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I keep them whole.. but can never get red skinned peppers to have a nice soft texture.. green peppers no issues.. but in order to get the red ones to where I like them I need to let them sit for 6+ months in the brine

That is how my local Jewish DELI made It's Pastrami in the 1940's, 50's and 60's in INMAN SQUARE, CAMBRIDGE, MASSACHUSETTS. The price was somewhere around $2.50 and $3.50 a pound. Now It's $25 to $35 a pound. DAM, do I miss those days. I'll be 90 next year.

This looks delicious, thought the mash would be better off discarded but going to give this a try. Tons of peppers this year to experiment, much thanks!

Very good 🍀

I never saw a Carolina Reaper added. You used a bell pepper and red Jalapeno.

so glad to found this channel as I am making fermented hot pepper sauce for the first time from hot thai chili peppers in my garden. Do you ferment in refrigerator or in dark cool closet?

Is there a way you could send me a more detailed recipe? Im very interested but am horrible cooking .

Thanks for the great video!

Excelente

Excelente

Beautiful

Where's the recipe though?? Looks great

Can we use the Same recipe for dried ghost pepper?

Aluminum foil is a poison to your health it can be used to keep things warm but not to cook with

production value insane!!!!!

Does the Tip Top Temp fit on the Weber Go Anywhere?

Made my brother eat a scorpion pepper now we're out of milk

Would be great without the music & a voice actually explaining the recipe

Intersting you smoke this without a.smoker?

Any reason you didn't rinse that pork butt off?

Looks really good but being inexperienced in making homemade soups, I was really looking for more instructions. How many pounds of Romas did you use? What temp did you cook the mire poix & stock? How long until tomatoes were added? How long until blended? Did you strain it? Thx!

The hardwood is a waste and only gets you covered in smoke. It would do nothing for the flavor of the food, since you don't cover it, and it has no direct contact.

Looks amazing

Great demonstration

Have you ever thought about fermenting the dry peppers and then making a fermented hot sauce with dry peppers?

You’re a prince!!!! Thank you!

This is the best kettle pizza video on the web...I made some mistakes and wish i followed the video closer...2 biggest mistakes I made were not getting the dough thin enough and not using lump on top of the briquettes to get the temp hot enough...I will try again and nail it! Great video!!!

Hey man great video I’ve been trying to make the perfect recipe for a sauce but I keep getting a floral and more earthy taste what flavor did you get with this sauce?! I’m trying to take notes from the pros.

Love your Hot Sauce videos!!!! Newbie here. Would really like to have a printed recipe though. Do you have a recipe book out?

This is porn music.

looks great but looks hard to get on the bread, just keeps falling off

Love this video... EXCELLENT

How long can this be kept out of a fridge?

Hello, I have only watched a few videos and I am debating whether to get the Pro Grate with the cordierite stone or the other model and use a steel stone. In either case I would get the lid. Have you used both? which produces the best pizza with uniform cooking...top and bottom? Thank you for your time and help

EXCELLENT VIDEO I am very impressed.... Thank YOU for sharing this video YOU just saved me Hundreds of Dollars on a Pizza Oven.

what kind of flour. please?

You had me at coating the cheese balls in “crushed pork rinds and bacon”!!!! 🍽️ ❤️ 🪦 😇

Doing this with a turkey crown in 2 days time. Cant wait!

Excellent job. You can tell your disease/metal? issues are not in your inground peppers like the ones in containers. I'm a fan of 24x24 tree wood crates and mesh pots. I'm not so much a fan of super hots except when It comes to making vinegar based hot sauces. My favs are aleppo, fresnos, chimayo, payu, Chipotle, hungarian and hatch for med heat. Habenaro still is king of flavor for super hots imo

Great minds do think alike. I saw your VB in the back ground. I bought mine Sept 2022. Wrx for life

Looks a little overcooked ! Might have wrapped it a touch early. In fact, pork butt has so much fat, you really don’t need to wrap it at all. Nice first cook !

Looks amazing! One question, did you use only Kosher Salt or does it also need Curing Salt like some of the other pastrami recipes?

Whats the difference in taste between a SR cream and a SR peach?

@2:00. The ghost of Hot Sauce Future. Pass it on...

Does this recipe still need to be pan fried?

Let me tell y’all somethin: 1.) Axe Puck - sharpens stainless steels 3.) Sharpening File - sharpens high carbon steels ☝️ Saved you the trouble 😤 😎

Only way to get clean smoke on it, I’ve been doing it this way and will never go back using it the way weber intended it to be used

Do you feel this way is better than wet brine? Looks good

😮 That is amazing. Definitely trying this. Thanks for the video

Looks awesome! Any tips on getting the bottom a little crispier?