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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
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Old 09-07-2018, 02:49 PM   #12436
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peppers grown in the midwest rarely have the scoville rating as the charts suggest. I smoke the peppers for several hours and then dry them mellowing them further. Don't get me wrong they are hot but they also have a nice smoky flavor that adds a nice something extra to dishes that benefit from the flavor and heat. Remember a pan of lasagna would only have a smidgen's worth for the whole recipe.

If I was using fresh peppers I would M+P them into a paste and then incorporate into the sauce. The smoky flavor is the draw for me.
I'll bet using smoked mozzarella would be pretty tasty in a lasagna.
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Old 09-07-2018, 03:09 PM   #12437
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I'll bet using smoked mozzarella would be pretty tasty in a lasagna.
Send me a couple of Lbs of home smoked Mozzarella and I will take pictures of the empty Pyrex pan so you know how good it was.
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Old 09-07-2018, 03:17 PM   #12438
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Old 09-07-2018, 03:53 PM   #12439
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Whats everyone doing for the big game?

Looking for some ideas here, rep to the winner
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Old 09-07-2018, 03:59 PM   #12440
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Whats everyone doing for the big game?
Beer can chicken with yardbird rub. Always easy, delicious and done in a couple hours.

Did 8 racks of ribs, an 8lb pork butt and 10lbs of bologna last weekend. Definitely not looking for that long of a cook this weekend
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Old 09-07-2018, 04:13 PM   #12441
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Beer can chicken with yardbird rub. Always easy, delicious and done in a couple hours.

Did 8 racks of ribs, an 8lb pork butt and 10lbs of bologna last weekend. Definitely not looking for that long of a cook this weekend
Pork tenderloins are a great quick smoke. I suggest an OJ brine.
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Old 09-07-2018, 04:41 PM   #12442
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Originally Posted by RubberSponge View Post
Beer can chicken with yardbird rub. Always easy, delicious and done in a couple hours.

Did 8 racks of ribs, an 8lb pork butt and 10lbs of bologna last weekend. Definitely not looking for that long of a cook this weekend
Hmm, that sounds like a potential winner right there

Serving some huge party with all that meat or what?

Yeah, 3pm central this sunday is no time to be jacking around with the smoker
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Old 09-07-2018, 05:03 PM   #12443
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Old 09-07-2018, 06:47 PM   #12444
Abba-Dabba Abba-Dabba is offline
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Hmm, that sounds like a potential winner right there

Serving some huge party with all that meat or what?

Yeah, 3pm central this sunday is no time to be jacking around with the smoker

Labor day get together.
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Old 09-07-2018, 06:52 PM   #12445
Abba-Dabba Abba-Dabba is offline
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Originally Posted by cooper barrett View Post
Pork tenderloins are a great quick smoke. I suggest an OJ brine.
OJ brine makes sense. Does well with pork.

Going to make Milk and Orange braised carnitas sometime next week.
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Old 09-07-2018, 10:12 PM   #12446
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Whats everyone doing for the big game?

Looking for some ideas here, rep to the winner
Making the most awesome French onion dip. Then doing a crockpot of pulled pork and beef chili for dinner. Cast iron corn bread. Summer sausage and cheese for snacking as well.

Good amount of vodka beforehand I'd guess. Might do a bloody ceasar.
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Old 09-08-2018, 06:10 AM   #12447
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I'm doing a pulled smoked chicken today with an Alabama white sauce. Slaw and grilled corn on the cob.

I figured I'd use the leftover grilled corn and do an elote stuffed jalapeno popper. I'm thinking corn, mayo, cotija cheese, squeeze of lime, chili powder, wrapped in bacon and thrown on the smoker. Sweet from the corn, heat from the peno, and savory from the bacon, with a touch of smoke. Sounds like the perfect bite.
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Old 09-08-2018, 11:09 AM   #12448
Abba-Dabba Abba-Dabba is offline
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I'm doing a pulled smoked chicken today with an Alabama white sauce. Slaw and grilled corn on the cob.

I figured I'd use the leftover grilled corn and do an elote stuffed jalapeno popper. I'm thinking corn, mayo, cotija cheese, squeeze of lime, chili powder, wrapped in bacon and thrown on the smoker. Sweet from the corn, heat from the peno, and savory from the bacon, with a touch of smoke. Sounds like the perfect bite.

Now that sounds good. How do you plan on smoking the chicken? Split or whole? What type of wood? Any rub? Seasoning under the skin?
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Old 09-08-2018, 11:12 AM   #12449
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I'm just sayin'.... seems like you put that shit on everything.
I may not always seek out ghost peppers for everything, but very very very few Italian dishes, particularly those with a red sauce, including pizza and lasagna taste as good as they do after this




And I too vouch for sweet/hot as my favorite flavor combo in most situations.

All sorts of situations call for heat, at least for my tastes.

Burritos better with a hot salsa
Eggs better with Tabasco
Popcorn better with Scorpion Pepper Salt
Same for Mac'n'Cheese
The hotter the Indian food, the better
Same for Thai, Korean and Vietnamese
etc., etc.

Most all except for desserts and drinks.


Meat and Potatoes are fine with just savory and Maillard. Steak, Pot Roast, Shepherds Pie, etc. I don't need spice for those.

Chinese is good spicy [Szechuan], but also good just savory/garlicky [Lo Mein, Broccoli Beef, etc].

That's about all the exceptions.
Last edited by Baby Lee; 09-08-2018 at 11:20 AM..
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Old 09-08-2018, 11:14 AM   #12450
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I may not always seek out ghost peppers for everything, but very very very few Italian dishes, particularly those with a red sauce, including pizza and lasagna taste as good as they do after this




And I too vouch for sweet/hot as my favorite flavor combo in most situations.
I love me some crushed red. Big fan of calabrian flakes and Aleppo, too.
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