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YAMracer754

Member Since 14 Feb 2018
Offline Last Active Today, 12:55 AM

#1594189 Smoking peppers for the dehydrator

Posted by YAMracer754 on Today, 12:56 AM

Thanks Peter,
That's about how I do it. Smoking is not as big around here as over there, so we have to make do with what we have.
Have Weber and oak wine barrel shavings, works great.

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How does the oak compare to fruit woods like apple, pecan, peach, etc?

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#1593754 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by YAMracer754 on 16 November 2018 - 06:17 PM

Yes, sign me up for a bottle.  Let me know how to fund it.

+1 on that!

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#1593718 The official 2018/2019 mega seed train

Posted by YAMracer754 on 16 November 2018 - 03:03 PM

Package got shipped but I totally forgot and left the dehydrated peppers I was throwing in at the house, on the plus side I stopped at Walmart and threw in a bunch of stamp baggies for everyone in case they don't have nice baggies so everyone gets a Lil of everything! Tracking number is 9505 5139 5992 8320 2521 05. Should be there Monday :) thanks again everyone!

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#1593605 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 15 November 2018 - 01:56 PM

Even with some freezing nights, some damp days, and some
mostly cloudy days, there are serviceable pods still getting ripe.

On the left, some nice F4 and F6 white pods. These pods not
included in the summary totals:
attachicon.gif 9A200F5E-BE35-476B-B44B-A6A30648EC96.jpeg

With several dry and decent days ahead, they might eke out a
few more ripe pods. These F6 plants have really shown the ability
to withstand 100-degree heat as well as the freezing hours at night.
Very robust, indeed. Disclaimer. They are in their 6th season of
successive generations in my yards micro climate, so perhaps
that has something to do with it [emoji3166] ?

They are tough as nails! So the violet pheno is a new/recent generation thing?

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#1593604 The official 2018/2019 mega seed train

Posted by YAMracer754 on 15 November 2018 - 01:52 PM

But I'm not!
 
Why would you need gloves?  Tell us, in painful detail. :onfire:
 

Capsaicin coating on everything! Figured the bags would be benign until I thought of how many 'hunan hand incidents" I've accumulated from door handles, computers, cabinet handles, etc. even many days after working with pepper processing events!

And yes, I am NO stranger to genitals capsaicin issues! Many many times.. At least a couple times a week. It was a daily struggle bein a contact lens wearer too this season as I'm constantly struggling with contamination issues and soaking reaper lenses in milk and various solvents!!
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#1593406 Good bbq sauce mix

Posted by YAMracer754 on 14 November 2018 - 01:31 PM

Yup you can start with ketchup, or tomato puree/vinegar/sugar/onion&garlic powder/salt which is basically ketchup.

One of the key BBQ flavors is going to come from molasses usually mixed with brown sugar as well.

There are many styles of BBQ sauce tho. It's really about balance. Too tomato forward tastes off, too molasses heavy tastes off. Also to me, silky smooth is key but I don't mind little bits in it.
 
Just put a big pot on the stove and tinker. Tomato, vinegar, onions, garlic, sweeteners, peppers. salt.

That's excellent as I have some quarts of tomato puree from when I had the tomato harvest, and the rush to learn to process was intense, but used kitchenaid effectively.. Wonder how much tomato to other ingredients ratio roughly? I'm pretty sure I got onion and garlic in some of them with citric acid and basil. Basil might not be good? Will be a good chance to use the agave and sour jack honey I found!
You think fresh peppers or dried?

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#1593379 Good bbq sauce mix

Posted by YAMracer754 on 14 November 2018 - 12:04 PM

:clap:

Yeah, I made a brine for all of it and soaked for 18h, but I think it was counterproductive on the BB ribs. There was little marbling/fat on the ribs from the get go, and the brine seemed to make the edges dry a little easier than normal under cooking. The brine KILLED IT though on the Boston butt. In the future I don't think I'll be brining ribs..

Any BBQ sauce recipes you like? The typical base is ketchup, vinegar, sweetener right?

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#1593367 Good bbq sauce mix

Posted by YAMracer754 on 14 November 2018 - 11:03 AM

I like a lot of rub too. I always rub it, let the moisture soak in, and then hit it again. I like a Memphis dry rub texture, juicy, that is tender but still has chew and does not slip off the bone with a bite... (some ribs, the bones will just pull out clean... nope!)

That's just how they came out, funny you say that the homemade rub I made was Memphis style, but by the time I was done smoking (like 8hrs) I didn't need nor want any BBQ sauce as it was LOADED with sweet, salt, savory, sour, and smoke so there was not much to improve upon, but I did make a spicy mustard aoili to put on sandwiches of sliced butt!

It was cool to smoke and do both baby back ribs and the butt, can compare and contrast the inherent flavor of the fat/meat.

Still wanna make a badass homemade sauce tho. Anyone got any recipes handy? Not trying to mix or purchase any products that are pre-made. Saw a strawberry/hot peppers one on chilipeppermadness that might be cool..

Was too lazy/forgot to photo last nite so here's foil out of fridge on ribs. Have another rack and not gonna unwrap the butt until I go to grab some leftovers. It's got a serious TV food porn bark on it though, trust me! I'll post pic later.
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#1593202 Good bbq sauce mix

Posted by YAMracer754 on 13 November 2018 - 01:55 PM

You don't need sauce until you are eating it and even then you may not need sauce. A good butt is rubbed not sauced. Ribs too, but you can sauce them on the smoker if you wish. If you are going to wrap in foil, rub and butter usually does the trick, no sauce.
 
Put the sauce on the table and add to PP sammies, and ribs later, if desired.
 
Smoked pods can work well. Smoke them as well since you are smoking! Then, sauce time!

Yeah I hear ya wasn't planning on putting any sauce to da' butt, just the ribs on the grill or maybe 1 rack with and 1 without.. And yea definitely gonna smoke pods! Use up the last harvest, plus I got some poblanos and was gonna use the pork to make a pork Chile Verde (as I said, project! Lol).
With as much rub as I put on no way it will take more when I try the butter/foil, maybe try some sour jack honey with the butter in foil. Then cook, and hit up with heat at the end no foil to get the texture.. I could do one like that and one unfoiled and see what I like better too..
But yeah I do want to make a homemade BBQ sauce with some fresh chiles I got here and the agave nectar + honey I have.
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#1593197 Good bbq sauce mix

Posted by YAMracer754 on 13 November 2018 - 01:29 PM

Ok so I have a bunch of peppers from the final collective harvest that need to get used or froze/dried/preserved or they're gonna go bad, I'm finally in the cooking phase of a 3 day pork project of Boston butt and 2.racks baby back (brined, homemade rub with 1/2cup dried chiles various) and am smoking them right now on Weber with snake.

What's a good bbq sauce I can rig up? Put it on at the end. Foil or no foil? Your thoughts are appreciated community!

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#1592953 What am I?

Posted by YAMracer754 on 11 November 2018 - 06:43 PM

The other white meat. :D
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Some of the spicy guac i tossed together.
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Those pics do not need explanation, they tell the whole story!!

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#1592945 Removing seeds from placenta after dry/mostly dry

Posted by YAMracer754 on 11 November 2018 - 06:18 PM

That’s a ton of seeds. Wow! How did you get the placentas to come out whole?



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Skillful scissor work my friend! Lol. That's only about half of just that one strain! I quit saving the seeds after that..

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#1592348 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 08 November 2018 - 09:24 PM

BooYah  :dance: We're goin' for 100% 
 
Thanks, Tristan!

As well as 100% germination rate! Those seeds look killer what was your drying and seed harvesting process?

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#1592342 Jams, Jellies and Marmalades Thread

Posted by YAMracer754 on 08 November 2018 - 08:56 PM

Here's a few of my favorites

attachicon.gif IMG_6420.JPG

Orange Pepper Jam (pic on left)

-5 cups chopped oranges (juice reserved)
-1 additional cup of OJ (added 1/4 cup at a time while simmering to soften the fruit- I cooked it down for about an hour)
-1 or 2 yellow superhots
-2 teaspoons lemon juice
-4 cups granulated white sugar
-4 TBSP powdered pectin



Mixed Berry Pepper Jam (pic on right)

-2/3 lb fresh blackberries
-2/3 lb fresh raspberries
-2/3 lb fresh strawberries
(^ any ratio you'd like, really; 2lbs total berries ;) )
-4 to 5 cups granulated sugar
-1 or 2 red superhots
-1-2 TBSP lemon juice
-4 TBSP powdered pectin



Strawberry Pepper Jam (not pictured)

-2lbs fresh strawberries
-4 to 5 cups granulated sugar
-1 or 2 red superhots
-1-2 TBSP lemon juice
-4 TBSP powdered pectin

^This recipe is ALWAYS a hit! For a Chocolate version, mix 1/4 cup of cocoa powder into the sugar before adding to the pot

DAYOM DUDE! those look awesome! The mixed berry one, are those clear or blue jars?! The color! Unless it's just the lighting? I like these recipes, they sound like something I gotta do now!

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#1592333 Removing seeds from placenta after dry/mostly dry

Posted by YAMracer754 on 08 November 2018 - 08:38 PM

Put gloves on, rub them between your fingers... seeds should fall right out.

Yeah tried that, Worked on some not all though :-/ especially the tightly bound Chinese like reaper and jpgs..

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