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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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Old 10-26-2021, 11:44 PM   #16
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Quote:
Originally Posted by SmokeRingsMatter View Post
IMO "Hottest Chili" is subjective. I would try and find a balance. I love "HOT" but theres a point where "HOT" drowns out flavor.
It depends if ya wanna enjoy the soup or win a prize for hottest
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Old 10-27-2021, 08:20 AM   #17
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Im a huge fan of scotch bonnets. In addition to heat, they have a really nice “fruit” flavor. Just put a slice in the bottom of the pepper and add it to the pot. Keep tasting and pull the peppers out when you reach a level of heat that you like. At that point remove the seeds and membrane, chop the flesh and add it back.
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Old 10-27-2021, 08:58 AM   #18
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Quote:
Originally Posted by tom b View Post
Thank you. So true. Never gets old.
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Old 10-27-2021, 10:50 AM   #19
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I usually use dried chile powders for heat. I'm not sure if there is enough time, but I order most of my spices from The Great American Spice Company (they are in Michigan so maybe you can get quick). They have a large selection of whole and ground chiles.

I find the best bang for the buck is the African Bird Pepper, but if you need to go hotter they have Habanero<Ghost<Scorpion as well.
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Old 10-27-2021, 11:08 AM   #20
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Too bad there isn't more time. I agree with everyone that mentioned using a balance of flavor and heat, instead of a blast of heat. I use Temper Temper which is a blend of hot chile powders. Maybe making your own blend?

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Old 10-27-2021, 12:19 PM   #21
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I would personally just put a bunch of habeneros in it. NOt the hottest at all, but you're not trying to burn taste buds off.



And if you are, get some Carolina Reaper or Ghost Pepper.



Or just use gasoline or turpentine, and tell people it's pepper spice. They just might believe you.
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Old 10-27-2021, 10:34 PM   #22
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Darn! Too bad there is not more time. I have a bumper crop of Caribbean Hot Red, Bhut Jolokia Ghost, Trinidad Scorpion, and Carolina Reaper peppers.
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Old 10-28-2021, 04:41 PM   #23
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In the metro Detroit area? Probably Penzey's out by Bloomfield. Should have everything you need.

https://www.penzeys.com/
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Old 10-28-2021, 05:20 PM   #24
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Quote:
Originally Posted by Mikhail View Post
In the metro Detroit area? Probably Penzey's out by Bloomfield. Should have everything you need.

https://www.penzeys.com/
I don't like to be the type of guy who brings Politics into a non-political thread.

BUT if you are the type of guy who is interested in politics, you should read up on Bill Penzey's politics.

It got so bad in the leadup to the 2016 election, with email blasts that I unsubscribed from them all and stopped shopping there. I'm talked mutliple times per week getting some ranting email. Dude, I just wanted to buy some Garlic Powder
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Old 10-28-2021, 05:53 PM   #25
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I quit buying from Penzeys years ago. Not political. I just don't like overpaying for mediocre quality products.
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Old 10-29-2021, 12:15 PM   #26
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UPDATE

THANK YOU to everyone for all of the ideas. I was able to include some in this batch but I'm VERY excited to get some new products and work to make my next cook even better.

Round 1 (6 quarts) was made last night. Round 2 (same) is finishing up now and should be done early afternoon (EST.) Then it's time to start craving the "heat roller coaster" that I hope to achieve with the HOT version. Hope to add pictures tonight.

QUESTIONS / HELP

When you float the peppers do you pierce and/or cut them to let the chill in and the cap out?

If you dice peppers, do you sauté them prior to adding to just add diced?

THANK YOU.
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Old 10-29-2021, 02:46 PM   #27
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When floating, I just make a cut about 3/4 of the way and let it do its thing.

Lastly, MOD NOTE: Let's not make this a political thread. Thanks.

Bob

As for saute/dice, you can if you like, but they will soften nicely after the slow simmer. Some really nice carmelized diced onions, even some roasted peppers also add nice notes of flavor as does roasted garlic. Things like coffee and chocolate add nice tones as well.

Good luck. Can't wait to see some pics and hear the details.
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Old 10-29-2021, 03:40 PM   #28
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MEAT
Local custom butcher - Filets, Strips, Shanks, Ground

Screen Shot 2021-10-29 at 3.35.09 PM.jpg

PEPPERS

Screen Shot 2021-10-29 at 3.36.09 PM.jpg
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Old 10-29-2021, 03:52 PM   #29
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You can also slit your peppers and wrap in one or two bundles of cheese cloth.
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Old 11-06-2021, 09:06 AM   #30
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I'm curious as to how this turned out, primarily the 'winner' of hottest chili.

The contest was hottest chili, not hottest but still delicious chili, or hottest chili that you could still finish the bowl.

To win hottest chili, take that concentrated ghost pepper oil, and pour the entire bottle in. There, hottest chili, you win.

"Eeeew! That would taste horrible!" Good flavor wasn't a parameter. Hottest, that's it. The *other* contest, that's where you enter your delicious batch.
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