What's on the Grill Tonight?

[BBQ Guy]

These have been smoking for 8 hours now...
Carolina Reapers, Trinidad Scorpions, and Scotch Bonnets.
They will the be ground into dust to warp minds.

The kitchen was spicy....

 

[Mikej]

These have been smoking for 8 hours now...
Carolina Reapers, Trinidad Scorpions, and Scotch Bonnets.
They will the be ground into dust to warp minds.

The kitchen was spicy....

View attachment 1052421 View attachment 1052422 View attachment 1052423 View attachment 1052424 View attachment 1052426

WTH? Ooof. What can that stuff be used for other than self defense as a pepper spry? Reminds me, when I go to WinCo today I need to pick up a lb of bulk cayenne to spread in my beds to try and convince the NEW neighbors, TWO cats, that the mulch in my beds is not their private bubbleguming littler box! Bet some of that powdered pepper of yours would convince those cats without them even having to lick it of their pads, yeah?

 

[BBQ Guy]

WTH? Ooof. What can that stuff be used for other than self defense as a pepper spry? Reminds me, when I go to WinCo today I need to pick up a lb of bulk cayenne to spread in my beds to try and convince the NEW neighbors, TWO cats, that the mulch in my beds is not their private bubbleguming littler box! Bet some of that powdered pepper of yours would convince those cats without them even having to lick it of their pads, yeah?

Where a recipe calls for a teaspoon/tablespoon of cayenne I use a sprinkle of this.
Many of the super hots have great flavors when you remove the veins and seeds. Most common are fruity tropical flavors. Hints citrus.
Since these are smoked I'm going to try Chipotle type of concoction for the first time.
I make year long fermented sauces with them as well.

 

[Mikej]

Where a recipe calls for a teaspoon/tablespoon of cayenne I use a sprinkle of this.
Many of the super hots have great flavors when you remove the veins and seeds. Most common are fruity tropical flavors. Hints citrus.
Since these are smoked I'm going to try Chipotle type of concoction for the first time.
I make year long fermented sauces with them as well.

Sounds delicious. I love the flavor of the canned chipotle in adobo. It's too hot for me to use much though. Then too, I've completely lost my sense of taste and smell and though I use spice, heat and texture to make food interesting enough to eat, I'm afraid straight heat might be too uncomfortable. OR, maybe I could really dose myself with some of the stuff and shock my senses back?

 

[boattail]

While I have a smoker trailer with three smokers on it last night I used my wood fired oven to smoke a pork butt for pulled pork. 7 hours total time cooking. I seared it at 500* then smoked/cooked it at 220-250* until the internal temps were 195*. It came out very nice with a good bark and a very juicy center.

https://imgur.com/WBvRy6p

https://imgur.com/sbTPFht

https://imgur.com/K28FrJD

 

[2Wheels4Ever]

While I have a smoker trailer with three smokers on it last night I used my wood fired oven to smoke a pork butt for pulled pork. 7 hours total time cooking. I seared it at 500* then smoked/cooked it at 220-250* until the internal temps were 195*. It came out very nice with a good bark and a very juicy center.

https://imgur.com/WBvRy6p

https://imgur.com/sbTPFht

https://imgur.com/K28FrJD

What an oven! That will be my retirement gift to myself. Nice outdoor kitchen with a big ol brick oven, Santa Maria grill and a stone smoke house.

 

[partsed]

My turn at providing the main course for three families while camping. Used my buddies GMG table top smoker to make pork loin (got one from Costco) stuffed with cream cheese, cheddar cheese, jalapeños and seasoning-wrapped with bacon and smoked for 2 1/2 hours…..

 

[sobo]

...pork loin (got one from Costco) stuffed with cream cheese, cheddar cheese, jalapeños and seasoning-wrapped with bacon and smoked for 2 1/2 hours…..

 

[partsed]

I should add that my buddy did appetizers of oysters on the half shell and I made scallops sautéed in bacon, green onion and garlic this afternoon.

 

[sobo]

 

[sobo]

Late to the posting...
Grilled pork loin, smashed baby red taters w/garlic, steamed mixed veggies, and a Caprese to go with my Old Fashioneds...

 

[sobo]

NY strip, medium rare, with smashed baby red taters and mixed veggies left over from last night...
Pairing it with a local merlot and my standard winter fare cocktail, the Old Fashioned...

 

[sobo]

Not from the grille, per se, but tonight I decided to make a little casalingo dish from my days in Ol' Italy...

It's my fabulous chicken cacciatore! Boneless, skinless chiggin titz in a casalingo (homemade) tomato sauce with penne rigate and fresh basil leaves garnish, steamed broccoli florets, an organic artisan mixed baby spring greens salad with Italian dressing, all washed down with a local red table wine...



...and a buttload of pots and pans on the stove to clean up afterwards, too...

And then there's dessert... a raspberry chocolate cake (from the bakery - I didn't make it) with which to finish off the carafe...


Yes, I'm eating at the brekkie bar again. My kitchen table has been taken over by another issue from work and I needed the large area in which to throw down my set of plans and do some sketchin' and probble solving...

 

[BBQ Guy]

Decided to make dinner on the old Weber...


Elk burgers and Taylors hot Italian sausages...


Blue cheese and cheddar...


On the bun, elk burger, blue cheese, bacon, and caramelized onions. I dusted mine with my new Death Smoke powder my pepper crop this year. Spicy.

 

[sobo]

 

[sobo]

Lamb choppers on the grill tonight, to go with my OFs...


Dinner is served... marinated and grilled lamb chops, homemade baby red garlic parmesan mashed taters, steamed mixed veggies, Caprese salad, and a local red house wine with which to wash it all down, accompanied by a few Old Fashioneds during the preparation...


Mmmmmmmmmm...


Delizioso!

 

[BBQ Guy]

We have stocked up on pork butts for multiple purposes.
I dabble in sausage making and charcuterie.
Today we ground up 20lbs of pork. All of it was for bulk chorizo. 15lbs was for family stuff, the other 5lbs was treated to my Death Smoke 2021 powder.
The recipe is a mix between a Mexican and Argentinian chorizo. One of these times I need to put some into casings and smoke.


15lbs of chorizo ready to package


Death Smoke test patty


Death Smoke test patty, egg, and cheese sandwich



Fatastic. Red grease from the meat. The flavor is incredible and the heat is spot on. Snotty nose inducing but not eye watering.

 

[sobo]

Snotty nose inducing but not eye watering.

Brilliant description, and right where I draw the line at heat. If my head starts to itch, then it's gone too far...

 

[BBQ Guy]

Brilliant description, and right where I draw the line at heat. If my head starts to itch, then it's gone too far...

Different moods and I'll eat different levels of heat.
Sometimes I love the endorphin high from so much heat that it produces an ethereal dining experience.

 

[boattail]

Today I managed to fire up the wood fired oven and bbq a try tip. Garlic Jalapeño marinaded.......should be good for some sammiches later on.