Clint
TVWBB Olympian
This is the first time I've cooked with a ghost pepper, I found them at the grocery store last week. The heat seems sharper but less enduring than habanero/scotch bonnet - I liked them!
I fried up half an onion, and a small amount of pasilla pepper (iirc) in some sesame oil, threw in the ghost pepper after only a couple of minutes. I sampled it a little (the pepper) and was a lot less scared of it than the first time. I didn't wear gloves or anything. I wasn't sure if it'd give off noxious gas and after a while I even smelled the steam coming off when I was making the sauce.
add some soy vey veri teriyaki along with some ginger powder:
Gasser wings - pulled when I saw 196f. Hit them with S&P before throwing them on the grill. Grill temp was ~475F, 12 min / flip, pulled after another 12 minutes (a little over 24 minutes on the grill).
I was happy to see I still had some homemade ranch, I thought I was going to have to use store bought:
Nice flavor, light bite (heat wise), no extra care required for me. I'll try these again.
I fried up half an onion, and a small amount of pasilla pepper (iirc) in some sesame oil, threw in the ghost pepper after only a couple of minutes. I sampled it a little (the pepper) and was a lot less scared of it than the first time. I didn't wear gloves or anything. I wasn't sure if it'd give off noxious gas and after a while I even smelled the steam coming off when I was making the sauce.
add some soy vey veri teriyaki along with some ginger powder:
Gasser wings - pulled when I saw 196f. Hit them with S&P before throwing them on the grill. Grill temp was ~475F, 12 min / flip, pulled after another 12 minutes (a little over 24 minutes on the grill).
I was happy to see I still had some homemade ranch, I thought I was going to have to use store bought:
Nice flavor, light bite (heat wise), no extra care required for me. I'll try these again.
THEN make a decision.
