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The 10th Annual Hot Pepper Awards Winners Announced!

JoynersHotPeppers

Member Since 19 Jul 2012
Online Last Active Today, 07:57 PM

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  • Hybrid_Mode_01's Photo
    Hybrid_Mode_01
    The perfect combination of gross and cute!
    May 21 2017 11:10 AM
  • JoynersHotPeppers's Photo
    JoynersHotPeppers
    Haha, was so lucky to find so many egg sacks this fall!
    May 21 2017 11:23 AM
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JoynersHotPeppers

FTW, the "LIKE" king is back!
Mar 15 2017 06:47 PM
  • Grass Snake's Photo
    Grass Snake
    50 Notifications for all
    Mar 15 2017 07:57 PM
  • oldsalty's Photo
    oldsalty
    Hey JHP who the hell is that. oh and i LIKE this
    Mar 15 2017 08:12 PM
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JoynersHotPeppers

No idea why but I am making potato and leek soup
Mar 01 2017 04:21 PM
  • SmokenFire's Photo
    SmokenFire
    The humble leek is highly underrated imo.
    Mar 01 2017 08:59 PM
  • The Hot Pepper's Photo
    The Hot Pepper
    Baby leeks!
    Mar 01 2017 10:14 PM
  • t0mato's Photo
    t0mato
    Nothing wrong with that stuff
    Mar 01 2017 11:29 PM
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JoynersHotPeppers

How many nights a week do you cook dinner for yourself?
Jan 12 2017 07:45 PM
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JoynersHotPeppers

Oak chunks arrived, thinking of brisket sometime soon....maybe Pastrami :)
Dec 20 2016 01:32 PM
  • oldsalty's Photo
    oldsalty
    Have a great rub for the cure love me some Pastrami :)
    Dec 20 2016 02:02 PM
  • queequeg152's Photo
    queequeg152
    make bourbon bro. it will be done seasoning by 2030.
    Dec 20 2016 06:09 PM
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JoynersHotPeppers

So on Saturday making about 100+ pounds of sausage....wonder who will be getting some :)
Dec 08 2016 05:25 PM
  • Masher's Photo
    Masher
    100 lbs of sausage...that's a big endeavor. Good luck..posts pics and process in a thread if you would please.
    Dec 09 2016 11:42 AM
  • JoynersHotPeppers's Photo
    JoynersHotPeppers
    Will do, we are headed to Philly early to snag some fresh pork belly and other goodies.

    Mexican Chorizo
    Polish Kielbasa
    Andouille
    Mild-Hot Italian

    Will take plenty of pictures, we are doing some serious processing!


    Dec 09 2016 11:54 AM
  • stettoman's Photo
    stettoman
    I loooooove chorizo, just don't want to watch it made (can't be unseed, don'tcha know...)
    Dec 09 2016 12:07 PM
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JoynersHotPeppers

With all this rain might as well do a CI ribeye tonight with some aromatics and butter
Nov 29 2016 03:57 PM
  • HopsNBarley's Photo
    HopsNBarley
    Might as well.
    Make it truffle butter.
    Nov 29 2016 08:45 PM
  • JoynersHotPeppers's Photo
    JoynersHotPeppers
    Made brown butter with fresh garlic and lime thyme from the garden
    Nov 29 2016 09:07 PM
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JoynersHotPeppers

Sadly just picked about 8 pounds of Jals...guess I'll some them :)
Nov 26 2016 02:57 PM
  • spicefreak's Photo
    spicefreak
    Project idea for the future: creat a new, 3rd colour of chipotle that's well defined and distinct from the other two.
    Nov 27 2016 07:47 PM
  • JoynersHotPeppers's Photo
    JoynersHotPeppers
    Kind of already there, two of the 4 are purple and black Jals
    Nov 27 2016 07:48 PM
  • spicefreak's Photo
    spicefreak
    And how are you smoking them? Morita and Meco use different woods and levels of smoke time.
    Nov 27 2016 08:38 PM