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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-14-2007, 05:04 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Embarrasing!
I had an idea about making some Jerk chicken drummettes last night for a potluck today. Mixed up my own Jerk Marinade for about 5 lbs of drummettes. I put FIVE habaneros in the food processor for the marinade and let them sit for a coupla hours.
Put them in the smoker for about 45 minutes at about 300 degrees. The sugar in the marinade camalized nicely and the looked good. Tried one. Bland. Had MrsMista try one. Bland. No heat. I thought our lips would be on fire. Nothing. I was gonna throw them away and buy a veggie platter. MrsMista said just put some sauce on them and they will be fine. *grumble* I was really embarrassed by these but what did I have to lose? I put the in a glass dish poured some sauce over them and stuck them back in the smoker for a while. They came out almost black. AAAARRRGGHH! MrsMista tasted one and said it tasted a little burnt but it was better than before. She said to take them. I warmed them up when I got to work. Now they really look sticky. I gave one to one of the guys and told him to tell me if they were really awful and if they were, I would take them off of the table and go get something else. He bit it. He said it was good. He took another bite. He said it was really good. I told him he didn't have to spare my feelings. He told some other people. They said if this is bad I can't even imagine what good tastes like. Now the dish is empty, folx are happy and one guy wants me to cater a birthday party. Go figure. Maybe I'll mess up a brisket and bring it in next week...
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02-14-2007, 07:12 PM | #2 | |
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City
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Quote:
Five Habeneros??? bland? Holy Chit Robin, that shoulda taken your head off. You sure they were Habs? B |
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02-14-2007, 07:14 PM | #3 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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02-14-2007, 07:35 PM | #4 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Once again the Brethren taste buds are a bit more "difficult" to please than the average. I keep saying "the worst you do with your smoker is better than they can go out and buy"
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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02-14-2007, 07:49 PM | #5 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Funny ... interesting .. and hard to believe. I love all Mexican food, and usually prefer it pretty hot! Went into a local place, they had some Hab salsa on the table, put some on my food, almost couldn't breathe. 30 minutes later I was still drinking water and wiping my lips to stop the flame. Now, when I see habs anywhere, I just move in the opposite direction.
Glad to hear all worked out so well!
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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02-14-2007, 08:48 PM | #6 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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That's funny, Mista!! That won't be the last time you pull out of a nose dive and end up stepping in the roses, I bet! It is hard to believe that five habs produced no heat, though. Maybe the winter crop isn't as potent??
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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02-14-2007, 09:04 PM | #7 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Just the smell from blending five habs shoulda been blom crazy.
Now the trick is to replicate the recipe...
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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02-14-2007, 09:07 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Mista, that reminds me of a day when I had 3 racks of ribs that I tried texas pepper jelly on. They got really overcooked, and I had them on the counter to cool so I could pitch them. A friend stopped by and tried one, then another, and ate a whole rack. I sent them home with him. He tells me I should come up with a slogan like "My friends even love my failures"
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02-14-2007, 09:13 PM | #9 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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Something somewhere, way back there in the dusty corners of my memory . . . it seems that sufficient heat breaks down capsaicin, the molecules that make peppers hot.
I remember my first ABTs weren't nearly as hot as I thought they would be (I like to munch on Jalepenos straight out of the garden) . . . but the row furthest away from the firebox were spicier than the others. Congrats on the save! Sometimes success comes from simply pitching your stuff to the right crowd . . . For what it's worth . . . /Brother Dave
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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02-14-2007, 09:32 PM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Here is basically what I used for a marinade:
5 habaneros 1 medium onion 6 green onions ( white parts only) 1/4 cup soy sauce 1/8 cup apple cider vinegar 1/8 cup canola oil 1 tablespoon black pepper 2 tsp thyme 2 tsp allspice 2 tsp cinnamon I thought it would be spicy. I guess the smoke mellowed it.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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02-14-2007, 09:51 PM | #11 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Did you seed the Habs?
I think we are our harshest critics, I always try to elicit an honest opinion from my test subjects, most are always polite and I have to prod them, except for my youngest sister who was a pastry chef and cook before raising a family- she is honest and sometimes blunt, but I take her advice and critique!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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02-15-2007, 05:43 AM | #12 |
is One Chatty Farker
Join Date: 02-23-06
Location: Ft. Worth, TX
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Should have burned your lips off! I wonder why there was no heat? Gald it worked out for ya.
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Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges |
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02-15-2007, 07:09 AM | #13 | |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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02-15-2007, 07:32 AM | #14 |
is One Chatty Farker
Join Date: 12-16-05
Location: North Carolina
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Nice save! My wife has always said I'm my toughest critic. I guess it's that eternal search for the perfect que!
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02-15-2007, 08:02 AM | #15 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Maybe they were sweet baby bells mistaken for habs. My first experience with a hab was when I thought it was a red sweet baby bell pepper. Plopped that puppy in my mouth bit down and spit it out crying!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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