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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I think I’ve had some of this in powder form in the past but don’t remember much of a difference from the various powders I have tried, or from pods that I’ve blended for various chile and such.
I know someone on the board received some Chimayo chile last year and I provided some suggestions on cooks, but I don’t remember who that was. Hopefully he sees this thread, but I’d buy it anyways
as for Jim White mentioning Lemitar - many locals here in NM prefer the Lemitar chile over Hatch, mainly due to taste. I’ve had many varieties, and perhaps it’s a slight difference in the soil and elevation. Chimayo is higher altitude than both Lemitar and Hatch, if that could make a difference.
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
I came across tabasco powder, something I had never seen before so I did the honourable thing and got a pkt.
Made Boerie Breyani last night and didn't have any curry powder to use. I usually use 4 Tbs of all in one curry powder (mild with great flavour) and decided to substitute with a single teaspoon of tabasco powder.
All I can say the heat was not mild, it was not strong but was FH*.
I know this doesn't shed any light on your question. Just wanted to share my infamous experience of substituting an ingredient using a never tried before chilli powder.
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