What was the last spicy meal you cooked?

And how did it turn out?

I was in the mood for wings, but wasn't going to do anything fancy, just wanted something quick using what was in the house. Baked the wings in the oven with a dry rub of cayenne, Death Rain, pepper, and bih jolokia powder (from Muso2112). Took them out and coated with Cap'n's savina sauce. Pretty good for a quick meal.

 

[Deathtosnails]

Ghetto cold smoker V 1.0. 
 
Smoked for 2 hours then coated in Walkerswood hot paste and smoked 1 more hour.

 
ProQ smoke generator with Sheoak dust and ground allspice berries.  8 C outside this morning.  True cold smoking.
 

 
Jerk lollipops with slaw and fries
 

 

[Tinnie]

lol yeaaah mon

 

[JayT]

If you hadn't told me that you just cold smoked them, I wouldn't have believed it. I still can't. How can that be safe? I mean how do you get the internal temperature high enough that way? I mean, I have heard of cold smoked salmon, and cheese and stuff like that, but not chooks! You had to have finished them in the oven or on the grill right?

 

[grantmichaels]

cold smoke + sous vide + sear?

 

[Deathtosnails]

Cold smoking never gets above ambient temps. So no cooking at all. This is an experiment for sous vide. GM's onto it. But these were cooked in the oven. Once I get the smoke levels right sous vide time. These were just right. Best jerk chicken I've made so far.

 

[PIC 1]

 
With over 70 Scotch Bonnet plants, I've been pulling weekly 5 gal buckets of peppers.or in this case  a bag of Gold....... Enough for sauces...powders......fresh chops............and...
 
 

 
Alright, I didn't fool anyone with this..............................................................Jerk Chicken..........
 
The difference with mine ingredient wise compared to most of the Caribbean joints here in the city...............I go heavy on the spice....it ain't always about the Allspice.
 

 
Long story short.........it all gets whip up in the Vitamix...........except the chicken.....of course.............hmmm 
 

 
a little breast injection ....
 

 
 
Smoked in the BGE with what little Pimento Chips I had left and some Mesquite.
 

 
A couple of Leg/Quarters sided with Red Beans and Pineapple Coconut Rice with mixed Greens and deep fried Festival.
 

 
I got my fix....

 

[wayright]

Oh hell yea! 
 
That looks incredible
 
I could eat that all day long

 
The Red Stripe sends it over the top 
 

Kevin

 

[Jeff H]

Pic1, so, so epic as usual.

 

[grantmichaels]

Nice.

 

[Essegi]

Simple is so good:
 

 
Cotoletta with herbs, marzanini tomatoes cooked with evo and oregano, 2 types of goat/sheep cheese from Albania. Sided with 2 chopped Bishop's Crowns.

 

[The Hot Pepper]

Those look like mini san marzaonos... looks awesome.

 

[buddy]

Stuffed Cubanelle peppers:
 
Mixture for the stuffed Cubanelles:
 
Mexican Rice
Tomato sauce
Scallops
Shrimp
Cilantro
Pr0digal_son's yellow pepper
Cheddar cheese
Fontini cheese
 
Pr0digal_son's yellow pepper
 

 
Mixture prior to stuffing:
 

 
Ready for the oven:
 

 
Out of the oven:
 

 

[Essegi]

Those look like mini san marzaonos... looks awesome.

They really are mini san marzano, they are healthier than many other tomatoes, are very good to be eaten as a snack and awesome for passata. And also quite productive.

 

[The Hot Pepper]

Wow never seen them or heard of them.

Dam buddy! Nice!

 

[buddy]

Pork enchiladas.
 

 

 

 

 

[grantmichaels]

Those enchiladas are dope - look at that sauce!

Seriously ... yum.

After 87+ hrs work, I didn't let a lack of eggs ruin my dinner tonight ...

taters and onions ... because why not!

country ham from JHP ... yes, please ...

fingers crossed ya'll - trying to not die tonight.

this travelled by mail, vac packed, def probably risky for botulism and friends, lol ...

but seriously, after 87 hrs, death seems like it would be getting a break ...

shit needs melty goodness ...

hashbrowns getting all golden-y in Benton's fat ...

pork mode engaged ...

sauce check ...

verified!

this one ... always ends up going all extreme ...

if i die - i died quite satiated!

country ham ... that sauce ... yes, please!

 

[grantmichaels]

aka need to email SF and order up some depth in De Roo ... note to self.

 

[oldsalty]

Daammm Grant that looks killer!!!!!! Aaaaaaaaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhh Heather says No!! Lol

 

[PIC 1]

 
The BGE (Big Green Egg) doesn't care whether you stand them up, tilt'em or lie the food flat...once that lid gets shut and the temp gets regulated (225 F) . It will keep at that temp for hrs,,,,,,in my case 2 hrs for the 2.25"  green curried bone-in pork chops, sweet potatoes and the last few minutes some marinated asparagus with bahamian goat peppers.
 
 
 
Plated up with a glass of one of my favorite Rums......Santa Teresa 1796
 

 
smokey and juicy......what little fat just melted like butter

 

[The Hot Pepper]

That's beautiful!