hoss, I use yoshida's as a base. I add Tabasco, liquid smoke, garlic powder, famous Dave’s wing spice, Tony somebody's Creole spice(very hot). I mix with the meat and put it in my vacuum sealed marinating tub for a few days. MMMMmmm.It seems mild until you have a half of a piece eaten, then it starts to catch up. Not really hot, but with just enough hot to make you get a beer.........