What a meal! I would be careful with that ghost pepper infused sea salt. Is that your own concoction?
Reverse Sear New Yorks, crispy skin taters, and grilled corn on the cob! (Q-VIEW FINALLY!)
- Thread starter dirtsailor2003
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Thanks Todd! We bought the GPISS at Whole Foods. They usually have some different ones back by the meat and seafood counter. After the garden gets done producing this year and I have dried all of our peppers I am going to experiment with some homemade batches, smoked of course. Let me say, last night I had no problems breathing after eating dinner. Kind of lost the feeling in my tongue and lips though
suie
Meat Mopper
Beautiful job!!! I just love cherry wood on beef....yummmmm!
I was going to ask about the ghost pepper sea salt too....no Whole Foods around here so I may have to try something with my garden full of Thai Chilis. I wonder how you would go about infusing salt....?
I was going to ask about the ghost pepper sea salt too....no Whole Foods around here so I may have to try something with my garden full of Thai Chilis. I wonder how you would go about infusing salt....?
Thanks Suie! Cherry is one of my favorites on beef period! Pecan is a close second. Most that I have done before I just grind the dried peppers and salt together. First I grind the peppers really fine, then starting with a course salt I grind that in with the peppers. Trying to keep the salt courser than the peppers. Works great. I have a thai chile that I hope gets a few more good weeks on sun. If so I'll have several hundred of those hot little buggers!
Beautiful job!!! I just love cherry wood on beef....yummmmm!
I was going to ask about the ghost pepper sea salt too....no Whole Foods around here so I may have to try something with my garden full of Thai Chilis. I wonder how you would go about infusing salt....?
suie
Meat Mopper
LOL I know what you mean, one plant sure puts out a lot of peppers! Anyway, thanks for the tip on grinding it up with the salt, that makes perfect sense!
No problem! Fortunately they give off a bunch. It and one lonely Serrano plant were all that survived this year. Next year we are building cold frames and a small greenhouse!
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