It's Grilling Time! The Official Stangnet Grill/Smoke Thread

Noobz347 said:

Did you forget to open the taterz?

...or cutoff and fry the bottom?


...or coat with olive oil?

What happened with the taterz?

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Potatoes were excellent.

My freaking Chiefs won the super bowl! Woohooooooo!

Eff the chicken, I'll take the poppers and the taters!

I had some fried fish for dinner.

Ronin38 said:

I had some fried fish for dinner.

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You should try smoking them......

Davedacarpainter said:

You should try smoking them......

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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.


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.

Next is a purple ghost

And finally for the super hots will be a white ghost

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......

Olivethefet said:

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.

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Where’d you get that duck fat?