food My obsession with heat and food...JoynersHotPeppers

JoynersHotPeppers · Aug 14, 2015

All that crab made 10 awesome crab cakes!

JayT · Aug 14, 2015

Holy Jeebus that's some nice crab cakes!

oldsalty · Aug 14, 2015

I'm with JayT dem dare crab cakes look crabalicous!!!!!! Num num num num.

grantmichaels · Aug 14, 2015

cypresshill1973 · Aug 14, 2015

I like! I want to eat them...

grantmichaels · Aug 21, 2015

Fra Diavolo time yet?

JoynersHotPeppers · Aug 23, 2015

grantmichaels said:
Fra Diavolo time yet?

Funny you mention that...yes it is! Scored some little neck seaside clams and a few pounds of fresh picked crab on my way down Eastern Shore yesterday.

Clam fra diavlo tonight it shall be!

grantmichaels · Aug 23, 2015

I've been waiting for the next time, and I might give it a shot after this one ...
Nice job on those pickles btw, paired. nicely w/ mustard and corned beef ...

JoynersHotPeppers · Aug 23, 2015

grantmichaels said:
I've been waiting for the next time, and I might give it a shot after this one ...
Nice job on those pickles btw, paired. nicely w/ mustard and corned beef ...

Wife talked me out of diavlo, going to do my basic white wine, butter, garlic, Thai pepper batch for the clams as their cooking liquid, pull the clams and cook the pasta in the broth. Big old loaf of Italian bread for dipping

JoynersHotPeppers · Sep 1, 2015

Used the WSM a few days back and made some of this...

Leftovers last night using the rib meat, a crazy hot jal/chinense cross and cabot hab cheese

Booma · Sep 1, 2015

Nice one mate, all looks great

JoynersHotPeppers · Sep 1, 2015

Booma said:
Nice one mate, all looks great

Thanks Mr. BBQ

Booma · Sep 1, 2015

hahaha, i still have a LOT to learn, i'm just patient and willing to put in the hours

JoynersHotPeppers · Sep 1, 2015

Booma said:
hahaha, i still have a LOT to learn, i'm just patient and willing to put in the hours

I am always on the quest to learn, it becomes boring once that feeling goes away. I wish venison smoked better.

I still have 40+ pounds to get through in 30 days hahahahha

Booma · Sep 1, 2015

Thats a heap, lots of grilling

Yep, most of my cooks something is always different, i mean lately i have been doing everything in the old kettle, the pit hasn't been used for a bit

But i have been asked by a friend to cater for his 30th, so that should be some fun..... fingers crossed

tctenten · Sep 1, 2015

JoynersHotPeppers said:
I am always on the quest to learn, it becomes boring once that feeling goes away. I wish venison smoked better. I still have 40+ pounds to get through in 30 days hahahahha

Jerky? I have some left and that is what I am going to do. Figure I will bring it when we go hunting later in the year.

JoynersHotPeppers · Sep 2, 2015

tctenten said:
Jerky? I have some left and that is what I am going to do. Figure I will bring it when we go hunting later in the year.

Yeah I think I am going to do 25 pounds of Hot Italian sausage...

More of the same...Walkerswood

Jeff H · Sep 2, 2015

JoynersHotPeppers said:
Used the WSM a few days back and made some of this...

Leftovers last night using the rib meat, a crazy hot jal/chinense cross and cabot hab cheese

Looks great Chris. You using the 3-2-1 method? 3 hours seems like a long time to boil to me. :rofl:

JoynersHotPeppers · Sep 2, 2015

I used 5 hours straight with no wrapping at all.

Rairdog · Sep 3, 2015

Blue crab and little necks....man I miss the East coast.

I'm down to about 10 lbs of burger. This fall I'm going to chunk up a bunch of hind quarter for the freezer. Then I can thaw, mix with pork fat and get my grind/smoke on. I might freezer a whole hog this year. It never fails....when I'm ready to grind there is no pork fat to be found.