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  1. #11
    Join Date
    Mar 2009
    Location
    Broken Arrow OK
    Posts
    502

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    Leave it to the Hoosiers to get to the point.

    Thanks, guys! You know exactly where I'm coming from and where I'm heading on this one. I'll let you know how it turns out when it happens...
    UDS #2
    RUDS #3
    Weber one-touch
    Magic Chef fridge smoker

  2. #12
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    [quote=lazy;42582][quote=BA_LoKo;42505]Once your rub is made up, start by adding either of the ground peppers that Smoky mentioned. When you get the desired level of heat that you're wanting, make a note on your recipe card as to how much it took.

    What I would consider plenty spicey, I have a feeling won't even register with these guys. Maybe I'll just start a small batch rub and let them taste it to see what they think. When they think it's about right, I'll probably add a touch more. Things get spicier when they're cooked, right?
    Actually, it's generally the opposite. Oleoresin capsicum ( the heat chemical in peppers) breaks down to a certain degree with heat.

  3. #13
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

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    Quote Originally Posted by Joneser View Post
    I'd make a special batch for them with some Dave's Insanity sauce....that's shut them up...worked on the Mexicans here where I work.

    thats what i was gonna suggest.. grab a bottle for 8 bucks that will last them for a while. i might kick the rub up a bit and start messing with sauce. i as at a ribfest this weekend, and 2 of the ribbers had wide selections of sauce. the hots were warm, the killers were borderline pure diablo sweat!! one of the places had the waivers for their sauce, made with habenero oil...

    make some sauce, add the heat and let it sit. try it again. i made the mistake of doing some good ol nc vinegar sauce and didn't let the chili flake blend in before reseasoning.. it made a good buffalo wing sauce later!!
    "BoB" a leaky Offset Stickburner
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  4. #14
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

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    I might suggest you grill some Jalapenos whole and set them out for the folks that like heat.The Taco trucks out here have them.Don't take out the stem or seeds .
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
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  5. #15
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

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    Quote Originally Posted by lazy View Post
    Does anyone have a rub recipe that will make eyeballs roll, ears steam, and sweat run down faces? A number of the guys I work with have asked for more spice/heat in the Q when I bring it in.

    Next time I take some in, I would like one batch of pork that will make them whimper for water when they eat it, and walk funny and sit gingerly the next day.

    Until I started this smoking thing, we had always been a boring salt-and-pepper family--my spice knowledge is pretty poor. Mostly what I've picked up reading the smoking forums.

    Can anyone help me out with a rub and/or marinade that will get their attention?

    Thanks.
    Hi Lazy, here is my marinade to make JAMAICAN JERKED PORK. Can also to be used for poultry and other meats. This recipe is for app. one pound of pork. If you need more marinade, I would suggest that you increase only the liquids. Increasing the spices might make the marinade to strong because the spices are themselves strong. I use the taste as you go method. You can increase your heat by increasing the amount of fresh chili peppers. If you have any leftover marinade after grilling, transfer to sauce pan and heat to bubbly to eliminate any chance of bacteria. After meat is jerked you can add marinade to it a little at a time, it has a pop to it. Taste as you go.This is one of my favorites, Enjoy E.T.

    1/2---cup---chopped scallions.
    1/2---cup---tequilla
    4------stemmed, serrano chilis, chopped fine with seeds, or 1/2 scotch bonnet chile, seeded, chopped fine.
    2------tbl.---olive oil.
    1------tbl.---soy sauce.
    1------tbl.---fresh lime juice.
    2------tsps.--ground allspice.
    1------lrg.---clove of garlic, minced.
    1------tsp.---coarse salt.
    1/2----tsp.---sugar.
    1------tsp.---cheyenne pepper.
    1/2----tsp.---coarse black pepper.
    1/2----tsp.---dried thyme
    1/4----tsp.---cinnamon.
    1/4----tsp.---ground ginger.
    1/8----tsp.---fresh grated nutmeg.

    Puree ingredientes and transfer to ziplock bag. Add meat and into fridge for at least 8 hrs. Grill/smoke and enjoy.
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  6. #16
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That sounds like a great jerk marinade ET! thanx for sharing.

  7. #17
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Quote Originally Posted by SmokyOkie View Post
    That sounds like a great jerk marinade ET! thanx for sharing.
    Your more than welcome Tim and for all who try it please post your results. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  8. #18
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Wow, ET....that made my tongue burn just reading it....never tried a Scotch Bonnet before, I hear they are a variant of a Habenaro. That should satisfy the guys at work, Lazy.
    ~Brian~
    BBQ Jones comp team
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  9. #19
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Joneser View Post
    Wow, ET....that made my tongue burn just reading it....never tried a Scotch Bonnet before, I hear they are a variant of a Habenaro. That should satisfy the guys at work, Lazy.
    they are one in the same Brian, though the most popular one in the carribean seems to be the extra hot red savina variety.

    Here's a link you might enjoy

  10. #20
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default

    Habenero =scottish bonnet.....way to hot for me....I saw a man in Texas cut one into and rub it on a bulls nose and the bull didnt eat for 48 hrs.....My daughter can not eat black pepper in anything the caspim (pepperoils in black pepper ) will break her mouth out in ulcerated sores....so it is a no hot here and none in hers. can't even put it in sasuage she is going to eat,,,,not even salt and pepper in steak....etc...


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