The Grilling Thread

[lurking wierdo]

Habaneros are the hottest, I grew five plants this year and had more peppers than I could do anything with. Two ro three in a pot of chili makes it some kinda' good.

Anyone have a recipe for Buffalo Wing Sauce? I've tired a couple that turned out to be crap.

Mix 1 stick melted butter with 1/2 cup of the hot sauce above.

[Susquehanna Birder]

Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).

Yeah they are too hot for me. I don't understand the point.

Same here. I'm definitely not a pepper lover, but I know people who are. They crazy.

[lurking wierdo]

Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).

Yeah they are too hot for me. I don't understand the point.

Same here. I'm definitely not a pepper lover, but I know people who are. They crazy.

I have a friend who is one of those "pepper heads". He was at a tasting out in Northern CA. He tasted one of the scientifically derived sauces and his heart stopped. He had to be resuscitated.

[Diomedes]

I might argue the last point.   Did he really have to be?  Come on.

[lurking wierdo]

That's his story and he's sticking to it. He showed a news paper clipping.but I am a bit skeptical. The sauce was rated at 6.5mil on the scoville scale. For perspective, habeneros are around 300,000, ghost chiles around 1,000,000, and police pepper spray is about 5,000,000.

[shorebird]

Uhh....I've never heard of ghost chilis.

[Sgt PSN]

That's because you can't see them, you can only feel them.  Dummy.

[Seabiscuit36]

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

[DH]

watch man vs food...every other show has ghost chillis

[smeags]

Cut the tops off of 120-140 Habanero (scotch bonnet) peppers.
Put the peppers onto the cooking surface. (I use my small offset smoker it's approximately 8 sf)
Sprinkle a little kosher salt in each cavity (1/8-1/4 tsp)
Cut the tops off 2 bulbls of garlic
Sprinkle garlic with olive oil
Smoke for 2-3 hours at 200-225 deg (I like mesquite for this but hickory works fine too)
start with small batches (8-10 peppers) and puree them down in the food processor.
remove pulp each batch
After all is processed put 1/2 pulp back in processor.
Squeeze in 1/2 of the roasted garlic
Add apple cider vinegar 1/4 cup at a time and process until liquid
Now do the other 1/2

Be sure to wear gloves and eye protection

nice, i will definitely make some. also, gonna see about incoporating this into my bloody mary recipe for a spicier verison.

[mussa]

Habaneros are the hottest, I grew five plants this year and had more peppers than I could do anything with. Two ro three in a pot of chili makes it some kinda' good.

Anyone have a recipe for Buffalo Wing Sauce? I've tired a couple that turned out to be crap.

Mix 1 stick melted butter with 1/2 cup of the hot sauce above.

Depending on how many wings you plan on doing I'll empty about half a big bottle of Frank's Hot Sauce and 3/4 to full stick of butter. I also chop up garlic cloves and add that for extra spice. 

[ice grillin you]

texas pete nubs

[lurking wierdo]

Uhh....I've never heard of ghost chilis.

http://news.yahoo.com/s/yblog_thelookout/20101203/sc_yblog_thelookout/worlds-hottest-pepper-is-hot-enough-to-strip-paint

[shorebird]

S.O.B., thats friggen' hot. I can tell you right now after reading weirdo and biscuit's links, it's too hot for me.

[paco]

for the past year or so, i've been putting sriracha on everything. it's taken over as my hot sauce for any kind of food. even pizza.

I love that stuff.  Its great on pork, I mix it in with my mashed potatoes, etc.

They have one with chunks of garlic in it that you spoon on.  :Drool