Oh my....page 69 
Poor pigs got bumped a page
Poor pigs got bumped a page
-
We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!
food-bev My obsession with heat and food...JoynersHotPeppers
- Thread starter JoynersHotPeppers
- Start date
Yes!
No powder? Does not compute ...
There's one spec on the yellow pepper... and an ounce on the floor!
90 minute!
90 minute!
All I know is that Reaper powder is so much hotter on 3rd day leftovers ...
Go back to previous page and look at the 2 tablespoons in the pepper/onion mixture at cooking time.grantmichaels said:
Just a simple dijon, tons of powder in the cooking of veg.tctenten said:
Up early and had the WSM going by 5:45
Good morning THP!
Ha! I had four of them myself last night, along with an Aprihop.JoynersHotPeppers said:Did I mention I am 4 DFH 90 mins in....holy ish I hope I hear the 6 AM brisket alarm
I'll be watching this all day.JoynersHotPeppers said:Go back to previous page and look at the 2 tablespoons in the pepper/onion mixture at cooking time.
Just a simple dijon, tons of powder in the cooking of veg.
Up early and had the WSM going by 5:45
Avoiding the stall. wrapped and back on....
In the meantime...
Perfect timing - Homemade Chorizo, Potato, & Cheddar Frittata & Moët Chillin; let's get this brunch started!
In the meantime...
Perfect timing - Homemade Chorizo, Potato, & Cheddar Frittata & Moët Chillin; let's get this brunch started!
Nice.
I'm couched ... and lovin' it ...
I'm couched ... and lovin' it ...
Already at 190.....stall avoided like the plague!
The inside.....
The inside.....
Jelly.
Hustling out today's work so I can try to get into one more little bit of awesome tonight ...
I need to ferment something, or even just a little quickie pickling, just to get some momentum already ...
Hmmm ... what to do ...
Sunday's will be brew-day (beer) in general, but it's going down on Monday this week (just because I'm waiting for something, and I'm doing Monday's work today to make the room for it) ...
I think I'll smoke those two turkey breasts from frozen on the Akorn in a little while, w/ some pimento lump ...
Hustling out today's work so I can try to get into one more little bit of awesome tonight ...
I need to ferment something, or even just a little quickie pickling, just to get some momentum already ...
Hmmm ... what to do ...
Sunday's will be brew-day (beer) in general, but it's going down on Monday this week (just because I'm waiting for something, and I'm doing Monday's work today to make the room for it) ...
I think I'll smoke those two turkey breasts from frozen on the Akorn in a little while, w/ some pimento lump ...
Have company over so no real foodie pictures but the flat came out perfect and they could not believe it was salt and pepper and not a full rub. Pulled off the point, cubed it now they are back in the smoker. Maybe I'll take some decent pictures of a few slices and burnt ends later.
* What follows is a comment about the photo, not the meat ...
It looks like HDR? ... strongly overcast? ...
It looks like HDR? ... strongly overcast? ...
Stupid sun glare or something....was too busy to get a good shotgrantmichaels said:
Had to sneak a peek at the goodies...
you gonna re-fry and give them some sauce or glaze, or what? ...
No, I used a different rub and you put them back on the smoker for a few hoursgrantmichaels said:
No sauce required unless you want it at last step before you eat.