Ghost Pepper Hot Sauce

Who wants some?

The Indian chili pepper named Bhut Jolokia is also known as The Ghost Pepper. With a rating of over 1,000,000 units on the Scoville scale it is the hottest pepper on the planet. This chili is blended with organic apple cider vinegar, garlic, salt and sugar, then simmered in a ceramic smoker over burning hardwood for several hours. The result is Holy Ghost hot sauce! One might think that the hottest pepper known to mankind would yield a hellish sauce of almost inedible spiciness. However, it was our intention to create a heavenly balance between exquisite, complex flavor, the sharp twang of acidity and that fiery burn we crave so much!

Pulled Pork!

Here are a couple of pics for those of you who enjoy some Bowers pulled-pork. A lot of work goes into making a batch of this stuff. Dry rubs are made from scratch each time I produce a batch of pulled pork, along with sauces, slathers and basting solutions. Typically these large pieces of pork shoulder are smoked at 225Degrees for 16-22 hours depending on weather conditions and size. (This means I don't get much sleep when I am making this kind of barbecue)

Some shoulders waiting on the counter while the smoker is being fired up...

This pic was taken about 18 hours into a smoking session after a VERY windy night. I was up every 2 hours adjusting the smoker to compensate for heavy winds.

COMING SOON!

Soon... Very Soon... Bowers Barbecue will become a full-time provider of small-batch, competition-quality barbecue and related products. This blog will become a window into how things are done around here and just what kind of foods we are producing.

Products will include:

Pork Shoulder
Brisket
Pastrami
Exotic Bacon
Exotic Jerky
Ghost Pepper Hot Sauce
Bowers Barbecue Sauces
Wings
Etc...

We will post photos of these items as they become available as well as some new and exciting ways to apply them.

Some of these products, Including pulled pork.. various sauces and other items are already available so if you are interested in getting some for a party or other event please contact us at Bowersbbq@gmail.com

RIBS

RIBS ON THE SMOKER

RIBS ON THE TABLE

BOWERS BARBECUE & BITEBOX sittin in a tree...

BiteBox... We should start with that.

What is it? It's a truck.

What's inside it? Chefs. Gear. Food.

What does it do? Well that depends... but limits are few and far between.

Whatever the case... Whatever the menu... There's gonna be some form of barbecue on this truck and you can be damn sure I had something to do with it.

This is Abraham Conlon. The BiteBoX truck is his baby. Well, not just his baby, It's Adrienne's baby too. It takes two to make a baby. At least...

Here we are serving up one of several courses to a private group of "tailgaters" at the White Sox game yesterday. From octopus tacos, to this noodle box with herbs, pickles and Asian barbecued ribs, the guests were more than excited to enjoy all this food along with custom wine and beer pairings.

The day before this event I spent about 12 hours making those very ribs!

These were a little different than my traditional American-style baby-backs. The needed to be paired with an Asian/American style noodle dish so I had to put a twist on the flavor profiles.

24 hours before the intended cook time, I started these in a wet marinade. Right off the bat this is totally different than my typical dry-rub only method.

The marinade was done in my vita-prep blender and was applied sort of like a muddy paste to the meat. Fresh garlic, ginger, sambal, brown sugar, clove, coriander seed, cloves, and soy sauce were key players in the marinade.

The following day I dusted the sticky ribs with a rub made from granulated garlic, granulated ginger, sugar, Korean chili powder and salt.

They spent about 5 hours on the big green egg at 225 degrees.

I can only fit about 3 slabs on the egg at one time so I had to do this in two batches.

It's kind of torture to spend a whole day doing barbecue like this and then not get to eat it at the end of the day. I'm getting used to it though...

At the end of the day, this was a really fun way for me to get my barbecue into the hands and mouths of a bunch of people I have never met. I am seriously looking forward to the Bowers BBQ / BiteBox partnership so keep your eyes out for more info!

Don't think I won't do it...

New Goods on the Way!

Fall is here and some serious barbecue is on the way! 

I have decided to put a twist on things for the upcoming cooler months.

In addition to my American barbecued pork shoulder, I will be making an Asian version!

With flavors and glazes inspired by Chinese and Korean barbecue, this pork will be cooked under the same strict timing and temp rules that my original pork is. These flavor profiles will blend with the subtle undertones of smoke from the Big Green Egg to create some serious awesomeness which will no doubt be amazing on Asian-inspired sandwhiches, stir-fries and even dumplings!

You have been warned.