Texas Creek Products Pure Evil 16 Million SHU Capsaicin Drops

15 05 2012

As you may or may not know I like spicy foods, hot sauces and pretty much all things chile related. In fact there are very, very few products in the realm of firey foods that do not have me salivating.

However even thinking about Pure Evil 16 Million SHU Capsaicin Drops from Texas Creek Products has me breaking out in a sweat!

I have tried a number of pure capsaicin products/extracts in the past and have never really been that much of a fan, there just seems to be way too much pain in relation to the amount of pleasure.

That said when someone is kind enough to send me such a thoughtful gift it would simply be rude not to give it a try….

According to my Fedex tracking details my very own bottle of liquid pain is about 3 days away from touch down. Guess I should started stocking up on milk and toilet paper.

Just so you can get a complete overview of just how hot this sauce is have a look at this video review from Scott Roberts

 

Advertisements




BBQ pork ribs

12 04 2011


This is a really great recipe for quick and easy  pork ribs in a delicious sweet and smokey BBQ sauce that works great with pretty much anything.

It is really easy to tweak the sauce to suit your own personal tastes, a little more sugar or some honey if you want it sweeter, a little more chilli powder or some dried chili flakes if you want a bit more heat.

If for some bizarre reason you don’t like pork you can just as easily use beef ribs and they will still taste delicious.

Ingredients:

2-3lbs back or spare ribs

1 cup ketchup

1 cup water

2 tbsp white wine vinegar

1 tsp salt

1/2 tsp ground pepper

1 tsp mustard powder

1/2 tsp ground cumin

1 1/2 tbsp Worcestershire sauce

1 tsp chilli powder

1 tbsp brown sugar

1 tbsp smokey paprika

1 cup  onion

1 clove garlic

 

Method:

Mix together all of the ingredients for the bbq sauce in a large saucepan, and simmer 20 minutes.

Allow the sauce to cool and baste the ribs liberally before placing into a low oven, cook for approx 4/5 hours or until the meat is really tender and nearly falling off the bone.

Every hour or so re-baste with a little bit of the sauce to keep the ribs nice and juicy.

Serve with the remaining sauce.





World’s Largest Burger

1 02 2011

A few months back I wrote a post listing what I deemed to be the 12 most disgusting foods in the World.

Well of course it is sod’s law that as soon as you commit anything like this to paper, or type as it is in this case, you suddenly come across a whole raft of other goodies that would easily have earnt themselves a place.

This is one of those contenders…

This humongous burger was cooked up by the owners of the Ambrosia on the Spot Cafe in Sydney, Australia.

The patty alone weighs in at an Earth shattering 178lb and took 12 hours to cook through. If  the meat alone wasn’t enough to induce a heart attack in 50 of your nearest and dearest friends the burger also contained 120 eggs, 150 slices of cheese, 1.5 kg of beetroot, 16 tomatoes, 2kg of lettuce and half a kilo of BBQ sauce…oh and 21kg of bread to make the giant buns.

The total weight of the burger once cooked – 95 kg!! That’s the same amount that I weigh, in fact it’s actually 1 kilo more than I weigh and I’m not a small guy.

The Guinness book of records have confirmed that this is indeed the World’s largest burger and that it has soundly smashed the previous holder which weighed in at a positively wimpy 84kg.

The owners of the cafe had to create special equipment to hold the burger during the marathon 12 hours that it took for it to cook through and it took four men in order to flip it over.

The burger was created solely to break the world record and to act as a publicity stunt however in order to meet the requirements laid down by Guinnes this monstrosity has to be on the menu at the cafe for at least a year.

Anyone wishing to tackle this mountain of meat will need to give at least 24 hours notice and will have to stump up a mighty A$1,500 (€1,100) for the pleasure.

Oh and they should probably have their affairs in order





Slow Cooked Pulled Pork

29 09 2010

 So this morning I had a little bit of surprise, I decided to go and visit my favourite little hole in the wall cafe; the food there has always been crap to sum it up politely but they serve tea that looks exactly like wood varnish and is exactly how I like it.

The problem is it’s gone, now where am I going to get tea that the spoon can stand up in?

The simple answer is I will just have to stop being lazy and bring a flask from home. The silver lining to the closing of this grease encrusted grot hole is that it has been replaced by what is to my knowledge the only BBQ joint in West Cork.

It has been opened up by a chap from Arizona by the name of Mike and his Irish wife, he has bought a smoker over from the states with him and is burning applewood that he is obtaining from a local orchard, so far so good.

The menu looks pretty appetizing featuring such BBQ staples as baby back ribs, brisket, home made beans, coleslaw and one of my personal favourites pulled pork.

I fancy myself as a bit of a BBQ aficionado and on seeing that Mike makes and sells his own sauces I got chatting to him, before long the topic turned to the pulled pork (which looked and smelt delicious )

Try as hard as I might I couldn’t get Mike to disclose any of his secrets to me, much like those pesky magicians in that sense, but I can vouch for the pulled pork being delicious, so much so that I bought a pound of it to take home and eat later.

The problem with 1lb of pulled pork is that there is only 1lb of it and try as I might to ration it out it just doesnt last.

The only logical option was to crack out MY recipe for homemade pulled pork and hit the kitchen.

As I don’t possess a smoker of my owner and the weather in Ireland isn’t often the best for having the BBQ out I have devised a different but equally tasty method for preparing my pulled pork.

Ingredients:

4 kg pork shoulder / collar
3 large red onions
3 cloves of garlic
2 red or yellow bell peppers
1 habanero chilli (you can substitute jalapenos or just use less/no chilli if you wish)
smokey paprika
coarse sea salt
black pepper
zest of 1 lemon
1 tablespoon of brown sugar
1 bottle of bbq sauce of your choosing

For this recipe I get roughly 4 kg of pork collar from my local butcher, I get the skin left on and the bone left in and trim everything up at home, if you don’t have the time and inclination ask the butcher to do this for you and just make sure that you remove any tendon/gristle that is left when you get home.

Mix the brown sugar together with enough sea salt, black pepper and paprika to give the meat a good rub, pop it in a bowl, cover with clingfilm and leave in the fridge for at least an hour ideally longer.

De-seed the bell peppers and cut into thin strips, you can use green bell peppers if that is all you have to hand but red or yellow work best and look better in the finished dish.

Peel the red onions and chop into quarters, if the onions are particularly large then you can chop them into eighths.

Crush the garlic cloves with the flat of a knife and combine with the chopped habanero and the lemon zest

Take your slow cooker and put roughly half of the chopped peppers and onions on the base of the pot, now place the pork on top and add the remaining peppers and onions around the sides. Add your garlic, chilli and lemon zest and try to make sure that it doesnt all end up in one clump.

Now pour over your bbq sauce; which bbq sauce you use really is down to you and your personal tastes. I normally use a mixture of half a bottle of Levi Roots Reggae Reggae sauce for its rich fruity flavour and warming scotch bonnet kick and half a bottle of something with a bit of a smokey taste to it.

Top the pot up with warm water until the pork is covered, pop on the lid and set the slow cooker onto it’s lowest setting. If you aren’t using a slow cooker then I would pop everything into a mid size casserole dish and set it in the oven at about 100c.

At this point you can just forget all about it for a good long while, I tend to leave mine in the slow cooker for about 12 / 13 hours if I can but you can get away with less time. I certainly wouldn’t leave it for anything less then 6/7 hours though as you want the meat to be really succulent and juicy.

When you are ready to eat take the pork out of the slow cooker and grab yourself a couple of forks, the meat should be so tender that it just shreds up without any effort whatsoever.

Pile the pulled pork onto a platter, add the onions and peppers from the pot and pour over a ladle full of the cooking liquid to help keep everything nice and moist.

Serve with nice fresh rolls or flatbreads, a nice crunchy coleslaw and bbq sauce of your choice to finish it all off nicely.








%d bloggers like this: