Nice. Was that a real HAM-burger? Now my cheap Wal-Mart steak sandwich did not look anything like that. Got room for company tomorrow for dinner?

You're pretty crazy :-)

That's a lot of raw pepper!

Josh

Yeah ob, real burger. BBQ :-)

It was pretty hot josh but the flavor of those peppers is phenomenal!

Stoney

That looks good! I've never had a red savina but I have some seeds so next year for sure.
Randal

Just for the record, I got these pods from JutsFL.
I too will grow this one next season.
You won't be disappointed Randal.
One of the best tasting hots I've had.

Stoney

This post was edited by stoneys_fatali on Fri, Aug 15, 14 at 23:24

This looks good made me want a burger!

I'm a little slow can you walk me through the layers. It looks like peppers then cheese then tomatoe then bread then cheese then a pineapple?

I got my seeds from puckerbutt and to be honest I'm a little scared of the heat they probably are gonna have.
Randal

Red Savina used to be "the world's hottest", back when the Indian and Caribbean varieties hadn't been "discovered". It's pretty dang warm, but IMO not really a cutting-edge superhot. I put it just a notch above the fataliis and even with the chocolate habs.

Now, all that granted, have 911 pre-dialed if your previous pepper experience is habanero-level.

Dennis

Scott it was in this order:

Bun, chopped Savina, thousand island, provolone melted on meat, mayo, bun.

Stoney

Yeah, agree with Josh. that is a lot of heat.

I make ham sandwich like that but with things like green Thai Hot, Serrano. Then top it with some melting cheese then broil it for a few minute ; Still hot enough for me.

I have a high tolerance for heat I guess :-)

Stoney

Looks great!
I like to add some Bhut puree to my 80/20 ground beef patty and mix it separately from DW's. Stand back when you grill it though, as the "pepper spray" will git yuh in the eyes.
80/20 ground lamb with some thick Piri-piri mixed in is good too. The lemon juice really works.

Lookin good, now I want a burger... I'm out in Colorado right now - so there won't be any of my peppers to add the heat :/

Jay

And I was worried about the poor squashed cat! Wow!

desertdance,
We call'em "roof rabbits" down here. Or "tacos del Gato..."

Nice lookin sammy stoney! looks like plenty of heat but i bet with the cheese, it was just enough to get the brow sweat going and still be palatable.

This is why I moved away from habs and such though. In order for me to get the heat i wanted from them, I would add too many that the flavor muted the rest of the dish. I like citrus but not TOO much. So, I tend to stray towards the berry flavors of Bhuts and Nagas rather than the citrus of habs, 7Pots, and many other CARIBBEAN varieties. Just my preference, I guess.

Kevin

I grilled burgers over apple wood this evening. Then sliced orange habs, onion, tomato, and some Anaheim I pickled. It was phenomenal! Good smoky heat!
Thanks for the insperation Stoney.
Randal