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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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#41 grantmichaels

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Posted 07 October 2012 - 05:44 PM

Nice looking bird ... I still need to do a beer can bird ... have to figure out if I have vertical room in either or both the Webber or the oven ...
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#42 JoynersHotPeppers

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Posted 07 October 2012 - 05:54 PM

Nice looking bird ... I still need to do a beer can bird ... have to figure out if I have vertical room in either or both the Webber or the oven ...

Thanks, held up nicely in the smoker!

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#43 stickman

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Posted 08 October 2012 - 04:19 AM

Nice looking bird... how do you like the blend of orange and smoke flavors? If I brine poultry for smoking I usually just use kosher salt, brown sugar and crumbled bay leaves for flavor.

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#44 JoynersHotPeppers

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Posted 08 October 2012 - 07:22 AM

Nice looking bird... how do you like the blend of orange and smoke flavors? If I brine poultry for smoking I usually just use kosher salt, brown sugar and crumbled bay leaves for flavor.

First time I ever tried an orange, it was quartered but held together. I only did it due to watching this African BBQ man that does like 12 whole chickens a day. He say it keeps the juice in the bird and it was one juicy bird for sure. I could only taste the orange on the meat closest to breast bone, I'll skip using it next time. Yeah my brine was about 7 ingredients and only did a 4 hour brine. I could taste the flavor but not over the top and used cherry wood to smoke.

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#45 stickman

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Posted 08 October 2012 - 10:48 AM

Folks I know here who hunt wild Turkeys usually put a couple of onions or an apple in the cavity when roasting to "pull" the gamy taste out of it and help keep it moist. They also usually use strips of bacon or salt pork as barding so the breast meat doesn't overcook.

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#46 JoynersHotPeppers

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Posted 08 October 2012 - 10:50 AM

Folks I know here who hunt wild Turkeys usually put a couple of onions or an apple in the cavity when roasting to "pull" the gamy taste out of it and help keep it moist. They also usually use strips of bacon or salt pork as barding so the breast meat doesn't overcook.

Yes all good tricks, next bird I will put sage sausage on the rack over the bird so it drips onto the bird and shove something in its hole. :)

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#47 Ela

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Posted 08 October 2012 - 12:16 PM

Nice bird. I rub mine with a lot of Dijon mustard to infuse some flavor and to keep breast moist. ;)

#48 JoynersHotPeppers

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Posted 08 October 2012 - 07:08 PM

Tonight it will be deer loin with onions and giant yellow ghost!

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#49 JayT

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Posted 08 October 2012 - 09:39 PM

You weren't kidding about the deer loin and onions! GREAT! That Giant Yellow Ghost looks suspiciously like a fatalii to me. Oh and Grant, unless you are planning on cooking a ten lb chicken, it should fit just fine in your Webber. Take the rack out of the back.
https://www.youtube....h?v=r7Y-Y4U_V6o

That's it, say goodbye to your precious bunnies....
 

 

 
Will be making a game time decision after I yank it - what to do to finish it off ...
 

 

#50 grantmichaels

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Posted 08 October 2012 - 09:45 PM

Lots of crown-worthy food in this thread. Seriously.
The Deep State

#51 JoynersHotPeppers

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Posted 08 October 2012 - 10:12 PM

You weren't kidding about the deer loin and onions! GREAT! That Giant Yellow Ghost looks suspiciously like a fatalii to me. Oh and Grant, unless you are planning on cooking a ten lb chicken, it should fit just fine in your Webber. Take the rack out of the back.

It is 5 to 6 inches long, trust me it is a giant yellow bhut! It is a cross of a yellow bhut and a giant bhut, amazing heat and citrus punch! I didn't post finished product because it only lasted 7 to 10 minutes! Seriously the best deer meal I have made in years!

Lots of crown-worthy food in this thread. Seriously.

Thanks man, maybe I will enter a few in the future. Preparing for my venison chili challenge in 2 weeks and hope to bring home that crown. Last year I was people's choice.

Edited by JoynersHotPeppers, 08 October 2012 - 10:31 PM.

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#52 Chewi

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Posted 11 October 2012 - 11:03 AM

Tonight it will be deer loin with onions and giant yellow ghost!


Right, I bet that didn't last but a few minutes. Shame, was looking forward to the plating pic. Hell, I can imagine it though!

#53 JoynersHotPeppers

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Posted 20 October 2012 - 03:21 PM

Time to get ready for tomorrow's chili cook off!

Here is the link to pictures I took from the event. https://www.facebook...95810145&type=1

Edited by JoynersHotPeppers, 28 October 2012 - 01:30 PM.

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#54 JoynersHotPeppers

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Posted 28 October 2012 - 01:29 PM

I'll post pictures at some point of the chili above but this weekend for Sandy decided to add a little bean to the mix.

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#55 Chewi

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Posted 31 October 2012 - 09:54 PM

how did everything turn out? Post Sandy everything ok?

#56 JoynersHotPeppers

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Posted 09 November 2012 - 10:20 PM

Venison tenderloin grilled with my Tri-Thai and some mixed greens.

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#57 JoynersHotPeppers

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Posted 19 November 2012 - 03:26 PM

Shot two deer on Saturday, now what to do with all the meat. Here are 2 back straps broken down from the buck.

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#58 JoynersHotPeppers

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Posted 25 November 2012 - 10:16 PM

Franks Hot Sauce + 1 sample pack of our Yellow Ghost = EPIC WINGS!

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#59 JoynersHotPeppers

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Posted 03 December 2012 - 07:41 PM

Tonight is jumbo lump crab cakes...

Building the mixture and making my own bread crumbs

Edited by JoynersHotPeppers, 03 December 2012 - 07:44 PM.

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#60 JoynersHotPeppers

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Posted 03 December 2012 - 10:24 PM

The final plating coming up...

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Also tagged with one or more of these keywords: peppers, cooked, salads, bbq, beer, wildgame, pork, nothealthy

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