Spiritof27 Loc: Lincoln, CA

Anybody ever use a mop sauce when they're cooking brisket on a smoker? Or just in general for ribs or chicken or whatever? Looking for suggestions.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

For brisket I just capture the drippings in a pan on the rack below the brisket and use a basting brush to keep it moist. On ribs and chicken I use a sprayer bottle with apple juice or whatever concoction I come up with. Of course the ingredients have to dissolve so they don’t clog the sprayer.

Spiritof27 Loc: Lincoln, CA

I've used apple juice on ribs and that's really good. Wonder how it'd be on beef? I've got a small mop for basting and I don't mind using it a bit.
Look what's going on in my back yard. Anybody know what these are? We're gonna see how they go with some brisket. They sure seem to be happy out there.

Spiritof27 Loc: Lincoln, CA

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

Serrano’s and banana pepper’s?

Spiritof27 Loc: Lincoln, CA

Yes and no. Those are not Serrano's. The bananas are Hungarian wax peppers - hot, but not too hot. There is a recipe - does anybody remember the Frugal Gourmet? - his recepe for a Hungarian pepper gravy, and it's some of the best stuff I've ever eaten. I'll post it if anybody wants it.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

What were the others?

E.pa.al Loc: Martin's Creek

Hey Spirit,i would love to try that pepper recipe
Thanks

Spiritof27 Loc: Lincoln, CA

Oh hell, I'll just post it. I don't follow his directions exactly, I strain out the veggies and just deal with the broth when I add it to the sour cream. Other than that, I follow his ingredients list.

Hungarian Paprika Gravy

1 Tbsp Freshly Rendered Lard
1 1/2 Tbsp Hungarian Paprika Or More To Taste
1 Clove Garlic -- Peeled And Chopped
1 Cup Seeded & Chopped Anaheim Peppers -- Or
1 Cup Chopped & Unseeded Cubanelle
1 Cup Chopped Yellow Onion
1/2 Cup Chopped Tomato
1 Tsp Chicken Base Such As Knorr
6 Cups Beef Stock
1 Cup Sour Cream
1/4 Cup flour
This is a basic gravy which will be used in several of the Hungarian recipes I will be posting from this wonderful book. Yield is 7 cups

Heat a 5 quart heavy stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes.

In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whisk as do not want lumps. Add a cup of the grave from the pot and quickly stir it into the cream and flour with a whisk. Remove the gr ave from the heat and stir in the cream mixture, whipping it well. return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

You had me at Lard. Sound’s good.

Robert J Samples Loc: Round Rock, Texas

Spiritof27: Well, as long as they are not habanero peppers!
When I was living in the Rio Grande Valley, we regularly dined in Reynosa, Mexico. In the winter time, there would be a flood of winter visitors down for Iowa, Kansas, and other midwestern states.

One night, in this restaurant in Reynosa, a group of these
"winter visitors" were seated near our table, As a cruel joke, someone told a lady to try one of the peppers, they were delicious! She took a big bite, and not being used to eating a Jalapeno pepper, it had an adverse reaction and she started screaming, Give me some water, water!

A waiter, nearby said, I'm sorry, it's not my table. To which she said, I don't care, I'm dying! Get me some water!

Since I was a medical rep, I had heard of winter visitors having to be committed to the hospital due to a severe reaction to jalapino peppers and some even having their entire G.I. Track sluffing out because of the severe reaction. That is hardly a good joke! Just cruel.
Just Sayin...RJS

Spiritof27 Loc: Lincoln, CA

I love jalapeño peppers, but you gotta be careful with em, because you're never sure what you're gonna get (like that box of chocolates). Some can be fairly mild and then just when you think you're getting used to the heat, you'll get one that's a screamer. With habaneros, you know what you're dealing with. HOT!

Spiritof27 Loc: Lincoln, CA

Those peppers in that first photo won't get much bigger than they already are, but they will turn a lovely bright shade of red. They are often used in decorative wreaths, because when they are dried they retain that bright red color rather than turning brownish like a lot of peppers. They are hot - hotter than Serranos, but not as hot as a habanero. Used a lot in southwest cooking, especially in sauces. Not just hot, they are also delicious.

FrenchieQ Loc: Manchester TWP., Ocean County, NJ

I love sausage stuffed, bacon wrapped jalapenos, and yes, some can be hotter than others. Take out the seeds if you want less heat.

Spiritof27 Loc: Lincoln, CA

Me too. I cook with them a lot when I'm cooking for myself and mrs. spirit. She loves the heat too.