The SPICIEST Hot Pepper Recipes – Red Hot and Ready (Full Episode) | BBQ Cooking Show

Get a lesson in using hot peppers and grill up some hot pepper jelly over lamb chops, stuffed sweet peppers, mango salad, and marinated chicken.

(Season 1, Episode 52)

#BBQ #foodshow #classictv #cooking #food

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You’ve just dialed it alive to the center of the grilling a universe that’s right guys red-hot and ready time again and today it is definitely red-hot if you think you can handle the heat come on into the kitchen because we’re firing it up chili style right we got chilies

From every country you’re gonna kill you may be heating it up with David joke from Joe Joseph peppers we’re attacking peppers and all things hot so come on back lick the Bible have a chew we’re gonna do cooking some stopwatch it’s gonna taste better than my shoe

Okay guys welcome back this is the hot pepper show man I love hot peppers I love hot food hot babes I like buttered women and okay we uh we got hot peppers here today I’m gonna show you a little something okay jalapeno pepper okay everybody sat it you know you got your

Nachos you got your quesadillas okay that’s what they use we got the cayenne pepper this is something that’s used for making curries this is amazing there’s very very hot this is to have a narrow pepper watch out this is scary scary hot okay this is the hottest of all the peppers in the

World we got our SantaFe peppers we’re gonna be using this for something would be stuffing these things up doing a little salt marinade see what happens but the first thing you have to do is actually find what these peppers are about okay let’s cut them kind of open

Here these are the seeds and ribs okay this is where all that hot goodness is right all the essential oil that comes out of these things this is where I saw these babies aren’t too bad okay you can take a little bite got a nice pepper

Flavor a little bit of a burn but that’s it moving on down the line I’ve got a jalapeno pepper a lot more meat in these babies right thicker walls and a lot more seeds take the tip off of that or to hell with it go straight for

The season very pepper flavor very nice sort of sweet pepper flavor dating mass will you hot at the moment okay well it’s all right we can take it y’all hot pepper salt okay okay this is the cayenne pepper as I said this one’s won using Indian law in the courage doing

That to say put a liberal sprinkling on top of your Madras curry whatever cuz you’re really gonna enjoy it yeah I’m gonna cut in that tube slightly thinner wall on these very very sexy pepper flavor well your social oils really pop out you laughter a couple Cheers

I’m C sharp bounce around your mouth all right very hot yep now this this this pepper here is a habanero pepper perhaps one of the world’s hottest peppers it has 250,000 to 4 mm Scoville units with actually the jalapeno pepper only has 45,000 so you know we’re going to this but great thing

About this pepper is that is that it is really really flavorful for the first bite after that forget about eating meat taste nothing weeks but there else but the Scotch Marco’s has a bit of a sweet butterscotchy flavor I advise that out you know the amazing thing about our

Peppers is when you’re eating them you need to have a bowl with you not for anything other than the fact that your tongue starts sweating like a bloody German Shepherd watch this ladies and gentlemen that’s just the beginning okay whoa okay let’s get to work we got some some lamb chops you’re

Going to be making up something for them with hot pepper we’re right back feel like things hot and spicy here at red hot and ready we certainly do and there are many cultures around the world who like things as hot and spicy as possible the base to many of these dishes is hot

Hot peppers here today we have David Jobe from jobs house of peppers here to give us the lowdown on hot peppers and all things spicy okay guys what have we learned up to date okay first off we learned that peppers are hot they’re no toy no toy

Kids they’re not to be played with okay second off what we’ve learned is that I don’t have the sense god-given nap I agree okay I ate these things okay they’re fine and food chopped up like that dangerous you’re playing with fire okay you could die let’s get straight into

The cooking I’m gonna use up these little weapons that I’ve created here just gonna chop them up and we’re gonna make ourselves a preserve this is gonna be something that’s gonna go on with those lamb chops Lucy’s sitting in that bowl there okay it’s me like a hot

Pepper jelly but if that’s not enough we’re gonna actually marinate those babies up in some habanero pepper as well habanero pepper little cayenne pepper some herbs and stuff but you know I digress we’ll move to that in a second let’s get busy on this little preserve

Okay what do we need we need some fire making the hot peppers a little hotter second thing we need is a little bit of oil that looks like well there’s this vegetable oil going straight into the pot let’s go straight to it okay there’s some more hot peppers

Those are what do you call those those are the jalapeno peppers those ones hurt a little bit on a pain scale they’re sort of halfway up okay here’s our little melange of peppers that includes the Santa Fe the Cayenne the habanero scotch bonnet okay that’s all I need to

Know about that but let’s beef it up a bit okay we’re gonna put some other peppers in here these are this regular sweet peppers got your orange you got your red and you got your green which is not actually that’s sweet but it doesn’t matter it’s not hot and that’s what’s

Counting right now cuz I’m my taste buds man they are frying I hope you’ve learned your lesson I don’t put these into this pot what’s gonna happen is you’re gonna end up with something that’s so hot you’re not gonna be able to touch it right you gonna put

It on your lamb chops y’all be staring at your lamb chops for two and a half hours you know put him down to the dog your dog will stare at him for a couple of hours pick them up put them on the counter stare them for a couple hours

Again and throw them the garbage want to go over that again right okay you put the hot pepper on your lamb chops staring for a couple of hours better when they de Flore the dogless owner for a couple hours put back in the kind of

The kind of look that you do some people in our community gone that didn’t really happen now did it okay rock and roll into the pot to this I’m gonna add four cups of sugar because funny thing when you add the sugar to the hot peppers it’s Emma it detracts a

Little bit of heat makes it sweet and whether it be it’s the sort of coding process that the sugar has in your tongue that sort of protects you from the heat of it I’m not sure if it’s that but it could very well be that’s a red

Wine vinegar got one cup now straight in that’s gonna give it a tang that it needs but what we really need now is something to thicken this up okay because you don’t want to be serving this like a like a sauce so much you wanted to have a little bit of body a

Consistency of a jam you know your preserves like the kind you graham I used to make I get my hands on we got some apples here the reason we use an apples apples have a natural pectin right and that’s a thickening agent quite often you know for home

Canning that sort of thing you’d buy a bottle of it says pectin that’s why you know it’s pectin but apples contain a natural variety of this Sierra’s gonna throw this straight in and through the magic of television we’re gonna find out what time it is what time is the cracker

Hey guys this is looking good okay so to cook down a little bit taste nice use a little stock though beautiful okay let’s go to this little marinade for our lamb chops here these are lamb loin chops okay guys before we go any further I have to say this look

You’ve been chopping up a lot of hot peppers all the oil that’s contained in the seeds and in the ribs of them okay even touching them you put it in the pot okay do not go to the bathroom and touch anything you care about okay because it

Could be a bad result okay you got the hospital you got the nurse go ahead touch it I double of for John we’re making our paste here a little bit of a paste and this is a coffee grind I’m just dumping some cilantro in a little

Bit of fresh mint some cumin maybe a teaspoon of cumin coarse sea salt got a little bit of lemon juice here mmm what goes with that I’d say it habanero pepper yeah stick around a bit make sure it’s fully chopped up okay yeah hey cracker come on up you gotta test this yeah

Stick your finger in there well done let’s Matt it’s nothing to drink to her well done thank you cracker okay we’re gonna toss this around here a bit okay just got to make sure these things are evenly coated okay it’s gonna be hot I’m very tasty so we go to hot and tasty

When we come back it’s gonna be hotter tastier and mo so much badder okay come on back y’all you hear we’re back and we are hot and spicy in the kitchen with David Joe from jobs House of peppers and he’s gonna let us in on why peppers are

So hot okay you got some peppers we got here too all different heats different flavors every pepper is distinctly different in one form or another simple bell peppers or sweet peppers they come in different colors as you can see they are not hot at all rating on a Scoville

Unit of zero a Scoville unit is the unit of measurement that we used in measure heat in peppers it was originally a dilution with water one drop of water per one drop of oil from the pepper would make one Scoville unit stuff the jalapenos the most popular pepper they

Are about 10,000 Scoville units hot a lot of people find a jalapeno hot in comparison to the habanero it is a very mild pepper this is a habanero I like to call the almighty habanero it is officially the world’s hottest pepper and it comes in somewhere around 300,000

Scoville units boom it’s hot now what they do to make things harder is a like this product for instance is two million Scoville units that’s basically the X Jack from the habanero they tell me there’s 75 and you’re gonna picture one pepper next to the bottle 75 habaneros

In that one bottle that’s right I’m screaming – that makes it the world’s hottest edible product all right I don’t think I’m brave enough to try the hottest sauce in the world but I might try a banana pepper how hot is this gonna be um banana peppers are really

Not traditionally very hot about 3,000 Scoville units is what they come in at if you don’t have a heat tolerance you could find that very high let’s see don’t do that not so hot when you first bite in but as it travels through my mouth I think it’s sort of dispersing in

My mouth and getting hotter as I as time goes by I hope you’ve learned your lesson we’re back it’s really surprising how hot it gets in your mouth over time now now what’s the time limit that it takes some peppers are hot instantly and other peppers gradually get hotter as

You go on what’s the connection what’s the best way to get rid of the heat in your mouth and reduce it a little bit milk is the only thing that actually works milk or anything with casein in it it’s actually a chemical in milk or milk products you get it in cheese yogurt

Sour cream anything like that entertaining to say the least luckily have a glass of milk so I’m gonna down this milk so that we can keep going here it does feel better it almost coats your mouth and helps it get rid of okay now you’ve been talking about how

Hot these peppers actually are and how hot they can be in your mail so they must be hot on your skin – can they actually burn your skin I do recommend if you handling any kind of peppers at all – you wear rubber gloves because it will adhere to your

Skin the oil will stick on your skin it is the active ingredient in most heat limits a very scary thing I think I’m starting to feel the real effect of this hot pepper that I’ve just bitten into I feel sort of all hot and tingly and my

Mouth is still really hot my eyes are starting to water is this a normal effect they tend to increase increase blood flow make you sweat a little bit make your eyes water make your nose run how exciting is that help increase your metabolism also and they’re also high in vitamin C so

They’re good for you all across the board and when I’m shopping for peppers I don’t really know much about them and I’m just basically picking them up and thinking they look pretty and I’m thinking that I’m pretty much an average consumer when it comes to these types of

Items and I’m wondering this must be pretty dangerous for people at home not knowing much about peppers and maybe having choosing one that’s too hot for their tastes habanero pepper is the world’s hottest pepper you have to be very careful using the habanero using very small amounts I’ve heard of people

Cutting up like 10 or 15 in a chili trying thinking that they’re a jalapeno and up in the hospital no one you get as an overdose from pepper is you get extra gastric juices flowing in your stomach which causes heartburn things like that of course the Ring of Fire in the

Morning these are all parts of a chili overdose so what is the Ring of Fire the Ring of Fire is basically in effect that you get delayed the next day from overdosing on peppers it’s a little bit of a discovery alright boys you’ve been warned if you

Play with fire you’re gonna get burned hey guys we’re back boy do I have a deal for you cuz I’m an angel no we’re stuffing up some peppers first okay you got a lot of cooking to do so I’m just gonna sort of move along with

It got a variety of three peppers of various heat intensities we’re going to do rock salt and jam in the hole that’s gotta hurt well they didn’t ask me but actually you have no idea how hot that pepper was and we let these soak per minute what this does it brings out

The flavor we’re grilling later on okay we’re doing some stuffed peppers with chicken stuff so let’s just put the chicken on the grill right close it down so to cook fast save them up – whoo ahh excuse me I’m quitting after this episode artistic we got got a cup of

Rice bit allspice teaspoon a teaspoon uh Oh cinnamon a couple tablespoons of cilantro half a cup of chopped green onion that’s a mint here or anything about a minute sir I’ve take somebody heat off the pepper you mix this together little bit of orange juice now

It’s that we need something to cool this whole business down with so I suggest a lovely salad this is a really nice soft green leaf lettuce I’m cutting the base off because as you can see we’re on the base this being an organic product has a lot of dirt nothing we’re getting a

Piece of sand thank you very much we’re gonna toss that in for organic lettuce there we got a little bit of cucumber some red onion that’s about a half a cup and now we’re gonna add some mango – okay that’s coming down okay I can show you very cool

– a Mangalam cut down the side either side of the large pit in here and which is a huge pit inside a mango a piece like that take your paring knife or utility knife like this cut straight through here just until you reach the skin on the other side don’t cut through

The skin though and you cut across into whatever size pieces you want this is what half inch pieces then turn it inside out right just like that by which point you just cut them off the reason we’re doing this you do not want any skin in there because the skin has a

Natural wax on it and it’s really it’s really unpleasant texturally and taste wise that’s good whoops mmm that takes the hot right out of it there’s cool piece of fruit yes indeedy now we don’t await the rest of this so you put that away for us a little something later all right

Oh cracker I saw it in his eyes like a little lost puppy a little mangled puppy mmm very good okay let’s just season the salad up here and get a little bit dressed a little bit salt hop in there and we got about five tablespoons of

Lime juice it’s right in there pinch of cinnamon it’s all good and but a quarter cup of regular vegetable oil it’s a little naked so tell you what I’m gonna garnish you a little bit of star fruit here a couple around the edge okay guys so when we come back what we’re

Gonna do we’re gonna throw our lamb chops on the grill do live dance make a little of eat some peppers tonight and lose it okay fellas we’re back okay I’m just finishing off this stuffing here we’ve got our chicken in here already and I’m just chopping up a little bit

Habanero pepper okay whoever eats this won’t know what hit him okay what I got here guys is a couple pre grilled peppers right slicing them down the center opening them up the reason that pre grilled them is to make them a little bit softer okay if I hadn’t have

Made them soft when I cut into them and try to force them open and stuff them the flesh is it’s gonna crack you know and there’s nothing we’ll just followed on the grill hold it over the bowl and load it up stuff until it’s just good

And plump okay oh this is good mm-hmm wow you’re really tasting them okay we’re gonna let this cook down for about probably five minutes or so just to soften the peppers up get the heat through it and tell you what ready or not you’re getting it hot hey John what

You got cookin I don’t know but would you date a man like this I don’t think so I got lots of stuff cookin here okay we got some spicy lamb chops lamb loin chops look at this Angus from right on the plate or what kind of spices are in

Those there’s limited pepper smell spicy we got some cilantro we got some mint we got cumin and we got our stuffed poblano peppers check that out now stuff with rice and chicken now it’s good you should try that except I think that’s right up your alley we got whole whole

Roasted chili peppers these ones I’m terribly hot you could try one of those and probably wouldn’t kill you too bad do the taste test I just check it out what do you want try this looks great I’m gonna try this land here cuz it’s really hot am I gonna burn

My mouth off here mm-hmm it’s my turn right here very my no it’s minor what’s your scale good isn’t it okay we go bit of mango salad there to cool it down but you know I can’t believe that you’d find it too hot because we’re red-hot and ready the home of smokey