Featured Hot Sauces: Castaway Sauce Ball Kicker and Blackbeard’s Revenge
Bottom Line: Castaway Sauce Ball Kicker and Blackbeard’s Revenge offer a gourmet level Louisiana-Style sauce with the latter adding a notable amount of heat.
A few weeks ago, I reviewed two hot sauces from the Castaway Sauce Company in Florida, and I rather enjoyed both of those (the Mango Chipotle and Falling Iguana Datil sauces, and you can read about them here). I sent my review to the company, and they generously offered to send their other two sauces so I could give those a try as well. And now I have to say that I am four for four with these guys, giving a big thumbs up on all the sauces they make (and another thanks to them for sending the two bottles for me to sample).
The first two sauces I tried had some sweetness and good heat, working in tropical fruit flavors to give them that little something extra. The Ball Kicker and Blackbeard’s Revenge go in a different direction, coming very close to Louisiana-style sauces, as both have a cayenne pepper base. But these two do that quite well, raising things up to the gourmet level.
The Ball Kicker sauce has the tang you expect from the Louisiana-style with some vinegar pucker, but not to the point that it overwhelms. It also has a nice richness to it that takes the sauce to the next level. There is a hint of garlic in the background and a touch of sweetness, along with a notable citrus kick and maybe just a whiff of that fragrant Habanero flavor. But this is first and foremost a Louisiana-style sauce, and it stands out in that category.
The heat for this one will not knock you over, which is standard for Louisiana/cayenne sauces. I would put it a little above Mild on my scale, but it does have a nice bite. This one will pair well with any Cajun dish, but its application extends well beyond that. You can put it on eggs, kick up a stew or soup, or mix it into a Bloody Mary, pretty much anything that works with this style of sauce. And since this is gourmet-level, it gives that extra boost of flavor.
The Blackbeard’s Revenge sauce has a very similar taste to Ball Kicker because it has the same cayenne pepper base. But they add some capsaicin extract to this one, which brings a little more richness and maybe a touch of earthiness in the background. This is definitely not your standard Louisiana-style sauce, though, because it goes even bolder on the flavor.
As for the heat, you’d better buckle in when you open this one. It delivers a kick right away, and it does not let up. I would put it above Fiery on my scale, and it lingers, leaving your lips burning for a while. It does not reach the Insane heat level, but you will still want to use this one judiciously. Chiliheads will love it and use it extensively, but the average mortal should approach cautiously. This can be used to amp up the heat in Cajun food or a bowl of chili con carne, and it would also go well on a burger or with some wings. I even used it to kick up a Southern favorite, which you’ll find in the recipe below.
The Ball Kicker sauce is available at Publix, but I don’t see Blackbeard’s Revenge on their site. You should be able to find these in gourmet shops that specialize in hot sauces, especially in the Florida area. You can also buy them directly from the Castaway Sauce website, with Ball Kicker costing $5.99 and Blackbeard’s Revenge at $11.99. These are gourmet sauces and definitely worth the price, and I will be restocking all four once I have used them up (which probably won’t take too long).
Recipe: Blackbeard’s Revenge Shrimp and Grits with Cajun Creole Sauce
This is a kicked-up version of a Southern favorite, and you can adjust the heat to your liking.
Ingredients:
1 Cup Instant Grits
4 Cups Chicken Broth or Water
1 Tablespoon Butter
1 Cup Sharp Cheddar Cheese (Shredded)
2/3 Cup Sweet Onion (Diced)
2/3 Cup Celery (Diced)
2/3 Cup Sweet or Bell Peppers (Diced)
1 Tablespoon Oil
1 Tablespoon Butter
3 to 4 Cloves Garlic (Minced)
28 oz Can Diced Tomatoes
8 oz Can Tomato Sauce
1 Tablespoon Tomato Paste
1 Tablespoon Honey
1 to 2 Tablespoons Blackbeard’s Revenge Sauce
1 Tablespoon Cajun Seasoning
Salt and Pepper to Taste
2 Lbs Shrimp (Peeled and Deveined)
1 Tablespoon Oil
1 Tablespoon Butter
1 to 2 Tablespoons Blackbeard’s Revenge Sauce
1 Tablespoon Cajun Seasoning
Directions:
For the Grits: Bring the broth or water to a boil, then slowly stir in the grits. Add the butter and cook, stirring frequently, until the grits thicken (about five minutes). Fold in the cheese and stir until blended. Taste to see if it needs salt, but the cheese usually adds enough.
For the Creole Sauce: Heat the oil and butter in a pan over medium heat. Once the butter is melted, add the onions, celery, and peppers. Sauté until the onions are translucent, then add the garlic. Cook until fragrant (about 30 seconds), then add the diced tomatoes, tomato sauce, tomato paste, honey, and Blackbeard’s Revenge sauce. Add about one tablespoon of Cajun seasoning and simmer for 15 to 20 minutes. Taste and adjust with more seasoning or a little salt and pepper as needed.
For the Shrimp: Heat the oil and butter in a pan over medium heat. Once the butter is melted, raise the temperature to medium-high and add the shrimp. Add the seasoning and sauce and stir, then cook until the shrimp are pink and start to develop a bit of a crust.
Spread the grits out over four bowls, then top with shrimp and creole sauce, and serve with garlic bread. I used two tablespoons of Blackbeard’s Revenge sauce for both the creole sauce and the shrimp, and the dish landed above Medium and approaching Hot on my scale (and it was quite delicious). You can adjust the quantity of the hot sauce based on your taste. And if you are cooking for people who can’t handle the heat (we weep for them), use the Ball Kicker sauce instead, and this will be in the Mild range.
