The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-12-2014, 09:13 AM   #1
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default Introducing Virginia Chili Powder

Chile peppers first came to the North American colonies in Virginia in 1621 when a shipment of potatoes and chile pepper seeds (a variety of cayenne) were received in a shipment of supplies from England. From that time forward, Virginia recipes have included chile peppers in a wide variety of recipes from pepper vinegar to soups, stews, and barbecue.

It is recorded as far back as the mid 1700's that George Washington grew bird peppers (i.e., chile pequin; chiltepin) in his garden. Enslaved people in Virginia used to grow cayenne and fish peppers (African-American heirloom pepper) and use them in their recipes as well.

And, at the end of the 1800's Virginians started using paprika like most of the rest of the country.

With all that in mind I thought that I would try my hand at creating a Virginia Chili powder using only the peppers that have traditionally been used in Virginia cookery and here is the result.

It has a slightly sweet smell, moderate heat, and fresh taste. Some of the peppers in it I grew, dried, and ground myself since I have not found a source for fish or bird pepper powder. It's actually quite tasty. The first recipe I am going to try it in was called by the colonists that observed Virginia Indians making them is an "Indian dainty." Everyone else calls them tamales.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote




Old 07-12-2014, 09:25 AM   #2
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

Cool Deal.....so the Indian Dainty would use the ground corn meal & some type of lard or fat for the masa?


Found some pequins amongst some closeout spices one time & really liked them ground.......held their flavor even being somewhat out-of-date !!!!

Didn't know much history, tho.....THANKS !!!!!
1buckie is offline   Reply With Quote


Thanks from:--->
Old 07-12-2014, 09:25 AM   #3
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

great info, and sounds really good.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Thanks from:--->
Old 07-12-2014, 09:37 AM   #4
SmokinIllini
Full Fledged Farker
 
SmokinIllini's Avatar
 
Join Date: 07-06-14
Location: Fairfax County, VA
Default

Cool stuff! Just finished making up a batch of Griffin's sauce. Don't think I have time to grow my own fish peppers today, though...
__________________
Komodo Kamado 23" Ultimate | Komodo Kamado 32" Big Bad
SmokinIllini is offline   Reply With Quote


Thanks from:--->
Old 07-12-2014, 09:55 AM   #5
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

I will take a pound please, where do I mail my check?
ShencoSmoke is offline   Reply With Quote


Thanks from: --->
Old 07-12-2014, 09:07 PM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Quote:
Originally Posted by 1buckie View Post
Cool Deal.....so the Indian Dainty would use the ground corn meal & some type of lard or fat for the masa?
Yep, they used either deer suet or bear fat. Probably other animal fats too but those two were recorded by English writers.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 07-12-2014, 09:22 PM   #7
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I used to grow Fish Peppers, what a cool pepper that is, and a great flavor (although not for fish, I find it too spicy).
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Thanks from:--->
Old 07-13-2014, 07:54 PM   #8
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

I made up a batch of the Virginia Indian dainties tonight. I wasn't really expecting much but they turned out to be delicious! In fact, I was only able to save one of them for later as everyone was gobbling them up.

Instead of masa, I used grits and corn meal as Virginia isn't known for its corn masa dishes. :) I added a little of the Virginia chili powder, salt & pepper and red pepper flakes, diced bacon and some barbecued pork loin for the meat. They were a big hit! The flavor was far better than I could have imagined, actually.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from: --->
Old 07-13-2014, 07:59 PM   #9
SmokinIllini
Full Fledged Farker
 
SmokinIllini's Avatar
 
Join Date: 07-06-14
Location: Fairfax County, VA
Default

Quote:
Originally Posted by Boshizzle View Post
I made up a batch of the Virginia Indian dainties tonight. I wasn't really expecting much but they turned out to be delicious! In fact, I was only able to save one of them for later as everyone was gobbling them up.

Instead of masa, I used grits and corn meal as Virginia isn't known for its corn masa dishes. :) I added a little of the Virginia chili powder, salt & pepper and red pepper flakes, diced bacon and some barbecued pork loin for the meat. They were a big hit! The flavor was far better than I could have imagined, actually.
Don't tell me you killed a bear for its fat to make the Indian dainties...
__________________
Komodo Kamado 23" Ultimate | Komodo Kamado 32" Big Bad
SmokinIllini is offline   Reply With Quote


Old 07-13-2014, 08:09 PM   #10
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Of course I did. Caught him snooping around my flower garden this morning.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 07-13-2014, 08:11 PM   #11
Wickedcajun
is One Chatty Farker
 
Wickedcajun's Avatar
 
Join Date: 06-12-14
Location: Charenton, La
Default

Good deal... we need to save them old recipes!!!
Wickedcajun is offline   Reply With Quote


Thanks from:--->
Old 07-14-2014, 10:22 AM   #12
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Default

Looks good Shiz! I assume the recipe will be in the book? BTW how soon on that fine publication?
__________________
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion
TroyA65 is offline   Reply With Quote


Thanks from:--->
Old 07-14-2014, 09:04 PM   #13
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Quote:
Originally Posted by TroyA65 View Post
Looks good Shiz! I assume the recipe will be in the book? BTW how soon on that fine publication?
Thanks, no date set at this time. But, there are some TV shows in the works and a mural at a local museum about Virginia BBQ that I am helping develop.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 08-06-2014, 08:30 PM   #14
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Here is a look at this year's crop of Old Virginia Chile Peppers. BTW - they all turn red when ripe -

Cayenne


Fish


Bird
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:51 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts