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What was the last spicy meal you cooked?


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#4661 Hells Kitchen

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Posted 19 August 2019 - 12:00 AM

So what brand is the hot salami? I've given up on finding anything with reasonable heat. Oh, those tomatoes are begging for some chilli pow, I'd still smash that plate though.

 

 

Oh yeah, don't get me started on finding shit with heat in this country. Everything labelled "hot" or extra hot" is more like "extra bloody mild"   :rolleyes:  :evil:  :deadhorse:  You really have to scout out obscure specialty stores and things like asian/indian grocers etc otherwise it's mail order. 

 

that salami is here: http://www.butchssma...rner-twin-pack/  quite a bit cheaper in the supermarket here though. It's a locally made product so not sure if you can get it in Melbourne. 



#4662 texas blues

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Posted 23 August 2019 - 08:37 PM

Chix thighs.

Grilled calabash.

Maize.

Quinoa with roasted garlic, pequin's, sun dried toms, and dates.

Splooged some sriracha mayo on for good measure.

I ate it like sin.

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#4663 Chorizo857_62J

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Posted 26 August 2019 - 01:01 PM

Off today, so smoking up some goodies, making meals for the week.  Pork Butt, sausage patties (breakfast), and arepas.

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#4664 bob65

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Posted 27 August 2019 - 06:13 AM

Curry venison chilli pies

 

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#4665 dragonsfire

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Posted 27 August 2019 - 08:56 AM

Purty Pies :)



#4666 ShowMeDaSauce

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Posted 27 August 2019 - 09:14 AM

I love curry meat pies!!!!



#4667 D3monic

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Posted 27 August 2019 - 02:04 PM

Apparently Im not even allowed to upload images from my phone...imagine really good enchiladas. That was my last spicy meal
Can I help it if I'm one of those fanatical TD fans?I got my #3 Demonic jersey on, my face is painted, and I cant stop yelling WOOOOOO!!

#4668 Shorerider

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Posted 27 August 2019 - 05:22 PM

Marinated lamb chops, tomato salad (Tomato, parsley, red onion, Jimmy Nardello's, Jalapenos, sweet peppers, dressed with olive oil, lemon juice, balsamic vinegar, salt, pepper, and smoked paprika) and fried broccoli with egg and smoked Cayenne chilli flakes.

 

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#4669 The Hot Pepper

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Posted 27 August 2019 - 06:11 PM

DAYUM!



#4670 Tinnie

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Posted 02 September 2019 - 05:01 AM

Marinated lamb chops, tomato salad (Tomato, parsley, red onion, Jimmy Nardello's, Jalapenos, sweet peppers, dressed with olive oil, lemon juice, balsamic vinegar, salt, pepper, and smoked paprika) and fried broccoli with egg and smoked Cayenne chilli flakes.

 

 

 

Perfection  :cheers:

 

Fried broccoli with egg is a new one to me but well interested!  :party:



#4671 Tinnie

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Posted 02 September 2019 - 05:04 AM

Curry venison chilli pies

 

attachicon.gif 20190827_205806.jpg

 

Bob those look far better than anything store bought ...... id crush one (or more)  of them!!... 



#4672 ShowMeDaSauce

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Posted 08 September 2019 - 05:50 PM

Boneless pork steaks simmered in a green chile gravy of Big Jim Heritage, Zapotec, onions and Tekne Dolmasi. One of the Big Jims was starting to turn. A little brown rice to help sop up the rest. No knife needed, they cut with a spoon.

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Edited by ShowMeDaSauce, 08 September 2019 - 05:54 PM.


#4673 luvmesump3pp3rz

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Posted 12 September 2019 - 10:35 PM

i did country style ribs in the oven tonight and decided to skip my usual homemade rub and went with Warrantman`s "Arson" spicy salt and garlic powder. arson is course sea salt with carolina reaper and ghost pepper mixed in is very well balanced. started out with some BBQ sauce on the side but after a few bites i decided it wasn't needed. i don`t have a smoker so i`ve experimented with many ways of doing ribs and cooking them on my gas grill makes them taste great but not very tender. i usually do them in a slow cooker on low for 8 hours with BBQ sauce and dry rub and finish under the broiler to finish them off which come out so tender that they fall apart. this batch came out great  and were tender and very tasty with Reggie`s Arson salt as the main component for seasoning! Kudos Reggie :cheers:

 

before

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after

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#4674 Zippy

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Posted 13 September 2019 - 02:24 PM

Pretty ho-hum here. I am making a pot of salsa and found that two scorpions and a reaper are a little much considering the pot has to reduce. Yes I am a wimp. From here on I think a I'll use just the scorpions and that will be fine. ufh7TF7.jpg



#4675 Elpicante

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Posted 27 September 2019 - 09:10 AM

Have you the 3-2-1 method on your gas grill! It worked for me when smoker died.

https://barbecuebibl...-1-method-ribs/


i did country style ribs in the oven tonight and decided to skip my usual homemade rub and went with Warrantman`s "Arson" spicy salt and garlic powder. arson is course sea salt with carolina reaper and ghost pepper mixed in is very well balanced. started out with some BBQ sauce on the side but after a few bites i decided it wasn't needed. i don`t have a smoker so i`ve experimented with many ways of doing ribs and cooking them on my gas grill makes them taste great but not very tender. i usually do them in a slow cooker on low for 8 hours with BBQ sauce and dry rub and finish under the broiler to finish them off which come out so tender that they fall apart. this batch came out great  and were tender and very tasty with Reggie`s Arson salt as the main component for seasoning! Kudos Reggie :cheers:
 
before
attachicon.gif 20190912_165348_resized.jpg
 
after
attachicon.gif 20190912_193000_resized.jpg
 
attachicon.gif 20190912_190524_resized2.jpg
 
 
 


Edited by Elpicante, 28 September 2019 - 08:36 AM.


#4676 ShowMeDaSauce

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Posted 29 September 2019 - 01:45 PM

Making a pot of mild chilli today. Gunna try an experiment too. See if i can get some of the Steak And Shake chilli flavor going on

 

A little over 2lbs of 85% lean chilli grind beef

2-3 cans of beans cuz im being lazy

1 can Rotel diced tomatoes and green chiles (no salt added)

No salt added beef stock

Williams chilli seasoning and some of my own added.

Onion....of course

Homegrown pepper powda blend to adjust the heat.

1 Can of Campbells Cream of Onion.....the soy lecithin/cream is the key to it. Plus it gives it the color of S&S chilli. Heavy whipping cream would work also.

Salt to taste.

 

Brown da beef

Drain off extra fat as desired

Cook the onion in the fat till softened

Add the diced Rotel maters, Williams, extra cumin and the beef. Rendering down the maters a bit.

Add beef stock and cook until the beef is well seasoned.

Add da beans

Add the creamy soup stuff when the beans had enough time to release some starch and simmer for a few more minutes.

 


Edited by ShowMeDaSauce, 29 September 2019 - 01:52 PM.


#4677 luvmesump3pp3rz

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Posted 29 September 2019 - 02:35 PM

Have you the 3-2-1 method on your gas grill! It worked for me when smoker died.

https://barbecuebibl...-1-method-ribs/

 

no, i haven`t tried that but i will.  :cheers:



#4678 ShowMeDaSauce

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Posted 01 October 2019 - 10:49 AM

Flavor was close to S&S. Needs a bit more cream/lecithin.

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Even had a big bag of oyster crackers.

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#4679 Hells Kitchen

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Posted 12 October 2019 - 06:13 AM

Tabasco sauce mixed with Flaming Hot Cheetos.  

 

 

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I came up with the idea, after my love of Tabasco sauce on KFC, and watching this: 

 

 

 

 

 

More addictive than crack. 


Edited by Hells Kitchen, 12 October 2019 - 06:16 AM.





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