From Pat Martin's kitchen · Martin's Bar-B-Que Joint, Nashville
stove · hot sauce
NATIONAL AWARD WINNERNashville Hot Chicken Oil Sauce
From an award-winning kitchen
Ratio
VEG OIL 120
Ingredients
- VEG OIL120 ml
- CAYENNE18 g
- BROWN SUGAR12 g
- PAPRIKA2 g
- GARLIC POWDER1.5 g
- SALT3 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Whole-hog pitmaster of Martin's Bar-B-Que Joint in Nashville and beyond; Life of Fire cookbook; James Beard America's Classics lineage praise. West Tennessee-style barbecue authority.
Originally published as Nashville Hot Chicken Oil Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Pat Martin / Hot Chicken techniques (published as “Nashville Hot Chicken Oil Sauce”). Full citation lives in Provenance.