Hot Day Hot Whangs

[DDave]

Originally Posted by Bearcarver

I can only handle a mild-hot, so would it be workable for us "Sissies" to just use a little less, or wouldn't that be a good thing?

Seems to me that that would be fine.

Dave

[mismoke]

Originally Posted by BIGGLOPEZ

Good looking grub right there, gona have to bust out the little smoker and do some up as it's been a little bit for me as well....


only got to 114°F today 111+ the rest of the week

Seems like with those temps all ya have to do is set the pit in the sun!

[TasunkaWitko]

lookin' good, dave - i'd like to try that with chicken breast tenders sometine.

i measure hot in terms thar are fairly familiar to me. to me, it starts with:

"a boatload of paprika in the recipe" hot, then
"a balanced amount of chili powder in the recipe" hot, then
frank's hot sauce hot, then
crushed red pepper flake hot, then
tabasco sauce hot, then
"a little cayenne pepper in the recipe" hot.

anything more than that, and i usually will try it, but i may or may not enjoy it..

poor mrs. tas barely makes it past "bell pepper hot," so i gotta be careful.

[DDave]

Originally Posted by TasunkaWitko

l
poor mrs. tas barely makes it past "bell pepper hot," so i gotta be careful.

I hear ya there. My wife can take an occasional Applebee's Buffalo Wing hot but my daughter can't make it past York Peppermint Patty or even mint toothpaste hot.

My son on the other hand can eat a whole 99 cent bag of Flaming Hot Cheetos without even blinking.

Oh, and by the way, the Hot Whang seasoning is awesome on popcorn. Hey it was only a matter of time. I'll let someone else try it on ice cream.

Dave