The Pulled Pork at our Grand Opening Tasting Party yesterday was a huge hit! I smoked 2 – 8 lb Pork Butts for Pulled Pork Sliders to accompany the 20 lbs of Grass Fed Colvin Beef for the street tacos. Both were a huge hit but apparently I needed more pork, it was gone halfway through the event. I had another 8 lb Butt thawing but ran out of time and room in the smoker.
Also sold out of the Smokey Mango BBQ Sauce early on and the Aji Amarillo BBQ Sauce by the end of the event. I will be making more this week! Really thrilled with the response to my line of BBQ Sauces .. I’ll have to come up with another new recipe soon!
So I’m smoking the Pork today, along with a rack of ribs I had thawed out. Gotta do what you gotta do! 🙂
I bought a Smoker recently, my first. I got it initially to smoke the Pork Butts and make Pulled Pork for our upcoming Tasting Party. But I’ve also been wanting to smoke some Hot Peppers for a new Hot Sauce.
Well, last week I smoked my first peppers, Bahamian Beast hot peppers, and they came out great. I made up a test batch of Hot Sauce with them and it has been an overwhelming success. I’m adding it to my my production sauces and will have it available soon. Watch for it, you won’t want to miss out on this one!!
Smoked Bahamian Beast Hot Sauce
At Tahoma Spice, our handcrafted artisan hot sauces are a flavor filled exception to your typical hot sauce.
Our Smoked Bahamian Beast Hot Sauce is a Hot, Smokey, Tangy Sauce with an serious kick.
It’s made with ‘Bahamian Beast’ Peppers grown and smoked at our Pepper Farm here in Tacoma WA.
Kathy A. – “This is the best one yet!”
Kyle M. – “The Smoked Bahamian Beast is my favorite hot sauce so far! Keep up the awesome work!”
Sam and I cooked up 48 bottles of Hot Sauce today, 32 of it Jigsaw!! We also came up with a new recipe using the amazing Devil’s Nagabrain Pepper (1.5 million scoville .. Hotter than Ghost Peppers). Smoked Paprika and some Chipotle Powder provided and amazing smokey flavor!! Coming soon ….
Wow! The 2019 grow season has started off really rough. Not warming up or drying out near as fast as last year .. Grrrrr! And while I had virtually no sign of Aphids (the pepper grower’s nemesis) last year, this year they are back with a vengeance. I am finally getting a grip on them but we’ll see a big difference in this years production. A number of growers in the area are experiencing similar issues. Luckily it takes few peppers to make Hot Sauce, especially when they are these SuperHots, so we’ll still be brewing up lots of great Hot Sauce for our many fans!
Our Dorset Naga, Green Ghost & Jigsaw Hot Sauces have been very popular as have the new varieties I’ve been sampling out. The Faces XX, a very hot recipe, has been especially popular, as has the Jabba da Hutt, Bahamian Goat & Sugar Rush. I’ll be adding most if not all to the production line this year. I’m also working on a Devil’s Tongue recipe that will be Triple Hot, eclipsing the Faces XX for the Hottest sauce we have.
We’ve also added some heavy hitters this year like the legendary Carolina Reaper (Hottest Pepper in the World) and the Purple Reaper. Also a number Scorpion varieties like Apocalypse Scorpion, Leviathan Gnarly Scorpion and Jay’s Peach Ghost Scorpion and Red Ghost Scorpion. These are all of a much different flavor profile than our current products so that’s very exciting.
We’re also working on a BBQ Sauce, spicy of course, and a canned Salsa to add to our product line.
I’ve moved my Websites from GoDaddy to DreamHost, and wow I’m happy. What an amazing company. Way more bang for the buck and everything I need included .. no more “xtra” charges!! It may take a few days to get it fully dialed in, but we’re up and running.
Wow, what a season this is going to be. It’s always a balancing act figuring out when to plant for the next season. Hot Peppers are traditionally slow to start so it has to be early. I’ve been too early and too late in the past. Too late being worse since the season can end before they really produce .. a big waste. But too early can create issues as well as plants can get too big for the Greenhouse and the weather is still too cold to move them out.
I don’t believe I will be too late at all this year, my starts are doing amazingly well. Here are the better starts of the 120+ transplanted into Solo cups. There are still another 80 or so in the Jiffy pellet starter trays.