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Ghost Pepper Ribs
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It is Smoked Himalayan Sea Salt, Smoked Garlic, And Smoked Ghost Pepper. I got the recipe from JGrana. It is delicious!
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Man those look good... does the ghost pepper mellow out? Or are they crazy spicy hot? Bourbon cherry ghost sauce just sounds off the hook good.
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FishTalesNC They are actually Sweet with Background heat and a hint of the Bourbon. The Sauce is thin, more like a syrup than a sauces,but as you baste the Ribs it starts to build up to a nice Bark. I can adjust the heat by adding more or less Ghost Pepper Flakes in the beginning. I like Heat, but it has to have
flavor. I don’t want to have to Sign A Waiver before I eat something.
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I’m the same way Pirate Scott and that sounds REALLY tasty.
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Not to digress, but the ghost pepper salt caught my attention. Not so much of the ghost part, but the Himalayan part. Do you use it frequently or do you use others salt as well.
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FireMan I usually brine with Kosher Salt. But we use The Ghost Pepper Salt On a lot of food. It goes great on Vegetables, Eggs, Popcorn, hamburgers, Cheerios...
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Hey Pirate Scott Is this the sauce you used? The only one I found with bourbon and cherry is reaper sauce.
https://www.amazon.com/Elijahs-Xtrem.../dp/B01JGRUB88
Just curious. How hot is this? I love me my spicy stuff, but you're scaring me w/that sauce
Oh wait, you're probably talking this, huh?
Today I’ll show you how to make Cherry-Bourbon Ghost Pepper Hot Sauce. Now, you can make this same hot sauce with other peppers such as Carolina Reaper, Habanero or Scotch Bonnets, but I happen to have quite a few fresh ghost peppers from my garden. Ingredients Kentucky Bourbon, 2 Cups Maraschino Cherries, 8 oz Vanilla
Last edited by wcpreston; January 20, 2019, 07:31 PM.
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wcpreston The armadillopepper recipe is the one we use. I bought a bottle of Elijah’s extreme last year at the hot sauce expo. It is good but it is very hot!
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Ribs look great! Thanks for sharing.
I like to fix a hot sauce based on a Yucatecan method called "Chile Ceniza", which translates into Ash Chiles. Simple to fix. Ingredients: Ghost Peppers... the original recipe calls for Habaneros, Garlic Cloves, a small piece of onion, salt pepper to taste and olive oil.
1. Roast peppers, garlic cloves and onion in a sauce pan at medium heat. Keep turning them till they form a decent char. Don’t let them over burn too much. Here are some photos. Consider doing this outdoors, the peppers can overwhelm the air quality of your kitchen.
2. Once it’s evenly cooked and formed a nice charred surface, remove from heat and process with a blender, adding salt pepper to taste, using olive oil as the ingredient that holds all together.
It‘s very hot, it’s exceptionally good and it’s simple to make.
I grew these ghost peppers. Instead of using 30 habaneros, I use about 5 ghost peppers instead. They are much hotter than habaneros.
Keep rotating them till they are evenly charred. Don’t burn them through.
Process all ingredients.
Enjoy!!!
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