[VFB] :BBQ Competition North vs South - Murf, Jeff & Jimmy

[Jimmy D. Moore]

I do make hot sauce.  Raise Scotch Bonnet Habs, Little Red Devils, Aji, Anaheim, Caribbean Red, Chiltepin.  I use an assortment of them in my hot kosher dill garlic pickles.  All the rest I make pepper sauce with.  You ain't lived until you try my Scotch Bonnet Habanero pepper sauce.  The trick is to use the sauce on greens and finish it off by eating the pepper.  Murf and I went through all this a couple years ago.  BY THE WAY, I'LL BRING SOME PICKLES AND PEPPER SAUCE FOR YA'LL TO TRY AT SOW BUG.  NOTE: My pepper sauce isn't just peppers and vinegar, and neither are my HOT pickles. :-P

JIMMY  D

P.S. Here's a little pepper quiz for you.  VBG!

1.Which hot pepper is the hottest?

cayene
habanero
jalapeno
pueblo

2. What is the popular test called to measure the heat in hot peppers subjectively?

Scoville
Pepper Joe Hot Scale
U.S.A. Heat Test
Melville

3. What is the #1 condiment in the u.s.a. today?

ketsup
mustard
relish
salsa

4. Where is the most heat located in hot peppers?

skin
bottom half
stringy ribs
stem

5. At the chilehead convention at Brooklyn Botanical Gardens in Brooklyn, NY, which speaker has totally filled the auditorium?

Dave Dewitt
Pepper Joe
Amal Naj
Paul Bosland

6. If you eat a hot pepper and your mouth is on fire, what is best to put the fire out?

beer
water and bread
icecubes
milk and bread

7. A pepper has to turn red to be hot:

true
false

8. What type of hot pepper is easiest to dry?

thin skin
thick skin
short stemmed
does not matter

9. All hot peppers eventually turn red when fully ripe?

true
false

10. Hot peppers are a close relative of black pepper?

true
false

---------------------------------

Given that my hot sauce recipes blow away any I've
ever tried, maybe I'll just bring 2 for you boys to
taste.  How many years do you age your hot sauces
Jimmy?  How many varieties of peppers do you grow? 
Yep, just like flys, ya gotta keep up with the times. 
Secret flys, secret ingredients...food or flys, all
the same.