food What was the last spicy meal you cooked?

True and a good one, too. I love to have mine with sea salt and olives, not exactly the traditional way, but I love it!
 
Bitchin' Brisket

Here was my labor day project:

25 hours of RUB
Brisket808B.jpg


Into the BADLEY - AND I MEAN BADLEY!
BrisketinBradleyA.jpg


5 Hours later
BrisketinBradleyB.jpg


Go with Throttle Up!!
FinishedBrisketA.jpg


I always put 2 bottles of beer into the bowl / burnt puck catcher.
Keeps a very favourful moisture on the meat....
Cheers, friends!
 
chilehunter said:
I ate the 2 pieced bacon habs 1st, & wimped out after the 6th hab :oops: I could of ate more after the fire settled but had enough for awhile (maybe later eat a couple more, maybe a snack before bed LOL)

the insides from those habs I gutted will be saved for hot sauce later, so no wasting it.

oh yea I'd like to thank Impychick for this recipe, its great, much better than the basic jalapeno poppers.
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Niiiice. And you're not a wimp in my book. When I make a batch of hab & jalapeno poppers I always eat a hab one, then I have to "cool" my mouth off w/ a jalapeno one, lol. And I can't take credit for the recipe, it was "SpazHairlip" who posted the recipe in the database on this forum. I just modified it to use turkey bacon instead of the full-fat stuff :). Glad you like them, though! I sure do.
 
Only five hours for a brisket? Or is that just the last picture. I have heard of people cooking them that fast, but never seen it. Last one I made took 11 hours. Either way looks AWESOME! Chilihunter you just gave me a brilliant idea. This will change poppers forever. I should wait until I make them and post pictures, but here it is: cut open a hab, stuff both sides with cheese, wrap around a medium sized shrimp, THEN wrap with bacon and grill! Tell me that doesn't sound unbelievable. If anyone else makes it, let us know. I want credit though! ;)
 
I'm sorry - I am new to posting, so bear with me!
It was 5 hours in the Bradley smoker @ 210 degrees with mesquite smoke, then 15 hours in the oven @ 220 degrees, with the smoked pan drippings and a little bit o' Jack Daniels (in the sauce and in me!!!)
READY FOR THE OVEN!!!!
BrisketReadyForOven.jpg
 
JayT said:
Only five hours for a brisket? Or is that just the last picture. I have heard of people cooking them that fast, but never seen it. Last one I made took 11 hours. Either way looks AWESOME! Chilihunter you just gave me a brilliant idea. This will change poppers forever. I should wait until I make them and post pictures, but here it is: cut open a hab, stuff both sides with cheese, wrap around a medium sized shrimp, THEN wrap with bacon and grill! Tell me that doesn't sound unbelievable. If anyone else makes it, let us know. I want credit though! ;)
Click to expand...

Now THAT's something I will try!!
Thanks
 
JayT said:
Only five hours for a brisket? Or is that just the last picture. I have heard of people cooking them that fast, but never seen it. Last one I made took 11 hours. Either way looks AWESOME! Chilihunter you just gave me a brilliant idea. This will change poppers forever. I should wait until I make them and post pictures, but here it is: cut open a hab, stuff both sides with cheese, wrap around a medium sized shrimp, THEN wrap with bacon and grill! Tell me that doesn't sound unbelievable. If anyone else makes it, let us know. I want credit though! ;)
Click to expand...


What kind of cheese?
 
Yet another Famous Passow Pizza

Currently in the oven is yet another Famous Passow Pizza. I mixed Blair's Heat Chipotle into the sauce, then added fresh basil, tomatoes, jalapeno (red), and scotch bonnets (all out of the garden). Covered with cheese, then coated it (until it's red) with Dave's Zest Blend (don't worry Sickmont, I'll be making your's up, weather permitting, tomarrow).
 
imaguitargod said:
Currently in the oven is yet another Famous Passow Pizza. I mixed Blair's Heat Chipotle into the sauce, then added fresh basil, tomatoes, jalapeno (red), and scotch bonnets (all out of the garden). Covered with cheese, then coated it (until it's red) with Dave's Zest Blend (don't worry Sickmont, I'll be making your's up, weather permitting, tomarrow).
Click to expand...

I'm going to be getting my hands on one of the Creator's sample zeros this weekend and am thinking of hitchhiking on one of your Famous Passow Pizzas. I am thinking of doing a Deathmatch pizza. While I don't know the exact recipe for the deathmatch sauce, I believe I have all the components. It's going to be a wild Saturday night.
 
I was looking at CCs photos of his stuffed peppers earlier today and got a cravin'....so I am going to stuff peppers in a few minutes...photos of each step will be posted as they get ready for the grill...

first photo...ingredients...

091208a001.jpg


I am going to stuff 16 Jalapenos, 8 Franks Hot Sweet, 8 Jamaican Hot Yellows, 8 Orange Habaneros, a 7 Pot, and a Trinidad scorpion...

this is the prettiest scorpion I have picked to date...

091208a002.jpg


back in a while with another pic...
 
OK double post time...

here is the peppers cored, stuffing mixed, bacon cut, and ready

PeppersCored-StuffingMixed-BaconCut.jpg


and here they are on the grill....

Peppersonthegrill.jpg


finished product in about 20 mintues or so...
 
Triple Post...finished product...

091208c003.jpg
 
oh jesus that looks good alabamajack :drooling:

definately going to give that a go next time I can lay my hands on some habs
 
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