Recent content by Wickedmick

3 years ago i grew a huge amount of peppers. I still have Fatali, Bhut, and Chocolate 7 Pod powders. They are still very potent in the heat area. In the flavor catagory not so much. The flavor goes quicker, within 1 year i would say.

I get a cayenne from a local nursery that is labeled "large thick red cayenne". I'm not sure its actual name. It smells pretty pungent but adds real good flavor to dishes when chopped up and added. I also dry a bunch of it to make into hot paprika. It isn't real hot, prolly around 30k, but i...

Got about 7 plants growing now ready for transplant outside as soon as weather gets better. here is a pic of one.

I just read this article today, not sure if it has been posted on here yet. link below. Link Atricle about how the Butch T tops out at 1.46 million, but is contested.

As I am expanding my pepper garden beyond my usual 20-30 potted plants this year, I have been looking into raised beds. I have heard several people talking about how pressure treated woods are bad for raised beds, but also several sites/people have said NOW it is ok. I found this good site...

I'll be there friday. In the Salsa contest!

Looks like it. I had a couple of plants that got scalded like the pic above. Some pulled through fine with great new growth, others are still not doing so good.

When i used them in my sausage/jerky i ground them up in a food processor for a couple of minutes. You want them ground up pretty fine so there is not any large chunks of leek in you jerky. The leeks and peppers(food processor also) are then mixed into the ground jerky meat and then used in a...

They have many locations in Pa. Pittsburgh, Sharon, Erie. Here is thier location List. http://www.quakersteakandlube.com/qsl/locations.html

FYI now an online store for wing sauces. A local favorite here in Western Pennsylvania. http://quakersteak.securetree.com/Home.aspx

Ok, here are some pics. Didn't have the camera ready when I started, I had the meat, leeks and peppers mixed yesterday and had them in fridge for 24hrs. Here are pics from today. Here are the dried Habs I used in the jerkey, some whole dried habs I still have and some dried hab powder. Here...

Ahhhh, my house smells so good right now. The scent of Venison jerkey with leeks and Habanero wafting through the house as it slow cooks/dries in the oven. MMmmmmmm :lol:

Anyone have a good Barbacue sauce recipe. I've got lots of dried Habs and many hab and bhuts and carribean reds in freezer, and itching for a little warmer weather to start barbacueing. Also got a new electric smoker for Xmas i wanna try out soon. Just started my first seeds inside and looking...

Never tried the Malt vinegar or Rice vinegar. Going to try the rice vinegar in a Hab/Red Jamacian sauce I'm planning on making a little later. I alaways use plain white distilled vinegar and lime juice 50/50 mix. (sometimes throwing in some orange juice or other "ade" juice, recently used 3...

I agree with more peppers. I also add 2 can of beet juice and 3-4 tablespoons of pickeling spice. Gives those hot eggs a great flavor. MMmmmmm