How to Make Bacon Wrapped Chicken with the Big Easy Oil-less Fryer

Bacon Wrapped Chicken

Today we are deep frying bacon-wrapped chicken using the Charbroil Big Easy Oil-less fryer. This is extremely easy to make and best of all there is no oil to mess with.

The Big Easy is similar to a turkey fryer, but there is no oil. It uses propane (the same type that powers your gas grill) and cooks using infrared heat. In addition to being safer an less expensive to operate (no oil) the infrared cooking locks in flavor and keeps food moist.

Charbroil Big Easy Oil-Less FryerToday, I am using boneless chicken breast. The process is pretty simple:

  1. Season the chicken.
  2. Wrap the chicken in bacon.
  3. Start the Big Easy Oil-less Fryer.
  4. Cook for approximately 50 minutes or until your chicken reaches 165 degrees F (using a meat thermometer).

For the complete, set-by-step instructions, please see our How to Make Bacon-Wrapped Chicken using the Big Easy Oil-less Fryer Video below.

Posted in Bacon, BBQ and Grilling, Chicken and Turkey | Tagged , , , | 3 Comments

Grilled Pineapple with Pepper Jelly Glaze

Grilled Pineapple with Pepper Jelly

Using our Number 1 entry, Pepper Jelly as A Glaze on Vegetables, from our “28 Ways to Eat Pepper Jelly” list as inspiration, we tried some Pepper Jelly on Grilled Pineapple.

Again, this is a very simple way to add some minor spice and enhance the sweetness of the grilled pineapple — something your guests may not have enjoyed previously, but are sure to ask for more.

Using sliced pineapple, grill on high heat for about 2 minutes on each side.  After turning the pineapple, spoon some Pepper Jelly on the “already grilled” side and grill for another minute or so.

(Note: When we originally wrote this post Pineapple-Cherry Habanero Pepper Jelly was our preference. That flavor of pepper jelly has become very difficult if not impossible to purchase. Two other great options are Blueberry Pepper Jelly and Strawberry Pepper Jelly. However, there are so many flavors hitting the market that I encourage you to experiment!)

Pepper Jelly

Serve and enjoy! Perhaps, we now have Number 29 on our Ways to Eat Pepper Jelly.

Posted in Appetizer, BBQ and Grilling, Fruits and Vegetables, How to Use Pepper Jelly, Recipes | Leave a comment

Which Cities Have the Best BBQ?

We could probably debate this one for years but, the folks at Goedeker’s Home Life have come up with a pretty interesting graphic describing the best type of barbecue from cities across the U.S.A.

Some folks (and some regions) take their BBQ very seriously, strongly committed to their  local specialties, and everything else pales in comparison. Summer is here and you are probably firing up that smoker or grill regularly now. Have a look and let us know what you think.

 

Infographic courtesy of http://www.goedekers.com.

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Ed Currie’s Carolina Reaper Sauces Now Available at Armadillo Pepper

Pucker Butt Carolina Reaper Hot Sauces

By now, most true pepper heads have heard about Ed Currie’s world-record Carolina Reaper pepper (a.k.a. HP22B pepper). At Armadillo Pepper, we are proud to announce that all of the Carolina Reaper hot sauces, salsa and pepper jelly made by Ed Currie’s PuckerButt Pepper Company are now available at Armadillo Pepper.That’s right, we are even the very first company to offer PuckerButt’s The Reaper Hot Sauce!
Pucker Butt The Reaper Hot Sauce

In November 2013, Guinness World Records announced that the hottest pepper in the world is Smokin’ Ed’s Carolina Reaper (a.k.a “, grown by The
PuckerButt Pepper Company, which rates at an average of 1,569,300
Scoville Heat Units (SHU) and some peppers exceeding 2 million Scoville Heat Units.

Ed Currie worked on this pepper for over 5 years. If you can get past the heat, the pepper has subtle hints of chocolate and cinnamon with floral overtones and an earthy base/ Ed has a genuine interest in creating hot peppers and to create extreme hot peppers for their potential in attacking cancer (not a medical claim).

Armadillo Pepper offers PuckerButt’s The Reaper Hot Sauce, The Reaper Puree, I Dare You Stupit Hot Sauce, Purgatory Hot Sauce, I Dare You Stupit Salsa and I Dare You Stupit Pepper Jelly…..all made with the world record Carolina Reaper pepper.

Have you tried the Carolina Reaper? If so, let us know your impression!

Posted in Hot Sauce & Fiery Food Reviews | 2 Comments

Gallon Size Honey Now Available at Armadillo Pepper

Orange Blossom Honey

You spoke and we listened. Many of our customers that regularly use honey had requested that we carry larger sizes which are more economical. Armadillo Pepper is pleased to announce that we now have 1 gallon jugs of honey available.

We currently have Orange Blossom and Wildflower available in the 1 gallon sizes. Orange Blossom honey has a sweet, medium flavor and carries a
hint of the heady aroma of orange blossoms. This honey is produced here in Florida.

The other gallon size that we are offering is Wildflower honey. Because the mix of flowers in blooms varies each year (highly dependent on weather) the taste will vary from year-to-year. Wildflower honey is usually a little darker that some of the other honey varietals with a rich, sweet and sometimes slightly stronger honey taste.

Wildflower Honey Gallon

Gallon jug sizes are much more economical for the person who regularly uses honey such as someone who takes honey in their tea or coffee every day. Gallon jugs are also more economical for all of the Mead makers out there. In recent years, the home-making of Mead has gained a resurgence in popularity.

Armadillo Pepper is already a leading retailer of honey on the internet. We offer over 40 different types of honey plus a variety of honey gifts. In the next few months we also plan to add Gallberry and Tupelo honey in the 1 gallon jug sizes. So, please check back with Armadillo Pepper for more honey types in the not so distant future!

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Scoville Pepper Scale

Scoville Hot Peper Heat Scale
What’s the hottest pepper? How hot is a your favorite pepper? For any specific pepper the heat level will vary depending on many factors such as where was the pepper grown, the amount of moisture it receives and amount of sun, etc. Although heat intensity will vary among a group of the same type of peppers (e.g. jalapenos grown in Florida vs. jalapenos grown in New Mexico) and the heat level obviously varies depending on the type of pepper (e.g. Jalapeno Peppers vs. Ghost Peppers) there is a universally accepted “heat measurement system” referred to as the Scoville scale.

Ghost Peppers

The Scoville Pepper Scale identifies a numeric value of “hotness” for any chile pepper. Named after pharmacist Wilbur Scoville, who in 1912 came up with today’s standard for measuring heat in the peppers that we all love.The Scoville scale measures the amount of capsaicin (pronounced cap-SAY-sin or you may hear cap-SAY-i-sin) that each type of pepper contains (technically speaking it is the amount of capsaicin per unit of dried pepper weight). Simply stated capsaicin is the stuff that makes a pepper hot. The number of Scoville heat units (SHU) indicates the amount of capsaicin in the pepper.

Habanero Peppers

So, how does one determine the number of Scoville heat units in a pepper? The standard approach takes a solution of pepper extract from each pepper and then dilutes it in sugar syrup until the “heat” is no longer detectable to a panel of taste testers (typically 5 tasters). The degree of dilution equates to a measure on Wilbur’s “Scoville” scale. To illustrate how this works, the Trinidad Moruga Scorpion (currently the world’s hottest pepper) peaks at 2,009,231 SHU’s. This means you have to dilute the pepper extract over 2,000,000 times before the capsaicin is not detectable to your taste buds.

Is 2,000,000 SHU’s a lot? Although SHU’s for any pepper will vary based on several factors as we mentioned earlier, most people are familiar with jalapeno peppers which typically have 4,000 to 5,000 SHU’s (jalapenos can actually vary in SHU’s from 3,500 to 8,000). So, the Trinidad Moruga Scorpion pepper is approximately 400 to 500 times hotter than a jalapeno pepper. In comparison common grade pepper spray is similar to the Trinidad Moruga Scorpion at approximately 2,000,000 Scoville Units. Police grade pepper spray is around 5,000,000 Scoville Units.

Cow Horn Peppers

So, what is the hottest pepper in the world? In the last few years we’ve had three lead changes. The Bhut Jolokia (a.k.a. Ghost Pepper) originally from India was the hottest pepper. But, in early 2012 the Trinidad Moruga Scorpion from the Caribbean became the world’s hottest pepper. Now, as of November 2013, Ed Currie’s Carolina Reaper was crowned with the honor of world’s hottest pepper. How hot is your favorite chile pepper? Refer to Armadillo Pepper’s Scoville Pepper Scale to see the heat level of the most popular peppers.

This post was updated in January 2014 to represent the Carolina Reaper as the World’s Hottest Pepper.

 

Posted in BBQ Sauce and Rub Reviews, Scoville Pepper Scale | 2 Comments

Carolina Reaper – New, World’s Hottest Pepper!

3 Carolina Reaper Hot Sauces

After a couple of years of feuding in the hot sauce community it is now official. According to Guinness World Book of Record’s, Smokin Ed’s ‘Carolina Reaper’, grown by The PuckerButt Pepper Company is now the hottest in the world. As most know, the Moruga Scorpion had been the world’s hottest pepper until now.

The Carolina Reaper averages 1,569,300 Scoville Heat Units (SHU), according to tests
conducted by Winthrop University in South Carolina, USA, throughout 2012. How hot is 1.5 million SHU’s. It’s more than 100 times hotter than a Jalapeno Pepper.

Armadillo Pepper offers a variety of Carolina Reaper Hot Sauces ranging from savory to insanely hot, including well known hot sauce maker CaJohns Reaper Sling Blade hot sauce and Reaper Puree. Also, available are Heartbreaking Dawns Fervor and High River Sauces Foo Foo Choo Mama reaper sauces.

Carolina Reaper Hot Sauce Gift

And, if you are looking for the ultimate hot sauce gift this year we even have the Armadillo Pepper Carolina Reaper Hot Sauce Gift Box.

If you would like to learn more about Ed Currie’s quest to make his Carolina Reaper the hottest pepper in the world then check out this article at ABC News. If you want to try one of the new Carolina Reaper Hot Sauces then visit us at Armadillo Pepper.

 

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6 Ways to Use Pepper Jelly

Varieties of Pepper Jelly

With the holidays approaching everyone is always looking for quick and easy appetizers for their guests. Today, I will show you six different ways use pepper jelly, but don’t limit this versatile spread to only the holidays and appetizers. Pepper jelly can be used to enhance your dishes throughout the year and works equally well on some of your favorite entrees. (There’s a video below that shows you how to use pepper jelly for all these dishes.)

Probably the most popular and easiest way to use pepper jelly is on a block of cream cheese as an appetizer. Some relatives or friends pop-in unannounced simply put some cream cheese in the center of a plate, spread your favorite pita chips or crackers around the cream cheese and then pour the pepper jelly on top of the cream cheese. I like to use Blackberry or Blueberry pepper jelly for this appetizer.

Pepper Jelly on Cream Cheese

Another easy and great way to use pepper jelly is with Jalapeno Poppers. Of course you can make the poppers from scratch or when in a hurry grab some of the frozen ones. Simply prepare your poppers, plate and add a dipping dish with pepper jelly. I like a habanero pepper jelly or jalapeno pepper jelly with poppers.

Jalapeno Poppers with Pepper Jelly

Number 3 on our list today is using pepper jelly as a dip for Coconut Shrimp. This is probably my second most favorite way to pair pepper jelly. The sweetness of the coconut along with the sweet heat of the pepper jelly is something that leave our guests always asking “How do you make this”? Two of my favorite pepper jellies with the shrimp are One Screw Loose Brew Ha Habanero Beer Pepper Jelly Rub and One Screw Orange Apparition Pepper Jelly.

Coconut Shrimp with Pepper Jelly

Looking for a way to give your guests something they’ve not had? Grilled pineapple with pepper jelly glaze (you can find the recipe here) can be a wonderful appetizer or served as a side. The char flavor coupled with the sweet pineapple and heat from the pepper jelly always makes a lasting impression. For this dish I like to use a blueberry pepper jelly or (for those who like more heat) Heartbreaking Dawns Strawberry Trail Preserves. As pepper jellies go, Strawberry Trail Preserves is hot due to the use of scorpion peppers.

Grilled Pineapple with Pepper Jelly

Everyone has had meatballs in grape jelly either at a wedding reception or large event. Of course you can throw the meatballs in the crock pot and add pepper jelly for an updated recipe, but why not add an entirely new twist to this old favorite. I like to wrap meatballs with bacon an grill, then glaze your bacon-wrapped meatballs with pepper jelly (see our Bacon Wrapped Meatballs with Pepper Jelly Glaze recipe). For this tasty treat, I like to glaze the meatballs with a heartier pepper jelly such as One Screw Loose Cup O Joe Lapeno Coffee Pepper Jelly.

Bacon Wrapped Meatballs with Pepper Jelly

Last, but not least….my favorite way to use pepper jelly…..as a topping on vanilla ice cream. The taste sensation from the cold sweetness of the ice cream and the sweet heat of the pepper jelly is almost indescribable. This is one way to user pepper jelly where you can use a hotter pepper jelly. I have seen people who find a particular pepper jelly too hot, but enjoy it with ice cream. If you only try one of my ways to use pepper jelly make it this one!

Ice Cream with Pepper Jelly Topping

In our Ways to Use Pepper Jelly video, Donna shows you some of our favorite dishes to pair with pepper jelly.

Have any favorite ways of your own for using pepper jelly? Please let us know.
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