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It definitely has a kick!

Nice. What has been your favorite thing to pair it with?

Just bought it. I've only used it with my hard boiled eggs this morning so far 😂. But really want to use it on some chicken tenders next.

@@glogo86 haha, keep us posted.

They definitely put on a good show. Let us know what you think of the sauce once you have a chance to check it out.

Guessing SHU is very dificult, but if we had to guess a number, probably somewhere in the 75k range.

@@scovillionaires Thanks! So it would sit in the 6-7 spot on Hot Ones. Dang this one scorched me so I wouldn't make it to the end.

@@barbouradam that sounds about right, definitely before da bomb. You should still give a wing challenge a go and see how far you make it.

Didn't hate it ?!?! Haha

Do you have a recommendation on which one we should try next?

It certainly doesn't have many redeeming qualities. Haha.

Glad to hear you like it. What is your favorite thing to put it on?

​@@scovillionaires I like garlic bologna on cheap white bread and mayo, today I added this sauce, it was artery slamin' good. Also good on sardines and stuffed peppers.

Heat rating is very subjective, but there is certainly a wide range of heat levels below this sauce. If you are lumping every sauce below this into the 1/10 category, you probably should reevaluate your scale.

@@scovillionaires I'm just mentioning what is written on the bottle for anyone reading. This sauce has nice flavor but its not hot at all.

@@joerodriguez98 Most bottle rattings differ greatly from company to company. It certainly has a little more kick than a standard Franks or generic buffalo.

Sounds delicious. We will keep that in mind next time we have access to a good bbq joint that does them. Thanks for the recommendation.

Unfortunately, we have not found a published scoville rating for this sauce.

Ditto! We love the flavor too. Thanks for the support.

I’m not hating on it just don’t live up to the hype

Thanks!

Sounds killer! Thanks for the recommendation and getting us hooked up with this company.

Shoot us a DM on instagram. Thats probably the best way to get ahold of us.

Stay tuned. We are currently working on a video that addresses that. It should hopefully be out in the next month or so.

Have you found something you enjoy pairing it with?

Yes, typically companies send us sauce directly. We don't currently review any BBQ sauces but love trying them. Especially since we get hit up for recommendations on BBQ sauces quite frequently.

We actually weren't familiar with mjf until a few months ago when someone commented about it. Good ear! You are only the second person to connect the dots.

This sauce is hot. We are very sorry if all those loads of special sauce your mouth has taken ruined your tastebuds.

The next day I poured half a bottle on a bowl of chili it didn’t kick the heat up much it’s only 60,000 scovile you’re tolerance isn’t high as mine then

Hahaha, he did come back for a few other reviews including the Paqui chip.

Great description. We agree.

It's not very close to any of those. It has a pretty unique flavor.

We haven't got a chance to check out the .001. Thanks for the recommendation!

Hahaha. We like your style. We'd come hang out in that break room.

Great idea!

We don't blame you. There is no redeeming flavor to this.

You literally saw us remove the wrapper. Sorry you can't handle a sauce we consider a 5 or a 6 out of 10. Keep us posted on when you graduate to eating sauces that are actually hot.

@@scovillionaires I eat that exact sauce it's much darker than what you have, and I mix it with Tabasco Scorpion sauce and Tabasco Roasted pepper sauce and put them on my burritos. Try mixing that combo in a table spoon and eat up. Not that sauce you're trying to pass off as .002

@gett1346 the video is very clearly labbled .003, not .002. Maybe if you learned how to read, you could find instructions to remove the stick from your ass.

Thanks for the info. We might have to shoot for Smoking Hot Date next!

We haven't used it with breakfast yet. Thanks for the ideas.

Thanks for making some awesome sauces. We were told we need to hit you up for a bottle of Elmer Homero next time you make some.

Haha, make a nice mild batch to start him out.

No Problem! Whats the next Tasty as Phuck sauce we should try? We are not terribly far away in Grand Junction. Let us know if you ever find yourself our way at any events or conventions.

Thanks for the idea. Do you normally do brown, or another variety of lentils?

@@scovillionaires normally whole green lentils in a stew. There's no limit about what ingredients to add. 🐻🙏🔥

Thanks! Glad to hear we have some international viewers.

Thanks for all the support! Hopefully everyone will stick around for another 200.

I believe we have an unopened bottle of that. Definitely on our to-try list!

Any specific type of soup? Thanks for the inside scoop on Elmer Homero, we will have to see what we can do.

Looks like a really cool festival, although we would probably do terrible at a chili-eating competition. If you find a sponsor to cover our flights and hotel, please let us know, hahaha.

Let us know what you think of it.

Thanks for the feedback. We will have to check that one out.

One of the most flavorfull sauces that still packs a good punch. We definitely recomend trying it. Let us know what you think.

@@scovillionaires I tried the Garlic Reaper. Not as hot as I feared although it does lead to, how should I put this? The Johny Cash experience. Pretty good although since I so far put it on an already flavourful pasta dish that already contained garlic and chillies I'm not sure quite what it was offering in terms of the flavour. As for Regret I don't think I should even think about it.

Haters gonna hate. What do you think is a delicious super hot sauce?

This sauce isn’t a super hot this is only 60,000 scovile super hots are 1 million and up

This sauce is over 90% Pepper X.

@@scovillionaires noice

We are not familiar with MJF, please enlighten us. Its by Ryan Smith. Link in the description.

We are all friends here, the seating was not planed out, haha.

Thanks for the idea. We will have to give that a whirl.

Well, we are sure thankful for them. It's a tasty pepper we wouldn't want to be without.

Ahh, you nailed it. Great description.