Some like it hot…not just hot, but really HOT! There is a cult like following out there of people who relish in just how hot they can get their food. In many instances, food is just a “prop” for the hot sauces.
The General will tell you that he is a real sissy when it comes to this category. After all, look at some of the names for some of the hot sauces out there: Original Death Sauce with Chipotle, Dancing Fire Chipotle, Voodoo Magic Hot Sauce, Howling Fire and Spice Mango Habanero, Man on Fire Stunt Sauce, Pain is Good Harissa, Ass Kickin’ Horseradish Hot Sauce and Dyin’ For Cayenne. Believe me, people take their hot sauces very seriously.
We turn to the ultimate authority on HOT for this week’s Carnival of the Recipes….
Here is a recipe for shrimp stuffed jalapenos that Chile Grill gives in its ad for the grill:
1 dozen 20 count shrimp peeled
3 strips of bacon
1 dozen Jalapenos about 1″ across
1 dozen round toothpicks
Cut the top off the jalapenos and “de-seed” them. Salt the jalapenos on the inside. Put the shrimp in head first. Cram a little cream cheese in the open places around the shrimp. Cut the bacon strips in quarters; place each quarter over the top of the jalapenos and put a toothpick through it. Place the Chile Grill in your smoker for 1 hour or until bacon is done. Most of the heat will be cooked out at this point, but if you want them fiery, leave some seeds in!
In the June 2005 issue of
Chile Pepper Magazine, there is an article on p. 60 about Nashville, TN aka “Music City” and their hot chicken restaurants. It turns out that in Music City there is a whole pocket of restaurants that serve “hot pumped” chicken. Here are a few you might want to visit….Prince’s Hot Chicken Shack, HotChickens.com, and South Street Original Smokehouse Crab Shack and Authentic Dive Bar. At the HotChicken.com their number one menu item is named “The Atomic Bomb!”
Here are a couple of interesting recipes The General plans to try very soon!
This is a signature dish of South Street Original Smokehouse Crab Shack and Authentic Dive Bar. The chicken is rubbed with the blackening spice, pumped with marinade and smoked. This recipe will make plenty of blackening spice-store any extra in an airtight container for later use.
1 (2 1/2 to 3 pound) chicken cut in half
For the blackening spice:
2 t white pepper
2 t cayenne pepper
2 t black pepper
2 t dried thyme
2 t celery salt
1 T garlic powder
1 t dried basil
1 t dried oregano
1 t salt
1 t onion powder
For the marinade:
1 C olive oil
1/4 c red wine vinegar
1 t sugar
1/4 t salt
1/2 t freshly ground black pepper
1/8 t granulated garlic
Prepare your smoker, preferably using hickory wood, and heat to about 225*. In a small bowl, combine the blackening spice ingredients. Rub this mixture liberally onto the chicken halves. In another bowl, combine the marinade ingredients. Use a meat injector syringe to “pump” the marinade into the chicken halves, varying the points of injection.
Smoke the chicken at 225* for 2 hours until the chicken reaches an internal temperature of 170* Remove from the smoker, and serve with potato salad, cole slaw or baked beans.
This recipe is adapted form the South Street Original Smokehouse. This unique hot chicken recipe adds the smoky flavor of barbecue to the meat before it is fried.
2 pounds chicken thighs
4 C of your favorite hot barbecue sauce
6 C orange juice
1 C soy sauce
3/4 C (1 1/2 sticks) butter
Vegetable or peanut oil for frying
2 Eggs, beaten
1 C flour
Prepare a smoker, preferably using hickory wood, and heat to 225*. Put the chicken thighs in the smoker for about 20 to 30 minutes, or until the internal temperature reaches 170*.
Combine the barbecue sauce, orange juice, soy sauce, and butter in a sauce pan. Bring to a boil over medium heat, turn off heat, and set aside.
Meanwhile, in a large iron skillet, heat the vegetable oil to 320*. Place the flour in one bowl and the eggs in another. Dredge the smoked chicken thighs one by one in flour. Dip them in the egg, then dredge in flour again. Shake off any excess.
Fry in the vegetable oil until the thighs are golden brown, about 10 minutes, turning once. Drain on paper towels to remove the excess oil. Toss the cooked thighs with the prepared barbecue sauce, and transfer to a serving platter.
Serve with ranch or blue cheese dressing and some carrot and celery sticks.
Here are a few rules that might be helpful on your “HoT” odyssey to de-fuse the intensity of heat in peppers:
1. Take the seeds out…they are the source of the heat.
2. Always wear food service gloves so the heat from the pepper will not get on your hands.
3. Never touch your face or eyes with your hands after touching the peppers.
4. Keep a fire extinguisher handy.
5. Don’t drink carbonated beverages or your stomach may explode.
Numbers 4 and 5 include a little humor (TLW made me add this!)