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bullfrog,
There is a hot sauce on the market called Endorphin Rush, it has a smoky nutty flavor, which I really like on burgers, steak and fries. Trust me (2 words that should never be used in the same sentence) it is plenty hot , so a little goes a long way sort of like 151 rum. ER comes in a glass bottle but with some patience can be transfer to a small lexan bottle (polyethene stains and absorbs flavors).
flp

I carry tobasco in original bottle. It's well protected in food box (no danger of breakage), in a ziploc. In 35 years of canoe tripping, my canoe has never been pulled over by the search police or anyone else for illegal transportation of ''hot goods''.

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I like the little sayings on the packet.  They range from "Hello" to "Where are you taking me!?" to "How many of these do you already have in your glove compartment?".  But my favorite, which to this point I have not opened, is "Not to be used as a flotation device." 

"Scorned Woman Hot Sauce."  Name says it all - hell hath no fury like it.

Tobasco Chipolte

I don't like hot sauce on my food and I don't bring bloody mary fixins on trips but the thought of anyone shaking a bottle of Tabasco to re-package it for a trip was truly a visual I didn't need.

I was recently contacted by a salesman from this site and thought I'd pass this Tabasco link along to bullfrog. I don't know if the bottle is plastic or glass but at this size, even glass would be tough to break.

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Has anyone ever ordered anything from them before?

Thanks, DB, but I guess I'll just go with my Sriracha Chile Sauce of the options listed so far.  Hot sauce is obviously a real personal selection.  I've tried a number of the ones that have been discussed, and my favorites are Tabasco red and Sriracha.  That little bottle you pointed out wouldn't last more than a day or two for me, and much less if my oldest son joins the trip.  I use a fair amount of the stuff.  One year I was given a gallon bottle of Tabasco for fathers day that lasted about a year and a half.

I used to carry in the glass bottle like Old Salt, but as I've aged I've grown fond of the wilderness protection policies of the DNR and follow them more to the letter.  It's silly for a Tabasco bottle, I know, but I'm happy to toe the line.

Emmm, I like the sauce.  Jim, Jack, or Johnnie.  It heats me from the inside out.

i work with a mexican-american gal that runs a catering business on the side.
she has her relatives send up things form mexico that you can't get around here.
she makes a HABENERO salsa that is the hottest thing i've ever had but with enough chips and cold beer it's do-able!
she teases me and tells me for a "gringo" i can handle hot things.
she brought me a bottle of DAVE'S INSANITY SAUCE to try??
i put a little dab on my finger and just about burned my mouth out!!
i asked her the next day, how could she stand that stuff??
she laughed and said"i'm Mexican, not crazy!!!!
she went on to tell me that the INSANITY sauce was the hottest thing she had ever tasted!!
so hot that you can't taste the food, just the burn!!!
i still have that bottle and i find a tablespoon in a big pot of chilli is about all you need and maybe more!!!

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i second that.

i have a bottle in my fridge, and I suspect it will be there for a while. that is unless it burns a hole through the bottom of my shelf.

I like the Tapatio which isn't as hot as some but it has a great flavor and, this doesn't qualify as hot sauce but I like to take a container (cardboard tube actually) of Tony Chachere's Cajun Seasoning which I use on a lot of things. I don't know why but in the woods everything just tastes better.

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Good stuff, I've used it for those 1st night steaks in the backcountry, and at home for burgers and such.
flp

I forgot about Cholula, even better than the green, straight heat doesn't do it for me. I need flavor, and Franks has to much vinegar for me.

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Good ol' Tabasco wrapped in Duct Tape just in case

A long time ago when Tony C was just starting his seasoning business he put out a pretty nice cookbook (it was just comb bound but the recipes were nice).  In the book he had the actual recipe for his seasoning. If anyone would like the recipe let me know and I can e-mail a copy of it: I make up my own because I like to go with a reduced salt version. I find that the commercial product is quite salty for my taste, but then I don't even have a salt shaker at the table.

Regards,
Chuck