Note: It takes over three years to make a single bottle of tobasco sauce. History channel hot and spicey show.
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That isn't exactly true. It may take 3 years to make a "BATCH" of fermented pepper sauce but it is a heck of a lot more than a single bottle.
Lots of folks like Tabasco sauce but I and my wife aren't in that group. She says it is just vinegar. As for store bought sauce, it is Matouk's, a sauce from the West Indies, very hot, made with Scotch Bonnet peppers and Mangos.
She makes her own sauce from ground Habaneros, vinegar & mango. It is HOT. My B-I-L fancied himself a hot sauce eater but after sampling it, he said you need an eye dropper to dispense it. A friend from Canada visited and ate a quart jar in 6 days claiming it was a little spicy, now that is a hot sauce eater. He sampled it using a tablespoon full directly into the mouth and declared it tasty, never even took a swallow of water afterward either.
The Habaneros were so hot, that wife had to use nitrile gloves when handling them to keep from blistering her hands.
As for BBQ sauce, JD is ok, but just about any Kraft brand sauce is OK for Pork. For my steaks, I like the "Woody's Cook-in Sauce". I have never failed to get complements on my grilled steaks from guests. A little bit goes a long way, I sprinle with Seasoned Salt then I just put on a thin coating of Woody's , stab with a fork a few times to infuse it into the meat, let it set an hour or so and grill. I cant find it here in Arkansas so I have it imported from Houston whenever I have visitors.
