I like to go by a tested recipe first to get a baseline reference. After that, I'll tweak it or radically change it to suit my taste. Oooo Smokemaster, yes, Jerk! If anyone's game, I've found this recipe comes as close to authentic Jamaican Jerk than any other I've tried. I always end up doing two versions; one with two Scotch Bonnets for the GF and one with 12 for me ;-) The recipe is from a... wait for it... Weight Watchers recipe book. Here's a copy of the original recipe. I use it without any changes, it's perfect as is IMHO. Works for pork or chicken. Jamaican Jerk Pork Tenderloin This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for a mildly spicy dish and four for a very spicy dish. (To approximate the heat of the authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.) Here, we butterfly the pork to increase the surface area for the marinade to penetrate. This recipe will also work with pork loin and chicken breasts, wings and thighs. 2 cups coarsely chopped green onions 1/2 cup coarsely chopped onion 2 tablespoons white vinegar 1 tablespoon soy sauce 1 tablespoon vegetable oil 2 teaspoons kosher salt 2 teaspoons fresh thyme leaves 2 teaspoons brown sugar 1 teaspoon ground allspice 2 teaspoons chopped peeled fresh ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper 1/8 teaspoon ground cinnamon 2 garlic cloves, minced 1 - 12 Scotch Bonnet or Habanero peppers, seeded and chopped 1 (1 1/2 pound) pork tenderloin, trimmed Cooking spray 1. Place first 15 ingredients in a blender or food processor; process until smooth. Pour into a large zip-top plastic bag. 2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. 3. Add pork to marinade in bag; seal bag, and marinate in refrigerator 3 to 24 hours. Remove pork from bag; discard marinade. 4. Prepare grill. 5. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160F (slightly pink). Yield: 4 servings (serving size: 3 ounces pork).

I've eaten 5 of them and had 2 on a pizza. I've tried them with the seeds and without, not any difference as far as I can tell. Of the 5 I've eaten 2 were pretty mild and the last one had me salivating and my eyes watering a bit. No milk needed, but the burn is different than other peppers I have tried. These like the lips and my gums. So there is some variation in the pods. I don't think I've found my limit yet which is surprising as I was a little apprehensive about trying habs. Maybe a different variety or later in the season would be a different story. Guess I will have to wait until I grow a different type to find out though. No one I know around here sells/grows anything hotter than orange habs.

Merry Christmas Everyone! I hope everybody got to celebrate the way you wanted to. We sure did! Garlic Pepper Chicken Wings Lifeâs Ambrosia Makes about 15 wings You will need: ⢠1.5 to 2 lb chicken wings, tips trimmed and cut at the joint (Note: Sometimes you can find âparty wingsâ at your local store, or the frozen drumettes, you can use them if you prefer), rinsed and pat dry ⢠1 egg ⢠2 tablespoons milk ⢠1 cup all purpose flour ⢠1 teaspoon seasoning salt ⢠1/4 cup canola oil ⢠3 tablespoons olive oil ⢠1 tablespoon white wine vinegar ⢠4 cloves garlic, minced ⢠2 teaspoons fresh cracked black pepper ⢠1 teaspoon kosher salt ⢠1/2 teaspoon garlic powder 1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside. 2. In a bowl whisk together egg and milk. In a resealable plastic bag combine flour and seasoning salt. Dip wings in egg mixture then transfer to plastic bag and shake to coat. Transfer to a plate and allow to set for 15 minutes. 3. Place chicken wings on prepared baking sheet. Drizzle with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 â 20 minutes or until browned and cooked through. 4. Meanwhile, while your wings are cooking, in a large bowl whisk together olive oil, white wine vinegar, minced garlic, pepper, kosher salt and garlic powder. Let sit at room temperature for about 25 â 30 minutes to let the flavors mingle. 5. Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat. Serve hot.

Is this it? Buffalo Chicken Dip 4 boneless, skinless chicken breasts (about 2 lbs) Rotisserie chickens work really well too! 1 12oz. bottle Frank's Hot Sauce 2 8oz pkgs. cream cheese 1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer) 8 oz shredded sharp cheddar, Mont. Jack or a combo Boil chicken until cooked through, shred with 2 forks. Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly. In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving. Trish