The Grill and BBQ thread

#3,228
#3,228
InVOLuntary said:
Quit drooling over his meat.
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Busted! :lolabove:
Big Orange Jeff said:
Costco in Texas carries USDA prime beef short ribs. They cut them into individual bored display them in the fresh steak case on Fridays. The big secret - for now - is that they have them all the time in big packs of two four-bone plates.

If you have a butcher or can order from a wholesaler, you can ask for an "NAMP 123 cut." Ordering by number is how food service professionals do it. If your meat purveyor uses terminology, you want plate ribs... not chuck ribs.
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Thanks for the tip. I saw a show recently where they were cooking these and now I have to have them.
 
#3,230
#3,230
cali_vol said:
You know why? Chicken Thigh

These are smoked and then grilled with homemade smoked cherry habanero hot sauce. :)
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I don't like a pronounced sweetness in the meat or the sauce. To me, Nothing in that description or the picture suggests there is.

Those are beautiful and the sauce looks and sounds the same.

As soon as my seeds arrive and I get them planted, I'm gonna start a thread so we can share our experience with growing super hots without cluttering this thread.
 
#3,231
#3,231
Behr said:
I don't like a pronounced sweetness in the meat or the sauce. To me, Nothing in that description or the picture suggests there is.

Those are beautiful and the sauce looks and sounds the same.

As soon as my seeds arrive and I get them planted, I'm gonna start a thread so we can share our experience with growing super hots without cluttering this thread.
Click to expand...

Only clutter it if you post videos like this! Warning NSFW

https://youtu.be/BtvHpXsffR4
 
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#3,234
#3,234
Boca Vol said:
"Ate 3 of satan's testicles" about sums it up.
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It's crazy. I've never tasted a super hot pepper, only a ghost pepper cheese. I have two ghost pepper plants that have a few peppers. One fell off the other day and I tasted it, it was small and still green. Hottest thing I've ever tasted and it wasn't ripe. Ghost peppers are rated at just over a million on the Scovile scale. The Carolina reaper is rated as the hottest in the world, at the moment at 2.2 million. I can't even imagine.:no:

Just read the other day there is a new one that has been submitted to Guinness book of world records for 2017 worlds hottest. It rated at 2.48 million. It's been named Dragons Breath.
 
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#3,236
#3,236
Behr said:
I don't like a pronounced sweetness in the meat or the sauce. To me, Nothing in that description or the picture suggests there is.

Those are beautiful and the sauce looks and sounds the same.

As soon as my seeds arrive and I get them planted, I'm gonna start a thread so we can share our experience with growing super hots without cluttering this thread.
Click to expand...

Sounds good, looking forward to seeing how our plants are doing.

Side note: I got a nice haul of sauces from Voodoo Chile Sauces this week and our 12 year old immediately had his eye on the Carolina Reaper Beef Jerky. Pat's favorite hot sauce is Cholula Hot Sauce and if he uses too much he thinks it's too hot. Anyway, he started a YouTube channel and did a VooDoo Chili Carolina Beef Jerky Challenge! The video is on my facebook page - check it out and give the kid some love!
https://www.facebook.com/rubme2times/
 
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#3,237
#3,237
cali_vol said:
Sounds good, looking forward to seeing how our plants are doing.

Side note: I got a nice haul of sauces from Voodoo Chile Sauces this week and our 12 year old immediately had his eye on the Carolina Reaper Beef Jerky. Pat's favorite hot sauce is Cholula Hot Sauce and if he uses too much he thinks it's too hot. Anyway, he started a YouTube channel and did a VooDoo Chili Carolina Beef Jerky Challenge! The video is on my facebook page - check it out and give the kid some love!
https://www.facebook.com/rubme2times/
Click to expand...

I watched the video. I could tell he was on fire haha. I'm sure you tried it, did you like it?

I don't like Cholula at all.
 
#3,241
#3,241
Behr said:
It's crazy. I've never tasted a super hot pepper, only a ghost pepper cheese. I have two ghost pepper plants that have a few peppers. One fell off the other day and I tasted it, it was small and still green. Hottest thing I've ever tasted and it wasn't ripe. Ghost peppers are rated at just over a million on the Scovile scale. The Carolina reaper is rated as the hottest in the world, at the moment at 2.2 million. I can't even imagine.:no:

Just read the other day there is a new one that has been submitted to Guinness book of world records for 2017 worlds hottest. It rated at 2.48 million. It's been named Dragons Breath.
Click to expand...

A few years ago I was given a hot sauce that was rated at 1 MM on the Scovile scale. For a bowl of chili or stew it was literally 1 drop to jack it up.

I couldn't imagine it straight...oh, and I've tried ghost pepper cheese. Excellent on a fried baloney sandwich. :)
 
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#3,242
#3,242
Boca Vol said:
A few years ago I was given a hot sauce that was rated at 1 MM on the Scovile scale. For a bowl of chili or stew it was literally 1 drop to jack it up.

I couldn't imagine it straight...oh, and I've tried ghost pepper cheese. Excellent on a fried baloney sandwich. :)
Click to expand...

The ghost pepper Monterey I had was so good, it sparked my interest in trying to grow them and a few other super hots.
 
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#3,243
#3,243
Boca Vol said:
A few years ago I was given a hot sauce that was rated at 1 MM on the Scovile scale. For a bowl of chili or stew it was literally 1 drop to jack it up.

I couldn't imagine it straight...oh, and I've tried ghost pepper cheese. Excellent on a fried baloney sandwich. :)
Click to expand...

I've got few like that. Some use pepper extracts which not only give you heat but it last a lot longer. I prefer sauces that are all natural and use super hot peppers exclusively for heat. I've got two right now that start with a pepper mash of reapers, ghosts, scorpions, Habs, pot 7, and others. Those can hurt ya if you're not careful.
 
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#3,247
#3,247
cali_vol said:
Awesome. Love to hear how they turn out!

As a side note, I don't like my sauces super sweet so you may need to add brown sugar to taste.
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Turned out great, thanks for sharing. It was too hot for my wife and daughter but I loved it. I expected that so made a few with Sweet Baby Rays for them. It is the perfect mix of sweet and heat IMO. I'm going to try this sauce on other things. Maybe some KC style ribs. Have you ever thought about making this using plums or mangos?
 

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#3,248
#3,248
SaluteToTheHill said:
Turned out great, thanks for sharing. It was too hot for my wife and daughter but I loved it. I expected that so made a few with Sweet Baby Rays for them. It is the perfect mix of sweet and heat IMO. I'm going to try this sauce on other things. Maybe some KC style ribs. Have you ever thought about making this using plums or mangos?
Click to expand...

Looks great! Glad it worked out for you. Yea, it's too hot for my family as well but I love it.

This is the first year I've turned the hot sauce into a BBQ sauce but I have made the hot sauce using other fruit in the past so I'd say that would work just fine. I've used raspberry and blackberries and worked perfectly. With mangos I'm torn. I've made some mango habanero wing sauce using fresh managos and TBH the next time I think I'll just use mango juice instead. They're so fibrous it can be hard to breakdown the juice.

On a side note, I found this Habanero Citrus Sauce from Jess Pryles that is outstanding. I put it on wings and pork. Definitely worth a try. http://jesspryles.com/spicy-habanero-citrus-sauce/


INGREDIENTS

2 carrots
1/4 white or yellow onion, peeled
5 habanero peppers
zest & juice of 1 orange
1 clove garlic, peeled
1/4 cup vegetable oil
2 teaspoons agave nectar
1/4 cup white vinegar
1/4 cup water
1-2 teaspoons salt, to taste

INSTRUCTIONS

Peel and chop the carrots into 1" pieces.
Place a medium sized saucepan full of water over high heat and bring to boil. Add the carrots and onion and boil for 5-7 minutes. Add the peppers and boil a further 5 minutes.

Drain, then add the carrot and onion to a high sided container for blending. Place the peppers on a board and remove the stems and seeds, then add to the container. You may want to use gloves for this stage to avoid chili fingers!

Add in the orange zest & juice, garlic, oil, agave, vinegar, water and salt. Blend until smooth and velvety.
Taste the sauce, and add more salt if necessary. If you prefer a thinner sauce, you can add additional water 1/4 cup at a time until you reach a desired consistency.
Store in an airtight container in the fridge for up to two weeks.
 
#3,249
#3,249
cali_vol said:
Looks great! Glad it worked out for you. Yea, it's too hot for my family as well but I love it.

This is the first year I've turned the hot sauce into a BBQ sauce but I have made the hot sauce using other fruit in the past so I'd say that would work just fine. I've used raspberry and blackberries and worked perfectly. With mangos I'm torn. I've made some mango habanero wing sauce using fresh managos and TBH the next time I think I'll just use mango juice instead. They're so fibrous it can be hard to breakdown the juice.

On a side note, I found this Habanero Citrus Sauce from Jess Pryles that is outstanding. I put it on wings and pork. Definitely worth a try. http://jesspryles.com/spicy-habanero-citrus-sauce/


INGREDIENTS

2 carrots
1/4 white or yellow onion, peeled
5 habanero peppers
zest & juice of 1 orange
1 clove garlic, peeled
1/4 cup vegetable oil
2 teaspoons agave nectar
1/4 cup white vinegar
1/4 cup water
1-2 teaspoons salt, to taste

INSTRUCTIONS

Peel and chop the carrots into 1" pieces.
Place a medium sized saucepan full of water over high heat and bring to boil. Add the carrots and onion and boil for 5-7 minutes. Add the peppers and boil a further 5 minutes.

Drain, then add the carrot and onion to a high sided container for blending. Place the peppers on a board and remove the stems and seeds, then add to the container. You may want to use gloves for this stage to avoid chili fingers!

Add in the orange zest & juice, garlic, oil, agave, vinegar, water and salt. Blend until smooth and velvety.
Taste the sauce, and add more salt if necessary. If you prefer a thinner sauce, you can add additional water 1/4 cup at a time until you reach a desired consistency.
Store in an airtight container in the fridge for up to two weeks.
Click to expand...

I'll have to give that a try too, thanks. I know what you mean about mangos. I've brewed beer with them and they can be a mess to work with. I started using Silver Cloud mango extract instead. These extracts would probably work good in hot/BBQ sauce too.

http://www.silvercloudestates.com/index.aspx
 
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#3,250
#3,250
Fellow hotheads: if you take the seeds and veins out of the habbies, it reduces the heat significantly. I've made a BBQ glaze that my family can actually eat that way. You still get the unique flavor of the pepper.

Smoking those cherries and peppers looks delicious... Can't wait to try.
 
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