Lunch Update: Ghost Pepper Barbecue Sauce of Death

"Racescort666" (Racescort666) 05/14/2015 at 14:38 • Filed to: Foodlopnik

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So it’s been a while since I’ve made a Foodlopnik update. I’m making Pulled pork for some fellow foodie coworkers and I decided to revisit the the Ghost Pepper Barbecue Sauce of Death. I snagged some “ghost peppers” from a local grocery store and and adopted them to a barbecue sauce recipe in !!!error: Indecipherable SUB-paragraph formatting!!! . It’s still too hot to try right now (temperature, not spice) so I won’t know how it is until tomorrow. I’ll also have a chance to get some feedback from my victims coworkers.

The red ones are definitely ghost chilis (Bhut Jolokia). I’m not sure what the yellow ones are but they are super fucking hot. And yes, all 4 were chopped up and added too the sauce for spice.

This came in the pack with the rest of the peppers. It is not a ghost chili, it is definitely a Trinidad Scorpion Pepper. Also fucking hot.

This is actually part of the first batch but I did the same thing for both batches. Half a yellow onion with the peppers processed in the food processor.

Pork butt. Which is not actually the butt of a pig, it’s the shoulder. Little known fact: the term “pork butt” is actually a reference to butt sized barrels in which this particular cut of meat used to be stored and transported.

So, this BBQ sauce recipe cheats a little and uses Open Pit as a base...

...but uses all of this other delicious stuff. It calls for honey but I like to use agave nectar because it’s delicious and is what’s in tequila, which I also love.

I feel a bit liked a mad scientist with a boiling pot of somewhat caustic fluid.

Just thought I would share the smoked jalapeno wine my brother bought me. I’m including about a shot’s worth in the marinade for the pulled pork.

Update: the pulled pork is amazing. Below is it stewing in the crockpot. It pretty much fell apart when I took it out so perfect consistency.

And going all hipster, taking a picture of my food. Pulled pork with 2 scoops of the ghost pepper barbecue sauce. It turned out great, just the right amount of heat that hits you pretty hard but doesn’t linger for too long. Just don’t touch your eyes...

Rainbow > Racescort666 05/13/2015 at 22:15

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My nose hurts just looking at those pictures.

I want some.

BaconSandwich is tasty. > Racescort666 05/13/2015 at 22:15

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That looks... insane. I’m not sure how my mouth would deal with eating something that required rubber gloves during preparation.

Coty > Racescort666 05/13/2015 at 22:22

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Gimmie.

Racescort666 > BaconSandwich is tasty. 05/13/2015 at 22:28

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I always wear gloves when I prep peppers. My girlfriend (I guess, I don’t know we haven’t discussed it but it’s fairly serious) was helping me chop up some jalapenos and touched her eye by accident. Poor girl, she was in so much pain. I’ve done the same thing with habaneros and it was awful.

Frank Grimes > Racescort666 05/13/2015 at 22:35

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so why use something so hot? is the flavor of those pepper really good or you just like fire coming out of every orifice and lava out of your butt?

Racescort666 > Frank Grimes 05/13/2015 at 22:39

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Mostly just to try it. The peppers were only a couple of bucks and if it’s good, I’ll make it again. If not, not a ton of loss but now I know it’s not worth doing again. I don’t really think it will be deathly hot though. I’ve made a few batches of ghost pepper barbecue sauce and I think that it loses some of its heat when you cook it down.

RockThrillz89 > Racescort666 05/14/2015 at 09:12

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How is that wine? I can’t imagine a spicy wine would be very tasty. Or is it like a spicy chocolate - it just works somehow?

Racescort666 > RockThrillz89 05/14/2015 at 09:27

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It’s cooking wine so you’re not really supposed to drink it. I drank a little to get a bead on the flavor but it would be pretty awful to sit down and have a glass. For cooking, we’ll see. The recipe that I’ve got calls for 2 tblsp Tabasco, 2 tblsp Crushed Red Pepper Flakes and I used 3 tblsp of the wine instead.

RockThrillz89 > Racescort666 05/14/2015 at 09:49

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I got un-lazy after posting that and looking up the winery and noticed they had some garlic wine that is under their cooking wine list. I figured that’s what this wine fell under, but they didn’t have it listed anywhere.

And that sounds like a really interesting substitute.

OPPOsaurus WRX > Racescort666 05/14/2015 at 14:44

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that will feel good on its way out i’m sure....

SnapUndersteer, Italian Spiderman > Racescort666 05/14/2015 at 14:48

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You’re a sadist

Shamoononon drives like a farmer > Racescort666 05/14/2015 at 14:51

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Looks very tasty! Also a bit painful.

Racescort666 > OPPOsaurus WRX 05/14/2015 at 14:54

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We’ll find out in a few hours. Look for the “Shitter Update: Ghost Pepper Barbecue Sauce of Death” post.

lonestranger > Racescort666 05/14/2015 at 14:57

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This looks weird to me. Lea & Perrins is supposed to be orange.

Sir_Stig: and toxic masculinity ruins the party again. > Racescort666 05/14/2015 at 14:58

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.

.

.

but seriously,

Racescort666 > lonestranger 05/14/2015 at 15:00

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I don’t really know what to tell you.

CalzoneGolem > Racescort666 05/14/2015 at 15:10

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Can’t be hipster on a paper plate. Also that is coolest corkscrew I’ve ever seen.

CalzoneGolem > Racescort666 05/14/2015 at 15:13

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I don’t stray above Habaneros myself I find they are tasty and provide enough heat. Not hot enough? Add more peppers.

BKosher84 > Racescort666 05/14/2015 at 15:13

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I would nom nom nom nom on this all day and not regret one bit what was about to happen later to my bowels, haha..

Opposite Locksmith > lonestranger 05/14/2015 at 15:14

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I'm in Texas and mines the same as his

CalzoneGolem > Racescort666 05/14/2015 at 15:14

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There better be pics!

cazzyodo > Racescort666 05/14/2015 at 15:15

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You seem like someone I would like to hang out with.

I actually just shipped some dried ghost peppers for my friend’s birthday. We used to make hot sauces together from our garden habaneros.

My office was also full of victims ...er...foodies.

Racescort666 > CalzoneGolem 05/14/2015 at 15:16

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Thanks! I got it on Rebel Circus. Personally, I think the best corkscrew on the market is the Rabbit (not the sex toy) but they’re pretty expensive.

CalzoneGolem > Racescort666 05/14/2015 at 15:18

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Yeah my mom has one. Not the sex toy ... well maybe.

I was going to give her a hard time for it being over complex and then I used it to open a bottle.

Racescort666 > CalzoneGolem 05/14/2015 at 15:18

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I tried a little bit of the ghost peppers as I was making this and they actually have a pretty good flavor. A little sweet, juicy, but good lord are they hot. I think habaneros are my favorite from a taste standpoint.

Racescort666 > BKosher84 05/14/2015 at 15:19

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Pretty much where I’m at.

Racescort666 > CalzoneGolem 05/14/2015 at 15:20

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Manwich - now Keto-Friendly > Racescort666 05/14/2015 at 15:22

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You’re gonna feel the burn when you go to the bathroom in a few hours...

ttyymmnn > Racescort666 05/14/2015 at 15:24

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I’m deeply concerned about any food that requires a Level B hazmat suit to prepare.

Trevor Slattery, ACTOR > Racescort666 05/14/2015 at 15:24

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Hey...just FYI, NEVER use cooking wine. If you would not drink it, don’t cook with it. Even the cheapest bottle of red is better than “cooking wine”.

And the yellow peppers are scotch bonnets, closely related to the habanero.

Trevor Slattery, ACTOR > SnapUndersteer, Italian Spiderman 05/14/2015 at 15:25

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I am with you. Ghost chili peppers are just TOO much heat. I want to taste the pork.

ttyymmnn > lonestranger 05/14/2015 at 15:25

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I have never seen Lea & Perrins in an orange bottle. Perhaps it’s a regional thing. The orange label makes me think soy sauce.

Trevor Slattery, ACTOR > Racescort666 05/14/2015 at 15:27

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It used to come like this, with the orange label on the bottle. I guess they are trying to save on packaging?

lonestranger > ttyymmnn 05/14/2015 at 15:43

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Even their front door is orange!

Apparently , Lea & Perrins sold in the U.S. is made in New Jersey, has the tan-coloured label, a paper wrapper, and white vinegar.

The original version made in England has the orange label, no wrapper, and malt vinegar. That’s what is sold in Canada, so that’s what I’m used to.

ttyymmnn > lonestranger 05/14/2015 at 15:59

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Research FTW!

lonestranger > Racescort666 05/14/2015 at 16:12

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Based on the peppers from Ontario, I thought you were in Canada. The U.S. gets a different product than we do in the Commonwealth.

Racescort666 > ttyymmnn 05/14/2015 at 16:42

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My brother actually recommended safety goggles while preparing the peppers. I usually wear gloves anyway while handling peppers because I have a tendency to touch my face and eyes. Ouch.

Racescort666 > Trevor Slattery, ACTOR 05/14/2015 at 16:46

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Why shouldn’t I use cooking wine? Out of curiosity.

I was wondering if they were scotch bonnets but they were super super hot. They were way hotter than the ghost peppers and I thought scotch bonnets were supposed to be comparable to habaneros.

Trevor Slattery, ACTOR > Racescort666 05/14/2015 at 21:44

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http://www.drgourmet.com/ingredients/co…

This about sums up the problem with cooking wine. In short, to make it so it can be sold in grocery stores, it has to be made so it is undrinkable. Think about that. Why would you cook with something that is not edible, on purpose, and expect it to make stuff taste better?

Buy the cheapest red wine you can buy. It will be way better. Alternatively scoop up some Vermouth, preferably Gallo. It is fortified wine and will last in the fridge for a month easy when opened. I keep a bottle of Gallo White Vermouth in the fridge at all times. Make a quick sauce, deglaze a pan...once you have it and know how to use it, you will reach for Vermouth for cooking on the regular, trust me on this.

Stef Schrader > Racescort666 05/20/2015 at 23:09

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#winning