Fermented chile sauce, part deux turn up the heat
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I got the heat I was looking for this time around so I’ll call it a success.
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I’m going to start this tonight!
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@macsinsac LOVE the title, made me think of Hot Shots Part Deux and even the “turn up the heat” was like a movie tag line. All around a very pleasing title to you post and thats before you even got to the good stuff. What are the shorter red peppers up near the top?
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@Jonathon the tag says Cajun. The question mark chilies are the other short red ones, the tag got lost. The cayenne is a dead giveaway.
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@Joe-Hell it’s too easy to do if you’ve got chilies. I got HEAT this time.
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@macsinsac I’ve got a plethora of peppers piling up…I think I will do a mixture of fresh and grilled (roughly 50/50) tomorrow morning with carrot and Walla Walla sweet onion for the initial brine and ferment.
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“Jefe do you know what plethora means” " No El Guapo!"
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@macsinsac This morning I chopped up a gallon jar worth of a variety of peppers, sweet onions, carrots and garlic. I’m really looking forward to this!
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@Jonathon HAHAHAHA!!!
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@Joe-Hell Glad someone got it!
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@Jonathon That one goes way back!
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Since i keep cooking such good steaks on this grill i might as well share with you guys. I had 1 ribeye seasoned with Walton’s Ultimate Steak & Roast rub. A cast iron pan with (sorry jon) half a stick of butter, a little water, garlic and some mexican seasonings. I did a full chimney of lump charcoal and half a chimney of unlit charcoal as my fuel. The steaks turn out perfect if you do a minute and a half for the first 2 turns then once you flip the steak do 1 minute turn and probe to temp. I like to hit 118 degrees so it finishes out at the 125 i like.
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@johnsbrewhouse We do have some interesting food markets around here. I’ll have to do some digging. I’ll be traveling to the Oregon coast soon. There are all sorts of unique shops along the way.
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@raider2119 I have found both assembly and disassembly as well as cleaning to be cumbersome on mine. I haven’t used it much because of that.
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