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