Pitfaced BBQ - Meat Massage, Spicy Meat Massage, and On Point - Standing 10% off for TW!

It was.

 

The scale for me is 1. I love heat....6-7 would be a good mid point...okay...not so mid on a scale of 1-10.
maff.

 

Damn, that thing is juicing hard. (giggity)

Can't wait for the drum to get finished!

I'll let you know what we come up with .

 

It was super juicy! Would have the drum finished today but staying at my girlfriends. I've just got to attach the air intake tomorrow and try to strip a bit more paint, and then I'll give it a nice long and hot fire probably on Friday. Can't wait!

 

sounds like serranos not jalapenos but either way I typically can eat them raw or pickled, I grill them also and thats good with a brat or burger. Sometimes the store bought ones get really spicy but mostly they are not too spicy.

 

Also as far as the spice/heat on this rub. I'd give the rub by itself before cooking about a 3-4. After grilling it there wasn't much spice/heat present for me.

 

I tried the rub on some Bear, it was ok but I didnt care for it on the Bear. The ribs however...were really good! They prob could have went a little longer but I was running out of time to go hunting I forgot to put bbq sauce on them but it didnt need any! Still a 1 on spicy level and a 10 on flavor! Im going to try it on chicken and corn next

 

YES!

 

I would be interested in a high heat version

 

Same. I like heat on my ribs.

 

just add this

https://www.walmart.com/ip/Habanero...2238&wl11=online&wl12=183361663&wl13=&veh=sem

 

No. Hotter

Pure Evil Capsaicin Drops

https://www.amazon.com/Texas-Creek-Pure-Capsaicin-Drops/dp/B00CHO3XDI/

 

Thats too much for me...I dont taste anything but the heat then..

 

I would think adding jalapeno powder would be subtle enough but still get the job done and not interfere too much with whats already there. @bvbull200 ?

 

There are "spicy" variants of some of the ingredients that will bring the heat up a bit. Otherwise, we've tinkered with some of the ratios to get a little extra heat in.
Jalapeno powder is a possibility as it would hopefully have a similar flavor profile to the serrano salt.

We do use a habanero seasoning in the rub, but the "problem" I've found with habanero powder is that it has kind of a fruity sweetness to it. There is a sugary sweet in the rub, but not necessarily the fruity flavor. I put problem in quotes because I actually love the stuff and keep a healthy supply of habanero powder on hand at all times. It is my go-to pepper for most situations where red pepper or cayenne pepper would go (i.e. pizza, spaghetti, etc.).

We'll pull out the prototypes, see which we're happiest with, then look in to tweaking/scaling.

 

I would think if you want to preserve flavor but add heat you would go with hotter peppers (like ghost) that way you use very little but get the desired heat, but idk im just a user not a producer

 

You're definitely correct. Really hot peppers where a little goes a long way is a good way to go so that you can put almost an inconsequential amount in so that you feel it, but don't taste it. The risk is that if that little bit doesn't blend well throughout the whole batch, it ends up a bit inconsistent, if that makes sense. This stuff gets tumbled, turned, mixed, stirred, and shaken for damn near half an hour per batch, so I wouldn't anticipate that problem, but worth keeping in mind.

I appreciate this and all of the other suggestions and interest in a spicier version.

We'd also need a name for it, just saying .

 

Again, dibs on being a taste tester