I make Thai soup with the same pepper phenomenon. As long as you don't slice them open, most of the heat stays inside the peppers. Even as a leftover after days in the fridge. Kind of surprising the heat doesn't diffuse more.

The substance that makes them hot is called capsaicin, and it's mainly present in the pepper's inner veins (the tissue that holds the seeds together). As long as the pepper's crust doesn't break, it will stay inside. Maybe this chemical food stuff might interest @GopherT

 

And by the way... there is such thing as a weapons-grade pepper... capsaicin is used to make pepper-spray, after all.

 

​

 

My Navy kid dropped in for the weekend and we celebrated with a Texas-style smoked brisket and craft beers from Nebraska(!)

Dry rub a 15+ lb. hunk-0-meat.
7:30 PM: Fire up the New Braunfels side-draft smoker. This thing is old, made of heavy steel and pretty much air-tight except for the control vents. Use big chunks of real hardwood charcoal (no briquettes). Took 2 hours to come up to 220F and stabilize (according to digital thermocouple thermometers on each end of the thing).
Drop meat uncovered in the cooker, close up.
After 2 hours, open firebox and toss in some mesquite chunks. Dry wood - no sense in being a danged fool about it. 2 hours? The meat needs to come up to a decent surface temperature to avoid mesquite smoke condensing on the cold meat and forming creosote.
Load fuel once more before going to bed. No need to open the smoke box - lookin' ain't cookin'
Fast forward 18 hours total cook. The New Braunfels will hold the same temp as long there is fuel and you don't monkey with the vents.
Check temp of meat - yep, 180F internal. Wrap in foil - the 'Texas crutch', and back in the smoker for 2 hours until meat temp hits 200F-210F.
Pull it out and put into insulated chest for a couple of hours or so to rest.
Get it on a cutting board and with a big knife, separate the two sections of the brisket, the top (point) and the rest (the flat). The grains run in different directions and the grain and fat content is different. The flat is tighter and less fatty. The point has a looser grain with more fat. If you've ever had a 'chopped beef' BBQ sandwich, you had meat from the point. Sliced beef plate, meat from the flat.
Slice each section across the grain. Heck - it's so tender you can slice it with a smile. Note the pink mesquite smoke layer diffused into the meat. Nice.
See what the wife has cooked up for sides - she's a terrific cook. Her sides rock as usual.
Dig in.
The kid is happy.
I'm happy. Heck, I even washed the dishes.
Craft beers disappear.

Leftovers. Time for a snack!

 

Oh my... I just LOVE brisket, and that's a cut that's very hard to find down here... I'm definitely going to try your recipie. Thanks!

 

I'm happy. Heck, I even washed the dishes.

Say no more... that's complete and indisputable scientific proof that a man has reached a level of happiness that's borderline euphoric... I believe you!

 

Say no more... that's complete and indisputable scientific proof that a man has reached a level of happiness that's borderline euphoric... I believe you!

Curiously, my wife was euphoric with that as well...

Let me know and I'll provide the details on the cook.. Burnt ends.. mmmmmmm.

 

Curiously, my wife was euphoric with that as well...

Let me know and I'll provide the details on the cook.. Burnt ends.. mmmmmmm.

Hmm, Like crisp fat on a T-bone!

 

Working on it... I could post a pic of the piece of paper, but I want to post it as text

How's the recipe coming? A copy would do.
Max.

 

I love Texas-style brisket. I mean the nice fatty, delicious stuff. Up here, we can only get the other cut, the flat. It's usually sliced thin and resembles strips of shoe leather. It's never pulled. It tastes great, but you have to slather it up with ... something... to choke it down.

My daughter is in school in San Antonio now, and I've had contact with the good stuff. Back home, I've started asking for the wet stuff. (In San Antonio, you are offered a choice between wet, dry, or both.) Sometimes I'll get acknowledgement that they at least know what I'm asking for. But no, you can't have it.

 

How's the recipe coming? A copy would do.
Max.

Need to translate it, that's why it's taking me a little longer. I'll try to post it tonight.

 

Oooooo-keeeeyyy... the wait is over. Here's the Discada recipe at last. Hope it's worth your time if you decide to make it.

A recipe for Discada, feeds 15 to 20 (normal) people.​

Ingredients:

• 5 lbs pork loin
• Boneless rib-eye rib (buy the ribs, trim the fat, and separate the meat from the bone. A total of 1 lbs of meat, without the bone, should be used)
• 1-1/2 lbs bacon
• 12 guaje (small to medium) ripe tomatoes
• 2 fresh garlic cloves, hammered.
• 3/4 butter stick (salted)
• 1 Poblano Chile
• 1 tbsp white vinegar
• 1 large yellow onion
• 3 small green serrano peppers, whole. Do not use jalapeños, they're way too treacherous!
  
• 3 small red serrano (or chili) peppers, whole
  
• 3 small yellow chili pepper, whole (optional)
  
• 1 fresh rosemary twig, whole (do not cut or chop)
• 1/2 bottle of Sam Adams Boston Lager beer
• 1/2 bottle of soda water
• McCormick's Season All and freshly ground pepper

Tools:

• Grilling plow disk
• Large cast iron saucepan
• Large bowl
• Large stirring spoon
• Large, sharp knife
• Cutting board
• Blender

Preparation time:

• Hope you're patient.

Here's a grilling plow disk, in case you're wondering
(Disclaimer: this is a stock photo, it's not my picture)

​

1. In an outdoors grill, use charcoal or lumber fire to make this recipe. You can also use propane gas if you like... but you won't be a winner (try to read between the lines).
2. Place the plow disk on the fire to preheat it, but not too much.
   
3. In a blender, process all the tomatoes until partially liquefied, you want to keep some consistency.
   
4. Cut the pork loin into small squares. Set aside.
5. Cut the the boneless rib-eye ribs in small squares and set aside.
6. Chop all the bacon in squares and cook in the saucepan until it has softened and released most of the fat. Throw away most of the fat, and place the fried bacon in the bowl when done.
7. In the same saucepan, cook all the rib-eye squares until they have softened and released most of the fat. Throw away most of the fat and set the cooked meat aside in the same bowl.
8. Cut the poblano pepper and the onion into thin slices and fry in the remaining fat inside the saucepan, until the onion begins to soften, but not too much. Set aside in the bowl along with the bacon and rib-eye rib squares when done.
9. Melt the butter stick in the disk, and cook the pork loin in it until it starts to brown. Do not over do it since the pork will be in the disk in boiling liquids for at least another 45 minutes.
10. Pour the blended tomatoes in the disk and add the 1/2 bottle of soda water. Stir.
11. After it starts to boil (that'll take a while), add all of the ingredients stored in the bowl and the serrano, chili peppers and garlic cloves, and wait for another 20 minutes. Stir occasionally, but do not hurt the peppers. They're there to hurt you, not you them.
    
12. If you're one of the non-winners that used propane, add 1-1/2 tablespoons of liquid smoke and stir... That'll save you some face.
13. Add the rosemary twig and dip it in the mix, wait for another 5 minutes. Do not stir.
14. Completely remove the rosemary twig. Stir thoroughly but carefully.
15. Add the vinegar, and a generous amount of Season All (remember, this is comfort food), along with some freshly ground pepper to taste. Add the beer and stir some more.
16. Keep boiling at a medium fire (might take another 20-30 min, maybe more), until the liquids have been reduced to an acceptable level. You want the consistency to be thick enough to be served in a tortilla without the tortilla getting so moist that it will break. Stir occasionally without damaging the peppers.
    
17. Serve in the same large bowl at the center of the table, along with plenty of freshly done corn (not flour) tortillas.
18. Be careful when serving. The bowl will stay very warm for quite a while.
19. Do not lick your fingers in front of your distinguished guests.
20. It's ok if you want to prove to yourself you're a tough guy by putting a chile in one of your tacos... no one will judge you if you start to cry.

I hope I didn't make any translation (or procedural) mistakes. I'll keep revisiting this post and doing minor adjustments if necessary, until I'm satisfied with the results.

P.S.: Ron, I hope your wife likes it. Cheers!

 

Oooooo-keeeeyyy... the wait is over. Here's the Discada recipe at last. Hope it's worth your time if you decide to make it.

A recipe for Discada, feeds 15 to 20 (normal) people.​

Ingredients:

• 5 lbs pork loin
• Boneless rib-eye rib (buy the ribs, trim the fat, and separate the meat from the bone. A total of 1 lbs of meat, without the bone, should be used)
• 1-1/2 lbs bacon
• 12 guaje (small to medium) ripe tomatoes
• 2 fresh garlic cloves, hammered.
• 3/4 butter stick (salted)
• 1 Poblano Chile
• 1 tbsp white vinegar
• 1 large yellow onion
• 3 small green serrano peppers, whole. Do not use jalapeños, they're way too treacherous!
  
• 3 small red serrano (or chili) peppers, whole
  
• 3 small yellow chili pepper, whole (optional)
  
• 1 fresh rosemary twig, whole (do not cut or chop)
• 1/2 bottle of Sam Adams Boston Lager beer
• 1/2 bottle of soda water
• McCormick's Season All and freshly ground pepper

Tools:

• Grilling plow disk
• Large cast iron saucepan
• Large bowl
• Large stirring spoon
• Large, sharp knife
• Cutting board
• Blender

Preparation time:

• Hope you're patient.

View attachment 106833

Here's a grilling plow disk, in case you're wondering
(Disclaimer: this is a stock photo, it's not my picture)

​

1. In an outdoors grill, use charcoal or lumber fire to make this recipe. You can also use propane gas if you like... but you won't be a winner (try to read between the lines).
2. Place the plow disk on the fire to preheat it, but not too much.
   
3. In a blender, process all the tomatoes until partially liquefied, you want to keep some consistency.
   
4. Cut the pork loin into small squares. Set aside.
5. Cut the the boneless rib-eye ribs in small squares and set aside.
6. Chop all the bacon in squares and cook in the saucepan until it has softened and released most of the fat. Throw away most of the fat, and place the fried bacon in the bowl when done.
7. In the same saucepan, cook all the rib-eye squares until they have softened and released most of the fat. Throw away most of the fat and set the cooked meat aside in the same bowl.
8. Cut the poblano pepper and the onion into thin slices and fry in the remaining fat inside the saucepan, until the onion begins to soften, but not too much. Set aside in the bowl along with the bacon and rib-eye rib squares when done.
9. Melt the butter stick in the disk, and cook the pork loin in it until it starts to brown. Do not over do it since the pork will be in the disk in boiling liquids for at least another 45 minutes.
10. Pour the blended tomatoes in the disk and add the 1/2 bottle of soda water. Stir.
11. After it starts to boil (that'll take a while), add all of the ingredients stored in the bowl and the serrano, chili peppers and garlic cloves, and wait for another 20 minutes. Stir occasionally, but do not hurt the peppers. They're there to hurt you, not you them.
    
12. If you're one of the non-winners that used propane, add 1-1/2 tablespoons of liquid smoke and stir... That'll save you some face.
13. Add the rosemary twig and dip it in the mix, wait for another 5 minutes. Do not stir.
14. Completely remove the rosemary twig. Stir thoroughly but carefully.
15. Add the vinegar, and a generous amount of Season All (remember, this is comfort food), along with some freshly ground pepper to taste. Add the beer and stir some more.
16. Keep boiling at a medium fire (might take another 20-30 min, maybe more), until the liquids have been reduced to an acceptable level. You want the consistency to be thick enough to be served in a tortilla without the tortilla getting so moist that it will break. Stir occasionally without damaging the peppers.
    
17. Serve in the same large bowl at the center of the table, along with plenty of freshly done corn (not flour) tortillas.
18. Be careful when serving. The bowl will stay very warm for quite a while.
19. Do not lick your fingers in front of your distinguished guests.
20. It's ok if you want to prove to yourself you're a tough guy by putting a chile in one of your tacos... no one will judge you if you start to cry.

I hope I didn't make any translation (or procedural) mistakes. I'll keep revisiting this post and doing minor adjustments if necessary, until I'm satisfied with the results.

P.S.: Ron, I hope your wife likes it. Cheers!

I might need to gringo it up a little. I'm not sure I can find everything, But I'll check the local market.
When you say rib eye ribs you mean the ribs from rib eye steaks?
Thanks, my friend

 

I might need to gringo it up a little. I'm not sure I can find everything, But I'll check the local market.
When you say rib eye ribs you mean the ribs from rib eye steaks?
Thanks, my friend

Yup, that's what I meant. The poblano chile shouldn't be that hard to find where you are, it's with the colored serranos that you might run into trouble.

EDIT: Translation alert!... It seems that what we call down here "Rib-eye" ribs, up where you live are named "Beef back ribs"
They look something like this:

​

What you do, is you cut the meat off the bone and trim the fat, and then cut it in squares, and throw it in the pan and cook it. You need at least 1 lb of that trimmed meat for the recipe.

 

Say, these grilled peaches look rather interesting:

http://www.foxnews.com/recipe/grilled-cayenne-peaches

I might give it a try next weekend, see how it turns out.

 

This isn't exactly off the grill, but it's good stuff. My daughter got this recipe for mussels from a Korean friend, but a little searching suggests it's a Japanese dish called Dynamite Mussels. It's just mussels with a sauce of Sriracha mayonnaise, heated and browned in the oven. I make them "Memphis style" by adding a bit of dry rub spices to the mix.

If you serve them at a party, you'll have a hard time keeping the plate filled.

 

This isn't exactly off the grill, but it's good stuff. My daughter got this recipe for mussels from a Korean friend, but a little searching suggests it's a Japanese dish called Dynamite Mussels. It's just mussels with a sauce of Sriracha mayonnaise, heated and browned in the oven. I make them "Memphis style" by adding a bit of dry rub spices to the mix.

If you serve them at a party, you'll have a hard time keeping the plate filled.

View attachment 108633

Those look delicious... and I've heard that they have aphrodisiac effects... so maybe you should not serve them to single people, just to be safe...

 

Hey, baby, wanna see my mussels?

 

I don't want to be a downer, because for years I've eaten a true Carnivores diet. While I do enjoying a good amount of veggies, I like veggies on the grill, nothing else tastes like them if their well seasoned.

But, since a beloved member on another forum found himself dealing with 3 bypasses, I have been trying to cut back on the bacon and greasy foods and going more Vegetarian while balancing that with chicken and fish, red meat once a week.

My question, could some of you post the recipes for more Chicken and fish. If you have a good one, please share because I'm the chef in my house and taking care of my wife with MS. It's just me and her now, kids all off married.

Meanwhile, very good looking dish "wayneh" do you have the ingredients?

kv

This isn't exactly off the grill, but it's good stuff. My daughter got this recipe for mussels from a Korean friend, but a little searching suggests it's a Japanese dish called Dynamite Mussels. It's just mussels with a sauce of Sriracha mayonnaise, heated and browned in the oven. I make them "Memphis style" by adding a bit of dry rub spices to the mix.

If you serve them at a party, you'll have a hard time keeping the plate filled.

View attachment 108633

 

It's really as simple as I said, about 1/3 cup mayo plus 1T Sriracha. I had dry rub mix on the counter so I tossed in a spoonful (1t?) but that's optional.

Planked salmon is one of the favorites around here since salmon tends to be the most reliably good fish we can get. Start with a nice big filet. All you do is skin it cold if necessary, slice across to make 2-3 inch sections, and lay it on a lightly oiled cedar plank. Then grill it low and slow enough that the cedar doesn't burn. You don't have to use a plank and you can use the oven, and the result is still nice. Just don't over cook it. That's about all you can do wrong. I make fresh hollandaise sauce or dill butter to finish it. Capers are good too.

For frozen cod and stuff like that, I do blackening in a fry pan. Thaw and drain the fish, coat with Cajun blackening mix. Get a heavy pan hot and melt a generous pat of butter until it browns. Add the fish to the pan and let it get nice and seared. Flip and reduce heat as the other side finishes. Again, overcooking is about all you can do wrong. But this dish does require the hot pan to get a nice sear without overdoing the inside.