Recipes that get you to the big O, or edge you like a motherfucker..

[Ericka xoxo]

Claude's BBQ Brisket Marinade Sauce. I know its supposed to be for brisket but I use it on any steak.

[arañanegra]

I make this salsa for chips, over easy eggs or to eat with avocados.

Three tomatillos
Four medium Roma tomatos
Half a onion
Full bush of cilantro, lol, full bush
Three to four nubs of raw garlic
Five serano peppers
Pinch of salt
Pinch of black pepper
Pinch of Garlic and onion powder
Teaspoon of ground comino powder
Two fresh squeezed limes.
After peeling the tomatillo boil in enough water to cover, after three minutes add the serano, garlic, onion and tomato’s and continue to boil these ingredients another two to three minutes.
In a blender add add the cilantro, scoop out veggies from boiling water, into blender, add seasoning and just a bit of the boiling water, blend thoroughly. Let sit for a few minutes, enjoy. Once it’s cooled store in glass containers in fridge, you’ll notice the heat increases a bit more.

[pxmcc]

great shit ladies and gents! imma haveta try Erica's rec and Ara's full salsa recipe. keep 'em cumming..

[essence]

Carolina reaper chilli sauce? A tablespoon per steak is about right.

[milfloverHTX]

Originally Posted by essence

Carolina reaper chilli sauce? A tablespoon per steak is about right.

I added some reaper chili sauce to a batch of Palak Paneer I made and I swear I was on my way to the "upper room" after eating it.

[pxmcc]

Originally Posted by milfloverHTX

I added some reaper chili sauce to a batch of Palak Paneer I made and I swear I was on my way to the "upper room" after eating it.

yup been there done that. mine was after eating 26 ghost chilies. and it was the last one that got me. i was like, ok lemme just die already, but first i have to make a pit stop at the bathroom on my way to meet the Big Fella upstairs..

i've never ordered anything but the hottest they got at any wing place, and i've never come up short so far. i'm sure i'll meet my match eventually tho..

i saw a gal from India on YouTube who ate like over 50 ghost chilies like they were candy. she'd sink my ass under the table in a h'eat off lol. i cheat with lots of heavy sauces and plenty to drink. frickin wuss..

[pxmcc]

so i checked out this food truck near the Med Center (Main and Buffalo Speedway) called Clutch City Cluckers. they have 5 levels of spice, with the hottest one being called "Cluck it like its hot.."

so course i had to order "Cluck it like its hot" for some fried shrimp and fries, and i asked for an extra sauce, which they forgot. the dude taking my order did the kind of, "you sure this is what you want to order?" thing, and i was like, "yup no worries."

when i got home, i casually grabbed a shrimp, dipped it deep in sauce, and ate it in pretty chill mode.

holy cripes. i've eaten the 3rd hottest pepper in the world. the 2nd hottest pepper in the world. and the reigning champ for the single hottest pepper on the planet: the Carolina reaper. (actually i got up to 7 a day before i had to scale back to ghost chilies due to chronic heartburn lol.) and this freakin fried shrimp batter could go toe-to-toe with the best of 'em..

as a matter of pride, i polished off 2 shrimp before i was done. like, literally done. and i had to pull out the stops with all the right chasers and tricks of the trade.

so today i decided to make it comfortably edible. i cut up the shrimp into really small pieces and then i used Bowser98's rec to create a home-made Cane's sauce around it with a base of equal parts ketchup and mayo. then i added 3 mashed avacadoes, hot honey, hot Picante, pure Vanilla, cinnamon and all my fave spices, and mixed it all up. let it sit for a half hour at room temp, and stuck it in the freezer.

plan on mesquite-wood grilling some steakburgers with swiss and mozzarella cheese, fried bacon with bacon grease-grilled/stirfried mushrooms, onions, jalapenos, and green peppers, and i'm gonna use that spicy shrimp sauce as my garnish along with Claussen dill pickles, lettuce, ketchup, mayo, spicy mustard, sauerkraut and fresh tomatoes on broiled garlic bread cooked soaked in olive oil. gonna be frickin delish..

but dayum. legit, Clutch City Cluckers had me cluckin like it's hot..

[pxmcc]

so i finally got around to making my own Cane's sauce, and it frickin' worked, helping me hit 10 ghost chilies in a meal! i substituted balsamic italian dressing for Worcestershire sauce and it worked fine. after homogenizing the ingredients, i let the mix sit in the freezer for 30 min, which helped it to reach the desired thickness. thx gents and ladies for your helpful tips!

[essence]

Originally Posted by pxmcc

Worcestershire sauce

That brings back memories. Didn't know you could get it in USA.

[pxmcc]

so i tried a 3-way sauce. i started with a Cane's sauce (online recipe) then i added a thick honey bbq sauce in equal amount to the mayo. fully mixed and stuck it in the freezer (or fridge). worked great for my ghost chili dip and it was tastier than Cane's sauce and just as thick.

[pxmcc]

i found a new addition to my modified cane's dipping sauce, which was the inet recipe for Cane's plus honey bbq sauce in a 1:1 with the mayo.

new addition to the recipe: peanut butter, in equal amounts with the ketchup, or if you only like pb a little, then match the pb to the Worchestershire amount. it was a frickin delicious dip for my ghost chili peppers. (refrigerate or freeze after fully mixing.)

by the way, we have a new world champion hottest pepper, pepper X: 2.7 million Scoville units. same guy who developed the Carolina reaper (only..1.6 million Scoville units).

https://en.m.wikipedia.org/wiki/Pepp...ttest%20pepper.

i would eat one only for 50 bucks or more. even the Reapers were too hot for me to eat every day. i'm a freakin pussy, i'll admit it..

[pxmcc]

qok so i'm a mad chef. more like a mad scientist lol..

we started with Cane's. then added thick honey barbeque in a 1 to 1 with mayo. next, we added peanut butter in a 1-to-1 with ketchup or worchester-shire dauce. then add your favorite jelly preserves in a 1 to 1 to the pb.

now shit be gettin real.. time to add cream cheese in an amount equal to the pb. stir until homogenous.

then crush any leftovers and give to the neediest fullist: here backstory comes to

[pxmcc]

for anyone who needs a thick dipping sauce-like if you wanna eat ghost chilies til ur stuffed, without dyin'-I got the ingredient list to end all ingredient lists:
-ketchup and mayo like Cane's home-made sauce found online;
-any bbq sauce you like, to taste;
-philadelphia cream cheese, to taste;
-most important of all, crunchy peanut butter, any brand is ok. add until you reach your desired thickness. mine got so thick i had to dip my ghost chilies with a metal spoon.

with that perfect dip, i got to 18 ghost chilies in 1 meal. crazy cool thing? no stomach ache whatsoever.

any thoughts of what else to add? jelly is a no go because it made the dip too thin and watery.

[Unique_Carpenter]

Strawberries, blueberries and honey or chocolate.
It is that simple.

[pxmcc]

^^ that does sound tasty..