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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 22 Sep 2015
Online Last Active Today, 10:36 AM

Topics I've Started

TheGreenChileMonster Fires Up The Weber Smokey Mountain

18 June 2017 - 12:54 PM

I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done.

Rib blocks untrimmed

Rib blocks trimmed of the silverskin, and excess fat.

Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.

Rocoto Ferment

26 April 2017 - 09:25 AM

I have a large fermented rocoto mash that I am thinking of turning into hot sauce. I don't typically do pepper ferments, I just had a ton of rocoto at the end of last season. I used a Big Mouth Bubbler wine fermenter for the mash. It has been fermenting for 6 months already, and smells amazing.

I figured I would ask some fermented hot sauce veterans in this section if they have any neat recipes, or suggestions that I could put to use to make a great fermented rocoto sauce.

I washed all of the rocoto.


Cut off the tops including stems


Pureed them with salt and attached the airlock


6 months of fermenting, and now I have this delicious mash


Anyone that has any hot sauce suggestions, please let me know. I was thinking of maybe doing a strawberry or blueberry sauce, and then a regular non fruit sauce.

IDK, all suggestions are welcome.

TheGreenChileMonster's 2017 GLOG

08 April 2017 - 11:13 AM

Now that it is almost time to plant out, I figured I'd start up my GLOG for the year. I've cut out almost all superhots this year, and am growing solely peppers I regularly cook with. Here is a link to my glog last year:


I did a good job documenting my grow last season, but I plan to give more regular updates this year. I'm growing more veggies this year too, so I needed to free up some space in my garden. Here is the list for the year. All of these are either OW plants or well established seedlings.

Aji Limo
Aji Mochero
Aji Amarillo
Aji Pacay
Aji Arnaucho
Aji Dulce
Aji Largo (Pubescens)
Aji Oro (Pubescens)
Rocoto Rojo Arequipeño
Rocoto Oculto
Red Peruvian Rocoto
Giant Red Rocoto
Giant Yellow Rocoto
Rocoto Peru Cusco
Mini Red Rocoto
Large Red Rocoto
Turbo Pube
Guatemalan Red Rocoto
Carolina Reaper

I'll start posting pics and updates as soon as I start planting out over the next few weeks. There may also be some veggie and home brew pics in this GLOG throughout the season.

Chinese Chiles as a Biological Weapon?

20 December 2016 - 12:25 AM


Smoked Meat

16 November 2016 - 05:01 PM

Anyone else grilling/smoking today? I didn't see a recent dedicated BBQ/Smoking topic in here, so I figured I'd start one up. My wife's company gives her a free turkey every year, so naturally I had to smoke it. I brined it for 24 hours, as usual, but didn't do any injections like I did on last year's turkey.

The brine:

3 cups of salt
2 cups of brown sugar
3 tablespoons of liquified aji panca
3 tablespoons of liquified aji amarillo
4 bay leaves
1 whole head of garlic
20 whole peppercorns
3 sprigs of fresh rosemary

I use enough water to cover the turkey completely, probably 2.5-3 gallons. Simmer all of the ingredients, until the brine is about to boil, stir throughout the process, so all of the salt and sugar has dissipated into the brine. Allow the brine to cool. Put a thawed turkey in an oven bag in an empty bittom drawer of the fridge, then pour the brine in, covering the turkey completely. Allow it to brine for 24 hours. Once brined, remove the turkey, give the bird a good rinse in the faucet to get off the excess brine. Brush on some olive oil, and smoke at 225 til it hits your desired temp.