Hello all. I'm not one to make much idle chat, so I'll skip straight to why I'm here.
I've been into barbecue as a cooking style for about six years. Recently, I perfected my barbecue sauce recipe, and consistency in making it. Now, I am branching into making a stupid hot version of my barbecue sauce.
I've bought a variety of peppers, including:
Yellow Caribe Hots
Finger Hots
Bhut Jolokia
Habanero
Jalapeno
Green Anaheim
Bell (Red/Yellow/Orange)
Hungarian Yellow
Dried Thai Chiles
Dried Ghost Chiles
Now, if any of you are familiar with Mango Habanero sauce from Buffalo Wild Wings, Quaker Steak and Lube, or similar, you'll understand what I'm going for: A really sweet start from the barbecue sauce, then a massive kick in the mouth from the chilies. However, advice on achieving that balance has been elusive.
The other large issue I am trying to quickly solve, is how the different preservation/marinating processes affect flavor and heat. Are these peppers better when fresh, pickled in vinegar, or dried? Which process grants the most flavor from the peppers?
If you guys could help me answer these questions, I'd be most grateful. Thanks so much!
I've been into barbecue as a cooking style for about six years. Recently, I perfected my barbecue sauce recipe, and consistency in making it. Now, I am branching into making a stupid hot version of my barbecue sauce.
I've bought a variety of peppers, including:
Yellow Caribe Hots
Finger Hots
Bhut Jolokia
Habanero
Jalapeno
Green Anaheim
Bell (Red/Yellow/Orange)
Hungarian Yellow
Dried Thai Chiles
Dried Ghost Chiles
Now, if any of you are familiar with Mango Habanero sauce from Buffalo Wild Wings, Quaker Steak and Lube, or similar, you'll understand what I'm going for: A really sweet start from the barbecue sauce, then a massive kick in the mouth from the chilies. However, advice on achieving that balance has been elusive.
The other large issue I am trying to quickly solve, is how the different preservation/marinating processes affect flavor and heat. Are these peppers better when fresh, pickled in vinegar, or dried? Which process grants the most flavor from the peppers?
If you guys could help me answer these questions, I'd be most grateful. Thanks so much!