BBQ Information

..................................................................................................................................................................................................................................
2008 Copyright. All rights reserved. www.RoadhouseBarbecue.com

Home-Menu-Whats On-TV Sports-Beers-Catering-BBQ Info

BBQ Info

What makes a good BBQ?

Seasoning a New Smoker or Grill
A new BBQ smoker or grill should be seasoned like a cast iron skillet. Follow the start up instructions suggested by the manufacturer or rub the inside of the smoker with vegetable cooking oil. Heat the smoker or grill to high heat and keep the temperature up for a few hours – the longer the better. This will burn off all unwanted odors and residue.

Which Tabasco sauces should you try?

CHIPOTLE PEPPER SAUCE
It's pronounced "chee-POHT-lay"

Ideally balanced in heat and flavor. The ancient Aztecs created the process of smoke-drying over smoldering pecan wood, infusing the vine-ripened, mild red jalapeño with a rich, smoky flavor. The resulting chipotle peppers produce a dark, full-bodied sauce we call TABASCO.

TABASCO RED PEPPER SAUCE

This simple recipe - when brought together and aged forup to 3 years with the greatest care and attention — produces the incredibly pungent, fiery taste that's beloved the world over. If you're new to TABASCO® brand Pepper Sauce, be sure to try some on the BBQ Chicken, Blackened Red fish, Burgers or any of our other. ® Chipotle Pepper Sauce. This unique sauce goes great with Burgers, Steak Chili and Cheese Steak sandwiches.

GREEN PEPPER SAUCE

TABASCO® brand Green Pepper Sauce has a tangy taste and the flavor of jalapeño peppers but with a milder touch than you might imagine. We even love it on fish and on salads. TABASCO® brand Green Pepper Sauce gives every dish the perfect touch because it's not too hot. The mildest sauce of the Tabasco Family, Green Pepper Sauce has a Scoville Unit Rating of 600 to 1,200 Scoville Units. (The Scoville Rating Scale is the standardized yardstick of hotness in food).

HABANERO PEPPER SAUCE

Not for the weak of heart, our TABASCO® brand Habanero PepperSauce is a Jamaican-style pepper sauce that will knock your socks off. Made with the world's hottest pepper, the sauce is blended with mango, papayas, tamarind, banana, ginger and ground black pepper — which means it, has just as much flavor as it does heat. And though the results are deceptively fruity, TABASCO® Habanero Pepper Sauce is a totally fiery hot sauce. Your more adventuresome customers will find that TABASCO® Habanero Pepper Sauce adds a Caribbean touch to any dish. This sauce will add some fire to grilled steaks, ribs, chicken and will also add some heat to our Buffalo Wings. The hottest sauce in the Family of Flavors, TABASCO® brand Habanero Pepper Sauce has a Scoville Unit Rating of 7,000 to 8,000 Scoville Units.

Chili Pepper Varieties

JALAPENO PEPPER
(Capsicum annuum) boasts a Scoville heat rating of 2,500 to 10,000. Commonly used in hot sauces, salsas and snack foods, Jalapeno Peppers add a nice touch of heat to whatever you eat.
Interesting factoid: The Jalapeno Pepper was named after the town of Jalapa in Mexico, but it is no longer commercially grown there.

CHIPOTLE
Chipotle Peppers are simply dried, smoked jalapeños and are characterized by their sweet, smoky flavor and a pleasant burn. Rated at 5,000 to 10,000 Scoville units, the Chipotle Pepper is commonly used in soups, salsas and hot sauces. Predominately grown in Chihuahua, Oaxaca and Vera Cruz, Mexico; roughly 1/5 of Mexico's jalapeño crop is made into chipotles.

HABANERO
There is much confusion about the Habanero pepper (Capsicum chinense). The word has come to signify any chile pepper in the Capsicum chinense species, though technically there are dozens of pod types within the species, of which Habanero is simply one variety. With a Scoville rating of 80,000 to 150,000 the Habanero pepper is 50-100 times hotter than a jalapeno. Habanero hot sauces are characterized by a slightly fruity flavor and a fierce, lingering burn.

SCOTCH BONNET
Often confused with Habanero and Jamaican hots, the Scotch Bonnet Pepper (Capsicum chinense) is closely related but is not a cultivar. Grown in Jamaica, the Caribbean and Belize, Scotch bonnet peppers have a Scoville heat rating of 80,000 to 300,000 and are commonly used in Jamaican jerk sauce and many other Caribbean condiments.

RED SAVINA
The Red Savina Pepper (Capsicum chinense) is currently the hottest variety of Habanero pepper. With a Scoville rating of 577,000 the Red Savina is 4-7 times hotter than other Habanero varieties. Often used in the hottest hot sauces, the Red Savina Pepper is for those palate pyromaniacs who love the true heat and flavor of the Habanero.

CAYENNE
Well known for its health benefits, Cayenne Pepper (Capsicum annuum) was referred to in 1652 by Nicholas Culpepper as “violent” fruit, and with a Scoville rating of 30,000 to 50,000. Commonly found in Louisiana Hot Sauces or powdered and used as a seasoning.
Interesting factoid: Portuguese traders carried Cayenne Peppers around the world, with evidence of its cultivation in home gardens beginning in 1771.

THAI PEPPER
Grown in Southeast Asia, Thailand and California, Thai Peppers (Capsicum annuum), also known as Bird Peppers, boast a heat rating of 75,000 to 150,000 Scoville units. Thin, long and bright red, Thai Peppers are often used decoratively in salads and noodle dishes.
Interesting factoid: Much of the heat of the Thai pepper is found in its copious seeds, which can be removed (or not) for cooking.

SERRANO PEPPER
Originating in the mountainous regions of Puebla and Hidalgo, Mexico, “Serrano” is a Spanish adjective for “from the mountains.” Commonly used in fresh salsas, hot sauces, or pickled (serranos en escabeche), Serrano Peppers (Capsicum annuum) have a Scoville rating of 10,000 to 20,000.

DATIL PEPPER
Almost exclusively grown in St. Augustine, Florida, the potent Datil Pepper (Capsicum chinense Jacquin) sports a 100,000 to 250,000 Scoville heat rating.
Interesting factoid: Minorcan Indians from the tiny island of Menorca off the coast of Spain settled in North Florida in the 1770's. It is thought they picked up the Datil Pepper from Cuba or the West Indies on their way to Florida.

All about Chili
Chile Pepper Facts
By Eric Vinje, Cosmic Chile

Two of the founding fathers of America, George Washington and Thomas Jefferson, are both known to have grown chilies.
Capsaicin is a colorless, pungent, crystalline compound, C18, H27NO3.
The shorter the molecular chain, the hotter the pepper.
Chili and chile are both the pungent fruit of the capsicum, also called chile or chili pepper. But chili is a shortening of chili con carne, a ground beef dish that incorporates chili powder or chili peppers. And Chile, capitalized, is a country.
The heat from a chile pepper is concentrated in the interior veins or ribs near the seed heart, not in the seeds as is commonly believed (the seeds taste extra hot because they are in close contact with the hot veins).
Chilies can make foods safer – they are known to reduce harmful bacteria on foods.
The burning sensation that makes chile peppers so appealing to culinary thrill-seekers comes from capsaicin or more accurately a collection of compounds called capsaicinoids.
More than 140 varieties of chili peppers are grown in Mexico alone.
1 out of every 4 people on the planet eat chilies every day.
Too much heat? Do not drink water – capsaicin, which is an oil, will not mix with water but instead, will distribute to more parts of the mouth.
Capsaicin has been associated with many cures that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control.
Capsaicin is a flavorless, odorless chemical concentrated in the veins of chiles and peppers.
When spicy foods are consumed, the common reaction of the body is to sweat, particularly on the forehead. The technical term for this is gustatory perspiration.
Low in calories, chile peppers contain more vitamin A than carrots (especially red chiles).
Capsaicinoids irritate the trigeminal nerve cells (the pain receptors in the mouth, nose and stomach), releasing the chemical messenger "Substance P." This causes the brain to produce endorphins, the morphine-like natural painkillers that give the body a sense of well-being. The "runner’s high" is caused by these same endorphins.
The official state vegetables of New Mexico are the chile and Frijoles (pinto beans).
Chilies help you lose weight by increasing your metabolism.
Chilies make it easier to stick to a healthy diet because the food has more flavor.
Chilies can have an aphrodisiac-like effect on people.
Ounce for ounce, green chile has more vitamin C than citrus fruits.
One teaspoon of hot sauce may provide 100% RDA for Vitamin A.
Chiles are the second most common spices in the world, following salt.
If, when a chile pepper is cut open, the veins have a yellowish orange color in that area, it usually indicates the pepper will be a potent one.
New Mexicans consume more chilies per capita than any other group in the United States.
The chili pepper was first cultivated by the people of Central and South America around 3000 BC.
The Mayans rubbed hot peppers on their gums to stop toothaches.
For hotness, size matters. In general, the smaller the pepper, the hotter it will be. All the world's most potent peppers are under three inches long.
Chile peppers are cholesterol free, low in sodium and calories, rich in Vitamins A and C, and a good source of folic acid, potassium and Vitamin E.
The scientific journal Toxicon reported that drinking a quart and a half of Louisiana-style hot sauce will cause death by respiratory failure if your body weight is 140 pounds or less.
Chilies are fruits not vegetables.
People who eat chiles are generally healthier.
The first European to "discover" chili peppers was Christopher Columbus in America in 1493. Within a century, chili peppers' popularity had spread worldwide.
The Incas believed that eyesight was improved by eating chilies.
In Mexico, a soup laden with chilies is a typical hangover cure.
Chilies curb your appetite, especially for fatty foods and sweets.
To date, the hottest chile pepper in the world, according to the Guinness Book of World Records is the "Red Savina" Habanero. It measured an amazing 577,000 Scoville Units.

___________________

Reservation
___________________

942 Rama IV Road
(cornerof Surawong)
Open: 10:30am - 1 am