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The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Online Last Active Today, 05:52 PM

#1485120 Harvest time in the northeast

Posted by SmokenFire on Today, 12:00 PM

Looking beautiful tc!!! :)




#1484530 Smoked pork butt!

Posted by SmokenFire on 18 August 2017 - 10:23 AM

What was the dry rub? Did you inject?

 

 

Rub was of my own creation; sea salt, turbinado sugar, paprika, chile powder, home smoked chipotle powder, garlic/onion powder and a touch of allspice.  Did not inject - rather I had a pan half fulla apple juice and spotted cow with some onions and garlic underneath the pork while it cooked.  When I took the butts off to rest I poured out that pan into a stock pot and hit the fire.  It reduced by half or so over the hour the pork rested, then I skimmed it/strained it and mixed about 2/3 of the 2 cups I had back into the meat.  Hit it with a bit more rub and then onto buns.  

 

Deeeeeelish!  :D




#1484086 SICMAN'S Hot Peppers & Powders

Posted by SmokenFire on 16 August 2017 - 01:59 PM

Ordered a box of pods for a buddy's birthday during Sicman's BOGO offer recently.  The order arrived 3 days after I placed it and the pods were of seriously TOP NOTCH quality.  Great variety to boot.  Easy transaction, good value and outstanding quality.  Thanks very much Sicman!! 




#1484082 Smoked pork butt!

Posted by SmokenFire on 16 August 2017 - 01:41 PM

Yo Edmick!  Hope you don't mind me dropping this pulled pork here - didn't want to start another thread when yours was right towards the top.  :)

 

Ready for the smoker:

 

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About 4 hours in:

 

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And finished about 6 hours later:

 

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Chopped a bit and pulled the rest:

 

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#1483991 What to use when taste test hot sauce?

Posted by SmokenFire on 15 August 2017 - 08:59 PM

When I make my sauces I usually have about 5 turns to taste test before my taste buds get completely burned out.

I would suggest starting with your flavor base first (fruity/tangy/savory/etc.), taking into account the flavor profile of your peppers of course.

Get to a close approximation of what you want before adding your heat.

 

I use a variation of this method for my hottest sauces - stuff that needs balance (salt/sour/sweet) at the end of a batch.  On the hottest stuff I can only tolerate 3 or 4 tastes before I'm burnt out and won't be able to tell if it's actually balanced.  So you got to get it right that first chance, or you have to quick chill/cambro/fridge overnight and then try again the next day.  




#1482397 Golden Berries Sauce

Posted by SmokenFire on 09 August 2017 - 02:47 PM

What are golden berries? 🤔

 

You may know them as ground cherries, of which there are several varieties.  




#1482363 Bean concentrate

Posted by SmokenFire on 09 August 2017 - 10:31 AM

Solid flavorful base Tod, thanks for posting.  :)

 

I imagine that would be good in soups/stews as well. 




#1479441 Ghost pepper

Posted by SmokenFire on 29 July 2017 - 07:42 PM

Welcome to THP peppermania17!  We're glad to have you.  :)

 

Supers are a finicky bunch in my experience, and take longer to set fruit than any other pepper.  Could be that its too hot for the plant and it will drop flowers, but I've got ajis, jalas, jobitos, aleppos, omnicolors and several others fruiting while my 1 ghost refuses to flower.  I'm in zone 5a, and I rarely see supers throw fruit until end of August or mid September even (right around when our season winds down).  If you're treating them all the same - same water/nutes/sun exposure I'd advise to wait it out.  




#1479436 What pods can you buy at your local markets?

Posted by SmokenFire on 29 July 2017 - 07:18 PM

I can get pretty much anything save around here, save for stuff like hard to find ajis and rare supers.  Farmers market had fresh reapers and bb7 last weekend, local butera chain has orange manzanos for $3/lb.  Lots of stuff is mislabeled though. 




#1479102 D3's El Scorponero f2 pod test

Posted by SmokenFire on 28 July 2017 - 11:41 AM

Awesome review Peter!  That's one gnarly looking pod.  :)




#1478606 Pit Boss 71240 Ceramic Grill ?

Posted by SmokenFire on 26 July 2017 - 01:52 PM

That's a killer price for it.  I'd advise you to get the heat shield.  Pizza stone would be nice but not as necessary as the heat shield.  Will take some time to adjust since you've been on gas for so long, but I think you'll like it.  :)




#1478592 Salsa

Posted by SmokenFire on 26 July 2017 - 12:01 PM

i'll leave this here:

 

http://thehotpepper....nzano-jalapeno/

 

A great guy who knows his stuff.  I haven't seen him posting lately though.  I need to try this soon myself.

 

Chilimonsta was one of the OG fermenters around here (along w Rocketman) and I learned a lot from both.  Forever in their debt.  :)

 

Someone else said to let this run for only 2-3 days, and I second the motion.  Any longer and everything starts getting soft and the mouthfeel of the salsa is not desirable. 




#1478590 hot sauce label

Posted by SmokenFire on 26 July 2017 - 11:53 AM

photobucket are such jerks - yanking 3rd party hosting unless you pay.  smh...

 

@ GiP:  Love the name unicorn blood.  Suggest you change the font on the sides to something easier to read.  

 

 




#1478589 Buddy's Ferments - 2016 Season Has Started

Posted by SmokenFire on 26 July 2017 - 11:49 AM

Beautiful as usual Buddy!  :)




#1478588 Flavor vs. Heat in Sauces

Posted by SmokenFire on 26 July 2017 - 11:46 AM

I like heat and use hot peppers/powders/sauces in pretty much everything I make.  That said heat can indeed take over a dish and then I'm no longer enjoying it.

 

Back in the day I was masochistic with my pepper intake.  These days my heat range only goes up to chocolate habs or bahamian goats though.