Kevin's fire extinguisher chili
[SIZE=12pt]2 tablespoons butter
3 tablespoons bacon grease, or canola oil
2 red bell peppers, diced (about 2 cups) [/SIZE]
[SIZE=12pt]5-7 habanero peppers
4 jalapenos, minced (about 4 tablespoons)[/SIZE]
[SIZE=12pt]2 ghost peppers
3 Anaheim chili’s, roasted, peeled, chopped
3 poblano chili’s, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
3 head’s garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind [/SIZE]
[SIZE=12pt]1 pound bulk Italian sausage[/SIZE]
[SIZE=12pt]1 Pound Prechuto
1 Pound precheta
2-3 teaspoons granulated onion
2-3 teaspoons granulated garlic
4-8 tablespoons chili powder [/SIZE]
[SIZE=12pt]2-4 tablespoons ghost pepper powder
2-3 teaspoons hot paprika hot smoked if you can find it.
2-3 teaspoons ground cumin
2-3 teaspoons ground coriander
2-3 teaspoons cayenne pepper
2-3 teaspoons kosher salt
2-3 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock[/SIZE]
12 ounces lager beer
1 cup chicken stock
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Directions Roast All peppers, de-skin all peppers.
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, habanero's chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. lower heat and simmer for 6-8 hours.
ABT
I saw these on the 'smoke ring' BBQ site and they look awesome! Here is a recipe from AlienBBQ:
The Basics of ABT’s
ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.
ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.
Here is a list of ingredients to make approximately 20 ABT’s.
20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon ½ or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar
Default Atomic Buffalo Turds
I saw these on the 'smoke ring' BBQ site and they look awesome! Here is a recipe from AlienBBQ:
The Basics of ABT’s
ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.
ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.
Here is a list of ingredients to make approximately 20 ABT’s.
20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon ½ or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar
Start by putting on cellophane or latex gloves. The juices from the jalapenos are very potent and will still be in your skin days after you handle them without gloves.
Using a sharp knife, remove the stem end of the jalapeno.
You will notice that the inside of the pepper not only has seeds, but also a membrane (called the vein) that acts as internal support for the pepper.
To get to the seeds and vein, slice the pepper lengthwise to the end.
Make sure that you keep track of both sides of the pepper, you will want to mate both sides again after they are stuffed.
As you can see, the vein and seeds remain intact. You will need to remove both before you proceed. While there are tools for this, I find a tea spoon to be quite effective in removing both.
Once the insides are clean, you are ready to fill the ABTs with cheese and sausage.
Inside this batch I am going to add 1 tablespoon of turbinado sugar and 1/8 of a finely diced, medium size, Mexican Sweet onion to take a bit of the bite off the pepper and add another layer of flavor.
Once you have mixed your onion, sugar and cream cheese together into a paste, spread a small amount into each ½ shell of the pepper.
Next, place one smokie in each pair of peppers. *** some people like to just do ½ of a smokie with ½ a slice of bacon, the choice is yours.
With the smokies inserted in the ABT’s, sandwich the smokie in between both sides of the pepper and wrap tightly with ½ to 1 full piece of bacon.
After the ABT has been wrapped, place 2 toothpicks through the ABT. Make sure you hit both the pepper and smokie to secure the bacon on the ABT.
Place the ABT’s on a preheated smoker at 250 degrees and cook for approximately 2 hours until done.
Don’t worry about the cream cheese coming out of the ABT. The smoke forms a skin that acts as a temporary plug in the pepper.
When the pepper is done, remove from the smoker and stand back. Some people try to remove the toothpicks from the ABT’s but I don’t. I find that they act as a handle and keep the sausage from squirting out with the cheese when you bite into one.
As you can see, the cheese is still creamy in the center. Two of these prior to a meal is a great way to prepare your guest for the main course. The problem is that many guests can’t stop at two!
***Giddy Up!***
My Habanero dippin sauce
Ingredients:
4lbs Roma tomatoes
3-5 Habanero's (dependent on your hotness capabilities)
1 whole garlic
1 bunch Cilantro
1 lime
2-4 ozs Apple cider vinegar
2-4 tbls Brown sugar (my secret ingredient...so shhhh)
The Prep:
Roasting the peppers and garlic. It is best if you can do this outside
on the barb-q. If you do this in your oven, you will need
a face mask, possibly goggles.
I use a veggie grill plate (metal) with holes wiped down with some
olive oil. Cut peppers in half length wise, peel garlic and place on
metal plate, then place on hot grill. Keep lid closed checking every so
often. I let the peppers get pretty dark on both sides, the garlic not as
much turn over with metal tongs when necessary.
Roasting the tomatoes. You can do this the same way, or it can
be done in the oven. In the oven you broil them. Only need to
turn once. Let tomatoes cool before peeling skin.
The mixin
I use an 11 cup food processor, and do this in 2 batches. Use tongs
to pull skin off tomatoes. Put half the tomatoes into blender. Add half
of the apple cider vinegar, half of the garlic (helps to dice it a bit), cut
half of the cilantro into it, and 1-2 tbls of brown sugar, squeeze half lime,
and add half of the peppers.
Whip away, for 1-2 minutes. You'll know when it looks like it's mixed well.
Place in your favorite container, ready for the fridge. (must be kept cold)
Use within 5 days.
Repeat with the other half of the ingredients. Taste test the 1st batch with chips, make adjustments based on your tastes. This recipe can easily be cut
in half for a smaller batch.
This is a recipe I found that I've tweaked over the last year. Some like the brown sugar, some don't. Some like it hotter, some cooler. Adjust accordingly based on taste.
This is hot, no doubt about it, but not chokingly hot. Just made the above today with my belizean heat habs from last year.
[SIZE=12pt]2 tablespoons butter
3 tablespoons bacon grease, or canola oil
2 red bell peppers, diced (about 2 cups) [/SIZE]
[SIZE=12pt]5-7 habanero peppers
4 jalapenos, minced (about 4 tablespoons)[/SIZE]
[SIZE=12pt]2 ghost peppers
3 Anaheim chili’s, roasted, peeled, chopped
3 poblano chili’s, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
3 head’s garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind [/SIZE]
[SIZE=12pt]1 pound bulk Italian sausage[/SIZE]
[SIZE=12pt]1 Pound Prechuto
1 Pound precheta
2-3 teaspoons granulated onion
2-3 teaspoons granulated garlic
4-8 tablespoons chili powder [/SIZE]
[SIZE=12pt]2-4 tablespoons ghost pepper powder
2-3 teaspoons hot paprika hot smoked if you can find it.
2-3 teaspoons ground cumin
2-3 teaspoons ground coriander
2-3 teaspoons cayenne pepper
2-3 teaspoons kosher salt
2-3 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock[/SIZE]
12 ounces lager beer
1 cup chicken stock
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Directions Roast All peppers, de-skin all peppers.
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, habanero's chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. lower heat and simmer for 6-8 hours.
ABT
I saw these on the 'smoke ring' BBQ site and they look awesome! Here is a recipe from AlienBBQ:
The Basics of ABT’s
ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.
ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.
Here is a list of ingredients to make approximately 20 ABT’s.
20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon ½ or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar
Default Atomic Buffalo Turds
I saw these on the 'smoke ring' BBQ site and they look awesome! Here is a recipe from AlienBBQ:
The Basics of ABT’s
ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.
ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.
Here is a list of ingredients to make approximately 20 ABT’s.
20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon ½ or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar
Start by putting on cellophane or latex gloves. The juices from the jalapenos are very potent and will still be in your skin days after you handle them without gloves.
Using a sharp knife, remove the stem end of the jalapeno.
You will notice that the inside of the pepper not only has seeds, but also a membrane (called the vein) that acts as internal support for the pepper.
To get to the seeds and vein, slice the pepper lengthwise to the end.
Make sure that you keep track of both sides of the pepper, you will want to mate both sides again after they are stuffed.
As you can see, the vein and seeds remain intact. You will need to remove both before you proceed. While there are tools for this, I find a tea spoon to be quite effective in removing both.
Once the insides are clean, you are ready to fill the ABTs with cheese and sausage.
Inside this batch I am going to add 1 tablespoon of turbinado sugar and 1/8 of a finely diced, medium size, Mexican Sweet onion to take a bit of the bite off the pepper and add another layer of flavor.
Once you have mixed your onion, sugar and cream cheese together into a paste, spread a small amount into each ½ shell of the pepper.
Next, place one smokie in each pair of peppers. *** some people like to just do ½ of a smokie with ½ a slice of bacon, the choice is yours.
With the smokies inserted in the ABT’s, sandwich the smokie in between both sides of the pepper and wrap tightly with ½ to 1 full piece of bacon.
After the ABT has been wrapped, place 2 toothpicks through the ABT. Make sure you hit both the pepper and smokie to secure the bacon on the ABT.
Place the ABT’s on a preheated smoker at 250 degrees and cook for approximately 2 hours until done.
Don’t worry about the cream cheese coming out of the ABT. The smoke forms a skin that acts as a temporary plug in the pepper.
When the pepper is done, remove from the smoker and stand back. Some people try to remove the toothpicks from the ABT’s but I don’t. I find that they act as a handle and keep the sausage from squirting out with the cheese when you bite into one.
As you can see, the cheese is still creamy in the center. Two of these prior to a meal is a great way to prepare your guest for the main course. The problem is that many guests can’t stop at two!
***Giddy Up!***
My Habanero dippin sauce
Ingredients:
4lbs Roma tomatoes
3-5 Habanero's (dependent on your hotness capabilities)
1 whole garlic
1 bunch Cilantro
1 lime
2-4 ozs Apple cider vinegar
2-4 tbls Brown sugar (my secret ingredient...so shhhh)
The Prep:
Roasting the peppers and garlic. It is best if you can do this outside
on the barb-q. If you do this in your oven, you will need
a face mask, possibly goggles.
I use a veggie grill plate (metal) with holes wiped down with some
olive oil. Cut peppers in half length wise, peel garlic and place on
metal plate, then place on hot grill. Keep lid closed checking every so
often. I let the peppers get pretty dark on both sides, the garlic not as
much turn over with metal tongs when necessary.
Roasting the tomatoes. You can do this the same way, or it can
be done in the oven. In the oven you broil them. Only need to
turn once. Let tomatoes cool before peeling skin.
The mixin
I use an 11 cup food processor, and do this in 2 batches. Use tongs
to pull skin off tomatoes. Put half the tomatoes into blender. Add half
of the apple cider vinegar, half of the garlic (helps to dice it a bit), cut
half of the cilantro into it, and 1-2 tbls of brown sugar, squeeze half lime,
and add half of the peppers.
Whip away, for 1-2 minutes. You'll know when it looks like it's mixed well.
Place in your favorite container, ready for the fridge. (must be kept cold)
Use within 5 days.
Repeat with the other half of the ingredients. Taste test the 1st batch with chips, make adjustments based on your tastes. This recipe can easily be cut
in half for a smaller batch.
This is a recipe I found that I've tweaked over the last year. Some like the brown sugar, some don't. Some like it hotter, some cooler. Adjust accordingly based on taste.
This is hot, no doubt about it, but not chokingly hot. Just made the above today with my belizean heat habs from last year.
