The technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.
Someone bottled a cliff’s edge and named it Reaper Cream Cheese. By “someone” I mean International Society of Culinary Pyros. I met the stuff at this year’s show and just had to bring it home to play with on the grill.
Eating a Carolina Reaper hot sauce always gets a reaction. Tearing, life flashing before your eyes, and a sudden hankering for Pepto and ice cream are my go-to’s. In this case, however, a reaper sauce detected a brain tumor via seizure.
We are all speaking about superhot peppers in general and the ‘Carolina Reaper’ specifically…