It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
HotFox
15 Year Member
Friday night rib night! My wife can some how double wrap ribs to the point they are sealed in tin foil. She does such a good job the bag was actually expanding at the end. I cant seem to master this sealing technique. Anyway 2 hours they were fall off the bone good! My step daughter says it's great chicken!
Decided to treat the guys at work today. I cooked a 5# Jambalaya. For any jambalaya aficionados out there or Cajuns this is NOT Jambalaya festival wining jambalaya. The guys here love it though and thats what counts!
Picked up a winter project from my dad over the weekend. He bought this years ago cheap because it was damaged. I have everything to repair the refractory, but it needs some hardware and a stand. Thing weighs a ton!
I'm A Making Hot Sauce!
Got me some peppers. Thinking a Siracha style sauce.
Lets see, 1 red pepper, 2 bags Hawaiian peppers, 5 serrano peppers.
Its a rainbow of Hawaiian peppers.
Fired the grill with some Kiawe wood in it.
Olivethefet 's insulated bbq thing above would of worked good for this.
Sorry sideways
Spent about 2 hrs low heat + smoking till wood piece was white ash.
Put them in the Ninja blender with 1/4 cup sugar then strained into a stainless cup
I tasted it and its just fire and pain, is way too hot for me but ....
Now cap with paper towel and rubber band and stir once a day for 7 days and let ferment! Whoo Hoo!
Hopefully fermenting will tame it a bit.
My eyes and nose are burning from just the straining of it.
Got me some peppers. Thinking a Siracha style sauce.
Lets see, 1 red pepper, 2 bags Hawaiian peppers, 5 serrano peppers.
Its a rainbow of Hawaiian peppers.
Fired the grill with some Kiawe wood in it.
Olivethefet 's insulated bbq thing above would of worked good for this.
Sorry sideways
Spent about 2 hrs low heat + smoking till wood piece was white ash.
Put them in the Ninja blender with 1/4 cup sugar then strained into a stainless cup
I tasted it and its just fire and pain, is way too hot for me but ....
Now cap with paper towel and rubber band and stir once a day for 7 days and let ferment! Whoo Hoo!
Hopefully fermenting will tame it a bit.
My eyes and nose are burning from just the straining of it.
Last edited:
NurseGuy
Active Member
NurseGuy
Active Member
Beer-Up-the-Butt chicken can be tougher than some folks think. Too much beer in the can or having the can stuffed too far up the chicken's ass and it becomes well... just chicken with no beer flavor. I've stuffed an union into the open cavity at the top with the beer can beneath (you know... to try and trap some of the steam). I've had mixed results with that. The important part is ensuring that the can with the beer in it, gets good and hot.
On a side note: I'm not crazy about using painted and coated aluminum cans to cook food over an open fire. Even tin cans are all coated inside anymore.
Just a thought without any empirical data: Don't use painted or coated cans. Find or make yourself a couple chicken size beer containers made from bare metal.
Hot Sauce Up Date
By the end of day 2 the fermenting was going strong and the gas bubbles made the mash(Lava?) rise and spill over onto the counter.
This photo is on day 4 in different cup and with catch bowl and small plate lid.
Looks like the bubbles are slowing down so fermenting might just about be done.
Still too fricken hot for me though,
I'm afraid it might spontaneously erupt in flames.
Was thinking about adding some more red bell peppers to temper it down.
Recipe says add more sugar but I don't want the sweet Thai sauce.
Don't want any tomato type stuff in it either.
The wife said to mix mayo but thats a different sauce we'll blend up later.
I think I used too many Hawaiian Peppers.
The ferment added a slight earthy bread smell to it.
Still makes my nose burn.
By the end of day 2 the fermenting was going strong and the gas bubbles made the mash(Lava?) rise and spill over onto the counter.
This photo is on day 4 in different cup and with catch bowl and small plate lid.
Looks like the bubbles are slowing down so fermenting might just about be done.
Still too fricken hot for me though,
I'm afraid it might spontaneously erupt in flames.
Was thinking about adding some more red bell peppers to temper it down.
Recipe says add more sugar but I don't want the sweet Thai sauce.
Don't want any tomato type stuff in it either.
The wife said to mix mayo but thats a different sauce we'll blend up later.
I think I used too many Hawaiian Peppers.
The ferment added a slight earthy bread smell to it.
Still makes my nose burn.
There basically Thai peppers grown in Hawaii
At least its not ghost peppers or some crazy pepper like that.
I used to grow really hot peppers.
There was one called a chocolate douglah.
I grew ghost chili’s for fun and had about four trinidad scorpions plants. The douglah was hotter, believe it or not.
It mastered ANY badass buddy of mine that thought they could handle hot chili’s. Even one friend that tossed a whole scorpion in his mouth and chewed it up and swallowed it (mind you, he turned very red and started sweating profusely after that one). He bit into the douglah and spit it back out. He said that’s hot enough. Man of few words that meet his match, lol.
Beautiful small wrinkled pepper with bumps over its entire surface. Deep brown chocolate color.
If I ever get psycho in that way again I may try growing more. I believe I still have some seeds in my seed collection.
God! They were the hottest I ever tried.
There was one called a chocolate douglah.
I grew ghost chili’s for fun and had about four trinidad scorpions plants. The douglah was hotter, believe it or not.
It mastered ANY badass buddy of mine that thought they could handle hot chili’s. Even one friend that tossed a whole scorpion in his mouth and chewed it up and swallowed it (mind you, he turned very red and started sweating profusely after that one). He bit into the douglah and spit it back out. He said that’s hot enough. Man of few words that meet his match, lol.
Beautiful small wrinkled pepper with bumps over its entire surface. Deep brown chocolate color.
If I ever get psycho in that way again I may try growing more. I believe I still have some seeds in my seed collection.
God! They were the hottest I ever tried.
I'm not that tough, i just want flavor, fun, and a little sting.
I got a friend out her who's been playing with reapers and ghosts and he s my inspiration.
But i could never keep up with those and aren't willing to try.
Ghost
Carolina reaper
Trinidad Scorpion
I got a friend out her who's been playing with reapers and ghosts and he s my inspiration.
But i could never keep up with those and aren't willing to try.
Ghost
Carolina reaper
Trinidad Scorpion
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