[Randolph]

Helpful comments, thank you all. Hopefully in a month I'll be able to send out samples for testing.

Spicy and hot are really subjective these days. I would say the sauce is spicy on the teetering edge of being hot. That means you get a slight tingle on your tongue and back of throat but you get all the flavor of the ingredients. That was my driving force: the taste of the chili in the BBQ sauce but, if you like spicy food, you can eat it and taste it and eat as much as you like. Tongue never burns. You can sauce up a wing or rib and get the flavor of the protein and the sauce, with some heat. Lot of testing amounts of chili and techniques to bring the flavor out balanced with sugar and other ingredients.

To put it another way, I had some leftover NY strip today for lunch with some sauce on the side. With a decent tap/dunk into the sauce, you could taste the meat and taste the sauce, and you wanted to keep dunking. It's really why I wish the steak sauce market was booming instead of dying. It would sell well. But I think if marketed to the right demographic (South and Southwest), it could sell.

Again, my biggest fear is I have created a sauce that only I like. While I haven't had more than 30 or so BBQ sauces, store bought and restaurants, it's completely unique in flavor from those and I suspect from most others given the chili and cooking method I used.