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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

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My obsession with heat and food...JoynersHotPeppers

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#2101 t0mato

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Posted 11 January 2017 - 02:57 PM

#BOLD
I am the Pickle Princess ¯\_(ツ)_/¯

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#2102 JoynersHotPeppers

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Posted 14 January 2017 - 06:35 PM

Spicy meatloaf...shhhh do not tell the kids :)

 

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#2103 The Hot Pepper

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Posted 14 January 2017 - 06:41 PM

So, loaf pan as mold only huh, then dump out of pan? Cool. More browning.



#2104 JoynersHotPeppers

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Posted 14 January 2017 - 06:51 PM

So, loaf pan as mold only huh, then dump out of pan? Cool. More browning.

Exact reason, perfect brown on 3 sides ;)


Edited by JoynersHotPeppers, 14 January 2017 - 06:52 PM.

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#2105 grantmichaels

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Posted 14 January 2017 - 07:21 PM

Yuuuup ...

 

That's why we divide ours into smaller loaves now ...

 

Plenty of browning in every bite ...

 


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#2106 The Hot Pepper

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Posted 14 January 2017 - 07:23 PM

You guys must work in real estate, knowing how to create extra walls of flavor... ;)



#2107 tctenten

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Posted 14 January 2017 - 07:25 PM

I don't get it. No matter how you shape it...it gets brown on 3 sides.

Does look pretty though.

#2108 The Hot Pepper

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Posted 14 January 2017 - 07:29 PM

As Grant would say.. .MMMMMMMs



#2109 JoynersHotPeppers

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Posted 14 January 2017 - 07:35 PM

I don't get it. No matter how you shape it...it gets brown on 3 sides.

Does look pretty though.

If you leave it in the load pan the contact with pan impacts it and it sits in a pool of grease, this same mixture is meatball bangin as well :) 


As Grant would say.. .MMMMMMMs

https://youtu.be/2vpgEyeQvNw?t=29


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#2110 tctenten

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Posted 14 January 2017 - 07:40 PM

If you leave it in the load pan the contact with pan impacts it and it sits in a pool of grease, this same mixture is meatball bangin as well :) 


Ok. I didn't realize anyone would cook a meatloaf in a pan that had the meat all the way to the sides.

Never like this

IMG_7171.PNG

Always like this


IMG_7172.PNG

#2111 The Hot Pepper

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Posted 14 January 2017 - 07:45 PM

Well yeah right but the obvious difference here is he molded it for uniform slices. He took the pan version, and hand version, and made nice square slices for maillard. I thought it was quite genius, it's possible I have seen it before but shit, I forget a lot too lol but totally see the benefits here.



#2112 tctenten

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Posted 14 January 2017 - 07:50 PM

Yep. He will get a more uniform cook versus the hand mold method. It will definitely lead to a nicer presentation.

#2113 grantmichaels

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Posted 14 January 2017 - 07:56 PM

Totes.

 


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#2114 JoynersHotPeppers

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Posted 14 January 2017 - 07:58 PM

Glazed now the fun begins :)

 

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#2115 JoynersHotPeppers

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Posted 14 January 2017 - 09:09 PM

All done and done

 

15966000_1451310538236001_49704635180554

 

No pretty tonight, just good eating!

 

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#2116 Ashen

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Posted 14 January 2017 - 09:15 PM

Depends on your idea of pretty I guess, that looks awesome to me . Perfect with green beans and mashed

Edited by Ashen, 14 January 2017 - 09:15 PM.

A wise man never  argues with a skunk, a mule, or a cook.

 


#2117 JoynersHotPeppers

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Posted 14 January 2017 - 09:16 PM

Thanks, the bottom that was on the pan is my favorite part, such perfect crispy goodness!


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#2118 grantmichaels

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Posted 14 January 2017 - 09:30 PM

I'm with Ashen on this one ... that's my jam ...

 


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#2119 The Hot Pepper

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Posted 14 January 2017 - 09:32 PM

Thanks, the bottom that was on the pan is my favorite part, such perfect crispy goodness!

 

Wait, if the bottom gets crispy and is your fave, then why not keep in pan and get all sides like that?

 

NOW I'm confused.



#2120 Ashen

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Posted 14 January 2017 - 09:35 PM

Thanks, the bottom that was on the pan is my favorite part, such perfect crispy goodness!


I did a meatloaf on the kettle last summer on top of a lava grill stone, it was bacon wrapped which is damn good but I need to try it moulded out like that and crispy the bottom crust.
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