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Stickman's 2017 Minimalist Glog

Essegi said:
There's so much stuff going here! I really must try Greg sauce recipe!
Also, immense kudos for butter and garlic basket!
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Cheers Giancarlo! I'm really interested in making artisinal foods with what I grow. Last night I bottled most of a case of hot sauce with six pounds of freestone peaches from an orchard just down the road from us. It's got a "buttered fruit" flavor and a creeping heat I really like. :drool: I'm gonna have to get another quart of peaches after work today to fill the last two bottles to make a case. [emoji3]

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Hi folks, and happy Hump Day. [emoji6]

I got my ripe peppers pulled after work and chose the best to display at the county fair this weekend.

Filled the holes in the case of scotch bonnet hot sauce and got an additional 4 ten ounce bottles. Now we've gotta get the place cleaned up before the family comes over on sunday.
Cheers!
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OCD Chilehead said:
Looking good, Rick. Sauce looks great. Can't wait to start making sauce again.

Peaches. I've not tried that one. Pods look nice and mature. Love the colors.

Have a great day.

Thanks for sharing.
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Thanks Chuck! Too bad the Peach trees wouldn't do well at your altitude... they lend themselves very well to hot sauces... Bonnets in particular. What do you think of this as a hot sauce label?
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Bhuter said:
Fantastic, Rick! Beautiful pods and maters. Are those Lemon Boys? Great color and nice phenos. Scotch bonnet hot sauce...yum! You do amazing stuff in your kitchen & garden.
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Cheers Adam... ya make me blush... :oops:
     I don't know what variety of yellow tomato this is. I saw the plant in a giveaway pile and all the label said was that it was a yellow tomato. We had one on a salad last night and it was very sweet and tasty.
 
We've got our family members coming over tomorrow and I'm grilling a Lechon Asado for them today.
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Today's pull while I'm outside grilling the pork shoulder, including a couple of really nice MoA bonnets for the LOTG competition.
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I'll get pics of how my pods did at the fair tomorrow, but I got 2 first place and 1 second place. Hope you folks in Fl and the Gulf stay safe out there!

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Congrats on the fair Rick, and those pods look great!
 
 
Just how did you cook the roast? When we buy one it goes to fresh or dried sausage; which BTW I'm overdue on making. Is it me, or as we get older we need more hours in a day?
 
Sinn said:
Mmmmm that looks great! I love pork shoulder [emoji41]


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Cheers Sinn!
 
Devv said:
Congrats on the fair Rick, and those pods look great!
 
 
Just how did you cook the roast? When we buy one it goes to fresh or dried sausage; which BTW I'm overdue on making. Is it me, or as we get older we need more hours in a day?
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This is the recipe I followed Scott...   https://barbecuebible.com/recipe/puerto-rican-pork-shoulder-lechon-asado/
   I used the shank end of the pork shoulder picnic so I'd get more cracklins when I was done. There's no chile in this recipe at all, but it doesn't need it. I just used fresh herbs and garlic from the garden. Take it from me... put this one on your bucket list!
 
I hear ya 'bout the day not being long enough... a lot of my elderly clients complain about it a lot. Lol!
 
MikeUSMC said:
Undecided ;)

I might do some ribs on the smoker for football today, but not sure yet. Wife's leaving in about an hour to Denver for a 3 day work conference.

When the cat's away..... :rofl:
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Heh... That'll be me in a couple of weeks. [emoji6] My wife'll be going up to New Brunswick for a week to get her mom squared away for the winter. Her mom's 97.

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