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#1648102 BREAKFAST!!!

Posted by SmokenFire on 14 August 2019 - 04:05 PM in Cooking With Fire!

Walchit sent me some kickass hot sauces recently, and I've been eating them on everything.  Here's the last two day's worth of breakfast in the SnF household:



Ham steak, scrambled eggs and some leftover au gratin potatoes with his White Devil sauce





That sauce is so good I had it on the next day's breakfast as well!  Here's some leftover skirt/flank steak sauteed with onions & shrooms, over easy egg and some sourdough toast.




That sauce is so good! 

#1648101 Pepper People are the Best

Posted by SmokenFire on 14 August 2019 - 03:59 PM in Hot Talk

Pepper people truly are the best!  Found this in my mail box recently - what an awesome and unexpected gift!!




Thanks dude!  :D

#1647958 Make your best taco.

Posted by SmokenFire on 13 August 2019 - 04:42 PM in Cooking With Fire!

carnitas.  pickled onion & jalas, salsa fresca. quesadilla because chihuahua cheese.




dig in



#1647816 Dangler Made a Few Sauces Yesterday

Posted by SmokenFire on 12 August 2019 - 07:47 PM in Hot Sauce Making

Looking good HD!

#1647264 Pepper identification

Posted by SmokenFire on 09 August 2019 - 02:19 PM in Pepper I.D.

I have moved this thread to the proper forum, though I will leave the other in welcome for now.  Pics of the plant, its flowers and the fruits themselves are very helpful if you're looking to ID a pepper.


Welcome to THP Deans peppers.  Please avoid making double posts going forward.  :)




#1647184 Trinidad Pork Stew

Posted by SmokenFire on 08 August 2019 - 10:09 PM in Cooking With Fire!

Going to make this Sunday. Good stuff!!!! :cheers:


How was it?  Any pics?  This thread is way good and should be seen by more peeps.

#1647183 first real attempt at hot sauce, concerns re brine and airtightness

Posted by SmokenFire on 08 August 2019 - 10:06 PM in Hot Sauce Making

One of the better bump updates in recent memory.  Cheers dude!  :)

#1646922 Finally, a Smoker I Can Call My Own

Posted by SmokenFire on 07 August 2019 - 06:40 PM in Grills and Smokers

chunks > chips everytime.  do NOT soak - you're creating steam, which will hold creosote on the meat and steam instead of smoke.


if you're holding 230 reliably that smoker is a gem, especially for pork or brisket.  it will take a bit longer, but you'll be happy with the results for sure stetto.


if you're doing brisket you'll have your choice of flat or point.  whole packer briskets aren't widely available but if you can get one of those and trim it out yourself.  the point is what burnt ends are made of, the flat is what you're recognize as those perfect pencil sized slices from better bbq joints. 


smoking-meat forums (search it) is an excellent resource for all things smoked meat and may help you - they are the thp of smoking meat imo. 


good luck and keep dropping sweet bbq pics bro.  ;)

#1646875 Make your best taco.

Posted by SmokenFire on 07 August 2019 - 02:57 PM in Cooking With Fire!


#1646733 Make your best taco.

Posted by SmokenFire on 06 August 2019 - 09:06 PM in Cooking With Fire!

Skirt steak taco & squid tacos with tomatillo avocado salsa



#1646618 Finally, a Smoker I Can Call My Own

Posted by SmokenFire on 06 August 2019 - 12:48 PM in Grills and Smokers

For sure.  If you ever need to vent we're here buddy.

#1646354 Finally, a Smoker I Can Call My Own

Posted by SmokenFire on 04 August 2019 - 09:48 PM in Grills and Smokers

stetto - I wouldn't really worry about trying to install a thermometer in that thing or paying too much attention to it.  use it as a 'general indication rather than an exact measurement.  it's less of an issue with your smaller smoker, but my wsm will show 250 at the thermo mounted in the lid but the grate will be at 275-285.  if yer putting a hole in the door, a probe thermo (maybe one of them fancy 2 probe ones where you have meat team and grate temp) would get you to precise.  then again we're smoking meat, which is something we've been doing for damn nigh 2 centuries so...



#1646353 Taco Hell sauce

Posted by SmokenFire on 04 August 2019 - 09:36 PM in Hot Sauce Making

Just need to choose the right amount of super hot with the least amount of "that flavor". I dont want this tasting like a Scorpion sauce but i want a dash of that kind of heat added. Nothing major though around double the heat of the original. I can only guess a pod or two will be enough added to around a quart of sauce?


I'd recommend dried pods or flake.  Drying seems to help curb some of the intensely floral "chinense" flavor - without pulling any of the heat.  Plus you'll be able to accurately measure how much you put in just in case it's so fkn fabulous you want to recreate it.


Also recommend you hunt down some piloncillo sugar. Comes in small dark caramel colored cones if you're not familiar.   

#1646350 Hot Sauce Small Jalapenos Advice?

Posted by SmokenFire on 04 August 2019 - 09:23 PM in Hot Sauce Making

Hello Grapeful_Peppers & welcome to THP.  When making sauce I weigh ingredients (by ounces or grams) rather than counting by pepper because there are so many variables regarding thin or thick walled peppers, varying sizes of peppers from the same plants, etc.


So if you have a recipe that calls for say, something like 2 cups of peppers (with some note about 2 cups is usually 16 peppers) you can use more of your smaller jalas to equal that 2 cups in the recipe OR you can use whatever amount of your smaller heat punch packing jalas and then cut those with some sweeter bell peppers (of any color) or whatever.  Totally depends on what kind of flavor profile and heat level you're aiming for.   


For a general base type recipe I am usually looking at 1 pound of peppers, 1 cup of vinegar, a couple cloves of garlic and perhaps a bit of onion, along with maybe a cup of water.  Add it all to a sauce pan and bring to a nice simmer for 5-10 minutes and then hit it with the immersion blender.  Once it cools a bit I'll taste and add salt or honey or whatever to bring everything into balance. 


Be sure to check out the hot sauce 101 and the fermenting 101 threads - LOTS of great info there.  Above all welcome to our spicy corner of the interwebs.  :)

#1646273 Am I setting myself up for “the bad”?

Posted by SmokenFire on 04 August 2019 - 11:46 AM in Bottling, Packaging, and Marketing

Overthinking?  most definitely. :)


Novelty pepper items - especially those in the $2-5 range are a great way to increase add on sales.  The little vials and such would be a good addition to your booth. 


My only advice:  Don't go buying 5k small glass vials. 

#1646181 Fruit, hot sauce, and unwanted fermentation

Posted by SmokenFire on 03 August 2019 - 07:38 PM in Hot Sauce Making

It sounds to me as if that one particular batch of sauce might not have been brought up to proper temp for the proper amount of time, thereby leaving enough lacto intact enough to begin fermenting after it had been bottled.  Most every hobby and small time sauce maker has had such issues, and learned from them.


I would advise you make sure to reach a good simmer during cook down, and that you hold that simmer for at least 5 minutes in order to cook off any lacto that might be present on your ingredients.  The batch in question needs be dumped unfortunately, but those bottles can be reused once they've been sanitized.  (not the caps though)



#1646005 "Reaper" from a local nursery

Posted by SmokenFire on 02 August 2019 - 05:13 PM in Pepper I.D.

Well, I bought it when it was tiny.  Although, I'm a rank amateur in this field, so if there is a way to tell when the plan is very young, I wouldn't have been able to anyway.  Eh, I still got peppers out of the deal!


This is a great perspective on the situation beavers.  Also a great way to look at life in general.  I don't have any reaper seeds or I'd send them to you just for this post.  :)

#1645600 How to keep powder from clumping?

Posted by SmokenFire on 31 July 2019 - 03:14 PM in Hot Pepper Talk

Just dehydrated and ground up some yellow Moruga Scorpion's for powder and am looking for ways to keep it from clumping up in the shaker.  

I tried using the search function with no results but then again I don't have much luck with that.


Anyway, we made some ground Thai powder and used rice in the shaker but it still clumps up.  


Any ideas?


Put some rice in a coffee mill and grind the holy pajamas out of it.  Then mix a little of that powder in with your pepper powder.  Works like a charm.


Jay T and Scovie tipped me onto that trick.  Note:  You can also buy the rice powder online. 

#1645218 Make your best taco.

Posted by SmokenFire on 28 July 2019 - 07:30 PM in Cooking With Fire!

Round Two!


Grilled chicken, fresh garlic scapes, onion & cherry tomatoes along with some cilantro lime crema.




getcha pull





#1645216 Burgers? Hell Yeah!!

Posted by SmokenFire on 28 July 2019 - 07:24 PM in Cooking With Fire!

Made a fresh chive & caper dipping sauce with dukes for the arti.  ;)

#1645170 Another, What Have I got Here?

Posted by SmokenFire on 28 July 2019 - 01:44 PM in Pepper I.D.

D'arbol?  Or jala x darbol?


#1645162 Burgers? Hell Yeah!!

Posted by SmokenFire on 28 July 2019 - 12:45 PM in Cooking With Fire!

Freshly ground chuck.  Duke's.  Tomato, lettuce, onion, mericun, plochmans.  Parmesan zucchini, grilled artichoke.



#1645157 Make your best taco.

Posted by SmokenFire on 28 July 2019 - 12:33 PM in Cooking With Fire!

Picadillo, jalas and onions pickled in lime juice & salt and home canned salsa from last summer.




Breakfast of champions



#1644778 Site Update News

Posted by SmokenFire on 25 July 2019 - 09:25 PM in Announcements

Once the kinks are worked through it's going to be great.  I know you've held off the switch until you worked out exactly what you wanted, so the new site is going to kick ass pookie.  :)

#1644721 Off and racing! - First ferment season 2019

Posted by SmokenFire on 25 July 2019 - 04:16 PM in Hot Sauce Making

Looks good!