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  #134  
Old 11-09-2017, 12:10 PM
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The last batch I made (goldfish version), I used Whirl "butter oil" instead of blending popcorn butter oil and regular vegetable oil. I use the Whirl all the time on my Blackstone griddle and in the kitchen as a pan prep for eggs and sausage. For the firecrackers I just used Whirl for the combined total volume of popcorn & veggie oil that I would have normally used. Came out great.

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  #135  
Old 11-14-2017, 01:24 PM
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I tried these out over the weekend: 2 sleeves of saltines / 2 handfuls of cheez-its (large). 3/4 C. OO w/ 1/4 butter added, 2 TBSP MHHW, 2 TBSP ground pepper flakes and ranch. I didn't have any Schmitty's yet so I didn't add any and thank GOD!

I went to the store to get crackers but forgot the ranch so I had to make my own.

It was hot as all get out!...but darn tasty. I think the pepper flakes I'm using must be hotter than hell or I'm just a wuss I have a tin of AC Leggs pepper flakes that say 50 HU on it - I'm guessing that HU = Heat Units but not sure if that translates exactly to Scoville units or what?? Not sure what regular pepper flakes are rated at...but if they are the same then it's for sure - I'm no pepper head then You guys deserve for the heat scale! I noticed the longer you let these "sit" the better they get though. Couldn't say if I liked the saltines or cheez-its better - great together though!

I will say the Natty's were flowing though - highly addictive! Thanks for the recipe guys Gonna try another batch with a bit less heat!

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  #136  
Old 11-14-2017, 01:51 PM
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Yeah.. you got some hot flakes there. 50 HUís is 50,000 Scovilles I use 60 in the HAW... it donít take much to light it up
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  #137  
Old 11-14-2017, 01:54 PM
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Here's another version with pretzels. I may have even put some Smitty's in these . They keep very well and they are good.

http://www.smoked-meat.com/forum/showthread.php?t=44271
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  #138  
Old 11-14-2017, 03:19 PM
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Quote:
Originally Posted by Richtee View Post
Yeah.. you got some hot flakes there. 50 HUís is 50,000 Scovilles I use 60 in the HAW... it donít take much to light it up
Good to know Rich - I was wondering what was going on I like a little heat but that got downright hellacious HOT! On second look I may have used too much for 1/2 or 3/4 batch to begin with...
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  #139  
Old 11-14-2017, 03:46 PM
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Quote:
Originally Posted by Uncle Sauce View Post
Good to know Rich - I was wondering what was going on I like a little heat but that got downright hellacious HOT! On second look I may have used too much for 1/2 or 3/4 batch to begin with...
it looks like you may have doubled the crushed red pepper for the size of batch you made, and you have some hot crushed red pepper to begin with.

I looked up the typical heat of crushed red pepper, and this link says that 50 is the upper end of heat with 15-30 much more common.

From this webpage

Again, it depends on the chilies used in the mix, but with cayenne being a typical staple, youíll get a heat somewhere in the 30,000 to 50,000 Scoville heat unit range. Thatís 6 to 10 times hotter than a normal jalapeŮo on the Scoville scale. Depending on the quantity of cayenne used and the other chilies in mix, the heat unit range for typical commercial hot pepper flakes can be lower, too Ė 15,000 to 30,000 SHU is often the case.
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  #140  
Old 11-14-2017, 04:41 PM
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Quote:
Originally Posted by BBQ Engineer View Post
it looks like you may have doubled the crushed red pepper for the size of batch you made, and you have some hot crushed red pepper to begin with.

I looked up the typical heat of crushed red pepper, and this link says that 50 is the upper end of heat with 15-30 much more common.

From this webpage

Again, it depends on the chilies used in the mix, but with cayenne being a typical staple, youíll get a heat somewhere in the 30,000 to 50,000 Scoville heat unit range. Thatís 6 to 10 times hotter than a normal jalapeŮo on the Scoville scale. Depending on the quantity of cayenne used and the other chilies in mix, the heat unit range for typical commercial hot pepper flakes can be lower, too Ė 15,000 to 30,000 SHU is often the case.
Looks like I need to pay more attention Thanks for looking that info up BBQ!
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  #141  
Old 11-15-2017, 01:22 PM
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Default Round 2

Ok - went for another batch of these: Once again (2) sleeves saltines and the rest of the box of large cheeze-its.

3/4 C. OO & 1/4 C. butter (going to increase this 1-1/4 C)
(2) TBSP MHHW, ranch packet,
(1) TBSP MHGP,
(1) tsp. Smitty's

No ground red pepper flakes this time Heck of a lot milder but I think I'll go with 1/2 TBSP pepper flakes next time just to kick up the heat a bit and it would be real close to most of the other posts. Might try some ground chipotle peppers as well and a variety of crackers.
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  #142  
Old 11-15-2017, 08:29 PM
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I have found that if I run the crushed red pepper through the spice grinder a little, it works better and is more evenly distributed on the crackers. Not enough to make powder, just want to break it into smaller pieces.
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