MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead 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 10-26-2021, 03:44 PM   #1
Michigan BBQ Fan
Take a breath!
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default Tips on HOT chili ????

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...hile-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/th...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/10...eaper-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-...-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.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote




Old 10-26-2021, 03:50 PM   #2
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

I would stay away from the oils/concentrates. See if you can score some fresh or dry reapers or ghost peppers and just float them in the chili as it cooks. It will build up in heat the longer you let it float in there. I am not a big fan of super hots, but I do like to float habaneros in my chili. Let us know how it turns out. BTW, super hots are insanely HOT! Use caution when handling them and even when handling the chili too.

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is online now   Reply With Quote


1 members found this post helpful.
Old 10-26-2021, 04:02 PM   #3
SMOKE FREAK
Babbling Farker
 
SMOKE FREAK's Avatar
 
Join Date: 02-03-16
Location: McPherson Kansas
Default

Too bad we can't count on USPS. I could send you what you need.
I would avoid any sauce that has vinegar. Also stay away from the bitter taste of the extracts.
Your best bet is dried (or fresh) peppers or better yet ground pepper powders. This will enhance your recipe's flavor rather than collide head on with the flavors.
Perhaps Amazon (prime) could get you some heat delivered before the weekend.

Good luck to you
__________________
Craig
SMOKE FREAK is offline   Reply With Quote


Thanks from: --->
Old 10-26-2021, 04:04 PM   #4
Michigan BBQ Fan
Take a breath!
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default

Quote:
Originally Posted by BobBrisket View Post
I would stay away from the oils/concentrates. See if you can score some fresh or dry reapers or ghost peppers and just float them in the chili as it cooks. It will build up in heat the longer you let it float in there. I am not a big fan of super hots, but I do like to float habaneros in my chili. Let us know how it turns out. BTW, super hots are insanely HOT! Use caution when handling them and even when handling the chili too.

Bob
Thank you Bob.

I've heard of the "floating peppers" idea in the chili world. I love that. My local grocery store did have some habaneros and I might be able to seek out some locally sourced hotter peppers. I will let you know how it goes.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote


Old 10-26-2021, 04:06 PM   #5
Michigan BBQ Fan
Take a breath!
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default

Quote:
Originally Posted by SMOKE FREAK View Post
Too bad we can't count on USPS. I could send you what you need.
I would avoid any sauce that has vinegar. Also stay away from the bitter taste of the extracts.
Your best bet is dried (or fresh) peppers or better yet ground pepper powders. This will enhance your recipe's flavor rather than collide head on with the flavors.
Perhaps Amazon (prime) could get you some heat delivered before the weekend.

Good luck to you
Thank you Craig. I never thought of the "bad taste" that the vinegars could add. Thanks for the heads up there. I'm going to reach out to some of my "foodie" friends and see if I can unearth some local fresh pepper sources. My backup will be a dried blend etc.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote


Old 10-26-2021, 05:57 PM   #6
tom b
somebody shut me the fark up.

 
tom b's Avatar
 
Join Date: 10-12-15
Location: Temecula, CA
Default

No help but I had to

https://www.bbq-brethren.com/forum/s...ad.php?t=53727
__________________
MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe
tom b is online now   Reply With Quote


Thanks from: --->
Old 10-26-2021, 06:54 PM   #7
gtsum
Babbling Farker

 
Join Date: 08-30-03
Location: Richmond, VA
Default

I’d stay away from the crystals and oils also. Sounds like this is going to be a great cook off!


Sent from my iPhone using Tapatalk Pro
gtsum is online now   Reply With Quote


Old 10-26-2021, 07:06 PM   #8
Nuco59
Babbling Farker
 
Join Date: 08-18-13
Location: Texas
Default

Daddy told me to have a snort of "good" whiskey... then put it away and pull out the stuff that comes in the plastic bottle...or mason jar. "hell- you done burned off your taste buds with good stuff- might as well go cheap for the rest of the night"

I am told that even the hottest peppers have tastes, flavors, nuance and hints of this and that that make them unique and stand out- and I guess it's true. But at a certain point, all I taste is tongue scalding heat to the point that the dish is just a "carrier for pain"- TWICE.
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Old 10-26-2021, 07:27 PM   #9
Moose
somebody shut me the fark up.


 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

One thing I might add, is that adding some other differentiating flavor besides heat for your hot chili would be helpful, as you are using your "main chili" as the base. It could be something like bacon to give it a smoky flavor, or the canned green chiles you mentioned. Another thing to consider is not to make it so hot that the heat overpowers everything else. This can be tricky, but hopefully the judges are experienced in these matters.

Regardless, wishing you good luck, and please let us know how you do!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
The 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is online now   Reply With Quote


Old 10-26-2021, 09:38 PM   #10
jzadski
Babbling Farker

 
jzadski's Avatar
 
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
Default

When I want to go really hot I like Dave's Insanity and you can find it at Meijer. For a bit milder Jim Beam hot sauce it really good too.
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"
jzadski is offline   Reply With Quote


Old 10-26-2021, 09:40 PM   #11
Grabnabber
Babbling Farker
 
Join Date: 02-25-10
Location: In the gutter.
Default

Whatever you do, please don't put cinnamon in it.
__________________
Tom
Grabnabber is offline   Reply With Quote


Thanks from: --->
Old 10-26-2021, 10:34 PM   #12
LYU370
Quintessential Chatty Farker

 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

Fresh habanero's & Thai chili's for the win.
__________________
Andy

FEC100 - Big Joe - Saber 500 Gasser

Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!
LYU370 is online now   Reply With Quote


Old 10-26-2021, 11:04 PM   #13
SmokeRingsMatter
is One Chatty Farker
 
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
Default

IMO "Hottest Chili" is subjective. I would try and find a balance. I love "HOT" but theres a point where "HOT" drowns out flavor.


I agree to float some hotter dried chiles like ghost, but i would stick with some fresh pureed chilies like jalapeno's and habanero's.
SmokeRingsMatter is offline   Reply With Quote


Old 10-26-2021, 11:28 PM   #14
Smokie185
is one Smokin' Farker

 
Join Date: 06-20-16
Location: Union Grove, Alabama
Default

Get some dried de Arbol peppers and use them. I can find them at some grocery stores and a local international market. I would remove the seeds and grind into a powder. Might want to toast them a little before grinding. It brings out the flavor.

I found out the hard way that while they do have a nice flavor they are VERY hot. These are now my go to when I really want to bump up the heat. I would add some and then sample then add more as needed.
__________________
Humphrey's Weekender, Brinkman Cimarron, WSM, Weber Kettle, Camp Chef Flattop Grill, Blackstone 17 inch griddle
Smokie185 is online now   Reply With Quote


Old 10-26-2021, 11:40 PM   #15
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Try adding a variety of dried and freshly ground peppers for added flavors as well as a balanced heat.


ND by all means, make your own chili powder, you control the flavors.


https://www.spicesinc.com/t-dried-chili-peppers.aspx
IamMadMan is offline   Reply With Quote


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 06:24 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2022, 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