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.
Northern lights smoke … I’ll get back when company leaves… but it’s a pepper relish made like bell pepper relish with a relatively thick vinegar and sugar syrup and my favorite ripe peppers …
As your adopted son, of course my DNA doesn’t match. But the real question is whether my invitation was lost in the mail or if you’re too embarrassed of me to let me around the other relatives?
Choose your favorite ripe pepper…. I grow my own and pick them at the perfect stage…
Wash and shred them in a food processor… all but the stem…
Bring equal parts of white vinegar and sugar and the peppers to a brief boil… reduce and simmer for a short while…. Jar and water bath….
I infuse butter and honey with it… and add it to stews, sauces and glazes…. You can slightly flavor it or light the room with it by manipulating volume…
I also dehydrate the same ripe peppers to grind for dusting… very lightly at that…. Go for the flavor and dust lightly or have at it if you need to impress folks how you can handle the heat!
Star of the show?
Pork Belly!
6+ hours in the pit…
some diced up and went in the stew…
some being fried for breakfast!
Top Shelf material, right there!
PepperMash flavors everything here…. And I’m NOT a heat freak…
but I even drop a bit in the Strawberry Cream Cheese Cobbler… that’s the PepperMash in the red jar…
I learned about putting pepper in unusual dishes when I took a cooking class from a German lady who had a coconut cake that was renowned! An ingredient was Tabasco! It enhances the sugar…
PepperMash-Honey goes great in a peanut butter sandwich… and goes perfectly good on a cracker!
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