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If I was using anything other than ghost peppers, I'd slice them down the middle to help release the heat. Ghost peppers are like the hottest pepper there is, they get plenty of heat sunk in after the long cook time.
Seriously, just put beans in water, check the water to make sure they don't dry out. I'll add onions later in the day, then just smash them with a potato masher, they are like refried beans (don't know the "official" steps to refried beans). Last time I did this, they had simmered for hours as...
Got a butt on the smoker, along with a pan of 3 lbs beans. When all said and done, it will be an amazing burrito filling. Tossed a couple ghost peppers in the beans, and it will give a surprise bite to the beans. Did this about a month ago, and pretty darn good stuff.
I smoked some alligator for a big batch of chili, and the gator was AMAZING with the smoke flavor! Thanks for sharing, can't stress how much folks should try this delicate meat.
I've got a 2002 Honda VTX1800 power-cruiser, had since new. Hell of a machine, more power than most v-twins can produce. I've also been collecting and restoring 3 wheelers for a few years now. Here's the list of the "runners", handful more that need worked on......
Very nice! I bought a LEM stuffer last year, one the of the best investments ever. I see your setup has a longer tube for sliding the casing on, that would be nice!
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