What can I do with Bhut Jolokia's?
I once made habanero poppers for some friends.  Sliced the habaneros in half length wise and seeded them. I stuffed them with a mix of cream cheese, monterey jack, sour cream, salt and pepper and then baked them in the oven until the cheese had turned GB&amp;D.

They were very tasty, as the pepper itself was quite a bit sweeter and more flavorful than the normal jalapeno I would have used. I would expect that since the bhut jolokia is in the same general family as the habanero, the same would apply here.  However, they were significantly hotter, almost to the point of unpleasant for the non-chiliheads. 

As the bhut jolokias are even hotter, I would urge caution when handling them.  I would also probably enjoy every moment of the pain of eating them.