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Member Since 22 Feb 2015
Offline Last Active Yesterday, 12:06 PM

Topics I've Started

Prime Rib

26 May 2018 - 08:15 PM

Cooked a prime rib tonight on the offset.  Two bone took about 5 hours to reach 130 by the bones which was a nice medium rare.  


I cooked it bone side down, toward the fire.  I trimmed most of the fat off before cooking.











Let's try to make chili!

31 January 2018 - 07:47 PM

I signed up to make mild-ish chili for Friday.  I like to take the maximum time to cook anything.  :)  Please shout out suggestions as I make a mess of the kitchen.  


I'm going to start with five meats.  Ribs, previously smoked pork butt, ground lean something, sausage and bacon. 


The bacon will be cooked tomorrow.  The grease will be used to cook the other meats.  Then I will sweat down some peppers and onions in the same pan.


In the pot will go the usual suspects and some surprises (PB2, bakers chocolate, clamato?).  I'm going to go with one can of black beans and one can of kidney beans - which should make it a light bean chili.  Then I am going to let it rest overnight before bringing it in Friday.  I'll post everything that goes in.  


Tonight's goal was to start the ribs.  To be continued...


Meat 1 - Ribs


2 racks of pork back ribs (on sale, bogo)




1/2 cup brown sugar

1/8 cup sea salt

1 T Ancho powder

1 T New Mex Red powder

1 t cumin

1 t fennel

1 t coriander

1 t szechuan peppercorn

1 t cardamom 

1 t cinnamon


Dry, slather with yellow mustard, apply rub, into bath.




2 bottles Guinnes

2 shots cheap rum

1/4 cup molasses 

3 large cloves garlic, minced

1 small yellow onion, halved and separated 

Cherry Dr. Pepper to cover


It will go for ~24 hours.  1 rack will be dinner for tomorrow.  The other rack will go in the chili.









NeedsWork 2018 - Year Four

01 January 2018 - 11:21 AM

Happy New Year THP!

Thanks for stopping by for another year!  I hope everyone has a great season.  I'll try to be more social and do less lurking.  :cheers:

The following were started last night just after midnight in Jiffy Peat Pellets: 


JPGS (OP 2017)

Biker Billy Jalapeno (Peppers By Mail)

Reaper (Peppers By Mail)

Nebru (OP 2017)

Yellow Bhut 

Paper Lantern Hab (Juanitos)

West Indies Red CARDI (Juanitos)

Aji Dulce (Pepper-Guru)

Aji Panamanian (Pepper-Guru)

Chile Aji (Pepper-Guru)

Bahamian Goat (Tail Pheno, OP 2017)

7 Pot Primo (Peppers By Mail) 

BTR (Peppers By Mail)

Madballz Rusty 7 Pot (OP 2017)

Fatalii White (Peppers By Mail)

Fatalii Yellow (Peppers By Mail)

Dragon Cayenne (OP 2017)

"Hot" Cayenne (OP 2017)

Long Red Cayenne (OP 2017)

Padron (Eden Bros) 

Pasilla Bajio (Eden Bros) 

De Arbol (Eden Bros)  

White Hab (OP 2017)

Chocolate Bhutlah (Peppers By Mail)

Chocolate Reaper (PBM strain) (Peppers By Mail)

Chocolate Moruga (Peppers By Mail)

SB7J (Juanitos)

Growdown Throwdown 2018 Yellow Brainstrain (Pepper-Guru)




1000W HID  (Hood/bulb went POOF, unusable)

T8 florescent provisional setup 

4 x 8 grow tent

Heat mats


Temp controllers



Vaguely scientific content I want to share this year:


Soil comparison between two big labels and a homemade mix

Cheap-ish LED light panel review

Grow pot, grow bag vs in the ground


Past Glogs:


2015 Year 1: http://thehotpepper....irst-glog-2015/

2016 Year 2: http://thehotpepper....year-two/page-1

2017 Year 3: http://thehotpepper....017-year-three/


Edit 1:  Added seed sources 


27 December 2017 - 09:01 PM

I decided to smoke my first chicken for dinner.  (I bought an extra just in case.)  


Brine started at 12:30.



1/3 cup pickling salt

1/3 cup turbinado sugar

1/3 cup Lawry's lemon pepper seasoning

1 tablespoon cayenne 

enough cold water to cover two birds in a stock pot


I pulled 1 of 2 chickens out at 5:30 (5 hours).  Patted it dry, slathered it with mustard, and sprinkled my usual rub.  I also coated the inside with extra rub.




1/2 cup turbinado sugar 

1/8 cup salt 

1 tablespoon chili powder

1 tablespoon ancho powder

1 tablespoon freshly ground 2017 cayenne

1 tablespoon cumin

1 tablespon cardamom 

2 teaspoons garlic powder

1 teaspoon onion powder

2/3 teaspoon cinnamon

1 teaspoon freshly ground fennel

1 teaspoon freshly ground coriander

2 teaspoons freshly ground mixed peppercorns


plus these rub modifiers:


+1 tablespoon of garlic powder

+1 tablespoon of Lawry's lemon pepper


It went on the old webber kettle with dry hickory from 6:00 - 8:30.  Temps ran a little hot 260F finally ending at 284F, but it didn't seem to dry out the bird.  It finally came off when the bird hit 175F (just to be safe).


I'm going to smoke another one tomorrow with a less aromatic rub.  I really liked the flavor, but I don't think I can eat it two nights in a row.  Plus I need to save some for the boston butt I picked up.   ;)  :party:



















NeedsWork 2017 - Year Three

02 January 2017 - 01:12 AM

Happy New Year!   :cheers:  Cheers to another year growing with y'all.  


My first round of seeds started soaking on 12/31.  They hit the dirt 24 hours later on 1/1.  They are hanging out with my 3rd season bhut and aloe.


Purple Suomi
Infinity Monster
Chocolate Moruga Hix Strain
Nebru Australia
Madballz Rusty 7 Pot
De Arbol
Pasilla Bajio
Bhut Jalokia (From 3rd season plant)
Caribbean Red Hab
Long Red Cayenne
Yellow Cayenne
Hot Cayenne
Cayenne Joe
7 Pot Brain Strain 
Bahamian Goat
Dragon Cayenne
Aji Blano Crystal (From last year's growdown)
Hangijao #5







Link to 2015 season: http://thehotpepper....irst-glog-2015/

Link to 2016 season: http://thehotpepper....year-two/page-1