Michigan BBQ Fan
Take a breath!
Greetings Brethern,
I haven't been active in a bit. Moved and just now getting the smoker back out and finding free time to cook up some amazing BBQ.
I am entering a chili cook off this weekend and I need some advice. I have competed before and I have a recipe that I am confident with and will be making. It's strong beef base with well-balanced flavor and just a touch of heat.
But...this contest has an additional prize for the "Hottest Chili". I need help.
I'm going to enter two different chilis; one with my "main" recipe" and another with the main as the base but majorly kicked-up in the hotness.
Here are the elements I'm thinking of using to boost it up....
1. Basic canned "Hot" Green Chili Peppers
2. El Yucateco Black Label Reserved Chile Habenero Hot Sauce
https://www.hotsauce.com/El-Yucateco-Black-Label-Reserve-Chile-Habanero/
The "Black Label" is one of my favorite "off the shelf" sauces that I can regularly get at my local grocery store.
3. Hot Ones The Last Dab Apollo
https://heatonist.com/collections/t...ts/the-last-dab-apollo?variant=31838990499938
I'm including this mainly because I feel it will have some "street cred" with the normal public voters. If they like "hot", they have probably heard of or watched Hot Ones. I'm going to have this bottle out for people to use to add to the "normal" chili.
4. 100-Pound Reaper Tincture by the Fuego Spice Company
https://www.fuegobox.com/products/100-pound-reaper-tincture
I'm including this as a "unique" and/or "high end" feature. I might have it on display near the chili but not to use. It's kind of a conversation starter for "hot heads."
And...lastly...
5. 16 Million Natural PURE Capsaicin Crystals
https://www.hotsauce.com/16-million-pure-capsaicin-crystals-2ml/
I have never used these and I have no idea what I'm getting into other than I don't plan on touching them or using very much.
Here is my question....
HOW DO I MAKE IT HOT ENOUGH TO "WIN" WITHOUT MAKING IT TOO HOT TO EAT?
I don't do "hot", so I'm not excited to try anything above Siracha. I'm OK with tasting this hot version but is there any way to know how much it TOO MUCH???
Please help. I'm open to tips, suggestions...ANYTHING.
THANK YOU.
I haven't been active in a bit. Moved and just now getting the smoker back out and finding free time to cook up some amazing BBQ.
I am entering a chili cook off this weekend and I need some advice. I have competed before and I have a recipe that I am confident with and will be making. It's strong beef base with well-balanced flavor and just a touch of heat.
But...this contest has an additional prize for the "Hottest Chili". I need help.
I'm going to enter two different chilis; one with my "main" recipe" and another with the main as the base but majorly kicked-up in the hotness.
Here are the elements I'm thinking of using to boost it up....
1. Basic canned "Hot" Green Chili Peppers
2. El Yucateco Black Label Reserved Chile Habenero Hot Sauce
https://www.hotsauce.com/El-Yucateco-Black-Label-Reserve-Chile-Habanero/
The "Black Label" is one of my favorite "off the shelf" sauces that I can regularly get at my local grocery store.
3. Hot Ones The Last Dab Apollo
https://heatonist.com/collections/t...ts/the-last-dab-apollo?variant=31838990499938
I'm including this mainly because I feel it will have some "street cred" with the normal public voters. If they like "hot", they have probably heard of or watched Hot Ones. I'm going to have this bottle out for people to use to add to the "normal" chili.
4. 100-Pound Reaper Tincture by the Fuego Spice Company
https://www.fuegobox.com/products/100-pound-reaper-tincture
I'm including this as a "unique" and/or "high end" feature. I might have it on display near the chili but not to use. It's kind of a conversation starter for "hot heads."
And...lastly...
5. 16 Million Natural PURE Capsaicin Crystals
https://www.hotsauce.com/16-million-pure-capsaicin-crystals-2ml/
I have never used these and I have no idea what I'm getting into other than I don't plan on touching them or using very much.
Here is my question....
HOW DO I MAKE IT HOT ENOUGH TO "WIN" WITHOUT MAKING IT TOO HOT TO EAT?
I don't do "hot", so I'm not excited to try anything above Siracha. I'm OK with tasting this hot version but is there any way to know how much it TOO MUCH???
Please help. I'm open to tips, suggestions...ANYTHING.
THANK YOU.