So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Want to clear out the cobwebs? Jalapenos are just what you need to clear the plumbing! This recipe can be adjusted to "balance" heat and cleansing. You animals, go for it and turn up the heat. As for me, I think I'll do mine in moderation.
This recipe can be used on any type of beef you might choose. Steaks and roasts are the first to come to mind. First remove the stems, seeds and ribs from the jalapenos. Then in a blender mix the following:
2-4 fresh jalapeno peppers
Can substitute 1/2 to 1 tsp
red pepper flakes.
1/2 cup of dry red wine
1/4 cup extra virgin olive oil
3 cloves of garlic, crushed
1 tsp parsley
1 tsp salt
1 tsp cracked black pepper
1/8th tsp tobasco
A couple of 1" ribeye or sirloin steaks
Blend all ingredients until smooth. Place steaks and marinade in a sealable plastic bag for 6 to 8 hours in the refrigerator. Fire up the grill so that the coals are really hot. Next remove the steaks allowing excess marinade to drip off and place the steaks directly over the coals. Cook until desired doneness has been reached. Enjoy!
Note: Jalapeno peppers are spicy because of a compound called Capsaicin. Capsaicin is a result of glands in the pepper's placenta located in the top portion of the pepper which is approximately fifteen times hotter than the rest of the pepper! To remove this section, simply remove the seeds.
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