Originally published at: https://boingboing.net/2020/02/11/old-bay-launched-a-hot-sauce.html
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I use Franks, but I do like a mash up of 50 / 50 Franks & Sriracha to bring a little sweat to the face when enjoying Papasan’s signature twice cooked beef or pork.
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I love Old Bay seasoning—but what does the hot sauce taste like? Is it just spicy wet Old Bay?
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I’ve honestly never understood the love for the combination of spices that makes up Old Bay. When I moved to Maryland, I went to my first crab feast and ended up eating one crab because they doused them in this stuff. I’m that rare and boring man who likes his seafood to taste mostly like seafood (though I won’t turn down a little butter to dip the lobster in). Old Bay worship is practically a cult here.
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i love Old Bay well enough, but i’m not understanding the need for a sauce. you can already put the powder everywhere you’d use the sauce, right?
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I read the headline and thought it was a deodorant or after shave company making hot sauce. Maybe my brain was thinking old spice. And I thought well what is that going to taste like.
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I like it, but I don’t think it’s too different from creole seasoning (maybe a different ratio of ingredients, but both definitely have celery seed and pulverized capsicum.) I just bought a container of Tony Chachere’s and another of Old Bay and it felt redundant.
I really like Old Bay-coated bagels. (ETA: potato chips, not-so-much; I’ll take Zapp’s Voodoo Heat instead if/when I can find any.)
(There’s a joke in there, somewhere)
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I put that shit on everything.
And Old Bay on nothing.
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And I thought I really knew you…
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I have tried it - it is not merely spicy wet Old Bay. The spices are there, but instead of the sharp peppery element in the dry spice blend, the hot sauce has notes of pepper, a buttery sensation, and a heat profile that is wonderful. It’s a damn good hot sauce on its’ own!
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Kinda, but when using old bay and hot sauce, it’s just not consistent. Either the old bay gets pushed away by the sauce, or you get clumps of Old Bay when sprinkling it on hot sauce. This is nice and even.
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I’m a Tony Chachere’s man. My brother likes Old Bay. I make my own Taco seasoning and bbq rub. For hot sauce it’s Siracha, Lousiana, or Tapatio depending on what we are making.
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We eat so much Old Bay that our eyes glow blue.
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Growing up I used to think that Old Bay was just natures way of letting you know when you’ve cut yourself with a sharp ass blue crab shell.
Ouch!
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i was conscious of this when i wrote it. i tried to word things carefully, but Bb commenters are dirty, clever devils… i’m bracing myself.
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It’s spread to Virginia? I thought Old Bay obsession was a Maryland thing.
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Let’s call it a Chesapeake Bay thing. 
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Don’t put Old Spice or bay rum on your food!
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Old Bay is a spice, but Old Spice is not a… bay?
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