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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-07-2009, 08:35 PM   #16
NorthwestBBQ
somebody shut me the fark up.

 
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Quote:
Originally Posted by Psyco Realm View Post
I concur with northwestBBQ.
now lets try it with the Dorset Nagas...hehee
"In the summer of 2005, a sample of Dorset Naga was collected and subsequently tested for heat by two laboratories in the USA. The average of the two results, measured in Scoville Heat Units (SHU), was an astounding 923,000 SHU." - http://www.dorsetnaga.com/

I moved to Washington from El Monte, CA. so I know about BBQing Japs. That Dorset Naga sounds off of the charts hot!
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Unread 10-07-2009, 08:41 PM   #17
IronStomach
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Quote:
Originally Posted by NorthwestBBQ View Post
"In the summer of 2005, a sample of Dorset Naga was collected and subsequently tested for heat by two laboratories in the USA. The average of the two results, measured in Scoville Heat Units (SHU), was an astounding 923,000 SHU." - http://www.dorsetnaga.com/

I moved to Washington from El Monte, CA. so I know about BBQing Japs. That Dorset Naga sounds off of the charts hot!
Search youtube for those and Bhut Jolokias. Some fun videos. :)
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Unread 10-08-2009, 01:48 AM   #18
a55bag
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when I make mine I de seed and run a spoon or my thumbnail on the inside to scrape off anything thats left of the membrane or seeds and they arent bad at all. I have a friend who feels that salt is too spicy and he will eat them.
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