It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
Potatoes were excellent.Did you forget to open the taterz?
...or cutoff and fry the bottom?
...or coat with olive oil?
What happened with the taterz?
My freaking Chiefs won the super bowl! Woohooooooo!
I quit smoking them. I always burned my fingers trying to light them, and they crumble too easy to use a clip.
Ok, this next post will eventually be about grilling. Maybe in about five months..........
About ten years ago, a buddy and i got into super hot chili’s. We discovered that ghost chili’s weren’t the end of all creation in chili heat.
The hottest I grew were a badass little pepper called a Douglah (a variety of a seven pot). It was the hottest of the hot then. About 1.85 million on the scoville scale. Roughly twice the heat of a ghost pepper.
My friend and I wanted to be purists. Meaning we ate at least one whole pepper of whatever we grew in a quick mind numbing sitting.
The Douglah taught me respect for capsaicin. Tom and I split that one.......we had habaneros we grew with us at the time. After eating the Douglah we could eat the habaneros like they had zero heat.
My youngest son was really into the growing of the plants with me back then. He was tenish at the time and he wanted to be with his Daddy growing freaking hot peppers, lol, these will always be the penultimate of my memories with my son. It’s like nothing else in life is important in comparison. Well, special times with my daughter have been pretty important too.....ok, the pepper/son memories are on par with those too......anyhow.
Andy is a sophomore in college now and was asking me if I was going to garden this year. He asked about the super hot chili’s. So, here we go again.
The chili world has changed since then. There are peppers that go all the way to 3.2 million on the scoville scale now!
I’m crying uncle here. That’s just too freaking hot for me
But.........1.5 mill.........
So i bought some new seeds. The hottest will be a pepper called a chocolate Bhutlah. It’s a cross between a chocolate ghost and a Douglah chili.
pepperjoe.com
I‘m doing some fancier ones of “more mild“ heat too.These are typical ghost heat, one million on the scoville scale. First is a purple scorpion/purple ghost chili cross.
pepperjoe.com
Next is a purple ghost
pepperjoe.com
And finally for the super hots will be a white ghost
pepperjoe.com
I‘ll be growing other calmer things like a chocolate habanero, some relleno peppers, chocolate bells, roma tomatoes, etc....And some jalapeños for bonus as well.
I‘ll be using these things in my grilling this year, Looks like a really hot summer coming up!
About ten years ago, a buddy and i got into super hot chili’s. We discovered that ghost chili’s weren’t the end of all creation in chili heat.
The hottest I grew were a badass little pepper called a Douglah (a variety of a seven pot). It was the hottest of the hot then. About 1.85 million on the scoville scale. Roughly twice the heat of a ghost pepper.
My friend and I wanted to be purists. Meaning we ate at least one whole pepper of whatever we grew in a quick mind numbing sitting.
The Douglah taught me respect for capsaicin. Tom and I split that one.......we had habaneros we grew with us at the time. After eating the Douglah we could eat the habaneros like they had zero heat.
My youngest son was really into the growing of the plants with me back then. He was tenish at the time and he wanted to be with his Daddy growing freaking hot peppers, lol, these will always be the penultimate of my memories with my son. It’s like nothing else in life is important in comparison. Well, special times with my daughter have been pretty important too.....ok, the pepper/son memories are on par with those too......anyhow.
Andy is a sophomore in college now and was asking me if I was going to garden this year. He asked about the super hot chili’s. So, here we go again.
The chili world has changed since then. There are peppers that go all the way to 3.2 million on the scoville scale now!
I’m crying uncle here. That’s just too freaking hot for me
But.........1.5 mill.........
So i bought some new seeds. The hottest will be a pepper called a chocolate Bhutlah. It’s a cross between a chocolate ghost and a Douglah chili.
Chocolate Bhutlah Pepper Seeds
Chocolate Bhutlah is actually a cross between the Bhut Jolokia (Ghost Pepper) and the Douglah. That lineage creates this fabulous pepper which can actually have pods HOTTER than the Ghost Pepper. The Scoville heat unit estimate is in the 1,500,000 to 2,000,000 range. Each pack contains 10+...
pepperjoe.com
I‘m doing some fancier ones of “more mild“ heat too.These are typical ghost heat, one million on the scoville scale. First is a purple scorpion/purple ghost chili cross.
Purple Ghor-Pion Pepper Seeds
Feast your eyes on Purple Ghor-Pion pepper. This fiery guy may be new in town but still packs a big punch with recorded SHU up to 1,000,000.
pepperjoe.com
Next is a purple ghost
Bhut Jolokia Purple Pepper Seeds
A very rare pepper, a variant from the Bhut Jolokia, or Ghost Chile. Bhut Jolokia Purple pods grow from a dull purple to deep purple to red at maturity. About 1 inch wrinkly, elongated shape. Intensely hot with a sweet flavor. The plant grows over 2.5 ft tall. Heat Level: 800,000-1,000,000 SHUs...
pepperjoe.com
And finally for the super hots will be a white ghost
Bhut Jolokia White Pepper Seeds
This rare white version of the Ghost chile grows like normal, with similar heat and fruity flavor. Shake up your Ghost pepper chiles with this! 10+ Seeds.
pepperjoe.com
I‘ll be growing other calmer things like a chocolate habanero, some relleno peppers, chocolate bells, roma tomatoes, etc....And some jalapeños for bonus as well.
I‘ll be using these things in my grilling this year, Looks like a really hot summer coming up!
I got my “Excellent Saturday” kit this morning......
I've been wanting a Sous Vide cooker for a while now. The Misses found one on FB locally for $35, new. These are normally around $100. I picked it up yesterday and it seems new and it works! Win!
I picked up a ribeye at the local butcher shop. It's just me this weekend so I only got one.
Here it is fixed up with salt, pepper, garlic powder and Worcestershire.
It's in the pot now. I'll let it cook for a couple of hours and then sear it in a skillet, put some real butter on it, cover it, and let it rest for a few minutes before eating. I'll let you guys know how it turns out!
I picked up a ribeye at the local butcher shop. It's just me this weekend so I only got one.
Here it is fixed up with salt, pepper, garlic powder and Worcestershire.
It's in the pot now. I'll let it cook for a couple of hours and then sear it in a skillet, put some real butter on it, cover it, and let it rest for a few minutes before eating. I'll let you guys know how it turns out!
Here it is out of the water. Its fully cooked at this point but you still need to sear it.
Got a little duck fat.
Now ready to go with some good beer and some chips I've never had.
Turned out good.
Next time I think I'll only take the temp to 125. Then get the grill going to finish it off. Meat is tender though. Not bad for the first time.
Got a little duck fat.
Now ready to go with some good beer and some chips I've never had.
Turned out good.
Next time I think I'll only take the temp to 125. Then get the grill going to finish it off. Meat is tender though. Not bad for the first time.
Where’d you get that duck fat?Here it is out of the water. Its fully cooked at this point but you still need to sear it.
Got a little duck fat.
Now ready to go with some good beer and some chips I've never had.
Turned out good.
Next time I think I'll only take the temp to 125. Then get the grill going to finish it off. Meat is tender though. Not bad for the first time.
Tried this water cooking thing again. Got the steaks seasoned up. Only used salt, pepper, and Montreal steak seasoning.
I got the charcoal grill rolling hard this time.
I didnt need a lot of charcoal. Only enough to sear the steaks.
They turned out awesome!
I got the charcoal grill rolling hard this time.
I didnt need a lot of charcoal. Only enough to sear the steaks.
They turned out awesome!
Gas grill is getting ready to bite the dust. Time to down size as well, I only need 3 burners. I'm highly considering going with an Infrared plate system, but Weber does not make one that small that I'm aware of. I've looked into Webers, Charbroil and possibly Napoleon brands. Don't really need a rotisserie burner, but a direct flame side burner would be nice.
Any recommendations are welcome.
side note: If you only have two steaks to sear, I've seen people put a grate directly on the starter chimney instead of dirtying up the grill.
Any recommendations are welcome.
side note: If you only have two steaks to sear, I've seen people put a grate directly on the starter chimney instead of dirtying up the grill.
It seems I like to take pictures of every stupid thing I do on the car, but it never occurs to me to take pics of the food. Anyway....... I’m off for a few days and had some time so I decided to cook a nice dinner. Did some filet Mignon in the cast iron skillet, finished in the oven, and they came out great. Seasoned with just a little olive oil, salt, and pepper. Some mashed potatoes and veggies, and the wife and daughter both gave it the thumbs up. (I’ve been know to overcook their steaks once in a while). Lol. This warm (for March 4) weather has me itching for spring and some real bbq!!
Take a look at these things if gas:
Amazon product ASIN B01I726VKKView: https://smile.amazon.com/Solaire-SOL-IR17BWR-Portable-Infrared-Stainless/dp/B01I726VKK/ref=smi_www_rco2_go_smi_g3905707922?_encoding=UTF8&%2AVersion%2A=1&%2Aentries%2A=0&ie=UTF8
Amazon product ASIN B00F3BHB80View: https://smile.amazon.com/Cuisinart-CGG-306-Professional-Two-Burner-Stainless/dp/B00F3BHB80/ref=pd_t4im_d_2/140-2181834-9963938?_encoding=UTF8&pd_rd_i=B00F3BHB80&pd_rd_r=43eff550-80b7-47fc-a799-7af7584c857f&pd_rd_w=tHXjT&pd_rd_wg=1VSnP&pf_rd_p=98148972-0363-4081-be52-25c2edfe7cf8&pf_rd_r=94Y30H8S6T7D12QAV4DC&psc=1&refRID=94Y30H8S6T7D12QAV4DC
I still own a gas grill and we use it occasionally. 90+% of time, I cook over coals. Weber's are relatively cheap
These things IMO are still [the] best all around grill type:
Amazon product ASIN B00022OK2AView: https://www.amazon.com/Lodge-Sportsmans-Hibachi-Style-Tailgaiting-Adjustable/dp/B00022OK2A
Electric radiant heat grills are the equivalent of a 110v stick welder
Yeah, it'll work but results and mileage will vary.
Cooking Huli Huli chicken today . Scouts and Lions Club fund raiser
Firing the trailer grill, yes there is mustang related content because we drove the CobraII.
Doing it Hawaiin style under the rainbow. 6 birds to a rack.
Pieces stick to rack when done and everyone who can picks and eats them.
I Know thats more protective gear than your use to seeing in my thread.
https://youtu.be/ahFRTN2AEXA
Yummy! We cooked 1300 birds!
yes 1300.
Firing the trailer grill, yes there is mustang related content because we drove the CobraII.
Doing it Hawaiin style under the rainbow. 6 birds to a rack.
Pieces stick to rack when done and everyone who can picks and eats them.
I Know thats more protective gear than your use to seeing in my thread.
https://youtu.be/ahFRTN2AEXA
Yummy! We cooked 1300 birds!
yes 1300.
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