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Guatemalan Insanity Pepper

Member Since 01 May 2015
Offline Last Active Today, 02:24 PM

#1648605 HOT dogs

Posted by luvmesump3pp3rz on Yesterday, 06:27 PM

i made a batch of chili yesterday so that means nachos, chili dogs, burritos and whatever else i can do with it. 

there is no crushed, diced tomatoes or tomato sauce or paste in my chili. i use beef stock for liquid. i don`t want my chili tasting like italian meat sauce. 

 

 

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tonight it`s dogs, one for dinner and another after i  :beer: some  :cheers:

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#1648294 WHAM, BAM, LETíS EAT SOME SPAM

Posted by nmlarson on 15 August 2019 - 06:41 PM

NO. Just, no.

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#1648275 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by DanMcG on 15 August 2019 - 05:24 PM

My orange recoto's aren't orange but more yellow. is this a color phase before orange?  Just curious, they've been charging for 10 days now. 

 

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#1648286 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by Thegreenchilemonster on 15 August 2019 - 05:54 PM

 
Damn.....
 
My largest is still the size of a quarter. I'd better start making room for a long winter finish.....

These are the seed savers. I picked a good 15 pods at the same time that were slightly smaller than these. I threw those in ziplocs, and into the freezer. I'm going to cut the tops and cores off of these 4 behemoths, save the seeds, then make rocotos rellenos with them😀


#1648194 Lets see your meanest, most gnarly pods!!!

Posted by Idaholewis on 15 August 2019 - 10:19 AM

Heres a little bit of Nasty 😎

This is from the Seed that came Directly from Ed Currie, Was suppose to be C. Reapers, But obviously not what they are! This 1 Plant is Chocolate Pods ONLY, and theres lots of them. The other Plant is Definitely C. Reaper.

CD6-BDB0-B-6-A90-48-B1-B0-DB-3-C631425-D
01-D31204-5-E47-4652-A5-F2-3-CA299-AFD55


#1648136 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by skullbiker on 15 August 2019 - 12:24 AM

 
 
I bought a Hurom 43 RPM slow juicer on Sunday and only now it hit me - I can also use it to make chili sauces. This is going to be interesting.
 
Would also be great to smoke and dehydrate some for powder, but my neighbors wouldn't tolerate it. Really can't wait to move to the countryside - a few more years...


You can also juice some of those juicey rocotos (or any other juicey pepper). I use the juice to make jelly and then you can still dry the pulp and grind it into powder. Do the smoking in the middle of the night when no one is likely to be outside.


#1648101 Pepper People are the Best

Posted by SmokenFire on 14 August 2019 - 03:59 PM

Pepper people truly are the best!  Found this in my mail box recently - what an awesome and unexpected gift!!

 

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Thanks dude!  :D




#1648102 BREAKFAST!!!

Posted by SmokenFire on 14 August 2019 - 04:05 PM

Walchit sent me some kickass hot sauces recently, and I've been eating them on everything.  Here's the last two day's worth of breakfast in the SnF household:

 

 

Ham steak, scrambled eggs and some leftover au gratin potatoes with his White Devil sauce

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That sauce is so good I had it on the next day's breakfast as well!  Here's some leftover skirt/flank steak sauteed with onions & shrooms, over easy egg and some sourdough toast.

 

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That sauce is so good! 




#1648124 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 14 August 2019 - 07:55 PM

Hatch red chile con carne smothered on top of a bed of fried eggs, and deep fried Hatch green chiles rellenos coated in almond flour batter.

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#1648125 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by Thegreenchilemonster on 14 August 2019 - 08:10 PM

My Giant Arequipas are starting to put off some fat ripe pods right now. These bad boys have some seriously thick and juicy walls, and a VERY spicy, long lasting burn.

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#1648122 Burgers? Hell Yeah!!

Posted by Rajun Gardener on 14 August 2019 - 07:44 PM

Burger time, smashed style!!

Drop a 3 oz ball of 80/20 on a scorching hot flat griddle and smash, add onions and bells while it's burning

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Flip when the crustiness shows up

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Decorate it with bacon and pickled jalapenos

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Add cheese, more decorations and toast those onions buns

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Make a plate served with baby tators roasted in the cast iron with herbs and bacon

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I had to add some Ranch for those potatoes and put the top hat on!

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This thing is huge and I'm ready to make a mess

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NOM NOM NOM!

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I even did a dip in Ranch for TB, I got you man!

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#1648082 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by stettoman on 14 August 2019 - 01:36 PM

Man, I'm sad. With all the good things slowly going with my pepper endeavor this season, my little Small Brown Rocoto insists on teasing but remaining a bridesmaid. She's flowering regularly and appears to be setting pods, then the blessed little podlets simply unceremoniously drop. All of them. All my Rocotos, though in different states of health and stages of production, are setting at least some fruit, a few even ripening nicely.

...not my *s-s-sniff* Small Brown...

Peruvian Red
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Ecuador Red
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My giantesseses DeSeda Yello, Arequipa & Gelbe Riesen
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Everything in fabric bags are overachieving. Fabric for everyone next season!


#1647722 Smoke Somethin

Posted by Walchit on 12 August 2019 - 09:50 AM

Didn't get a chance to post my last couple cooks. I did a brisket point that I got on sale, wasn't ready in time for dinner, so we had tacos and I wrapped it in foil, then drove to KC to get a weber lol. It was at 174 when I left and 201 when I got back. Idk what it did while I was gone, lol Possibly the best brisket that I have ever had. Fat was like gravy.

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Before wrapping

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Then my buddy and his family came over for dinner the other night and I fired up a couple kettles. The brats are stuffed at this little grocery store, and I wasted them with corona and lime juice. They turned out great, I usually burn brats.

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Used Zarda Bbq rub cause it was the only thing at the store that didnt have msg. I should have put a lot more on, cause I added some before eating mine and you could taste it then.

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#1648074 Smoke Somethin

Posted by Walchit on 14 August 2019 - 12:48 PM

Put a chuck roast and a pork butt on yesterday at like 8:30 am. Fell asleep last night, woke up and pulled the chuck roast at around 1am. The pork was at like 180 or so, I wrapped it and set an alarm for 2 hours. Woke up 3 hours later, and when I stirred my coal I must have put it out I guess. IT had dropped to 160. So I added coal and just finally pulled ot off around noon lol. It still turned out pretty good, I should have wrapped it sooner, but I thought maybe I could finish it unwrapped. Made 3 decent bags of meat for the freezer, and I'm gonna warm the chuck roast up for dinner tonight.

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Chuckie!
Rub - Big Papa Smokers "Cash Cow"

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Pork
Rub - Kinders "Tequila Lime"

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#1647724 Smoke Somethin

Posted by Walchit on 12 August 2019 - 10:06 AM

Got a couple new grills and smokers too. Finally got a 22.5 in Smokey mountain. It was a weird ad that said it had damage, but when I showed up it was new in the box. So I got a super deal.

The weird green one is a 71-72 avacaco colored one, aka the "Carribean"

And the red one is a 98 red mist stainless steel performer. I'm addicted to these things. I need to get rid of a couple.

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Oh and I am building that REDi-SMOK thing with the Smokey Joe for a friend. It should be pretty cool. And I have been working on this work table with side burner out of an old genesis gas grill. Found that granite piece by my neighbors trash, and its a perfect fit!

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