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The taste is unique and I find myself using it on everything. I did two prime ribs for my company Christmas party and the rub was equal parts kosher salt and purple crack with some rosemary and thyme added as well. I used a mortar and pestle to get a coarse grind on the peppers. My guests loved the prime rib. The peppers were not overpowering at all and really added to the flavor. We also served two pans of chuck roast burnt ends which were demolished.

Over on the guru it is a “sides” challenge. So I got to thinking about some of my most favorite sides to grill. And they are grilled carrots and ABTs. I saw somewhere that people put fruit in their ABTs and that just sounded fabulous to me. I knew that the next time I made them I wanted to add pineapple. And grilled carrots are a super simple yet awesome side. Here are the nice carrots I picked up and the ingredients I used this was actually my first time using the Tasmanian mountain pepper berries (purple crack) on food. I mistakenly ate a whole pepper berry to just see what it tasted like. I do not recommend eating them plain. Peeled the carrots and they looked so nice and pretty then added all the ingredients. I cover with foil and cook that way until they are tender. I also had some ABTs to prepare. While I went into this knowing that they are not the most appetizing looking side, anyone who has had them knows that they are stupid delicious and always disappear whenever I make them- no matter how many I make. This was just for my family so I only made 12. Here are the ingredients prepped put the carrots on now that the carrots are tender I grilled them for a little char then added back to the liquid with the cover removed to let a little evaporate And my unattractive but oh so good ABTs on my plate with a simple burger. So of course the ABTs were amazing and enhanced by the addition of pineapple glad I tried that. The carrots were amazing normally I put cayenne on them instead of the pepper berries, but this was soooo much better my husband was snatching the left overs odd of my kids’ plates!

Yeah, Bruce, they were one of the first things that I learned to make on the old POSK Forum. You can get very creative with them, as far as fillings go. One of my favs is baby shrimp (aka salad shrimp) with cream cheese and Old Bay. I've done a crab cake kind of filling, too. Chorizo and/or breakfast sausage with Monterey Jack are another great combo. And, I always put a nice BBQ rub on the bacon - typically Dizzy Dust. @5698k - if you haven't tried it yet, get their Ham one. I use it in my red beans & rice and gumbo - better than regular chicken version. Love the mushroom to make my grits.

ABT- Atomic Buffalo Turds. Yes, appetizing name I know. Hey are jalapeños stuffed with cream cheese and cheddar cheese and wrapped in bacon than smoked. They are darned delicious. Every time I make them for a gathering they just disappear. They don’t look the most appetizing but once you try one, you don’t care.

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Aussie O and Robert....................packages on their way. 5 days to New Orleans and 10 to 15 days to Australia. Hope they make it in one piece!!!!

Keith, those roasts and burnt ends look and sound verrrry tasty. A lot of happy eaters I'm sure.

Very nice I see you have both rotisserie’s spit and basket I only got the spit do you use the basket or spit more the rotisserie is all new to me . Also that is 32BB accessories correct

Mac, she stole all of your photos, I mean pretty far back in history. I did leave a message stating, "THESE ARE NOT YOUR PHOTOS"!!!!!!!!!!!! Is she the Wicked Witch of the West

I have 1/2 oz of PC in a beer that's about done fermenting. It's a "winter warmer" ale with brown sugar, crystalized ginger, orange peel and the PC instead of cinnamon/clove/nutmeg. Will see how it turns out?

The red one is not very hot at all - disappointing really. But the other two make up for it in spades! I also realized later, when they'd been sitting out for a bit, that I'd forgotten to put the xantham gum in it, so it separates out fairly quickly. Just means you need to shake them up well before using. I wasn't about to empty the bottles and refill them just to toss in a bit of emulsifier.

Well today was bottling day. To finish off the discussion above, I did find some mold on the surface of the red pepper batch, but not the others. Just scraped it off before I dumped the mash into the chinois to strain out the fibers and seeds. Next, mixed in rice vinegar with a pinch or two of salt and into the bottles. The aji (yellow) and chocolate ghost (brown) also got a bit of roasted garlic paste to add some flavor to balance out the heat. The red came out much milder than I was expecting, so it only got half as much rice vinegar as the hotter two, to not overly mask the flavor of the peppers.