PAPPY'S XXX WHITE LIGHTNIN

'Jumpin Jehosophat', Jason, from the Hot Sauce Planet has sent me a bottle of "Pappy's XXX White Lightnin" barbeque sauce. This sauce proclaims that it is 'All the Love You'll Ever Need'. We shall soon see about that. I like this sauce right off the bat even before tasting it. One of the ingredients is Bourbon. Yes, that is right we have an adult barbeque sauce that also give us a matter of fact nutritional statement; "If you are truly concerned about it maybe you should be eating tofu'. I am sold but we will give it a taste test for giggles.

This barbeque sauce has a barrel full of the usual suspects of ingredients. Kentucky bourbon is listed as being less than 3 percent of the volume. The heat is fueled by habanero powder. Seeds are present in a fairly course brick red easy pouring sauce. The first smell is of smoke.(hickory listed) and finishes as a sweet smelling tomato mixture.

The taste is smoky sweet. There is a nice little after burn that will embrace your taste sensors. This sauce leans to the sweet side but is a good mix of smoke, heat and sweet. Now, I have a personnel history of bourbon consumption but I did not taste this Kentucky staple. The real test will be on some food.

Our local fast food burger emporium has been hawking barbequed ribs. In the name of research we decided to give them a try. Wow!, was that a mistake. These ribs were expensive, salt bombs on a stick. Even Pappy's could not rescue this fiasco. The sauce did prove to be delicious as a dipping sauce for the onion rings. The sweet with the warming effect of the habanero made our onion rings fit for a Burger King. We shall give Pappys another try on some meat barbequed at our home.

A corned beef roast and some chicken were smoked on the Smokenator 1000. The sauce was added at the end of the cooking time. Pappys XXX White Lightnin was a keeper. This sauce is complex with all its flavor. Bourbon probably adds to the sweetness. What is good about this sauce is the nice balance of sweet, heat, smoke and flavor. You can order Pappy's at the good people at Hot Sauce Planet.

Hot Sauce Planet

ttp://www.hotsauceplanet.com/

RIBS FROM HELL

Chilebrown is still on a roll. Today we are going to have some beef ribs that are rubbed down with Habanero Rub from Hell. The last post gave Orion some business. Dr. Biggles ordered a cooker and We cannot wait to go over to Dr. Biggles house and play with his new toy. Jeeze Louise!

These beef ribs were picked up from our local mega-super-store. They were so cheap that I am embarrassed to tell you.(88/cents/pound). Smother them in Habaanero Rub from Hell and put them in the Smokenator 1000. Walk away and put in the "Song Remain's the Same 1973"(Led Zepplin) and turn it up very loud. Your neighbors will not be to pissed off until they here "Moby Dick", then they might come over and show you their Marijauna card. Whoops I still get drug tested. Damn Pott smokers!!

The ribs were delicious. You may need to be a Chilehead to enjoy heat like this. I loved them. "Would somebody help me out of the closet. Ms. Goofy came home and threw me in the dungeon

Man these ribs were hot. Is it worth it? Maybe if your a Freak like me! "And She is buying a stairway to Heaven"

"SMOKE' EM IF YOU GOT ' EM"

One person's trash is another's treasure. My good friend from work, Dr. Love (Don't Ask!), was cutting down a Peach tree. He was more than glad to give me as much of the fallen wood as I wanted. What is one to do with cut down peach tree wood besides build a fire? This wood is perfect for using in the smoker. Peach wood will yield a mellow, and somewhat sweet smoke profile. Not only does this wood produce lovely smoke in my cookers, it gives one an excuse to play with a chain saw. 'Men and their toys'. The wood was cut into 2-4 inch rounds. It was then split with a hatchet. Chicken Wings will be cooked on the Smokenator 1000 for a taste test to this peachy adventure.

Before we start cooking, I would like to bring up a controversial question to my fellow barbeque enthusiast. Bark On? or Bark Off?. There seems to be a little squabble. Some people say that leaving the bark on the smoking wood will leave a bitter taste. Some people proclaim, it does not matter. I remove the bark, if it is easily removed. Otherwise, my party lines go straight- down -the -middle. What do you think?

Salt & Pepper was the only pre-preparation for these wings.
The wings were smoked for 2 hours at 225-250 degrees . The wings were removed from the smoking chamber and reserved. A hotter fire was stoked to finish the wings. Once the heat was up to temperature the wings were crisped up about 1-2 minutes on each side. A bottled barbeque sauce was applied.

Jumpin Jeebus Jehoshaphat are these wings good. They are peachy fine. They are smoky and juicy. I am going to run to the store and find something else to smoke, as soon as the couch releases me.

BIGGLES BUCKTOOTH REVENGE

HOT SAUCE EXTRAORDINAIRE


The Chilebrown garden has a bounty of late produce. One pepper stands out. It is the Bhut Jolokia.The Bhut Jolokia is the new pepper of choice in the "Pepper Community". It is supposed to be five time hotter than the Habanero. The origin of this pepper is from India. I bought 3 plants from Cross Country Nurseries It is a beautiful plant. It is a long season growing plant. You need 150 days to mature the plant to harvest a pepper. That is a long four months in' Bay Area Speak''; I had good results with one of my plants that was by the sunny side of my house in a pot. What should I do with them.?

When is the last time you ate a Habanero? They are fruity Hot.The Bhut Jolokia is similar. If you can survive the burn you will be rewarded (?) with a fruity,floral type flavor. We did a taste test and the results are here. Now is the time to use them in a sauce.

BIGGLES BUCKTOOTH REVENGE

1. 1 tsp salt
2. 1/4 cup vinegar
3. 1/8 cup Worcestershire
4. 1 cup water
5. 1 tsp salt
6. 1 small onion chopped fine
7. 3 cloves garlic chopped fine
8. 1 tablespoon chile powder
9. 4 tomatoes peeled and chopped
10. 1/8 cup molasses
11. 4 BHUT JOLKIA Peppers chopped
12. 2 cloves garlic
13. 2 tablespoons butter

Take the butter and simmer the onions and garlic. Add the the rest of the ingredients and simmer for 45 minutes. Let cool slighty and run through a sieve.

These are all approximations. I cannot tell you the precise measurements. The Reverend Biggles has sworn me to not tell the exact amount's. This concoction was simmered for 45 minutes and then put through a strainer. Let's just say a little dab will do you. I did a taste test with some Beef Ribs. I smoked them in the Smokenator 100. I put some sauce on the last half hour. I only put Biggles Bucktooth Revenge on one rib. I had to feed Ms.Goofy. and she was not to happy about the Beezlebob sauce.

Biggles Bucktooth Revenge is the bomb. I have taken a couple of chomps off of the rib. I cannot feel half of my mouth. I think there is a lot of flavor involved. This sauce is not for the indivual who will Poo, Poo at heat levels. This is a sauce for the Ages. This sauce is for the Cookies, Zoomies,Pragmatics,Bunrabs,Slim Pikins,Dagny's, Liteluvr's and the Sour Doughs of the Cyberworld.!

Smokenator 1000
Mojo grabbed a bite of rib that fell on the floor. He is okay. It took awhile!

BEELZE BOB'S

How hot is to hot? I usually have some sort of pepper or hot sauce daily. I love the flavor, taste and the rush with all things peppers. Sometimes you have to draw the line. I crossed that line the other day. I crossed it with 'Beelze Bob's Breath Barbeque Sauce".

Some ribs and chicken were smoked in the Smokenator 1000. They were cooked low and slow. As a rule when I order barbeque from a restaurant, the sauce is always ordered on the side. Good barbeque does not need a slathering of sauce. Sauce can be used to hide an inferior 'Que'. When meat is smoked at the Chilebrown house, sauce is served on the side, except today. The ribs were almost done. A quick trip to the Chilebrown pantry and a bottle of barbeque sauce was grabbed. A bottle from Memphis Minnies was chosen. The bottle was opened and slathered over the finishing meat. The meal was looking stellar. Some Thai peanut coleslaw and some black bean corn salsa were the sides. The ribs were falling of the bone. Wow, they had a blast of heat. I was taken back a few notches. I went and grabbed the bottle of sauce. The ingredients had habanero chili and red chili flakes. Oh yes it does. There is a warning on the bottle that says: "ITS STUPID HOT. Ms. Goofy took one bite. That was enough for her. Her dinner consisted of sides only. I had a lot of leftovers.

Beezle Bob's Breath Barbeque Sauce is not for the timid. You can purchase it at Memphis Minnies. Beezle Bob's will be used on some hot wings next. I will have to eat them by myself.

BAKED BEANS

One of my favorite side dishes to go with barbeque is baked beans. To create the ultimate beans you need to bake them in a low oven for hours. When the temperature is leaning to the upper end of the scale you probably do not want to run an oven. I have a Mad Meat Genius solution. Bake your beans outdoors in a portable oven. It is the perfect solution. This is a small oven with two burners that runs on propane. Today, I am baking some beans that are swimming in a bath of tomatoes, onions, bacon,sugar, molasses and spices.

Chilebrown's Ultimate Bake Beans

1. 1 pound of navy beans
2. 4 tomatoes chopped fine
3. 1 onion chopped fine
4. 1/4 cup molasses
5. 1/4 cup of brown sugar
6. 1 tablespoon of salt
7. 5 cups of water
8. 2 slices of thick bacon chopped into cubes
9. 1 tablespoon of chile powder
10. 1 tablespoon of ground mustard

Combine all ingredients together in a cast iron pot except salt. Cover with lid. Bake at 300 degrees for 4 hours or until beans begin to soften. Add salt and remove lid. Bake until beans are nice and thick with sauce.

I have fired up the Smokenator 100 to smoke some ribs. They will be the perfect accompaniment to some baked beans. A green salad with some vine ripe tomatoes is in order. We will enjoy a nice meal without heating up the house.

SMOKENATOR 1000

A man can never have enough barbeque accessories. I was gifted a 'Smokenator 1000' last Father's day by Ms. Goofy and the boys. They sure know my weak spot. The Smokenator is a device which converts your Weber into a smoker. It is a stainless steal insert that fits to the side of the kettle. You load 5o charcoals and a couple of wood chunks and your set. The Smokenator is fitted with a small water pan. Today, I am going to attempt to smoke a small bone in Pork Roast.

I picked up a Taylor Bi Metal Candy thermometer to monitor the temperature in the Weber. The ideal smoking range is 225 degrees to 250 degrees. To achieve this temperature I am closing the bottom and top vents to 3/16 of an inch. You can gauge this by a pencil. A pencil is 5/16 of an inch. Close the vent on a pencil and a smudge more. Light 10 charcoal in a starter chimney. When they are glowing add them to remainder of charcoal and wood chunks. I used apple wood. Fill your water pan. I rubbed my Pork Roast with my own special rub.. Place on grill and relax. I would check the fire every couple of hours. If the temperature drops a little, open the grill and stir the charcoals with the included rod.I cooked this roast to the internal temperature reached 150 degrees. It took approximately 4 hours. I let it rest for 20 minutes. It was a long 2o minutes.

This pork roast was so juicy that I should of wore a bib. I actually served it with some red beans and rice. It was perfect for soaking up all the yummy pork goodness. The smokenator is a great device to turn your Weber into a smoker. I may have to go out and buy some ribs for more testing.