Barbecue thread (all welcome)

[Andy]

180, no foil, then half hour in foil at the end as it’s cooling.

Tried a new chilli sauce with it. I’m still paying for it. My arse is on fire .....
The sauces name says it all “Shit the bed”

Yeah you gotta watch those sauces. I’ve got one in my cupboard that I tested on an Indian friend who said “ooohh no, too hot”, so I know not to try it…
I add a bit of cayenne to the rub then baste with homemade bbq sauce for the last half hour to make em sticky

 

[paulincayman]

Jamaican jerk seasoning 50 50 with Chinese hoisin sauce with a dash of soy , five spice, and sesame oil.
Marinate baby back ribs for 24 hrs..indirect heat and smoke on the bbq..I
Full to bursting..

 

[chrisk]

Yeah you gotta watch those sauces. I’ve got one in my cupboard that I tested on an Indian friend who said “ooohh no, too hot”, so I know not to try it…
I add a bit of cayenne to the rub then baste with homemade bbq sauce for the last half hour to make em sticky

The Home of Shit The Bed Hot Sauce - Australia's #1

Delicious and hot - Shit The Bed is the hot sauce with flavour. Packed full of fruit, veggies and Scorpion chillies it's Australia's favourite hot sauce.

www.bunstersworldwide.com.au

Hot, fuck me!

 

[chrisk]

Jamaican jerk seasoning 50 50 with Chinese hoisin sauce with a dash of soy , five spice, and sesame oil.
Marinate baby back ribs for 24 hrs..indirect heat and smoke on the bbq..I
Full to bursting..

5 spice is the best, love it.

 

[Dellortoman]

I just ordered a bottle of that Shit the Bed sauce. Not for me, but for a friend who I've heard whinging about hot sauces not being hot enough.

 

[chrisk]

I just ordered a bottle of that Shit the Bed sauce. Not for me, but for a friend who I've heard whinging about hot sauces not being hot enough.

Ya won't be friends for long. I've got a pretty high tolerance to chili, but never in my born days have I experienced anything like this stuff!
I was belching and burping at the first taste.

 

[Dellortoman]

 

[piranha-bro2]

Not to mention the Johnny Cash Syndrome the next morning!!!

I know it's hot when the sweat runs down my entire scalp

 

[rowdypat]

I've got a bottle of that sauce. It is hot, but I've got through half a bottle of it.


I visited a chilli shop in New Orleans which had sauce called The End with a Scoville score of 6 million. I wasn't allowed to taste it as you had to sign a disclaimer and have a buddy with you (which I didn't). They claim it is hotter than military grade pepper spray.

 

[chrisk]

I've got a bottle of that sauce. It is hot, but I've got through half a bottle of it.
View attachment 58590

I visited a chilli shop in New Orleans which had sauce called The End with a Scoville score of 6 million. I wasn't allowed to taste it as you had to sign a disclaimer and have a buddy with you (which I didn't). They claim it is hotter than military grade pepper spray.View attachment 58591

I think my downfall was I had the hard shit that was built up in the neck. I saw that The End on a cooking show with Anthony Bourdain.

 

[piranha-bro2]

Worst chilli effect I ever had was the shiny red oil floating on top of a Chinese hot pot kinda thing - the oil coats your throat and larynx and it's just all downhill until it settles.

 

[chrisk]

Worst chilli effect I ever had was the shiny red oil floating on top of a Chinese hot pot kinda thing - the oil coats your throat and larynx and it's just all downhill until it settles.

Years ago, I took the family to a Chinese Restuarant named 'Red Pot' .... big mistake. It was Sichuan Chinese, even the desserts tasted like chili!

 

[1200 JOTA]

Worst chilli effect I ever had was the shiny red oil floating on top of a Chinese hot pot kinda thing - the oil coats your throat and larynx and it's just all downhill until it settles.

Love that stuff ... but HOT has to have flavor as well (not always the case).

 

[piranha-bro2]

Love that stuff ... but HOT has to have flavor as well (not always the case).

Too true - I love a bit of tasty heat, but the burn for burn's sake? Nup.

 

[Dellortoman]

I have an old workmate who enjoys hot Indian food. He reckons if your eyes aren't watering and you're not in pain, it isn't hot enough. I reckon he's a masochist.

 

[1200 JOTA]

Years ago, I took the family to a Chinese Restuarant named 'Red Pot' .... big mistake. It was Sichuan Chinese, even the desserts tasted like chili!

was training with some indonesians years ago ... they did (in fact) put chili sauce on their ice-cream!

 

[KLEINDORF]

Gentleman.Gentleman.....All of you are confusing hot spicy food from every culture except the
originators and masters of the cuisine,the Deep South (below the Mason Dixon Line) in America.
True barbecue isn't necessarily hot and mouth scorching. Chicken,ribs (beef and pork),brisket can
also be prepared with a tomato base OR a vinegar base .Long,long smoking over the wood choice
of the pitmaster is also a factor. While in many places in N. America there are barbecue joints,not
all of them can interpret barbecue properly. Kind of like asking for spaghetti Bolognese in Italy and
drawing the universal blank expression from the staff. So,if you are at Barber's or Daytona you are in
the zone for true barbecue.

 

[Andy]

Gentleman.Gentleman.....All of you are confusing hot spicy food from every culture except the
originators and masters of the cuisine,the Deep South (below the Mason Dixon Line) in America.
True barbecue isn't necessarily hot and mouth scorching. Chicken,ribs (beef and pork),brisket can
also be prepared with a tomato base OR a vinegar base .Long,long smoking over the wood choice
of the pitmaster is also a factor. While in many places in N. America there are barbecue joints,not
all of them can interpret barbecue properly. Kind of like asking for spaghetti Bolognese in Italy and
drawing the universal blank expression from the staff. So,if you are at Barber's or Daytona you are in
the zone for true barbecue.

I wanna be a pitmaster when I grow up

 

[Love..rda]

Shit the bed is an attractive name for something to eat.

 

[aebbern]

In my sales role with a small tech startup, I spend a lot of time with potential customers in the southern US. I have always found a discussion of local BBQ techniques to be a great ice breaker on these calls. I've scored some great BBQ tips from them - and now have some new favourites for my smoker. A customer in Texas shared his secrets with me, but practically made me sign a non-disclosure to avoid his recipe from getting out... they take Q very seriously down there.