Search results

What kind of chile peppers do restaurants use that are on the table in the little shake jars that you put on your food for a little heat. I always called it crushed red pepper and would like to have it in my kitchen.

I use a blender. Works great.

Chris, Kevin is absolutely right. When I first started a couple of years ago I made rubs from a BBQ cookbook. The amount of salt used was about a third of the recipe. From Kevin and the others on this forum I learned and am still learning about taste and proportions. I never use paprika anymore...

j, that's a great idea. I suppose you can do the same thing for pasta sauce? I wonder if you can stuff them with something after being softened up and eat them kind of like a stuffed bell pepper.

Thanks James, it doesn't matter to me if it is hinged or not. That doesn't affect what you put on it.

I told my wife they might be used for stock. It might be worth picking up a few bag and making something out of them.

Thanks Kevin, those are good suggestions. I'm going to start toasting and drying the chile pods today. I can't wait to try them out. On a second note. In the same store that I bought the chiles they also had whole dried shrimp. They were big ones which I think are prawns. There were about a...

I would like to replace the WSM grates with stainless steel ones. Does anyone know where to get anything that works?

Thanks for the advice. I think I'll try tasting them with toast and butter like Kevin said. My goal is to get away from the "normal" rub flavor....for lack of a better word and go for a "chile" flavor rub. This is going to be mainly for ribs but also probably on other meats using lower end...

Thanks Clark, I forgot that I also have some Ancho.

I just came back from the local store and bought a few different dried chile peppers. I want to make a rub with either some or all of them but I am not sure of the proportions to use. Here is what I bought. Ground Arbol Negro Guajillo Pasilla New Mexico(It didn't say mild or hot). Each bag is...

No, you are not wasting the post. Here's what I'm talking about. I bought some fresh Poblano peppers the other day and roasted them in the oven under the broiler and put them on a pork sandwich. What I want to do is roast them either with the broiler or on the grill and put them in a jar like...

I want to roast my own chile peppers and put them in a jar for future use. Do I have to add anything to them (oil?) so they last longer or just roast them and put them in a jar with whatever juice they have?

Do you guys have to bring the cooker up to temperature first or do you let the DigiQ II do it? In other words do you just throw a few lit coals on top of unlit and close the cooker up, turn on the machine to the temp. you want and walk away?

When I foil it's only for a half an hour and then I put them back on naked until finished. But if you put a plate of ribs in front of me, I could care less if they were foiled or not, I'm probably going to eat them as long as they taste good. I think we can all agree on that.

I learned that there are some great cooks on this site and I am not just talking about BBQ food.

Thanks everyone. A lot of chioces there. r benash, I already have kitchen shears for herbs and such but they don't work very well for poultry that's why I am looking for poultry shears but thanks for the thought.

Can anyone recommend a good pair of poultry shears for a resonable price? Let's say $50.00 or less.

It is kind of a dumb idea to dry them on the driveway. It's a heck of a lot easier to buy them already dried or buy a dehydrator.

Thanks Bryan. I was just curious. I plan on planting some chili peppers this spring and drying them for rubs. Do you think it would work if I put them on some foil and put them in the middle of my asfault driveway during the summer? I gets pretty darn hot out there.