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Habanero Help!
My favorite way to deal with habaneros is to smoke them. No - not in a pipe, but I put them right on my charcoal grill with just a little bit of heat and let them dry up. I then don the paper mask and gloves and put them through my spice grinder and go to it. This powder is wonderful, it flavors chilli, jambalaya, tacos, you name it - I have even put a pinch in a batch of brownies - it is really good with great habanero flavor but watch it - a little goes a long long way. I filled a small film container and it lasted me several months. Do not do this without a paper mask - it will take more than your breath away! If you don't have a charcaol grill I'm sure you could make up a makeshift smoker in your oven with the temp set at 200 or less.
Honey-Brined and Smoked Turkey
Smoking meat is normally done at 225 - 325, does this recipe call for 400 degrees for the full cooking time? Can anyone help me out here? I have a pellet smoker and would love to give this a try.
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I cook the first side of the crust on a very hot grill then I take the crust completely off the grill, and then turn down the barbeque to about 350 degrees. I put the rest of the ingredients on the top of the pizza and then put it back on the grill and close the lid to act like an oven. You do not need a screaming grill to do this. I have the best luck melting the cheese at about 350!