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bpiela

Member Since 09 Nov 2013
Offline Last Active Today, 12:13 AM

Topics I've Started

Nuking soil

30 January 2018 - 05:43 PM

Hello all,

 

I am preparing to pot up my seedlings into 3.5" pots.   Before I do, I would like to nuke my potting soil in order to make sure there are no living organisms in there such as mites or aphid eggs or the like.  How long should I nuke the soil for?  30s?  1min?  Just looking to hear what others might be doing with this.

 

Thanks!


Looking for fresh Reaper pods ??

24 January 2018 - 10:55 AM

I know this is a bad time of year for this request, but just wondering if anyone has any fresh pods for sale...  I can always wait until Summer but just wanted to know if anyone had any now.

 

Thanks!


Meadowlands Homestyle Chili & Salsa Cook-Off 1/27/2018

08 January 2018 - 05:21 PM

Anyone doing this?  I am going to try.  I am going to submit my pineapple / mango salsa that I had posted about in the THP forums.  Not expecting to win anything, but going to have a good time.  It is at the race track btw.

 

http://meadowlandsra...l.aspx?id=13416

 

 

 


bpiela glog 2018 - Giving it another go...

02 January 2018 - 05:43 PM

Ok.  Just started cleaning up my grow area.  Will be starting seeds tomorrow.

 

Last year was brutal so I am trying  some new things this year.

 

1. No overwinters.  I am hoping that in the past, the plants I brought in to overwinter were the source of the many aphids I have battled.  I guess the aphids could also be coming in from the soil I purchase, which is either Fox Farms Happy Frog or Miracle-Gro Potting mix.  I haven't nuked the soil in the past because we use our microwave for food.  If I can get a used microwave, then I might try to nuke the soil first...

2. Airflow.  I am going to increase airflow by a bunch.  Looking to get a couple more cheap standing fans and have them on blasting the plants for the period of time that the lights are on, which is 18 hours.

3. I am starting my plants a little later this year.  Well maybe not all of them. :liar:  Well last year, I started the chinenses in mid December.  This year will be more like mid January although I will start a few tomorrow since I want to start the Growdown Yellow Brain Strains ASAP.  Baccatums I started end of January last year and Annuums I started mid February of last year.  I am going to move both of them to mid March.

4. Quantity.  I don't know what to do here.  I just like to start a ton of stuff because there are just too many pepper varieties still to try.  If I am able to somehow keep the bugs away and am successful indoors, then I would like to sell extra plants locally for a minimal price.  I have about 120 varieties that I will attempt to grow this year. 

 

I still have the Park's Bio Domes for seed starting.  I have been fairly successful there so no need to change.

 

So, for the first dome, I will be planting the following starting tomorrow.  Pics to follow once hooks arise.

 

Right Hand Side of Dome

Bonda Ma Jacques

Bonda Mahala

Jonah Yellow Brain

Buckeye Bhutlah

CAP 691

Carbonero Sherwoods

Swiss Chocolate

Purple Carolina Reaper

Super Datil

Yellow Brain Strain (Growdown)

 

Left Hand Side of Dome

Fatalii

Gourmet Jigsaw Fatalii

Orange Scorpion Fatalii

Genghis Khan Brain

Habanero Adalberto

Habanero Mustard

Habanero Roatan

Habanero White Bullet

Yellow Hand Grenade

Yellow 7Pot Cross F3

 

That is all for now.


Bacon Wrapped Stuff

04 July 2017 - 10:33 AM

Hello all,

 

When smoking or bbqing an item that is bacon wrapped, what do you do when the item that is wrapped is done well before the bacon is fully cooked and crispy?  For instance, I recently made a Buffalo Chicken Fatty.  I cooked in on my grill for two hours at 275F.  I did a temp check on the chicken at it was reading 170-175F so it was done.  The bacon certainly had a ways to go.  Should I be precooking the bacon a little bit before I wrap things up and drop it on the grill?  The bacon I used for this was the thick cut bacon.  Now, another time I cooked a bacon wrapped meatball and that I went three hours at 225F.  The bacon was good but the meatball was over cooked.

 

Anyone make these crazy things and how do you time things so that bacon and the wrapped item are both cooked correctly?