Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve been remiss in hitting my Season 25 pack from The Hot Ones. I figured to start with the Classic; I can barely taste that, it’s below Frank’s/Louisiana/Crystal/Tabasco etc. The Last Dab sample is okay, nice quick hard shot of heat. So I just opened the Fresco Sauce Arbol Scorpion, that’s #9 on the chart; it’s got nice heat, but I could eat that with a spoon, easily. (Side note: arbols are earthy and delicious, scorpions are earthy and not as good. I think they benefit from vinegar and sweetness.)
Anyhow, this got me back to hitting up my Hot Ones! I’ll be adding the arbol/scorpion to tonight’s defrosted Navajo Green chili.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
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Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
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This is great! I have perfected my wing recipe over that summer. I now have it dialed in perfectly. It is a white sauce........vinegar, mayo, spices* and ghost pepper dust. I bet I fried up about 50 batches of wings this summer in my fryer. Yes, that is true and not a typo.
I gave these three commercial sauces a run this summer and I was really happy with them as well. Loved the jerk flavor from the Aardvark sauce. (I discovered that one on a Wing Forum)
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