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pan6467 · 08-24-2004, 12:13 PM

I like a good HOT marinade on my meats, even hamburger for chili. Here's what I do.

Take the meat and lightly coat it with an oil or a spray such as Pam or if you like put the meat entirely in a bowl of oil (expensive because of the waste but it allows the meat to absorb the marinade better.

Let it sit out for a minute or 2 to soak in.

Coat with sugar (it helps bring out the taste, and takes some heat away)

Then I take a good Cayenne pepper powder and sprinkle it on covering it

Followed by a crushed red pepper, let the flakes fall as the will

Then I put the meat into a Zip-lock and shake some hot sauce in, (a little lime and lemon and pineapple juices, if you like) and dump in a full, diced habenaro pepper and crushed garlic (depending on taste).

Let sit in the fridge overnight or at least 8 hours.

When ready, cook the meat at a slow cooking temp. The hotter the cooking heat the less the marinade stays absorbed. Let the juices warm up and cook the meat. Make sure you empty the WHOLE bag juices and all, on the meat or in the pan.

Added for chili I brown the hamburger add tomato paste, kidney beans 1/2 ligh red 1/2 dark red, and crushed garlic.

That makes for a good very HOT but delicious meat. I do it to Pork, Beef, and Chicken. With Chicken I tend to take out the habenaro as I have found it absorbs heat faster and doesn't taste as good with habenaroes.

Then ENJOY.

08-24-2004, 12:13 PM	#2 (permalink)
pan6467 Lennonite Priest Location: Mansfield, Ohio USA	I like a good HOT marinade on my meats, even hamburger for chili. Here's what I do. Take the meat and lightly coat it with an oil or a spray such as Pam or if you like put the meat entirely in a bowl of oil (expensive because of the waste but it allows the meat to absorb the marinade better. Let it sit out for a minute or 2 to soak in. Coat with sugar (it helps bring out the taste, and takes some heat away) Then I take a good Cayenne pepper powder and sprinkle it on covering it Followed by a crushed red pepper, let the flakes fall as the will Then I put the meat into a Zip-lock and shake some hot sauce in, (a little lime and lemon and pineapple juices, if you like) and dump in a full, diced habenaro pepper and crushed garlic (depending on taste). Let sit in the fridge overnight or at least 8 hours. When ready, cook the meat at a slow cooking temp. The hotter the cooking heat the less the marinade stays absorbed. Let the juices warm up and cook the meat. Make sure you empty the WHOLE bag juices and all, on the meat or in the pan. Added for chili I brown the hamburger add tomato paste, kidney beans 1/2 ligh red 1/2 dark red, and crushed garlic. That makes for a good very HOT but delicious meat. I do it to Pork, Beef, and Chicken. With Chicken I tend to take out the habenaro as I have found it absorbs heat faster and doesn't taste as good with habenaroes. Then ENJOY. __________________ I just love people who use the excuse "I use/do this because I LOVE the feeling/joy/happiness it brings me" and expect you to be ok with that as you watch them destroy their life blindly following. My response is, "I like to put forks in an eletrical socket, just LOVE that feeling, can't ever get enough of it, so will you let me put this copper fork in that electric socket?"