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Пікірлер
@user-lh6pf9rh5r 2 сағат бұрын
Can tell you got some good crisp on that crust. I love that sound!
@totalcare4071 6 күн бұрын
Nice video, BUT, with no commentary, no one can get your opinion on the grills. The only thing I got from this video was that you can cook on these grills.
@WhiteThunderBBQ 6 күн бұрын
@totalcare4071 honestly the wga is my favorite - if you need more space get a jumbo joe
@MiguelEsguerra 8 күн бұрын
Hey man, thanks for this video. This was the video that helped inspired me to craft my own hot sauce. I did try to tweak some of the steps but found out that you practically already showed everyone the simpliest way possible to make fermented hot sauce.
@WhiteThunderBBQ 7 күн бұрын
@@MiguelEsguerra how do you make yours? I have 3 I make every year
@MiguelEsguerra 7 күн бұрын
@@WhiteThunderBBQ I have an extra step in the beginning to some version. 1. I’d smoke and lightly roast some yellow habaneros (3-5kg) over charcoal and some local hard wood here in the Philippines. 2. Blend it to a mash, add about 3-5% sea salt, use tiny bit water to help blend it together. Instead of a jar, I’d keep em in repurposed 5 or 7 liter plastic water containers (PET). 3. I’d ferment them for about a month or more. 4. I’d also sieve out the seeds. By the way, I tried drying those out then made it a powder added salt. I made flavored salt! 5. I’d blend the fermented pepper sauce with some in-season fruits like magoes and pineapples. I like the hot sauce on the sweet, tangy, but scorching side. I still have some mash sitting at home, maybe no longer fermenting but I think aging since it has been there for almost 5 yrs now. Thanks for all your videos man. I did sell these hot sauce for a short period of time. It’s just that, running the business took the fun out of it. I hope you’d have a wonderful day ahead. 🍻
@geoffdanker3034 9 күн бұрын
Awesome recipe. Where can I get those bottles in Thailand?
@WhiteThunderBBQ 9 күн бұрын
@geoffdanker3034 thanks!! No idea ;-) amazon?
@n.tire-lee9193 16 күн бұрын
Why the annoying... Sound, which I assume is supposed to be... Music???😮😮😮
@WhiteThunderBBQ 16 күн бұрын
@@n.tire-lee9193 did you thumb your own comment up?
@ricardohenry2160 16 күн бұрын
Add these oinons
@WhiteThunderBBQ 9 күн бұрын
@@ricardohenry2160 yeah!
@ricardohenry2160 16 күн бұрын
Vinegar and oik
@ricardohenry2160 16 күн бұрын
I use yellow jalipinos
@ricardohenry2160 16 күн бұрын
Some hot mustard
@user-nh9vl8gp7p 19 күн бұрын
Looks like aji panca paste - or like you used pasilla chiles
@WhiteThunderBBQ 9 күн бұрын
@user-nh9vl8gp7p I love pasillas- I think I used hot hatch... but really don't remember
@mokolo69 20 күн бұрын
I usualy put 2 scorions for 20oz of sauce and it's kicking ass....how much peppers you used it's probably nuclear
@WhiteThunderBBQ 9 күн бұрын
@mokolo69 it's so hot lol - I use a few dabs in a bowl of soup and it's really 🔥 🥵
@om1701d Ай бұрын
I keep them whole.. but can never get red skinned peppers to have a nice soft texture.. green peppers no issues.. but in order to get the red ones to where I like them I need to let them sit for 6+ months in the brine
@WhiteThunderBBQ Ай бұрын
@om1701d hmm I've never noticed that but I'm guessing they sit for at least 6 months before I even get to use them.
@normanwyatt8761 Ай бұрын
That is how my local Jewish DELI made It's Pastrami in the 1940's, 50's and 60's in INMAN SQUARE, CAMBRIDGE, MASSACHUSETTS. The price was somewhere around $2.50 and $3.50 a pound. Now It's $25 to $35 a pound. DAM, do I miss those days. I'll be 90 next year.
@WhiteThunderBBQ Ай бұрын
@normanwyatt8761 my wife used to live on mass av in cambridge - near the bike path to the red line
@jeffschultz576 Ай бұрын
This looks delicious, thought the mash would be better off discarded but going to give this a try. Tons of peppers this year to experiment, much thanks!
@WhiteThunderBBQ Ай бұрын
@@jeffschultz576 save the mash and dehydrate it... that's how I roll now.
@hernonadjuto Ай бұрын
Very good 🍀
@WhiteThunderBBQ Ай бұрын
@@hernonadjuto thanks!
@paulbraynard9957 Ай бұрын
I never saw a Carolina Reaper added. You used a bell pepper and red Jalapeno.
@WhiteThunderBBQ Ай бұрын
@@paulbraynard9957 watch again :-)
@GuitarsAndSynths Ай бұрын
so glad to found this channel as I am making fermented hot pepper sauce for the first time from hot thai chili peppers in my garden. Do you ferment in refrigerator or in dark cool closet?
@WhiteThunderBBQ Ай бұрын
@@GuitarsAndSynths in my basement.
@jonathanpetitt2371 Ай бұрын
Is there a way you could send me a more detailed recipe? Im very interested but am horrible cooking .
@Mrhandfriends Ай бұрын
Thanks for the great video!
@jaimevalenciasandoval825 Ай бұрын
Excelente
@WhiteThunderBBQ Ай бұрын
I will be making this one this year for sure!!
@jaimevalenciasandoval825 Ай бұрын
Excelente
@WhiteThunderBBQ Ай бұрын
I only have 1 or 2 of these bottles left....honestly sad about that.
@jaimevalenciasandoval825 Ай бұрын
Beautiful
@WhiteThunderBBQ Ай бұрын
Thanks so much!!
@justinlyle7831 2 ай бұрын
Where's the recipe though?? Looks great
@WhiteThunderBBQ 2 ай бұрын
Guess you didn't watch
@justinlyle7831 2 ай бұрын
@@WhiteThunderBBQ Oh no. I definitely watched it. Usually there's a link for the recipe so viewers don't have to sit and write it all down, that's some high level shit. All good tho 👍
@WhiteThunderBBQ 2 ай бұрын
@@justinlyle7831 if only I had a team of people 😛just wing it man - im sure you will come up with something good!
@justinlyle7831 2 ай бұрын
@@WhiteThunderBBQ 🤣 I did it came out awesome
@WhiteThunderBBQ 2 ай бұрын
@@justinlyle7831 That's what's up!
@avidreader-pe7vm 2 ай бұрын
Can we use the Same recipe for dried ghost pepper?
@Danny_10k 2 ай бұрын
Aluminum foil is a poison to your health it can be used to keep things warm but not to cook with
@boohoohoohoo 2 ай бұрын
production value insane!!!!!
@_josh 2 ай бұрын
Does the Tip Top Temp fit on the Weber Go Anywhere?
@WhiteThunderBBQ 2 ай бұрын
I haven't tried it but I would think it would do great. Not that easy to smoke on the wga.... but it works
@ayoungartistakajack6799 3 ай бұрын
Made my brother eat a scorpion pepper now we're out of milk
@WhiteThunderBBQ 2 ай бұрын
Did the Milk help?
@davidhovey6045 3 ай бұрын
Would be great without the music & a voice actually explaining the recipe
@WhiteThunderBBQ 2 ай бұрын
Maybe this would be a great comment if you weren't judging and just watched... the recipe is there. No need to be a jerk.
@mesiroy1234 3 ай бұрын
Intersting you smoke this without a.smoker?
@WhiteThunderBBQ 2 ай бұрын
That is a smoker....
@mesiroy1234 2 ай бұрын
I dont have one or .plave for ome
@Nawlinsfanforlife 3 ай бұрын
Any reason you didn't rinse that pork butt off?
@billb13 3 ай бұрын
Looks really good but being inexperienced in making homemade soups, I was really looking for more instructions. How many pounds of Romas did you use? What temp did you cook the mire poix & stock? How long until tomatoes were added? How long until blended? Did you strain it? Thx!
@WhiteThunderBBQ 3 ай бұрын
I don't strain it. As for pounds- really no idea. I just pulled all the ripe ones I had off plants and filled the sheet tray. Don't stress on the amounts... you could add more carrots/ onions/Chilli peppers and still have a banging soup. Blend when everything's soft to get a good texture. Simmer on medium - to medium low. As low as it will go to just slowly bubble
@craftedbykvg4649 3 ай бұрын
The hardwood is a waste and only gets you covered in smoke. It would do nothing for the flavor of the food, since you don't cover it, and it has no direct contact.
@martinkoche4375 4 ай бұрын
Looks amazing
@AhmedElHamidi-MSIT 4 ай бұрын
Great demonstration
@WhiteThunderBBQ 4 ай бұрын
Thanks man
@JMK15 4 ай бұрын
Have you ever thought about fermenting the dry peppers and then making a fermented hot sauce with dry peppers?
@WhiteThunderBBQ 4 ай бұрын
I don't think you can ferment dried peppers. Pretty sure you need the bacteria that's on fresh peppers. You could probably do a mixture of fresh and dried.
@JMK15 4 ай бұрын
Yes, a ferment starter can assist. Going to use a fermented red onion and try that with a small batch of peppers.
@khabbad 4 ай бұрын
You’re a prince!!!! Thank you!
@WhiteThunderBBQ 4 ай бұрын
You're welcome
@AlexG-ey7md 4 ай бұрын
This is the best kettle pizza video on the web...I made some mistakes and wish i followed the video closer...2 biggest mistakes I made were not getting the dough thin enough and not using lump on top of the briquettes to get the temp hot enough...I will try again and nail it! Great video!!!
@WhiteThunderBBQ 4 ай бұрын
I still make pizza this way. Works so well!!
@mcman3252 5 ай бұрын
Hey man great video I’ve been trying to make the perfect recipe for a sauce but I keep getting a floral and more earthy taste what flavor did you get with this sauce?! I’m trying to take notes from the pros.
@WhiteThunderBBQ 4 ай бұрын
What peppers did you use? I like this mixture of ripe jalapenos/cayenne and habaneros
@melindapearson295 6 ай бұрын
Love your Hot Sauce videos!!!! Newbie here. Would really like to have a printed recipe though. Do you have a recipe book out?
@WhiteThunderBBQ 6 ай бұрын
Look around here, older recipes may be written out - whitethunderbbq.blogspot.com/2017/06/yellow-hot-sauce-recipe-mustard-based.html?m=1
@melindapearson295 6 ай бұрын
THANK YOU!!!!! I CAN NOT WAIT TO MAKE YOUR THAI HOT SAUCE WITH GARLIC AND THE GHOST PEPPER HOT SAUCE -WONDERFUL VIDEOS!!!!!! THANK YOU!@@WhiteThunderBBQ
@Mr.Souffle 6 ай бұрын
This is porn music.
@bryanfix872 6 ай бұрын
looks great but looks hard to get on the bread, just keeps falling off
@WhiteThunderBBQ 6 ай бұрын
if you notice, I was using the wrong angle of the bread - like a snow plow. Once I flipped the angle, it worked my better. I forgot about this recipe - might be making this sunday now. Thanks Bryan!
@judichristopher4604 6 ай бұрын
Love this video... EXCELLENT
@grahamparsons3406 7 ай бұрын
How long can this be kept out of a fridge?
@WhiteThunderBBQ 6 ай бұрын
Probably a good while - if you have a way to check the pH, I would try that to be sure if it's shelf stable
@stevepelosi520 7 ай бұрын
Hello, I have only watched a few videos and I am debating whether to get the Pro Grate with the cordierite stone or the other model and use a steel stone. In either case I would get the lid. Have you used both? which produces the best pizza with uniform cooking...top and bottom? Thank you for your time and help
@judichristopher4604 7 ай бұрын
EXCELLENT VIDEO I am very impressed.... Thank YOU for sharing this video YOU just saved me Hundreds of Dollars on a Pizza Oven.
@cantdance3077 7 ай бұрын
what kind of flour. please?
@WhiteThunderBBQ 7 ай бұрын
I would use bread flour
@catherineg9943 7 ай бұрын
You had me at coating the cheese balls in “crushed pork rinds and bacon”!!!! 🍽️ ❤️ 🪦 😇
@gerdsfargen6687 8 ай бұрын
Doing this with a turkey crown in 2 days time. Cant wait!
@VEEZER1 8 ай бұрын
Excellent job. You can tell your disease/metal? issues are not in your inground peppers like the ones in containers. I'm a fan of 24x24 tree wood crates and mesh pots. I'm not so much a fan of super hots except when It comes to making vinegar based hot sauces. My favs are aleppo, fresnos, chimayo, payu, Chipotle, hungarian and hatch for med heat. Habenaro still is king of flavor for super hots imo