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Found 6 results

  1. Hey guys, I am about to pull the trigger on one of the new Big Joes tomorrow. I had one question about it though. Has anyone had a problem with the latches getting hot? It seems like this could be an issue.
  2. Decided to make up a batch of turkey chili soup tonight. Ordered a few ghost pepper chili kits on my last Sucklebusters order, so figured I may as well go go for it (didn’t really follow their recipe though). It was super good - but boy was it hot! All the sliced serrano’s and jalapeños I added probably didn’t help much on that front either.... It only hurt for a little while. Totally worth it.
  3. Tonight at request on my son's, I made some hot wings with Joetisserie using Basket. Last night I prepped wings with rub, air dried in refrigerator overnight. Today heat soaked Kamado at 450 and spin the wings for 25 minutes at 425-450F. I then glazed wings with sweet Asian style sriracha, I used red sriracha. After plating I coated with sesame seeds. Very happy how crispy the wings were. I attached two pictures, one with wings in basket and final plating picture.
  4. 3 cans of diced tomato 5 or 6 large pickled jalapenos 6 or so slices of pickled carrots from the pepper jar 3 tbs sriracha garlic mix 3 tbs lime juice 2 tbs dried cilantro 1 1/2 tsp salt 1/2 to 3 tsp your choice of dried chili for heat. I use 1/2 tsp dried ghost chili Combine in the food processor and process on low until blended well. For best flavor place in fridge over night.
  5. What better than a Ghost Chili Crucible Rub mixed half and half with Habanero Death Dust Rub Pulled Pork? Not much I think.... stay tuned for live updates....
  6. My journey began when I came across some of the Oakridge Bbq ghost chili rub news on instagram. Within a couple days I had two bags in my possession that were numbered sequentially as they are only limited to 694 in the world. I had to move on a cook quick and decided to do a pork butt with the rub and smoked with peach wood. After I put the rub on the butt, I looked in the bag and got a little scared... Not much left..... the smell alone was super intense.... Rubbed the butt down and let it rest while the fire got going... I put the butt on the Kamado Joe Classic and let it run all night at 250 This was the result.... Sorry about the pic... Really hot and really good, the peach smoke took the edge off the chili but wow it was good. Thanks for looking.
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