Uncle Sawhorse's Garlic Hot Sauce

I have finally decide to get off my ass and start making my garlic hot sauce for sale at local farmers markets. I have been making hot sauce for awhile now as presents to my friends who, in turn, have encouraged me to make more of it and sell it.

Uncle Sawhorse's Garlic Hot Sauce is made with red thai chili peppers, white vinegar, kosher salt, tomatoes, and of course garlic...lots and lots of garlic.

The taste has been described as a "BANG" of garlic followed by a wave of medium heat...never taking away from the taste of the meat. Hot sauce should never overpower the taste of meat...it should enhance it.

Grilled Top Sirloin Steak

Top Sirloin is one of my favourite steaks to grill. It is big and very beefy, but also tender. The c0st of top sirloin versus tenderloin makes it a great purchase to feeding a group of people.

The key to grilling a top sirloin is a thick cut and high heat. I like to use 1 1/2" thick 32 oz full slices of sirloin at 550 degrees farenheit.

a generous dry rub of cracked pepper and ground sea salt with a drizzle of of olive oil on each side is the best and most basic way to prepare the steak.

4-5 minutes at 3/4 of an inch above direct heat before flipping and then 3-4 minutes on the other side should give you a nice rare steak with plenty of bark ( the charring of the steak ).

If you prefer medium rare try moving the steak to indirect heat for about 2 minutes before flipping and then put back over direct heat and follow the process.

Remember there are different cuts of sirloin so make sure you ask your butcher for "Top Sirloin".