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  1. hooked on smoke

    Favorite Store Bought Hot Sauces

    I'm a Melinda's fan as well. I have a discount code for their sauces in my signature page for anyone that's interested.
  2. hooked on smoke

    Asking For Prayers for a Friend

    Prayers and positive thoughts on the way.
  3. hooked on smoke

    Nighttime Grill Lighting

    Ha, I use those same lights. They work well. Following for upgrade ideas.
  4. hooked on smoke

    Any other SMF Bourbon/Whiskey "enthusiasts"?

    That's a mighty fine collection. Top shelf, left corner. Good stuff and not too pricey.
  5. hooked on smoke

    Round 2 hot sauce

    Hi everyone, Ive loaded up two more jars for fermentation. One is habenero,mango,onion, garlic and carrots. The second has red bell pepper, onion, garlic, jalapeno and carrots. We shall see. After my first attempt at the ghost pepper sauce I am thinking the milder of the next batch can be used...
  6. hooked on smoke

    First time hot sauce

    Thanks for the reply and I apologize if I came off pushy. I certainly didn't mean it to be that way. Those are some good ideas. I appreciate you and will give this a shot next time. I actually will be starting some habenero hot sauce this weekend. Can I add fresh Thank you for your reply. I...
  7. hooked on smoke

    First time hot sauce

    Greetings I have not heard back from anyone regarding my last posts. Have I done something wrong? What do you use to tame the heat of the hot sauce? This stuff is blazing hot. I ended up adding small amounts of maple syrup, honey and white vinegar. Very small amounts of the vinegar. It did calm...
  8. hooked on smoke

    Smoked Picanha

    Yum! That looks great.
  9. hooked on smoke

    Smoked turkey breast Sunday dinner.

    Looking pretty good from here
  10. hooked on smoke

    First time hot sauce

    Oh yeah, what is the safe ph range?
  11. hooked on smoke

    First time hot sauce

    I forgot to check the ph. Is this batch trash? I have the reserved brine still. Can i just test that? Darn it. Rookie mistake. Bottles will be here tomorrow.
  12. hooked on smoke

    Halfsmoked.. status. Updated 9/25

    So sorry to here this. Prayers to his family and friends.
  13. hooked on smoke

    What she really wanted...

    Wow, that's a lot of shrimp. They look amazing. The meal looks pretty darn good.
  14. hooked on smoke

    First time hot sauce

    Do you think it will be okay until the weekend. Im kind of strapped for time. Ill stay up late if waiting will be an issue. I want to thank everyone for your patience. I appreciate each and everyone on this forum. This place is awsome.
  15. hooked on smoke

    First time hot sauce

    Thanks for the quick reply. It actually smells pretty good. Okay, I am uncertain what you mean by, "remove the Kham mold". Do I wipe it off and replace the pieces or remove the pieces all together? Removing the pieces would take a bit of the goodies out of the jar.
  16. hooked on smoke

    Maiden Voyage...

    That looks amazing. I'm going to have to slap the griddle on my gravity this weekend and cook something like that up. This inspired me to break out the griddle again. Thanks for the share.
  17. hooked on smoke

    First time hot sauce

    I see now that there are a couple more of the vegetables that may have a bit of the white fuzzy on them. When I removed the lid there was a milky white substance on the top of the plastic plunger holding the veggies down. Im I screwed on this batch or should I just keep going? This Saturday it...
  18. hooked on smoke

    First time hot sauce

    Ah. Sould I remove the entire piece or simply wipe it off?
  19. hooked on smoke

    First time hot sauce

    Do you mean wipe it off when the fermentation is done? This is my first go at this so I can use all the help I can get. Thank you.
  20. hooked on smoke

    First time hot sauce

    Yes, slight bubbles when moved. Some of the edges of thing have a white sort of build up. Is this the Rahm yeast you mentioned? Its kind of hard to tell, but i zoomed in on what im talking about.
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