My advice would be not to use Scott’s if it’s been sitting around for over a year or so. The vinegar tends to ferment a bit and overpowers the peppers and spices.
But it’s a great sauce nontheless–marinades deep into the meat. I use it in a mixture with Coca-Cola and coffee and let it marinate overnight.
Is also good as a dip for just about any cooked meat, which i do when there isn’t enough time to marinade.