I grow superhot peppers and my Trinidad Moruga scorpions finally ripened. I took a 2.5 lb chuck roast from a local butcher and gave it a coffee garlic rub. I smoked it over mesquite and Kingsford blue bag on an OK Joe Longhorn Combo for several hours. During that time, I also smoked half of a scorpion pepper – seen on the tongs here:
I took a Dutch oven and sweated out some sweet onions, garlic and bell peppers for a while on the stove. I added beef stock and San Marzano tomatoes. I added a splash of lager. I crushed up tortilla chips and added them in as a makeshift masa harina. I pulled the chuck roast off the smoker and diced it up to go in the Dutch oven. I pulverized the scorpion pepper and added it in. Lastly, some spices.
This all went in the oven for about 3 hours to reduce. Then it was served with goat cheese, cheddar cheese, sour cream, and corn chips. The scorpion is noticeable on the backend as a lingering heat.
six_seasons
Duude 😍
devett27
I think a horseradish and chive cream would top this off well.
PoleSiren
Love the Staub…have never seen one with that handle🐖
duuuuuuuuuumb
That piggy pot is so cute 🥺🥺🥺 I want one
Danna-Marie
It looks delicious!
leonTusk
It’s amazing how servingware can dress up a dish appearance.
Yokohama88
This looks amazingly delicious!
NickolasLandry
I’ve grown Trinidad Scorpion chili’s and these are legit spicy. This looks amazing.
11 Comments
I grow superhot peppers and my Trinidad Moruga scorpions finally ripened. I took a 2.5 lb chuck roast from a local butcher and gave it a coffee garlic rub. I smoked it over mesquite and Kingsford blue bag on an OK Joe Longhorn Combo for several hours. During that time, I also smoked half of a scorpion pepper – seen on the tongs here:
https://i.imgur.com/mtYuiOZ.jpeg
I took a Dutch oven and sweated out some sweet onions, garlic and bell peppers for a while on the stove. I added beef stock and San Marzano tomatoes. I added a splash of lager. I crushed up tortilla chips and added them in as a makeshift masa harina. I pulled the chuck roast off the smoker and diced it up to go in the Dutch oven. I pulverized the scorpion pepper and added it in. Lastly, some spices.
This all went in the oven for about 3 hours to reduce. Then it was served with goat cheese, cheddar cheese, sour cream, and corn chips. The scorpion is noticeable on the backend as a lingering heat.
Duude 😍
I think a horseradish and chive cream would top this off well.
Love the Staub…have never seen one with that handle🐖
That piggy pot is so cute 🥺🥺🥺 I want one
It looks delicious!
It’s amazing how servingware can dress up a dish appearance.
This looks amazingly delicious!
I’ve grown Trinidad Scorpion chili’s and these are legit spicy. This looks amazing.
Nice freaking work! Looks fantastic.
Like your pig!