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.

A picture of the cucumber plants

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

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

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

Sausage and Peppers, Joyner style.

 

[JoynersHotPeppers]

Never put the final product of the crab cake up.

 

[JayT]

I like to be liking the crabcakes, but I REALLY would like some of the deer loins!

 

[JoynersHotPeppers]

I like to be liking the crabcakes, but I REALLY would like some of the deer loins!

Like these?

 

[JayT]

Yeah like those.

 

[sicman]

joyners im going to petition that you are not allowed in t.d. last thing we need is another pro food camera session guy!hehe.


crab,and deer look mighty fine.

 

[JoynersHotPeppers]

Oh Snap, watching the 12/12/12 show and finally making some fried onions and venison! Playing a drinking game too, every time Chase is mentioned the wife and I drink. Going to be epic, hope I can finish cooking.

 

[JayT]

Chase?

 

[JoynersHotPeppers]

Chase?

Dammit, now I have to drink! Yeah Chase is the sponsor and that is where I.....

 

[grantmichaels]

haha ...

 

[JoynersHotPeppers]

Fried Ghost Pepper Powder Onions and Friend Venison

 

[grantmichaels]

I think I'll order up some of your Tri-Thai in the next week or so, what else should I check out while doing so?

 

[JoynersHotPeppers]

I think I'll order up some of your Tri-Thai in the next week or so, what else should I check out while doing so?

To be honest, everything in 2012 is so yummy. The Naga and Ghost both red and yellow have an amazing smell and taste not to mention heat. This years end of season super and non super cherry smoked is awesome. The Tri-Thai and 15 blend are staples. What ever you order I'll throw in a random sample.

 

[Greg H]

I don't know how I missed this thread for so long but wow, nice looking food.

 

[JoynersHotPeppers]

So I am on vacation until 2013 starting today, what better way to kick it off than fire up the smoker!

 

[stickman]

Now that's what I'm talkin' about! Nice Porkage mister C... Makes me drool just thinkin' about it... What kind of sauce do you like on yours?

 

[JoynersHotPeppers]

Now that's what I'm talkin' about! Nice Porkage mister C... Makes me drool just thinkin' about it... What kind of sauce do you like on yours?

I rarely use sauce but when I do I make my own Va style vinegar hot sauce. I'll post a picture of it later when I pull these bad boys out! The wife usually makes an awesome slaw and kills the need for any sauce outside hot-sauce.

 

[JoynersHotPeppers]

Passing time until the pork is ready to pull!

Up for dinner tonight will be fresh mussels in a white wine, butter, garlic sauce over fresh linguine. The heat will be the mystery wine powder I have added to the white wine sauce! Pictures to follow...

 

[zdecker]

Wow, 120 IPA? I've had the 90 min. That's gotta be hoppy as hell and strong!

 

[JoynersHotPeppers]

Wow, 120 IPA? I've had the 90 min. That's gotta be hoppy as hell and strong!

18 - 20%, down to a 12 pack left. Doing 1 per year for 10 years and letting them age!

Switched it up, waiting on the pork to complete so it can rest and the drunken mussels are almost done!

 

[sicman]

that pig looks great! cant wait to see plate pic. never seen that hellbound before?