Tinkering
If it has circuits, firmware, or moving parts, I'm going to take it apart. Whether it goes back together is a different question entirely.
Smoking Meats
Low and slow. Brisket, ribs, pulled pork — if it can go on a smoker, it's going on the smoker.
Hot Sauce
Oven-Roasted Peach Habanero
— the one that made the cut.
Ingredients
5 habanero peppers, seeded
8 oz sliced peaches in light syrup (use the syrup)
¼ cup light brown sugar
¼ cup dark molasses
1 tbsp Dijon mustard
5 peeled garlic cloves
⅛ tsp liquid smoke
½ cup apple cider vinegar
1 tbsp salt
½ tbsp black pepper
½ tbsp ground cumin
¼ tsp ground coriander
¼ tsp ground ginger
¼ tsp ground allspice
Execution
- Preheat the oven to 400°F
- Remove the habanero stems, halve them and remove the seeds
- Trim and peel the garlic
- Place the habaneros and garlic cloves onto a baking pan and roast at 400°F for 16–20 minutes (until ¼–⅓ of the peppers are roasted/blackening)
- Place roasted habaneros and garlic into a food processor and add the remainder of the ingredients. Puree until mostly smooth
- Pour sauce into a small saucepan and heat on medium-high until boiling. Reduce heat to low and simmer for 10 minutes
- Remove from heat and let cool for 5–10 minutes. Pour into a glass jar or bottle and refrigerate
- Enjoy
BBQ Rub
Steve’s BBQ Rub
— averaged from 13 recipes, tuned to taste.
Ingredients
½ cup brown sugar
3 ½ tbsp salt
3 tbsp smoked paprika
3 tbsp sweet paprika
2 tbsp garlic powder
2 tbsp black pepper
5 tsp onion powder
4 tsp chipotle powder
2 tsp ground mustard
1 tsp cumin
½ tsp cayenne
Pool
Billiards. Not the kind with water.