Now that's usin' the ole noggin! Nice tip Dana!
Announcement
Collapse
No announcement yet.
Redneck Bar Fire Crackers - another use for Smitty's Spice.
Collapse
X
-
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
-
Originally posted by Mark R View PostHey Dana, would ground red pepper not be the same?
I guess I had never thought of what type of peppers are used to make red pepper flakes. I know I like the smooth heat and taste, and I have a giant jug of them as I use them frequently in cooking and sausage. My thought was to just grind up what I had on hand. I have since looked up what they actually are, and here is what I found on a quick google search...
Crushed red pepper is made from hot dried red peppers and is not made of one type of chili, but from various combinations of ancho, bell, cayenne and other dried red peppers.
No wonder I like them so much...they are a mix of a bunch of various types.
I guess if you could find them in a powdered form, by all means that would be a great substitute for my "chuck them in a grinder and whir the crap outta them" technique!BBQ Eng.
The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
Adopt a homeless pet - http://www.petfinder.com
I built the Iron Maiden - Iron Maiden Smoker Build
Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.
Comment
-
that is some good info.. I would think if you have "ground" you would decrease the volume though as a TBS of the Crushed ground up I would think would be less than a TBS of the ground.... just guessing though... or use the WHOLE TBS and enjoy the heat!!Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
sigpic
Comment
-
Originally posted by BBQ Engineer View PostMark, Good question.
I guess I had never thought of what type of peppers are used to make red pepper flakes. I know I like the smooth heat and taste, and I have a giant jug of them as I use them frequently in cooking and sausage. My thought was to just grind up what I had on hand. I have since looked up what they actually are, and here is what I found on a quick google search...
Crushed red pepper is made from hot dried red peppers and is not made of one type of chili, but from various combinations of ancho, bell, cayenne and other dried red peppers.
No wonder I like them so much...they are a mix of a bunch of various types.
I guess if you could find them in a powdered form, by all means that would be a great substitute for my "chuck them in a grinder and whir the crap outta them" technique!Mark
sigpic
"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
Comment
-
Was finally able to try these. I used the 2T of crushed red pepper flakes and 1T of MH HAW account I don't have but am really hoping for some Smitty's. They sure were tasty but in my opinion very very mild as far as spice. Good idea for a simple and tasty treat. Thanks to all for the ideas.Yoder YS640 Finally here!
Bradley digital electric
Weber Silver series kettle
Charmglow gas grill
Always the good ol' camp fire
Comment
-
Originally posted by yuioutta View PostWas finally able to try these. I used the 2T of crushed red pepper flakes and 1T of MH HAW account I don't have but am really hoping for some Smitty's. They sure were tasty but in my opinion very very mild as far as spice. Good idea for a simple and tasty treat. Thanks to all for the ideas.Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
sigpic
Comment
-
I've been doing something very similar and really love the taste.
I start with a bag of oyster crackers and 1/2 cup of EVOO, then add 1/2 package ranch, 2 TBS Habanero Death Dust, and 1 TSP Mad Hunky Hot Ass Whang. I tumble it in a medium sized lidded plastic bowl adding a few generous shakes of Big Pappa's Jalapeno Bacon Rub and several shakes of Volcano Dust (ghost pepper powder). They are best if left to age for a couple of days.
Comment
-
Just showed me titty baby son! We going to the store, mount up!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
Comment
-
I've been making them for quite awhile. I use Premium saltines for what it's worth just cause that's what we always have.
Anyways, they are great and the thing that will surprise you is that they will keep for quite awhile, think days. They don't get soggy and hold the crisp.
Caution, they are addicting .
P.S. using oyster crackers are great. They are easy to scoop up and put in a bowl, etc.Pete
Large BGE
Char Broil Tru-Infrared Commercial series
Comment
Comment