The Texas BBQ Forum

A little pancetta, coppa, Lomo and spicy with smoked Hatch chili pepper rub. We shall see in the results in 2 days to 6 months.

no doubt it'll be on the spot, however, the only thing that is aged in my cooking is MOI

I’m interested in the flavor profile of the hatch chili powder does to the spicy versions. I will be doing a cold smoke then either age the meat or slice them up.

I really need to jump on some Hatch Peppers during their Season here and make some Hatch Salsa and ground Dehydrated Hatch Peppers this year.

I try and get them but this year, I never saw anybody selling them. I’m not quite sure why.

I used to have a Hot Rod Buddy that lived around Portland and I'd ship him some when they showed up here cause he couldn't find them around his neck of the woods. He had a big rotisserie barrel that he roasted them in some how.

This round was a learning experience for me.
1. Hatch chili powder is my new favorite spice by far. It’s a lingering one. Not a burn. Purchased from amazon red color.
2. Someone here mentioned about brisket and if you lift it and it stays firm then the meat has too much fat and the opposite is what I bought just to check. So I tried it with pork belly and this is what I got:

You Rock

Oh dang! That time of the year is upon us again. Looking good, sir!

Thanks guys. I brought a package to some friends and I’ve converted another.

Playing with some bungs tomorrow. Four big ones.

Copasspupil wrote:Playing with some bungs tomorrow. Four big ones.

I never played with more than 2 at one time ; good luck

Here’s a pic sample of the cottage bacon prior to the cook or shall I say bake. Kind of proud of how it came out.

You have every reason to be proud of those beauties