Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
This Burns my Rear...
SciAggie
Posts: 6,481
Today is Wilbur Scoville's birthday! Who knew? See what I did there... 
https://en.wikipedia.org/wiki/Wilbur_Scoville
Have some ABTs in his honor today.
https://en.wikipedia.org/wiki/Wilbur_Scoville
Have some ABTs in his honor today.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
-
I figured it was something like that when I saw the picture on Google today.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Gotta have some fun - it's FridayGriffin said:I figured it was something like that when I saw the picture on Google today.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I think there might be some serious day drinking going on up and down the East coast..Could be an explosive Friday night..Just gotta think of the catalyst to interject into the OT title..SciAggie said:Gotta have some fun - it's Friday
Greensboro North Carolina
When in doubt Accelerate.... -
You aren't lying. $hit might get crazy on here tonight..johnmitchell said:I think there might be some serious day drinking going on up and down the East coast..Could be an explosive Friday night..Just gotta think of the catalyst to interject into the OT title..Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I see what you did...Chubbs said:You aren't lying. $hit might get crazy on here tonight.. Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Are you trying to say things may get a little Heated tonight?Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
-
So we are too expect very much butt hurt, no?
I like!
-
I grew some Carolina Reapers last year. The chart does not show them, but they are 2X+ hotter than anything on that chart. Took them to work for some taste testing. Great fun. One guy started hiccuping right away. Others were in pain for quite a while. They are insane. I put one in a Jerk recipe.
Gave a piece to my son-in-law, and he tried to pretend they were no big deal. Not too long later he found an ice cube tray and was pouring as many cubes into his mouth and throat he could manage.Winnipeg, Canada -
Well PlayedLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
@Eggcelsior Still no likes for your pic.. Well I suppose its still early..Greensboro North Carolina
When in doubt Accelerate.... -
I always love when people go to the water or ice to 'cool' themselves from peppers. Since the capsaician oil isn't miscible in water it just spreads it around and effectively makes it worse. Dairy and Bread!!!kthacher said:I grew some Carolina Reapers last year. The chart does not show them, but they are 2X+ hotter than anything on that chart. Took them to work for some taste testing. Great fun. One guy started hiccuping right away. Others were in pain for quite a while. They are insane. I put one in a Jerk recipe.
Gave a piece to my son-in-law, and he tried to pretend they were no big deal. Not too long later he found an ice cube tray and was pouring as many cubes into his mouth and throat he could manage.North Pittsburgh, PA
1 LGE -
iftfyjohnmitchell said:@Eggcelsior Still no likes for your pic.. Well I suppose its still early..
______________________________________________I love lamp.. -
I had some guys from Mexico helping me on the farm. They were fooling around with some super hot sauce my mother got for them. One of them told me their secret when it got too hot was to put a pinch of salt in their mouth. It does help, though I try to avoid the "It's not too hot for me" game.chadpsualum said:I always love when people go to the water or ice to 'cool' themselves from peppers. Since the capsaician oil isn't miscible in water it just spreads it around and effectively makes it worse. Dairy and Bread!!!Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
One of my old roommates dared me to eat a spoonful of the second hottest hot sauce available at the time. For testing of the hot sauce your supposed to dip the tip of a toothpick for results. Let's skip the toothpick and go spoonful! I won the challenge but damn if it didn't pay for it afterwards. The hot sauce messed with me so bad that it felt like my body was hovering off the ground a few minutes later. I threw down a half loaf of bread and most of the milk that was left in the carton. Fun times
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Last fall I was gifted? some Carolina Reapers, Habaneros and one lone ghost pepper. I dried them forever in the BGE then crushed them up and into labeled glass containers. Good stuff in a whole lot of moderation.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@lousubcap "whole lot of moderation" I love that...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Was it saves insanity sauce?WeberWho said:One of my old roommates dared me to eat a spoonful of the second hottest hot sauce available at the time. For testing of the hot sauce your supposed to dip the tip of a toothpick for results. Let's skip the toothpick and go spoonful! I won the challenge but damn if it didn't pay for it afterwards. The hot sauce messed with me so bad that it felt like my body was hovering off the ground a few minutes later. I threw down a half loaf of bread and most of the milk that was left in the carton. Fun times--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I had 3 drops of DIS on a breakfast burrito. Never got to the third drop, had to quit eating.Sea2Ski said:Was it Daves insanity sauce?
One good thing with Age is not having to prove yourself through silly macho exercises which really aren't pleasant for anyone. I love heat in my food, but flavor is important too. I guess my rule now is, If you have to wear rubber gloves to handle it, it don't belong in your mouth!___________Bad puns. That’s how eye roll.
Ogden, UT
-
@lousubcap ...looks awesome. I'm actually looking to do the same in the next few days (scorpions and reapers). Care to share what you did? Temp and approx duration?lousubcap said:Last fall I was gifted? some Carolina Reapers, Habaneros and one lone ghost pepper. I dried them forever in the BGE then crushed them up and into labeled glass containers. Good stuff in a whole lot of moderation.Large BGE
MMax BGE
Weber gasser
Pizza oven
2 Dogs Back to 3 Dogs
No neighbours
Living in Canada's bush -
Now that's a man challenge if I've ever seen/heard of one. Bravo.WeberWho said:One of my old roommates dared me to eat a spoonful of the second hottest hot sauce available at the time. For testing of the hot sauce your supposed to dip the tip of a toothpick for results. Let's skip the toothpick and go spoonful! I won the challenge but damn if it didn't pay for it afterwards. The hot sauce messed with me so bad that it felt like my body was hovering off the ground a few minutes later. I threw down a half loaf of bread and most of the milk that was left in the carton. Fun times
-
In college, a similar circumstance evolved with blotter. Talk about reactions to a large dose."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@Braggart - Loaded lump to just above the side air holes in the fire box, using smaller pieces of lump. Got the fire stabilized at around 160-170*F (LBGE) w/o any controller. (Hadn't been down in that temp range in a couple of years but it did well.) Figured around 12 hours would do it...nope. So I let it run all night-temp was 220*F in the AM. Some still needed more to finish out so I went to work and let the cook continue. Got home and the dome was below 150*F but still had some hot embers. Let those die out and the following evening I crushed them up. Total time for the drying was 30+ hours. I attributed that to the fresh nature of the peppers combined with the moisture retention of the BGE.
Gloves everywhere with those guys and be very diligent with any clean-up of anything used with the peppers that you intend to use for anything else. I was told the dicing/crushing was to be done outside-and for good reason. Good luck-quite a reward once finished.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@Sea2Ski I believe it was one of the Da Bomb hot sauces. (I could be wrong) This was 12 years ago. I'm sure they have some even hotter sauces out now"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
@BYS1981 Haha thanks! Young and dumb. It's similar to the night my roommates and I had a case race. (Who could drink the most beer in so many hours) Again young and dumb. Man do I miss those younger years!BYS1981 said: "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Thanks @lousubcap ....going to give it a try over the next few days.lousubcap said:@Braggart - Loaded lump to just above the side air holes in the fire box, using smaller pieces of lump. Got the fire stabilized at around 160-170*F (LBGE) w/o any controller. (Hadn't been down in that temp range in a couple of years but it did well.) Figured around 12 hours would do it...nope. So I let it run all night-temp was 220*F in the AM. Some still needed more to finish out so I went to work and let the cook continue. Got home and the dome was below 150*F but still had some hot embers. Let those die out and the following evening I crushed them up. Total time for the drying was 30+ hours. I attributed that to the fresh nature of the peppers combined with the moisture retention of the BGE.
Gloves everywhere with those guys and be very diligent with any clean-up of anything used with the peppers that you intend to use for anything else. I was told the dicing/crushing was to be done outside-and for good reason. Good luck-quite a reward once finished.
Scorpions, reapers and choc ghosts (bhut jolokias).
Large BGE
MMax BGE
Weber gasser
Pizza oven
2 Dogs Back to 3 Dogs
No neighbours
Living in Canada's bush
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum