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this is on the side of my house out the side door from my utility room & kitchen my Char-Broil Urban RED my Char-Broil SRG - R2D2 my NewBraunfels vertical smoker (charcoal converted to electric) my 60s vintage Char-Broil cast aluminum grill and my old friend, a 70s Char-Broil...

ok... I'll play reverse seared - bone-in ribeye in the smoker, then seared on the Char-Broil RED seared finished at 132° IT btw- it was stuffed with garlic a little blue agave reposado and Ray Wylie Hubbard http://www.youtube.com/watch?v=ynCEqjaxy8Y&feature=related

the other way to look at that is... I'm sooo stingy, that's all I've used since I bought it last April ;)

When I tasted all 3 of her sauces only the CR had, almost a tomato-ey background? maybe because it was a ripe 'red' pepper? the other 2 didn't, just a green pepper flavor no, no garlic tint but, now that I think about it... I think smoking the CR peppers first and adding garlic would be two...

Last spring I was in Grand Cayman on a trip. While I was there I picked up a bottle of Ivy's Treats, (homemade) Caribbean Red sauce at the local cruise ship bazaar/market. I bought the bottle from Ivy herself. She didn't even have her own stall. She just sold her handmade pepper sauces off of a...