Midweek Meanderings: Bhut Jolokia and other stuff

No "CC", it ain't what you think! I've already mentioned the Missus' crazy obsession with "the garden", which is getting so much pampered care that if it could speak, the plants would refer to themselves in the "third person" or is that "vegetable"? I barely mentioned that I've got a couple of things growing as well; Thai Chilies, Serranos, and one plant that I bought as an impulse buy, a Ghost Pepper plant, Bhut Jolokia. The Missus was on plant deathwatch from the beginning as it takes a good long time to grow and the peppers also take a while to ripen. The sudden hot weather we've had recently, has had an affect on the peppers......

Still, we're both of the opinion that really hot weather makes a pepper even more spicy and our rather wonderful mild weather would mean some wimpy ghost peppers. So last night we tried one. Again, without thinking, I just cut open the pepper and sliced it into strips. We both had tiny slivers......HOLY SMOKE!!! Now I have had the Triple Atom Wings at Quaker Steak and have a bottle of Mad Dog Revenge that I use every once in a while and have stories about folks who wanted to try the stuff, but this was one of the spiciest/hottest things I've ever eaten. I instantly started having uncontrollable hiccups which lasted about 5 minutes or so. The Missus, raised on a good amount of Hunan food, can take even more than I can. She bit into a sliver....Her eyes opened wide, and She mouthed a silent "Ooooo". Her symptom was ringing in the ears. The taste is initially mildly fruity, then there a deep burn that lasts about 4-5 minutes..... The Missus decided to take the rest to work. One of Her chili-head coworkers tried a sliver.....the Missus saw a grown man cry in front of Her!

I'm really not into this "food as a contest" thing, so I'm still not sure why I bought the plant.

So, I'm thinking to make some of my wing sauce with a Bhut Jolokia, maybe some teriyaki. I'll probably drop some off at Sushi Yaro, I gave Sam a bottle of Mad Dog Revenge, which his customers seemed to...well, enjoy is not the right word. So then you'll be able to be "bakayarou" at Sushi Yaro. My friends will get a couple, but I'm figuring to have a few left over. Any suggestions for using this stuff?

Anyway, I'm now wondering if it really was that spicy? Maybe that one hot pepper was just a fluke....I better go have another....just to make sure, right? Those screams you hear from just East of the I-5 will probably be me.

I best have a nice, simple, warm-weathered meal first.......

Where There's Fire, There's......

Well, smoke of course. I've been wanting a small smoker for home use and the Missus finally gave in a couple of weeks ago. So every weekend I've been getting used to my new Weber Smokey Mountain, It's been fun. I'm just using no special gear, no special internal thermometer, just getting used to the smoker. I created two very basic rubs, one for chicken, one for pork, and am not changing it for a while since it has the flavors we appreciate.

I've found that creating really great barbecue is indeed an art because of everything that is going on. But, it's pretty easy to create decent barbecue......

There seem to be as many ways and techniques for smoking as there are  stars in the sky. I'm just kind of doing it my way. I'll change no more than one thing per session and I've figured out to make thing work for me.

Like everything else, barbecue has it's own jargon, but you know, I'm doing this to create ribs I like and it's often both ribs and chicken, I'll keep the water pan empty, lined with foil, use the Minion method cause I'm lazy like that, and use the "Texas crutch", wrapping my ribs in foil after a couple of hours.....placing the chicken on the lower rack when I wrap my ribs and adding one piece of apple wood for some additional smoke.

I've kind of got the chicken and ribs the way I like them.....and because you usually don't smoke in itty-bitty batches the Missus has been sharing with Her coworkers. One of them asked the Missus if I was a professional, which made me feel good....but San Diego ain't known for it's BBQ, so I'm not sure if that person ever had really good 'Q'.

This has been a blast, but my main goal is to do more Asian inspired stuff and eventually learn how to make Hunan La Rou, the famous smoked meat form Hunan.

The Missus has been enjoying the fruits of my WSM's labor.....so could a Sous-Vide cooker or immersion circulator be in my future? Stay tuned!

Comments

[Cathy]

Our friend who hosts the Holiday Bowl tailgate always smokes a turkey -a large, 26+ pound turkey- for the tailgate; it is the most wonderful flavor. Charcuterie a la Kirk looks really tasty. Yeah, those chiles...I would not be able to use that much fresh and would either dry or freeze for use in Winter. (Bristol Farms is selling products made with Hatch Chiles right now, since it's Hatch time...maybe an inspiration for you).

[Kirk]

Hi Cathy - Well, it's a work in progress....am having fun though! The Missus bought some Hacth Chilies from Sprouts which I roasted and she enjoyed. So now she's hooked on the Chicken and Hatch sausages they sell.

[Mike]

Congrats on your new smoker! We love our WSM.

[Kirk]

Thanks Mike, I'm having a lot of fun with it!

[Kyle]

Can't imagine what the fresh ghost pepper heat level is like. I have a few ounces of the dried stuff. Maybe you should make some ghost chili pepper water. The stuff we use in Hawaii is pretty tame.
I have a WSM too but hardly use it now that I have a Cookshack. Your bbq looks great. Can't wait to see what your first brisket looks like.

[J.S. @ Sun Diego Eats]

I can't believe you had a sliver of the ghost pepper! I once tried 1/50th of a drop of ghost pepper hot sauce and i think the burn lasted for the longest 15 minutes of my life.

[Kirk]

Hi Kyle - Strangely, I've had half a dry ghost pepper, which wasn't as hot as this. I always thought dried peppers would be hotter!

Hi JS - See above.... I almost ate half the thing, but decided to play it safe! Good move on my part.

[caninecologne]

Looks like your smoker is getting a lot of action! About that pepper, gosh, I would be way too scared to even smell it!

[Kirk]

Hi CC - It wasn't that spicy...well, maybe it was..... ;o)

[TFD]

Let me know when you get a Sous-Vide cooker.
Gotta try your chilies.

[Kirk]

I will TFD. And you will TFD

[James]

I've been tempted by one of those smokers (that specific model, actually), but always stop myself with the usual, "but will I REALLY use it" bit. I think you've inspired me!

[Buddha]

You are right cooking decent BBQ is not that hard.

Cooking great competition BBQ is a challenge!

Keep experimenting.

Many people including me have gravitated to the hot and fast method instead of the low and slow with better results!

[Kirk]

Hi James - You know, I wondered the same thing...for about 2 years, until we finally pulled the trigger. I can tell you that we've used it every weekend since it arrived...this weekend will be five weeks in a row. It's kind of nice if you've got stuff to do around the house/yard since it doesn't need your constant attention.

Hi Jeff - Since I'm doing chicken as well, I kind of keep it at 250-275 by the temp on the top of the cooker, which probably means it's way more hot. I also keep my ribs chilled before placing in the cooker so it will take more time to reach temp. This seems to help create a better bark and smoke ring. All in all, I just want good eats.

[Buddha]

275 will not get you a crisp skin on chicken but it depends on what you are trying to achieve.

Heat rises so the lower part will not be much hotter in temperature than the top of the smoker if at all.

Using a cooler meat will give you a more enhanced smokering effect whether you cook it on a lower temp or hotter.

Many of the BBQ competitors are using the hot and fast method especially for brisket for good bark and also a more moist and tender product.

Good luck with your bbq pursuits it is a lot of fun.

[Lynnea]

Glad you survived the ghost pepper :) do you think you'll be able to make it into anything edible? Im looking forward to reading your recipes for ghost pepper usage :D I imagine one ghost pepper would provid enough heat for a whole batch of most anything: chili, pepper jelly, hot sauce, etc.

[Kirk]

Hi Lynnea - I'll have some things coming up. I find it fascinating that folks are so interested in this.