Recent content by BigBri

I've had one for two years now, in Western NY. IT did well the first year and I cut it back and brought it inside for the winter. It really took off this year. The plant grew to over four feet tall and a lot of peppers. I have frozen a lot of the peppers to "play around" with this winter.

Thanks. My Scorpion Pepper is in a 5 gallon bucket and is probably 4 feet tall. So the smaller contaiers will likely produce smaller plants, less peppers then.

A little off topic here but, are those trays deep enough to hold enough soil for your plants to grow? They look like they are doing fine, but I have always used deeper pots/buckets. Just curious is all .....

Just stumbled across this thread, so first time posting here. Thought I would start with one of my all time favorites from Jack's Abbey. Wonderful smoke flavor that goes well with beef or pork. It's seasonal so I have to stock up when it hits the stores.

Help please. I found 5 or 6 of these on the underside of my Scorpion peppers. The wife sprayed the plants down with dawn soap and water. Anything else I should try?

Has anyone ever done a honey mustard using the hot-fill method? Everything I see on the internet is just mix everything together and then refrigerate. I'd like to bottle some and avoid the refrigeration part without adding preservatives. I'm thinking the honey and vinegar should keep it shelf...

I'm thinking molasses and honey, and tomatoes with the bourbon. Garlic is a must ....

Oh yeah, love some wild turkey honey. I don't buy the airplane size, I go big! LOL

Hello everyone. I'm looking for some ideas on creating a sweet and tangy bourbon sauce. I have never used  bourbon in my sauces before, so wanted to give this a go. Anyone have any "base" ideas or starter recipes they would like to share? I want this to be a little bit sweet, so maybe use honey...

In New York I use Cornell University. It's $100 per product and turnaround time varies but generally 4 to 6 weeks.   

Spices

The color is fantastic!!

Butter is your friend when it comes to a good wing sauce. Most of my sauces are mixed 2 to 1 or 3 to 1 with butter. Real butter too. 

I keep one spread sheet for each type of sauce I make. Then I use multiple tabs for each variation with the date. That way I can go back and see what I changed and when. This method keeps everything organized.