"Spicy Challenge!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Nov.9th!!

Moose

Moose

somebody shut me the fark up.

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Our New Throwdown Category is...



"Spicy Challenge!"




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As chosen by SMOKE FREAK for winning the "Pulled Beef" Throwdown.

 CATEGORY DESCRIPTION - PLEASE READ:
SMOKE FREAK said:
With pepper harvest season upon us I would like to see a "Spicy!" Throwdown. Make something spicy - let's see if your entry photo can make us sweat!
Click to expand...



You may submit entries that are cooked from Friday 10/23 through Monday 11/9.

Entry pictures must be submitted by Noon Central US Time on Monday 11/9.



Click here to read the rules BEFORE you enter the BBQ Brethren Throwdowns...



Best of luck and even better eats to all!
 
Last edited:
COMING FRIDAY --> "Spicy Challenge!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Nov.9th!!

Moose said:
Have you done some research on what this product actually does to other human beings?



This seems to be the usual reaction:


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Click to expand...


Dunno....
The TD says “Spicy Challenge” and the chip is a spicy challenge.

Seems like it’s meant to be
 
For those so inclined, it might be entertaining to include a short video documenting the reaction from willing volunteers to the more spicy entries.

Not a requirement, just an idea...
 
SMOKE FREAK said:
Oh crap! What have I started...:noidea:

there's "spicy" and then there's stupid F-ing HOT...

I hope we see some of each in this throwdown.
Click to expand...


FYI, Shagdog and I had a text exchange today about the Throwdown title shortly after I posted it. Originally, it was just "Spicy" Throwdown. After thinking about it for less than an hour, I felt "Spicy Challenge" would get more attention, plus it had a more "active" ring to it. Matt agreed, so here we are today, almost on page 2 with the possibility of deadly chips and embarrassing videos.

I'm sure we'll see quite a diverse bunch of entries in this, representing different levels of spicy. :thumb:
 
WilliamKY said:
Hmmm. What to do with this extract I bought to keep someone from stealing my hot sauce at work (btw the thievery stopped).:mrgreen:
Click to expand...

I take a slightly different approach - everywhere I work, I set up a "Hot Sauce Bar" in the lunch area/kitchenette. I buy 4-6 hot sauces and a tray to hold them. I label it "Hot Sauce Bar - Help Yourself"

People generally bring in their own and expand it. I currently have about 20 choices in the bar. I also put a "contribute for more sauces" cup out to buy more.

Beyond my initial investment, they have all been self-sustaining afterwards.
 
Got some chicken thighs in the fridge marinating in some Walkerswood Hot & Spicy since Monday night. Hopefully cook them Saturday or Sunday, that should make them nice & SPICY!!!
 
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