I’ve had The Source before but I’m out of it …

Comment on The “Blazin’ Wing Challenge” at Buffalo Wild Wings: A Photostory by Monte.

I’ve had The Source before but I’m out of it right now. The 357 9-Million SU is $98/oz so also not cheap. I would estimate it to be about the same as The Source in heat, not sure if it’s really more. Have you tried the “9 Million” 357? I need to order more The Source, it’s always been a favorite. I was actually logging in to order it when I found the 357 9 Million and decided to try it instead.

mk

Monte Also Commented

The “Blazin’ Wing Challenge” at Buffalo Wild Wings: A Photostory
Malcolm, you might like my wing sauce video… https://www.youtube.com/watch?v=DRYFBn-m7A0&feature=c4-overview&list=UUMf8OXZnDX-2LMo4k4NDGTA


The “Blazin’ Wing Challenge” at Buffalo Wild Wings: A Photostory
Went in and did their so called, “challenge” and got my T-shirt. Could just barely detect any heat at all. These guys really have no clue what Hot is.

mk


The “Blazin’ Wing Challenge” at Buffalo Wild Wings: A Photostory
Hi Alex

Mad Dog 357 also has a 9 Million SU extract, just a bit on a tooth pic on the tongue does the job! I’ve also had “The Source”, it’s actually easier to use. The Mad Dog is pure capsaicin in a waxy substance, it’s not easy to evenly distribute it into a sauce. The Source being liquid is easier.

I went over to BW3 yesterday not for the challenge but just for lunch. I had some “Blazin” wings and I would estimate them to be less than 5000 SU. They are not even as hot as a Jalapeno and those are typically around 6000 SU. Seems like the challenge is just in speed eating, not in heat tolerance.

If you really want to make good wing sauce Dave’s Gourmet sells whole Ghost peppers. I put these in a blender along with a little ordinary wing sauce or vinegar and turn them into a liquid. This comes out really good! My most recent batch included some of the Mad Dog 9 Million SU extract, made a nice little heat boost:-)

mk


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.