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  1. 73saint

    650 pound Lang

    Charbroil XL smoker cover works great on my Lang 36 patio. I have to buy a new one every year but at $20 its worth it
  2. 73saint

    Finally got a Lang!!

    Heck yeah man that’s a beautiful beast! Congrats!! It’s in really good shape too, doesn’t look too bad at all. That thing will look sweet when you get a new coat on it.
  3. 73saint

    Bactoferm F-LC Questions

    Yep, Rick has you covered here.
  4. 73saint

    Home made peach reaper hot sauce

    Thanks yankee2bbq, I am loving it. Gonna smoke a fresh batch of peppers today when I get home. Thanks chile! I took your lead and have been eating them fresh in ramen...REALLY good, but I think the sauce is even better Thanks!!
  5. 73saint

    Home made peach reaper hot sauce

    I’m really enjoying it, putting it on everything lol. I’m going to smoke a bunch more so I can make a few more bottles. Thanks Warren. Normanaj that looks excellent! What’s it made with? Chop that’s a good idea...thanks!
  6. 73saint

    Christmas Exchange 2020

    How’d I miss this last year??
  7. 73saint

    Home made peach reaper hot sauce

    No doubt. Its even good on my finger.
  8. 73saint

    Home made peach reaper hot sauce

    I’m going to replicate this recipe w the rest of my reapers. Hopefully I have enough to send out. No way two bottles is gonna last!!
  9. 73saint

    Home made peach reaper hot sauce

    Thats creative for sure! I like it.
  10. 73saint

    Home made peach reaper hot sauce

    I can’t stop eating it plain enough to figure out what to put it on. Any ideas?
  11. 73saint

    Home made peach reaper hot sauce

    I fermented a bunch of my peach reapers in 3.5% salt and a little garlic. Did this for 24 days; and also cold smoked some fresh reapers, and roasted a bunch of veggies (lemon, garlic, yellow bells, onion). Saved the lemon juice and added it to the sauce as I was blending (to taste). Blended...
  12. 73saint

    Beef plate ribs on the Lang (Pics)

    They look absolutely perfect!
  13. 73saint

    Popper question re: cook time

    I lost this thread. They came out so good I think I’ll do them again this week coming up.
  14. 73saint

    Fermented pepper sauce projects

    Al, here you go...
  15. 73saint

    Fermented pepper sauce projects

    Thanks TN! I am as well, this is right up my alley can't believe I waited this long to begin with.
  16. 73saint

    Cowboy Candy (Via East Texas)

    I've got to make this stuff! Anyone care to share a good recipe? I've seen them floating around would love to try one.
  17. 73saint

    Fermented pepper sauce projects

    I had a chipotle burrito next to me when I was making this. Lol, don’t think it didn’t get drowned in it. I thought it was great.
  18. 73saint

    Fermented pepper sauce projects

    Thanks X! So far I love them. It works, and it’s just less of a hassle. Although I do like the airlock method, I guess I’ll need to do a few more batches before I decide which I prefer. Mango and ginger are ingredients I want to experiment with as well. Also charred pineapple sounds good...
  19. 73saint

    Fermented pepper sauce projects

    I’ve really enjoyed fermenting both my salumis as well as these peppers. Kimchee is next, I’ve got a good recipe but it seems very labor intensive. After deer season!
  20. 73saint

    Fermented pepper sauce projects

    This has been a lot of fun. Got multiple projects going, just bottled my first batch. I’m calling it Cajun Sting (#1). Habaneros, garlic, salt, sweet peppers, carrots, cardamom and allspice. Fermented it 24 days, added vinegar, strained and pasteurized. It’s got a real nice heat with that...
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