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The 10th Annual Hot Pepper Awards Winners Announced!

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My obsession with heat and food...JoynersHotPeppers

peppers cooked salads bbq beer wildgame pork nothealthy

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#2241 JoynersHotPeppers

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Posted 28 May 2017 - 10:47 AM

They had 2 bag limit on Kingsford but no limit on wood so I snagged 3 large bags :)


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#2242 JoynersHotPeppers

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Posted 28 May 2017 - 10:49 AM

Korean pork belly tacos with pickled red onion and pico de gallo

 

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#2243 grantmichaels

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Posted 28 May 2017 - 10:55 AM

My kinda meal ... nice and colorful, how I like ...

 


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#2244 JoynersHotPeppers

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Posted 28 May 2017 - 10:57 AM

No filter and straight from RAW to JPEG, was very colorful for sure!


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#2245 JoynersHotPeppers

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Posted 29 May 2017 - 02:27 PM

Heading to the Kettle in a few for some indirect love...

 

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#2246 JoynersHotPeppers

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Posted 29 May 2017 - 04:34 PM

18700206_10208753464098341_3641902406860

 

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#2247 JoynersHotPeppers

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Posted 29 May 2017 - 05:47 PM

18813908_10208753830827509_3538286706339

 

18739713_10208753831067515_3508464962673


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#2248 tctenten

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Posted 29 May 2017 - 05:49 PM

Ohh. Yeah!!

We had corn too. Surprisingly it was pretty good already.

#2249 JoynersHotPeppers

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Posted 29 May 2017 - 05:49 PM

Ohh. Yeah!!

We had corn too. Surprisingly it was pretty good already.

Hell yeah, sweet corn has been on point - 5 ears for $1


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#2250 The Hot Pepper

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Posted 29 May 2017 - 05:55 PM

Nice bone pull w/o being fall-off-the-bone so they slice clean but are bite-through tender damn!

:cheers:


#2251 JoynersHotPeppers

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Posted 29 May 2017 - 06:00 PM

Nice bone pull w/o being fall-off-the-bone so they slice clean but are bite-through tender damn!

Thanks boss, you could count your teeth on each bite mark :)


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#2252 The Hot Pepper

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Posted 29 May 2017 - 06:03 PM

That's how I like ribs bite through clean no tug.

:cheers:


#2253 grantmichaels

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Posted 29 May 2017 - 06:15 PM

My favorite ribs - are the one's from restaurants and BBQ joints ...

 

All the different shades of 'em, too.

 

I don't enjoy doing ribs at home all that much ...

 

Actually ... I'll go there ... the best rib preparation at home, in my experience, is the way I used to do them on the gasser long ago - pre-boiled in a light brine, then searing hot and fast off the grill ...

 

 


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#2254 grantmichaels

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Posted 29 May 2017 - 06:16 PM

:seeya:


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#2255 The Hot Pepper

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Posted 29 May 2017 - 06:19 PM

Ribs are pretty good grilled smoked or braised the ones that suck are when you have to literally pull them off the bone with your teeth and the meat is chewy which can happen from poor smoking or grilling.

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#2256 tctenten

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Posted 29 May 2017 - 06:31 PM

My favorite ribs - are the one's from restaurants and BBQ joints ...
 
All the different shades of 'em, too.
 
I don't enjoy doing ribs at home all that much ...
 
Actually ... I'll go there ... the best rib preparation at home, in my experience, is the way I used to do them on the gasser long ago - pre-boiled in a light brine, then searing hot and fast off the grill ...
 
 



Agree.


Boiled ribs, then sauced and then on a gas grill is baller. I would cut the ribs before boiling and that would allow for maximum sauce exposure.

#2257 grantmichaels

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Posted 29 May 2017 - 06:33 PM

You know what's probably even better than boiling?!??! ...

 

Yup.

 


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#2258 tctenten

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Posted 29 May 2017 - 06:37 PM

You know what's probably even better than boiling?!??! ...
 
Yup.
 


See. I was SV'ing and I didn't even know it.

#2259 grantmichaels

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Posted 29 May 2017 - 06:40 PM

They were my favorite as a kid ... still love them.

 

Like the char sui one's at Chinese joints too ...

 


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#2260 Jubnat

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Posted 29 May 2017 - 10:10 PM

Man, my favorite way to do them in restaurant kitchens(assuming I didn't have a smoker available), was to rub them with whatever spice mix I made at the time, throw them on the grill, get some nice marks, charring, flavor...then lay them on a sheet pan on a bed of julienned onions, garlic cloves, maybe some sprigs of thyme or rosemary and bay leaves. Then I'd wrap it in plastic wrap(yeah, I know, seems weird) and then foil, put in a 200 or 225°F oven until done. Then, for service, portion them out, 3 or 4 bone sections, throw em back on the grill, both sides, then dunk them in your sauce, throw them in the oven to finish heating through and caramelizing the sauce.

Shit yeah, I need to do this soon.





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