 |
10-20-2005, 05:41 PM
|
#1
|
|
Smoker
Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
|
Aleppo pepper is good for that too.
Black and white peppercorns will do it as well. (Blacks have a deeper flavor, a bit rounder; whites more mid-range and wine-y. Greens, being unripe so less mature, are more front-end and brighter with higher flavor notes.)
For best results and more come-from-behind potential get the most mature black or white peppercorns--Sarawak or Tellicherry blacks, Sarawak whites.
__________________
__________________
Kevin
|
|
|
|
10-20-2005, 07:59 PM
|
#2
|
|
Graduate of BBQ Central
Join Date: May 2005
Location: Whitney, TX
Posts: 546
|
I make a mean sweet ancho BBQ sauce. Another Miguel Carlos specialty. Stole it from my brothers resturant.
__________________
__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)
"The more I'm around some people, the more I like my dog."--Sonny Burgess
|
|
|
|
|
10-20-2005, 08:14 PM
|
#3
|
|
Guest
|
Quote:
|
Originally Posted by txpgapro
I make a mean sweet ancho BBQ sauce. Another Miguel Carlos specialty. Stole it from my brothers resturant.
|
Well on this board, if you're gonna boast about it, you gotta post (about) it! 
|
|
|
|
|
10-20-2005, 11:06 PM
|
#4
|
|
Smoker
Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
|
Anchos are fairly mild but their fruitiness adds a lot to chili. A blend of peppers is really good for chili allowing you to get the qualities of each into the pot--fruit, depth, heat. In addition to the anchos, try a cascabel, a guajillo or two, and a New Mexico.
__________________
Kevin
|
|
|
|
|
10-21-2005, 08:08 AM
|
#5
|
|
Guest
|
Quote:
|
Originally Posted by Burnt Food Dude
... The inner warmth and sweat is what she likes.
|
|
|
|
|
|
10-21-2005, 10:16 AM
|
#6
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
|
Quote:
|
Originally Posted by Burnt Food Dude
The inner warmth and sweat is what she likes.
|
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
|
|
|
|
|
10-21-2005, 10:19 AM
|
#7
|
|
Graduate of BBQ Central
Join Date: May 2005
Location: Whitney, TX
Posts: 546
|
You're killin' me Bruce!! :lmao:
__________________
__________________
Fairway's & Green's Pard'!
Mike (Miguel Carlos)
"The more I'm around some people, the more I like my dog."--Sonny Burgess
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
All times are GMT -5. The time now is 08:27 PM.
