This morning my wife went to the local ranch to pick up the beef Jalapeño sausage. While there the owner asked if we like hot. My wife said yes meaning me. He gave her these. Didn't ask what they were so I texted him. They're Thai Kristian chili peppers. 75K on the Scoville scale, so hot. I'm thinking of dehydrating in the Ninji Foodi. Then grind up to a powder. Anyone ever had these and if so how did you use them?
Announcement
Collapse
No announcement yet.
Hot and to do with them?
Collapse
X
-
Club Member
- Apr 2018
- 5561
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. 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, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Tags: None
- Likes 3
-
Club Member
- Aug 2017
- 7679
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
Club Member
- Jul 2017
- 1408
- Southeast Illinois
-
Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I just used some of my jalapeños and Thai Chilies mixed with onion, several mangos, cilantro, lime juice and salt. Blended it all together and this makes a super marinade for chicken!!
Comment
-
Club Member
- Mar 2020
- 4832
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
I have Thai and poblano peppers.
I am planning on doing a yellow Thai curry, Thai enchiladas, maybe some stuffed peppers, some kinda of Thai pepper salsa, and this amazing steak recipe.
Comment
-
Club Member
- Apr 2018
- 5561
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. 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, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
I decided to dehydrate them in the Ninja Foodi. I haven't used that function yet so thought a good opportunity to do so. On at 135 for 6 hours. That was the Foodi's default. Here's a link to a nice article on how to, what to do with them after and other goodies of information. I'll report back when I get the results.
​​​​​​
​https://www.chilipeppermadness.com/p...ating-peppers/
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment