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My obsession with heat and food...JoynersHotPeppers

I have been a long time lurker and finally joined. I figured I'd start posting some of the things I cook or make with the peppers I grow.

First up

This is a Thai Cucumber salad I make with a rare Japanese cucumber I grow, peppers and cilantro are mine as well. I'll take better pictures with the next batch. I have enough stuff right now to do about 10 more 32oz jars.

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A picture of the cucumber plants

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Twins, both rubbed down with 2 different rubs and contain my 15 pepper blend.

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Lobster roll with previous nights lobster leftovers. Contains one of my pepper blends.

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Homemade lump crab cakes with black bean corn salsa I threw together. Cake have my tri-thai blend and 15 blend in the salsa.

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Sausage and Peppers, Joyner style.

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I didn't know Carolina had shrimps, and that is not local to you, but I am looking forward to seeing it just the same :lol:
 
JayT said:
I didn't know Carolina had shrimps, and that is not local to you, but I am looking forward to seeing it just the same :lol:
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Best shrimp on the planet and I have had them from all over. I was down in that neck of the woods this past weekend. True it is not local to me now but I am a forever local from there. :)
 
Well, y'all know I haven't been postin in the DC for a while now. The Doc put me on some meds and Im not allowed to drink on them, yeah it sucks and Im having to develop a taste for O'douls but she says I can have all the heat I want so...I have to start posting in other threads and this is a good starting one. Oh, speaking of starting, here's a start to my day;

First sauté some onion, bell pepper, gah lic, and a Red Fatalii in some olive oil

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Now added 4 eggs, little milk, some sharp cheader, salt, pepper, mixed up nice in a bowl and

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Plate up with a piece of 12 whole grain toast and a cup of dark roast in my White Album cup

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And yep put the white album on while dinning. Life aunt too bad.

:) Y'all have a great day now
 
Hey RM, I know this is going to sound really crazy coming from me, but every year I go on the wagon for a bit. I do usually drink some NAs during that time. O'douls is awful. I have had them all, and the best ones are Molson Excel, and believe it or not, Busch NA. Oops, just realized where I was here. Sorry for the thread jack Joyner.
 
Ok explain. The skin isn't on that is it? That's just the shoulder. I mean you make the cracklin's by frying them right?
 
Nice Joyner, that's goi g to be good stuff there.

Thanks Jay I'll look for them. The Odouls was the only one I remembered from my deployments to Kuwait.

Now return you to the regularly scheduled food Porn
 
The shoulder has two sections, Boston Butt, Picnic Butt, you want Boston Butt for pulled pork.
 
The Hot Pepper said:
The shoulder has two sections, Boston Butt, Picnic Butt, you want Boston Butt for pulled pork.
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The picnic can make awesome pulled pork as well. I usually go with the boneless boston butt but wanted to mix it up.

JayT said:
Ok explain. The skin isn't on that is it? That's just the shoulder. I mean you make the cracklin's by frying them right?
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Sure,

3 rules to the picnic..
  1. Take skin off and make cracklings
  2. Score the skin and leave it on
  3. Take skin off, season all over and return skin, tie and toothpick it back in place.
 
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