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LAND OF THE GIANTS 2017 - Biggest Bonnet Competition


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#141 dennish

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Posted 07 August 2017 - 01:57 PM

Wow Great progress all, well done! I'll be posting leaderboard so far tomorrow.

Personally, I'm gutted my only MOA plant looks to be an unintentional cross and off pheno, sob

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#142 PaulG

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Posted 07 August 2017 - 02:04 PM

@Dennis - Hey, buddy, it will probably be 6-8 weeks before I have anything for the contest.

 

 

@BSH - Stop it, just stop it   ;)


Every Pod a Victory!  2017 germination summary


#143 MikeUSMC

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Posted 07 August 2017 - 03:43 PM

I'm going to need a legit jerk sauce recipe with all of these pods. Anyone have a favorite to use with these?

I've never tried this recipe, but I copied this recipe to my phone from a thread here on THP a couple years ago, from when I was still a "lurker," haha. (Apologies to the original author; I can't remember who it was) Sounds delicious, but I'd "up" the Bonnets ;)

Jerk Paste:
Scotchies restaurants in Ocho Rios, Montego Bay and Kingston specialize in Jerk Chicken and Pork, and roasted fish. I got a recipe from the newspaper that said it came from them, and it went as follows...

a bunch of green onions cut into 2 inch pieces
4 cloves of garlic
a 2 inch piece of fresh ginger, peeled and cut into half inch discs
a heaping teaspoon of fresh thyme leaves
a teaspoon of ground allspice
a cinnamon stick broken up
a teaspoon of ground nutmeg
2 teaspoons coarsly ground black pepper
1 - 3 Scotch Bonnet chilies
2 tablespoons dark brown sugar
a quarter cup soy sauce
juice of 4 limes (6 tbsp)
a half cup of vegetable oil

Process all the ingredients in a blender or food processor except the oil. When the other ingredients are pureed, leave the machine running and add the oil in a thin stream until the mixture becomes thick (emulsified like mayonnaise). Add the meat to the marinade and refrigerate for at least two hours or overnight. This recipe makes enough marinade for 3 pounds of meat or 4 chicken leg quarters.


:cheers:
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#144 alkhall

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Posted 07 August 2017 - 04:16 PM

@dennish,

 

Bummer about your MOA not being true.

 

BSH has it going on, my MOA plants are small in comparison, but, they are making some decent pods.

 

 

 

 


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#145 alkhall

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Posted 12 August 2017 - 08:32 AM

Mxubpo9.jpg

 

 

UyW4P0A.jpg

 


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#146 PaulG

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Posted 12 August 2017 - 10:56 AM

Nice pod, Al!


Every Pod a Victory!  2017 germination summary


#147 PaulG

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Posted 16 August 2017 - 06:08 PM

First ripe pods from MoA 👏
IMG_5548.JPG

First contest entry - nothing to fear here 😂
IMG_5550.JPG
9.5 gr.

IMG_5552.JPG
3.25 inches x 2.54 cm/inch = 8.26 cm

Every little bit helps the team effort!
Go Yanks! 🤙

Every Pod a Victory!  2017 germination summary


#148 stickman

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Posted 16 August 2017 - 07:00 PM

I've never tried this recipe, but I copied this recipe to my phone from a thread here on THP a couple years ago, from when I was still a "lurker," haha. (Apologies to the original author; I can't remember who it was)

 

Um... that would be me. ;)  Glad you liked it Mike.

 

Sounds delicious, but I'd "up" the Bonnets ;)

Jerk Paste:
Scotchies restaurants in Ocho Rios, Montego Bay and Kingston specialize in Jerk Chicken and Pork, and roasted fish. I got a recipe from the newspaper that said it came from them, and it went as follows...

a bunch of green onions cut into 2 inch pieces
4 cloves of garlic
a 2 inch piece of fresh ginger, peeled and cut into half inch discs
a heaping teaspoon of fresh thyme leaves
a teaspoon of ground allspice
a cinnamon stick broken up
a teaspoon of ground nutmeg
2 teaspoons coarsly ground black pepper
1 - 3 Scotch Bonnet chilies
2 tablespoons dark brown sugar
a quarter cup soy sauce
juice of 4 limes (6 tbsp)
a half cup of vegetable oil

Process all the ingredients in a blender or food processor except the oil. When the other ingredients are pureed, leave the machine running and add the oil in a thin stream until the mixture becomes thick (emulsified like mayonnaise). Add the meat to the marinade and refrigerate for at least two hours or overnight. This recipe makes enough marinade for 3 pounds of meat or 4 chicken leg quarters.


:cheers:

 

These days I go more with a rub that's cut down to the bare essentials rather than a marinade.

 

Jerk Rub for 4-6 pounds of meat

 

1 onion, coarsely chopped

1/2 cup chopped scallions, including the green tops

2 tsp fresh thyme leaves

2 tsp salt

1 tsp ground allspice

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

4-6 scotch bonnet chiles, minced

1 tsp fresh ground black pepper

 

combine all ingredients in a food processor and grind to a paste. Store leftover paste in a tightly closed jar in the refrigerator. The paste should keep for about a month with the flavor deepening as time goes by.

 

When I want to actually make some jerk chicken, I take out half a cup of the jerk rub and freshen it a bit by adding another minced onion, a minced scotch bonnet pod, the minced leaves from a sprig of thyme and 2 finely chopped scallions (including the green tops). Rub the mixture all over the chicken or pork, cover and refrigerate for 4-6 hours to overnight before grilling.

     Cheers!
 


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#149 stickman

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Posted 16 August 2017 - 07:04 PM

First ripe pods from MoA 👏
attachicon.gifIMG_5548.JPG

First contest entry - nothing to fear here 😂
attachicon.gifIMG_5550.JPG
9.5 gr.

attachicon.gifIMG_5552.JPG
3.25 inches x 2.54 cm/inch = 8.26 cm

Every little bit helps the team effort!
Go Yanks! 🤙

 

Very cool Paul! :party:

 

I'm giving my second MoA pod another day to ripen, but I'll post it tomorrow afternoon. Cheers!


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#150 stickman

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Posted 17 August 2017 - 06:30 AM

Hi folks,
Here's my second ripe MoA Bonnet...

12.5 cm and 7 grams. Many more to come.

0817170723.jpg 0817170725.jpg

Sent from my LGL44VL using Tapatalk

 

Oops... the first pic was seven tenths of an ounce not grams... the actual metric weight is 19 grams.

0817170731.jpg   sry... :oops:


Edited by stickman, 17 August 2017 - 06:43 AM.

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#151 dennish

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Posted Yesterday, 08:42 AM

Mxubpo9.jpg

 

 

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Hey Alkhall, I'm just catching up on the thread and updating leaderboard to date... what measurement are you claiming for this pod please?  Thanks.



#152 dennish

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Posted Yesterday, 08:49 AM

Hey all, I've prepared a Leaderboard update and will post after getting Alkhall's reply above.  Most people are doing this already but if you could post your measurements, weights and score that would be great.

 

Also I am quietly optimistic that I have a plant to allow me to take part in the comp... I think I have been guilty of mislabelling plants and what I was expecting to be Naga is looking very much like SB MOA.  I didn't plant anuy other bonnets this year and the pod shape is definiley right... I have one small pod ripening yellow at the moment and will know if this is the final colour in a day or so.


Edited by dennish, Yesterday, 08:52 AM.


#153 alkhall

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Posted Today, 07:40 AM

 

Hey Alkhall, I'm just catching up on the thread and updating leaderboard to date... what measurement are you claiming for this pod please?  Thanks.

 

14.85cm.


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#154 BSH

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Posted Today, 07:45 PM

Unfortunately, the sun here has been pretty inconsistent. Pods are starting to ripen and I doubt they will be as big as I was hoping but the phenos are good I think. I've never tried a Scotch Bonnet so I'm looking forward to it. Definitely going to grow a bunch of Scotch Bonnet varieties next year thanks to some generous THP members. You guys really are the best!
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