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#1614791 Jay T's Ultimate Food Porn Thread

Posted by SmokenFire on Yesterday, 07:25 PM in Cooking With Fire!

Damn.  JT phone home.  Yer thread is getting fuct up.




#1614788 Hello From South Africa

Posted by SmokenFire on Yesterday, 07:16 PM in Welcome!

Welcome from Chicago!  :)




#1614708 Sandwich of the Month

Posted by SmokenFire on Yesterday, 11:38 AM in Cooking With Fire!

A few nights back I fried up some eggplant for dinner.  Then later that night I got the munchies, so I threw this fried eggplant and meatball sammy together.  

 

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I thoroughly enjoyed this sandwich.  So much so that I didn't bother to focus very well.  :)

 

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#1614706 HOT dogs

Posted by SmokenFire on Yesterday, 11:24 AM in Cooking With Fire!

Been a while since I made any hotdogs.  Hebrew National dogs, charred slightly in a pan.  One topped with my coney island chili, mustard & fresh onion, the other topped with pepper jack cheese and homemade kimchi.

 

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The kimchi dog was made on a lark but I absolutely loved the combination of the dog/cheese/crisp & spicy cabbage and daikon.  Will definitely make it again.

 

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And chili dogs - well - what can I say other than hell yeah?

 

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#1614541 Hello

Posted by SmokenFire on 19 February 2019 - 03:16 PM in Welcome!

Welcome from Chicago!  :)




#1614433 thankyou

Posted by SmokenFire on 19 February 2019 - 01:33 AM in Welcome!

Welcome to THP caymanstu!  :)

 

The seeds you planted are likely to be just fine considering your climate and care of them to date. 




#1614332 The Last Great Pizza Thread

Posted by SmokenFire on 18 February 2019 - 04:53 PM in Cooking With Fire!

SNF, that's so nice of you to honor the Bum with the Maine pizza shape! :rofl:

 

My pies always look like some rorschach test when rolled, despite my efforts to the contrary.  ;)
 




#1614297 The Last Great Pizza Thread

Posted by SmokenFire on 18 February 2019 - 02:47 PM in Cooking With Fire!

Great looking pie outlaw! 




#1614229 Hello from Tastin' Jamaican Salsa in North Carolina

Posted by SmokenFire on 18 February 2019 - 10:13 AM in Welcome!

Welcome!  :)




#1614228 BREAKFAST!!!

Posted by SmokenFire on 18 February 2019 - 10:09 AM in Cooking With Fire!

Quick bfast sammy - homemade biscuits, egg, cheddar & american cheese with some sausage hidden underneath

 

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I only ate one of them, promise    ;)

 

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#1614226 The Last Great Pizza Thread

Posted by SmokenFire on 18 February 2019 - 10:05 AM in Cooking With Fire!

Alfredo, bacon, jalas, artichoke, mushroom, onion, garlic, chicken, parmesan, fresh mozzarella

 

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Thin cracker crust crispy at the edges and just a bit fold-y in the middle.

 

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#1614163 Thegreenchilemonster Cooks For Three

Posted by SmokenFire on 17 February 2019 - 11:59 PM in Cooking With Fire!

Just wonderful!  




#1614125 Hello to all from Florida!

Posted by SmokenFire on 17 February 2019 - 09:16 PM in Welcome!

Welcome!  :)




#1614124 Hi ya'll new super hot pepper gardener from Martinsville VA area

Posted by SmokenFire on 17 February 2019 - 09:16 PM in Welcome!

Welcome to THP!  You've got a nice starter list - here's to a great season for you.  :)




#1614101 Cooking on the Pit Boss Copperhead pellet smoker

Posted by SmokenFire on 17 February 2019 - 08:10 PM in BBQ/Grilling

 

These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
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Yes!  Once your rub is dialed in sauce just isn't necessary.  I always have sauce on hand, and I always sauce my wife's rack because that's how she wants em but I never sauce mine. 




#1614099 Fermenting mushrooms for a hot sauce

Posted by SmokenFire on 17 February 2019 - 08:04 PM in Hot Sauce Making

I think the ones on top are just oxidized and the rest are fine.  Fermentation weights or nets (or both) would help that in the future.




#1614098 Ferment advice?

Posted by SmokenFire on 17 February 2019 - 08:02 PM in Hot Sauce Making

I noticed on two of my ferments the top inch is darker also. I figured it was oxidation?? [emoji848]. I didn’t use airlocks just a loose mason jar lid.


Sent from my iPhone using Tapatalk

 

This is correct and not an issue aside from color.  Scrape and process as normal if you're worried about the darkening.
 




#1614096 1st Attempt Blended Fermentation using Air Lock ?

Posted by SmokenFire on 17 February 2019 - 07:58 PM in Hot Sauce Making

It make take as long as a month with blended mash - and it might very well NEVER bubble enough for you to see.  You want to be on the lookout for small air bubbles trapped in the mash, and a pleasant smell from the top of the airlock.  Again - do not worry if you do not see any "action" - pepper ferments are never as active as beer/wine.




#1614094 Brine made with salt & cane sugar ?

Posted by SmokenFire on 17 February 2019 - 07:56 PM in Hot Sauce Making

I suggest making the sauce as its represented the first time Mav.  If you find it a bit too sweet you can always make another batch with half the sugar.  :)




#1614093 Greetings from Maryland

Posted by SmokenFire on 17 February 2019 - 07:55 PM in Welcome!

Welcome!  :)




#1614092 hello from the frozen tundra!

Posted by SmokenFire on 17 February 2019 - 07:54 PM in Welcome!

Welcome Steve!  You've found the right place.  Check out the hot sauce making forum as well as the small biz threads here and there.  :)




#1614091 The 12th Annual Hot Pepper Awards - WINNERS!

Posted by SmokenFire on 17 February 2019 - 07:53 PM in The Hot Pepper Awards

Hearty congratulations to all the winners and participants.  Without your continued dedication and hard work things like this couldn't happen.  Super proud of all who took the time to craft superior sauces for this contest!  :)




#1614088 Food Mill help

Posted by SmokenFire on 17 February 2019 - 07:50 PM in Kitchenware

Thanks everyone for the help as always!!

SnF the one you use does it just hook onto a 5 gallon bucket? I saw one on the site that has a stand but not sure if it is worth the extra money for it.

 

IIRC it will fit any pot between 10 and 24 inches. 
 




#1613865 Pepper seeds.

Posted by SmokenFire on 16 February 2019 - 09:50 PM in Hot Pepper Talk

These photos where from the Buckeye pepper website. I was going to buy them from there but after a month they had already shut down there site.

 

I believe that I read they had sold all their seed stock to puckerbutt. 




#1613650 Hello all From Nova Scotia!!

Posted by SmokenFire on 15 February 2019 - 08:16 PM in Welcome!

Welcome!  :)