wings, pizza, burgers, lamb....pretty much everything.
Favorite BBQ Food
Favorite BBQ Sauce
my own homemade :)
Chili... Beans or No Beans?
Favorite Beverage with Fiery Food
2013 Sutter Home Build A Better Burger Contest 2nd place Beef category winner
2012 Sutter Home Build A Better Burger Contest People's Choice Alternative category winner
2013 Itasca Chili Cookoff 1st place winner
I just use my Ninja (auto IQ thing) to pulverize. OUTSIDE with a mask on . I make my hot pepper salt (pink Himalayan) and need the finer grind. For just regular pepper flakes I just don't crunch them as long.
I was going to be posting basically this same question. We already had 2 frosts (in Chicago area) and it's WAAAY too early I covered my plants (brought my prized Fatalli in tho, but it's just losing leaves like a mad man ). Originally the weather was supposed to only be in the 40's this week so I was hoping to get another week for the pods to ripen but that now has changed, at least 2 more frosts (tonite and tomorrow) are forecasted.
is it better to pull the unripe pods (or even the whole plant out of the ground???) now or try to keep them from freezing (which I really detest doing) by covering or?
years past my plants were all done by the time we started getting frosts so this is a new one for me.
Take several stalks of lemon grass. Around 4 6"-8" long from the root end. Beat them with the back of a clever, tenderizing mallet...whatever. Boil them in upto a quart of water for 5-10min. Use just the water for your hot sauce. Strain out all the lemon grass. You wont believe hot "citrusy" it smells but it wont add any acid bite to it. Really good with lemon drop peppers.
Good video on several ways to prepare it.
ooooh I'm going to be making another batch of Hot Lemon/Yellow Fatalli sauce and have lemon grass in my fridge. GREAT suggestion!
I kinda hijacked the Most Anticipated Pepper thread so thought I'd just post some pics of my garden here (hope this is the right spot!). I grow everything from seed and started the peppers on 2/28 and the tomatoes on 3/14. This year I used salt peter on 6 of my hottest pepper and it really helped with germination, and not sure but my hottest are doing better than any other year.
I ended up with 56 tomato plants and 81 peppers -- I planted 21 tomatoes (the Good & Early croaked early) and 71 of the 81 pepper plants.
(mild): piquillo, shishito
(medium): Picante Calabrese, Fresno (red, yellow and orange), Danny's (they are some kind of midly spicy Italian pepper I got from Danny, the Italian gentleman that lives on the park I walk my two greyhounds in every day, he gave me an entire plant - just yanked it up -- and I saved the seeds), a hot cherry pepper, Italian Roasting; Jalapeno (regular, early and a cool purple one!), Serrano and Jaloro;
(hot): Thai, Cascabella, Hot Lemon, Tabasco;
(very hot): orange habanero, Red Scorpion, Chocolate Scorpion, and Fatalli (my absolute FAV - wanted red but could only get seeds for the yellow variety)
for the tomatoes, I grew Big Rainbow, Red Summer, Pink Brandywine, Orange Slice, Cherokee Purple, Black Krim, Yellow Pear, Bloody Butcher, Beefsteak, Caspian Pink, Best Boy, Good and Early (which is dead ), Chadwick Cherry, Large Red Cherry and Chef's Choice Orange. I have 22 planted and gave the remaining 30 plants away.
Unfortunately, the plants in the ground -- all the tomatoes except 1 and about 1/3 or more of the peppers) are at risk for being offed by my enormous black walnut tree that is about 25 feet away (I only found about the toxin "juglone", which comes from the walnut, last year). So far, about 7 plants (all tomatoes) are either almost dead, dying or starting to wilt/die (juglone looks just like the other kinds of wilt but since they are not showing any other symptoms and there's a walnut tree close by, if it walks like a duck it probably is a duck...)
anyway, some pics of my plants. I take lousy pictures so hope they turned out ok. Not sure how to upload, I hope they show in order that I loaded them
the main 8 x 4 and 4 x 4 inground and the container peppers;
just the peppers;
other inground growing area;
the remaining container peppers:
Cascabella peppers (the yellow ones in the back, Hot Lemon in the foreground, pointing up);
"Brian's" scorpions (from a friend named Brian, think they are red Trinidad scorpions);
and 2 views of the juglone-infected tomatoes you can see from the 2nd view how much smaller and wilted the ones on the right side are...)
we had a purple jalapeno and a regular jalapeno yesterday and they had NO heat hoping they will get hotter as time goes on. But considering I'm in Zone 5 and am already getting peppers (and 1 Bloody Butcher tomato already!) I'm thrilled