or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Reverse Sear New Yorks, crispy skin taters, and grilled corn on the cob! (Q-VIEW FINALLY!)
New Posts  All Forums:Forum Nav:

Reverse Sear New Yorks, crispy skin taters, and grilled corn on the cob! (Q-VIEW FINALLY!) - Page 3

post #41 of 46

What a meal! I would be careful with that ghost pepper infused sea salt. Is that your own concoction?

post #42 of 46
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

What a meal! I would be careful with that ghost pepper infused sea salt. Is that your own concoction?

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 :th_violent5:A little bit will do ya!!

post #43 of 46

Beautiful job!!! I just love cherry wood on beef....yummmmm! :drool:

 

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....?

post #44 of 46
Thread Starter 
Quote:
Originally Posted by Suie View Post
 

Beautiful job!!! I just love cherry wood on beef....yummmmm! :drool:

 

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!

post #45 of 46
Quote:
Originally Posted by dirtsailor2003 View Post
 

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!

 

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!

post #46 of 46
Thread Starter 
Quote:
Originally Posted by Suie View Post
 

 

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!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Reverse Sear New Yorks, crispy skin taters, and grilled corn on the cob! (Q-VIEW FINALLY!)