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#1639258 Chi-Town Hot Sauce Expo 2019 (June 29-30), who's going?

Posted by SmokenFire on Yesterday, 07:29 PM in Cookoffs, Contests, and Events

I'm about an hour's drive from where it's being held.  I don't handle big crowds well, though.  Checking out some photos/video from last year it looks to be somewhat of low-key thing?

 

yeah it's not usually super crowded.  the day I went last year (last minute thing) there weren't really any lines for anything save for the beer tent.  :)




#1639257 Thegreenchilemonster Cooks For Three

Posted by SmokenFire on Yesterday, 07:27 PM in Cooking With Fire!

such great looking plates as usual my friend!  




#1639098 Hot sauces from Make it Wayne

Posted by SmokenFire on 23 June 2019 - 06:34 PM in Hot Product Reviews and Discussion

Great review Peter!  Love your videos, and the youngin with you in the vid did amazingly well.  Also love the chirping birds in the background.  :)




#1639097 Wild Game or Fish

Posted by SmokenFire on 23 June 2019 - 06:21 PM in Cooking With Fire!


Is it king or sockeye?

 

 

 

sockeye
 




#1639071 Wild Game or Fish

Posted by SmokenFire on 23 June 2019 - 02:33 PM in Cooking With Fire!

Copper river salmon in a cream sauce with spinach, onion, aleppo peppers, mushrooms and cherry tomatoes

 

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#1639070 SnF's Feastival!

Posted by SmokenFire on 23 June 2019 - 02:25 PM in Cooking With Fire!

Recently discovered peruvian chicken.  It's so good we'll be making it once a week for the next decade at this rate.  

 

On the grill:

 

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And plated:

 

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#1639069 Mystery wine pepper

Posted by SmokenFire on 23 June 2019 - 02:21 PM in Hot Pepper Talk

The first (and really only) time I have seen or heard about that pepper was from JHP - Joyner's Hot Peppers.  Don't think he sells the seeds, though you can contact him via his website

 

His instagram is awesome. 




#1637294 Where to get seeds from their creators?

Posted by SmokenFire on 13 June 2019 - 10:54 PM in Hot Pepper Talk

 

I'm not sure what you mean.

 

cmpman is a long time veteran of the pepper growing scene, and he's held in high regard all over.  a super guy in my experience.  :)  




#1637089 Howdily

Posted by SmokenFire on 12 June 2019 - 08:45 PM in Welcome!

Welcome from Chicago!  :)




#1636895 Opinions wanted - favourite non-superhot

Posted by SmokenFire on 11 June 2019 - 08:07 PM in Hot Pepper Talk

All good suggestions.  I'd recommend Bahamian Goat - all the heat you'd need, makes great powder and is good in sauces.  Then I'd say the Fish pepper.  I have grown many peppers over the years but these two are always in my garden each year. 




#1636725 I planted too many jalapeno plants in one container, is it too late?

Posted by SmokenFire on 10 June 2019 - 08:11 PM in Growing Hot Peppers

Chorizo set you straight about trying to part them out.  If you don't want to separate the plants then cull (cut) the smallest/weakest looking plants so there are max two plants left in that particular container.  If you choose to cull the plants in that container, save the ones that are the largest and have the most leaves.




#1635922 Cooking on the Pit Boss Copperhead pellet smoker

Posted by SmokenFire on 05 June 2019 - 11:08 PM in BBQ/Grilling

Wow! Nice cook, RG! Ribs look juicy as Hell, and the glaze on those chicken legs looks fantastic! Perfect color! :cheers:

 

Agreed!
 




#1635750 My classic sauce.

Posted by SmokenFire on 04 June 2019 - 08:57 PM in Hot Sauce Making

Welcome!  That looks like a nice sauce, as well as a great way to introduce yourself 3eeps!  :)




#1635719 Finally!

Posted by SmokenFire on 04 June 2019 - 06:19 PM in Welcome!

Welcome!  :)




#1635173 June is Mod Appreciation Month

Posted by SmokenFire on 01 June 2019 - 08:24 PM in Announcements

Just want you guys to know:

 

We are constantly trying to make a positive impact for every user on this platform.  We are always talking about how we can improve; as moderators and as users of this place we have come to call home.  We want and encourage feedback and we delight in your suggestions.  Modding a site this size is not easy, and on rare occasions not fun.  That said we do this out of love - love for peppers, love for hot sauce, and most importantly love for all of you that help us make this house the best place on the web for hot pepper related content.  Kudos to pookie for the post - but ultimately without all of you guys this kickass forum wouldn't exist.

 

If there is ever anything we can do - PM us and let us know how we can be of assistance.  We are here to help this house become your home.  :D




#1635114 Smoking Ribs Thread For All

Posted by SmokenFire on 01 June 2019 - 12:48 PM in BBQ/Grilling

Did up some baby backs, potato salad, baked beans and jalapeno slaw for mothers day.

 

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Finished plate:

 

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#1635113 BREAKFAST!!!

Posted by SmokenFire on 01 June 2019 - 12:40 PM in Cooking With Fire!

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Chorizo potatoes with sharp cheddar and fresnos, egg, tortillas and cherry tomatoes.  Rocket sauce.  ;)




#1633775 Vinegar Pepper Mash? Where to Buy?

Posted by SmokenFire on 24 May 2019 - 06:27 PM in Hot Sauce Making

50 gal is still hobby size. A meat grinder is great for continues feed of grinding peppers.

 

50 gallons of mash is not really "hobby" size.  It's certainly not large on a commercial scale, but no hobbyist I know makes anything 50 gallons at a time.  This info coming from spending the last couple years in the farmer's market and indie grocery store type level.  50 gallons is roughly 100 cases of 5 ounce woozies.  That is 1200 bottles of hot sauce.  If you commit to making 1200 bottles of hot sauce, you aren't doing so as a hobby most of the time.  

 

 

 

 




#1633548 Looking for a Deep Fryer

Posted by SmokenFire on 23 May 2019 - 02:01 PM in Kitchenware

I am also looking for a deep fryer hereIf I watch the increase to my caloric intake so I'm still losing weight, is it a good idea to get a deep fryer for things like unbreaded chicken wings? I feel like this will really up my dietery fat with virtually zero carb increase, obviously if I'm not using it for things like breaded chicken and fries and such.

 

My preferred method for cooking chicken wings is to deep fry the raw wings until they are just finished (around 10-12 mins) and then pull em out, drain them well, sauce em up and finish on a hot grill for a little bit to help dry them a touch and crisp them up. 
 




#1633431 Preserving with Sodium Benzoate

Posted by SmokenFire on 22 May 2019 - 07:21 PM in Hot Sauce Making

I do not use any preservatives or binders in my sauces.  I have experimented with them in the past but I did not like the resultant flavor/textures that I was able to come up with in small batches. 

 

If there is ever a day where I'm shipping pallets and making sauces in 100 gallon batches that won't see customer hands for months - maybe - but highly doubtful that I'd consider it even at that point. 

 

I just don't feel that the customer base that I am after would be okay with such ingredients.  Not saying others wouldn't, and not trying to cause trouble - just being truthful.




#1633374 Howdy all!

Posted by SmokenFire on 22 May 2019 - 09:30 AM in Welcome!

Welcome!  :)




#1633373 Hey

Posted by SmokenFire on 22 May 2019 - 09:29 AM in Welcome!

Welcome & good luck!  :)




#1632105 Smoking Ribs Thread For All

Posted by SmokenFire on 15 May 2019 - 10:23 AM in BBQ/Grilling

They look kickass RG! 




#1631699 Tell me about your refried beans

Posted by SmokenFire on 13 May 2019 - 09:35 AM in Cooking With Fire!

 

 

So, like what's the quantity of beans we be talkin about here SnF?

 

 

I use 1lb dry beans - about 2 cups worth.

 

Wash & sort the beans then add to the instant pot (or if you don't have a pressure cooker soak the beans overnight) then add the onion, garlic, 4 cups broth, 2 cups salsa. oil or grease and however much seasonings you'd like.  Cook for 30 mins at pressure and allow to release normally.  There won't be a lot of liquid in the pot after the cooking is finished, but I ladle about a cup or maybe a little more out before I start mashing and add some back in to get the texture/thickness I like.  Finish with a bit of salt if needed.

 

Sometimes I use the potato masher for a rougher texture, sometimes I use the boat motor to whip em up smooth.  :)




#1631253 Why do my hot sauce taste like soup

Posted by SmokenFire on 10 May 2019 - 03:27 PM in Hot Sauce Making

Agreed with pookie - add more peppers.