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#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.  




#1631102 Tell me about your refried beans

Posted by SmokenFire on 09 May 2019 - 06:53 PM in Cooking With Fire!

IF you are using dried beans do yourself a favor and use an instant pot.  You DO NOT have to soak the dried beans and the results are fantastic.  There are plenty of recipes online to get you started.

 

I use:

 

dry beans

1 raw onion, sliced

2 cloves of garlic, smashed

1/2 broth, 1/2 salsa (any kind for either) to replace the liquid the instant pot recipe calls for

1 tbsp olive oil (or bacon grease)

cumin, chili powder, salt. pepper to taste

 

Cook them for 30-35 minutes at pressure (pintos or negros don't matter, garbanzos for 40) then let the pressure release naturally.  Ladle off some of the liquid, then mash or stick blend for a bit.  Add back however much liquid you like to reach desired consistency.

 

If you don't have a pressure cooker, search out a different recipe.  ;)

 




#1630929 New to Hot Sauce making and Peppers

Posted by SmokenFire on 08 May 2019 - 08:02 PM in Welcome!

welcome islandgator65!  you have found the right nook of the internet!  :)




#1630928 Where did the heat go?

Posted by SmokenFire on 08 May 2019 - 08:02 PM in Hot Sauce Making

okay so the stuff that had been cold the whole time was tame - if I am reading that right?

 

the stuff at room temp was en fuego yeah?  makes sense.  any food will not 'taste' it's full 'taste-ness' at cold temps.

 

the sauce at room temp had been fermenting for 5 days - long enough to be safe if the original recipe had enough salt - but as is I agree about flushing it to be sure.

 

perhaps the same recipe repeated with more salt is fine after ferment, but then again you told your wife that you didn't want the original mash in your house so.,...

 

:)




#1630694 Cooking with My Own Peppers!

Posted by SmokenFire on 07 May 2019 - 11:36 AM in Cooking With Fire!

Looks good - nothing better than eating food you have grown!  :)




#1630470 Where did the heat go?

Posted by SmokenFire on 06 May 2019 - 12:16 PM in Hot Sauce Making

All jokes aside Mitch I have no idea why the sauce did not retain its heat.  That many supers in that small a batch should be lighting you up.  

 

Cooking peppers does indeed lower heat values a little, and I suppose if you cooked it hot enough for long enough you could evaporate some percentage of the heat - but 6 ghosts plus a reaper with 2 tomatoes, an onion and some vinegar should still be ridiculously hot after an overnight rest.

 

Side note: For future sauce making I would omit any/all oils in your sauces as it can go rancid.  

 

 




#1630469 New Member - Introducing myself/Identifying type of pepper plant

Posted by SmokenFire on 06 May 2019 - 12:07 PM in Welcome!

I'm sorry to ask this question, but I can't seem to find the answer to it on here.  How do I upload a picture in order to post it in a comment?

 

There are multiple options: 

 

Option one - You can use an outside photo hosting service like photobucket (I use tinypic dot com) and then when you are posting you'll click the image box and paste in the link from the site hosting the photo.

 

Option two - You can follow this tutorial that pookie posted a while back.

 

Either option will have you posting photos pretty quickly.  :)  

 

Welcome to THP TumblingDice! 




#1630059 New member

Posted by SmokenFire on 03 May 2019 - 11:37 PM in Welcome!

Welcome!  :)




#1629699 Greetings from South Australia

Posted by SmokenFire on 02 May 2019 - 10:27 AM in Welcome!

Welcome!  :)




#1629592 Greetings! Long time account-holder, first time poster

Posted by SmokenFire on 01 May 2019 - 07:04 PM in Welcome!

Welcome back code.  :)




#1629188 Bold Badger Sauces 2019 sauce giveaway

Posted by SmokenFire on 29 April 2019 - 02:04 PM in Promotion

What an excellent offer on some great sauces! 




#1628982 Hello from Bay Area California

Posted by SmokenFire on 28 April 2019 - 03:12 PM in Welcome!

Welcome!  :)




#1628981 Hello!

Posted by SmokenFire on 28 April 2019 - 03:10 PM in Welcome!

Welcome!  :)




#1628749 Thanks

Posted by SmokenFire on 27 April 2019 - 08:45 AM in Welcome!

Welcome!  :)




#1628618 Hello from Vancouver!

Posted by SmokenFire on 26 April 2019 - 03:22 PM in Welcome!

Welcome! :)




#1628617 G'day from Brisbane, Australia

Posted by SmokenFire on 26 April 2019 - 03:21 PM in Welcome!

Welcome escher!  You've found a whole website fulla 'crazy ones'.  :)




#1628615 Hello from the Netherlands

Posted by SmokenFire on 26 April 2019 - 03:20 PM in Welcome!

Welcome!  :)




#1628613 Ferment not active?

Posted by SmokenFire on 26 April 2019 - 03:20 PM in Hot Sauce Making

Hi Knirfie,

 

Sounds like you are okay as far as food safety, and I'm glad you went through the 101 threads.  Starters are not mandatory, but if you are NOT using a starter I would recommend bumping salt content to 4-5% at least for future ferments.

 

Pepper ferments (especially those with a ground up mash) are VERY slow acting ferments.  When I run this ferment it is normal for me to not see any action for the first 2-3 weeks and even after I really only see bubbles suspended in the mash rather than active bubbling from the airlock.  Nothing at all like the beer or sauerkraut ferments I have done over the years. 




#1628609 Pinellas Park Pepper Fest this weekend

Posted by SmokenFire on 26 April 2019 - 03:16 PM in Cookoffs, Contests, and Events

Hope you guys have a blast cycad!  :)




#1628608 Fermenting mash with little to no brine?

Posted by SmokenFire on 26 April 2019 - 03:15 PM in Hot Sauce Making

Welcome juseasy!  PtMD is right that there is a great amount of info in the hot sauce 101 and fermenting 101 threads. 

 

To your question about fermenting with no brine: the answer is yes.  I posted a tutorial a while back that I hope may be of some help.  :)

 

Cheers!

 




#1628605 Curious about Whisky

Posted by SmokenFire on 26 April 2019 - 03:10 PM in The Buzz

Happy St Patrick's day.
Hope your having as much fun as these crazy Irishmen and woman.

 

Thank you so much for this Ashen.  Worth every one of those 36 minutes.  :)




#1628246 Heyooo Chileheads

Posted by SmokenFire on 24 April 2019 - 07:13 PM in Welcome!

Welcome!  :)




#1628183 New pepper grower in Wisconsin!

Posted by SmokenFire on 24 April 2019 - 02:00 PM in Welcome!

Welcome!  :)