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Spicy smoke ideas
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Powak
Posts: 1,391
A buddy at work let me borrow a big bag of dried crushed hot peppers and seeds that he grew. Told me to take it home, try it out. I’m trying to think of a good meat to smoke that would go good with some “heat” in the rub? Any good recommendations? I was thinking maybe beef ribs or pork rib. Never had pork ribs with a little heat.
Comments
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I like spicy stuff, but most of the time I think it's better when balanced with some sweet. I'd try pork spare ribs with your spicy rub and a sweet glaze of some sort.Cooking on a Large Big Green Egg in North Chicagoland.
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Smoked meatloaf. You can use them in your mixture and it is great.
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Knoxvol said:Smoked meatloaf. You can use them in your mixture and it is great.
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Carne Adovada is normally done in a pot, but I bet you could adapt a recipe to some pork butt on the Egg, yum!_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Powak said:Knoxvol said:Smoked meatloaf. You can use them in your mixture and it is great.
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Did your buddy mention what the peppers are? Capsicums have a huge range of heat. A couple of teaspoons of pepperoncini won't be as hot as a coke spoon of ghost pepper. Also, how the peppers were dried makes a difference. If the hottest part, the inner soft lining, wasn't scooped out, and the seeds washed and dried, the pepper flakes can be a lot hotter.Try grinding a bit up, put it on some butter, and melt that. Spread on some toast to see what the heat and flavor might be like.I don;t know of a lot of beef recipes that use capsicums, but pork and fowl often get lots of red pepper.
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gdenby said:Did your buddy mention what the peppers are? Capsicums have a huge range of heat. A couple of teaspoons of pepperoncini won't be as hot as a coke spoon of ghost pepper. Also, how the peppers were dried makes a difference. If the hottest part, the inner soft lining, wasn't scooped out, and the seeds washed and dried, the pepper flakes can be a lot hotter.Try grinding a bit up, put it on some butter, and melt that. Spread on some toast to see what the heat and flavor might be like.I don;t know of a lot of beef recipes that use capsicums, but pork and fowl often get lots of red pepper.
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I like heat, often lots of it, but the ghosts are too much for me. My younger son brought some snacks over on Valentine's day for his Mom. He mentioned that the cheese chunks had pepper. One after another, everyone started gasping. I asked him what the H? He read the label, (...ghost chili...) OK, don't do that again.I would agree, maybe just a sprinkle on top.
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