Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I did another calzone tonight. I've posted b4 and this is not about the calzone. Same mix inside except I added the FlatIron 4 Pepper Blend. Did not have this for the last calzone. I sided on the light side as I did not know what to expect. Glad I did. This is not for the faint of heart. I'll up it next time.
Out of the bundle of 4 I've used the Dark and Smokey, Hatch and now the 4 Pepper. All I have left is the Sweet Heat.
I like the Four Pepper, a lot. The Hatch Blend is good, too; it has what I can only call a "grassy" flavor, meaning that in a good way. Like the way red peppers and green peppers are different.
Edited to add: I'm so used to hot sauces. These are like hot sauces but without the vinegar. It takes a few meals to get used to the difference.
Last edited by Mosca; September 23, 2020, 04:17 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
N227GB Below is a little blurb from their web site. So based on this and what you would apply it on this might help. I think the Dark and Smokey is the most versatile IMO. The other thought is your tolerance for heat. The Four Pepper is 100K on Scoville. The I Can't Feel My Face is 750K! The Dark and Smokey is 50K. Hatch I think is 30K. If I was only getting 1, I'd go with the Dark and Smokey.
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" The ideas and recipes below are intended to you show you how our pepper flakes can be introduced into a variety of different recipes. Generally speaking, we like using the Four Pepper Blend and the "I Can't Feel My Face" on dishes that have a higher carb/fat content, to help soak up the high heat level of these blends; think pizza, pasta... The Hatch Valley Green has a more delicate flavor, so we like using it in scrambled eggs, soups, and other dishes that won't overwhelm its flavor. The Dark & Smoky and Sweet Heat are both great on protein-centric dishes like BBQ chicken, steak, and fish. These peppers are extremely versatile, so play around and discover how you like to use them!"
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Quick follow up. The grinder arrived yesterday. I used it with the Hatch last night on garlic shrimp over linguine. Tonight a burger and used the Dark and Smokey. The grind is extremely fine and really easy to balance out the portion. Clearly I would not use this on pizza as I would want the pepper flakes. If you like FlatIron products, I recommend this addition.
Last edited by RichieB; September 29, 2020, 06:01 PM.
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