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Redneck Bar Fire Crackers - another use for Smitty's Spice.

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  • #76
    Now that's usin' the ole noggin! Nice tip Dana!
    In God I trust- All others pay cash...
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    • #77
      Hey Dana, would ground red pepper not be the same?
      Mark
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      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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      • #78
        Originally posted by Mark R View Post
        Hey Dana, would ground red pepper not be the same?
        Mark, 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!
        BBQ Eng.

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        • #79
          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
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          • #80
            Originally posted by BBQ Engineer View Post
            Mark, 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!
            Cool Dana, That's good to know. I didn't. I knew I liked them, I can use that!
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #81
              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!
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              Always the good ol' camp fire

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              • #82
                Originally posted by yuioutta View Post
                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.
                Wait till you put the Smitty's in.... not so mild anymore!!
                Brian

                Certified Sausage & Pepper Head
                Yoder YS640
                Weber Genesis
                Weber 18.5" Kettle
                Weber Performer
                Misfit # 1899

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                • #83
                  Sorry to bump again, butt I am guessing a few folks may end up looking for options on what to do during the Holidays.... These just plain Rock
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                  • #84
                    Yes I will be doing these as well for lunch time snacks.. if they last that long... served with pepperoni and cheese...mmmmmmm.....
                    Brian

                    Certified Sausage & Pepper Head
                    Yoder YS640
                    Weber Genesis
                    Weber 18.5" Kettle
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                    • #85
                      Suminabitch... somehow I missed this thread a year ago!

                      Gonna put these on me to do list!


                      Drinks well with others



                      ~ P4 ~

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                      • #86
                        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.

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                        • #87
                          shameless bump so I dont have to search in 5 minutes...sorry...
                          Brian

                          Certified Sausage & Pepper Head
                          Yoder YS640
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                          Weber 18.5" Kettle
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                          • #88
                            Just showed me titty baby son! We going to the store, mount up!
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                            • #89
                              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

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                              • #90
                                Just gotta make these again

                                If you have yet to try em...... They are worth a lil thyme
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