Okay, this is one of those things that is actually as hot as it’s supposed to be. It’s good that the peppers are in with dairy. Small bites, people. Small bites. I’m not sure I could cut a slice and put it on a burger. It’s really, really hot.
Ordered from Pennsylvania Macaroni, http://www.pennmac.com/items/9541//C...r-Peppers-Hot- . Shipping is expensive, the package does come hermetically sealed. I had a gift card, or I would have waited until I was in Pittsburgh next. But if you don’t mind paying, or if you live near Pittsburgh, AND you like hot stuff? Do it.
My boss goes to this place 1x a year and usually brings back some crazy hot cheese. This isn't the hottest one I've had, but it doesn't look like they sell the super hot one over the internet 7 oz. Smoked Ghost Pepper | Ashe County Cheese
I still have a bunch of my Armageddons dried out. I made a big pot of chili & put a 1/16 of a tsp at best, more than enough heat. I have maybe the equivalent of 1/3 cup of the stuff. Can’t breath it or touch it. It will last me a LONG time.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Funny you put up this post Mosca As I just scored some ginormous jalapeños and am planning on making some awesome poppers Friday night.
Got these cheese blocks from my local supermarket.
Yeah I am a chili head too. Favorite chips are the Paqui Haunted Ghost Chili Chips. Eat them by the bag. Had a bag of them I was eating in my office once. One of my managers came in to talk, and asked if he could have one. Started coughing and grabbed a water bottle right out of my fridge. About a month later, same manager came in. I had some reaper pecans one of the sales reps had made for me in a little dish on my desk. He grabbed a handful and popped them in his mouth.
That day he burned 6 hour of sick time (pun intended). At what point does he figure it out? Maybe I shouldn't have promoted him, doesn't seem too bright...
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Mosca I think some people are overlooking the protection from internal parasites that Carolina Reapers provide. Just a little dab'll do ya. I think your cheese looks fantastic and I wish I lived closer so I could come over and mooch the cheese.
This is doable. I made an omelet with reaper cheese, potatoes and onions. It is pleasantly warming, there’s good burn but little afterburn. I did use about half the cheese I normally would, out of initial caution.
Mrs Mosca would be on fire from this. Greenhorns, please do not apply. But pepperheads would ask for more.
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