of information.
At any rate, I do have a question. I *really* enjoy spicy foods--we are talking, SPICY. We're talkin' if 5 stars is the spiciest on your menu, give me a 10.
I have found that Stogie's beef jerky recipe goes great with a whole bottle of specialty hot sauce (usually habenero [sp?]), WAY too much cayenne, black and red crushed peppers (gives a good kick at the beginning, and lingers afterward as well)!
Anybody out there have good recipes for extreme spicey foods on the ol' smoker? I would be interested to give them a shot!
Incidentally, I have experimented with the hot sauces, but am constantly concerned that the resulting vinegar content in my marinade could break down the meat prematurely and result in odd consistancies in the food. Alternately, if you just make any glaze or finishing sauce spicy, it really loses something--IMHO, there is really a benefit in having the entire dish spiced up during cooking. Any thoughts on this?