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So a 3rd pick has just concluded, another full 5-quart pail full. All through this grow I've been getting mutants, like And They eventually, given a few days, become full red. there aren't soft spots or mold inside, just a funky ripening phase... Thought y'all might enjoy the spectrum...

I resemble that remark!! :cheers:

Good news, that last batch graduated us to a gallon ziploc. There will definitely be a third batch, a possible fourth if current weather holds. We still haven't had a frost, and so far none is forecast. It's a great season for Serranos, I wonder if GIP is directing the patterns for me...

An hour and 15 minutes in the smoker. There were around 4 layers of peppers, the bottom layer actually got partially dried out. Three overloaded trays for the dehydrator, the other two are Chimayo/Nambe Pueblo, which are still pumping them out!! The smokiness is other-worldly... Yes, that is...

I waited to get more peppers on the smoke plate, I'm out of coal, so trying to do it at one time. I'm sorry for the fuzzy pic, will work to do better... I put them on for 45 mins, if they look like they need more I'll keep 'em in for a bit longer. There's a lot of green Serrano pods still out...

Rocoto Rojo Can I get an AMEN! brothers & sisters!!

Thanks man. Much appreciated. So, have you ever heard of... They were out of Buffalo NY, but I always thought they were underrated. Yeah, that's Billy Sheehan Thought I'd ask...

A second pull of ripe Serranos. Let's pray there's time for a third. Some of these are in various stages of ripening, I'll paper bag them for a couple days before smoking again... There's a lot of green Serranos still out there, I'll be making a lime sauce with them if nothing else...Anyone...

Hrmm, not to get picky, but that's pretty close to near-beer where I live. No doubt it's yummy, but you won't be squeezing a full pork chop outta that can... :party:

Huh, they called off the frost for tonight, lows "in the 40s"... As much as I'd like to trust them, I'm picking Serranos today. House goes on the market in late Oct., current selling conditions guestimate a week to sell, then 45 days to close. We'll likely leave here before Dec. 1. The list...

Welp, it had to come, it's that time of year in the northern hemisphericals. Light frost forecast for Wednesday. I thought about covering, but I think I'll just pull everything but the Rocotos on Tues evening. The pots will go in the garage for the night. There's another good harvest of Serrano...

Great stuff, Paul. Just skimming through is inspirational. With the panic move prep I'm not doing much skimming, but I had a minute... Anyone want to tell me how I can get directly to the last page of these threads? I'm always taken to page one and have to scroll to the bottom where the list of...

The Anuums, though stunted for height, loaded up remarkably well: Chimayo/Nambe Pueblo, Big Jim Heritage (roasting now), Serrano and Bells. Short list, but I didn't plan to grow at all. Unfortunately for the Rocotos we met with a land pimp yesterday, house goes on the market October 18. If the...

Yep, it's that day...

June in September. Now the Rocotos are ALL podding up. I don't think any method of smoking is cheating, Bryan. Except for the chemical variety. I used what CaneDog referred me to, a post by GIP himself listing Cherry and Alder. Without any "recipe" to go by, I just went with a 1:1 ratio...

Oh yeah, the smoke seems perfect. And I love what smoking does for color! I smoked some LO Thai pods a couple seasons back that also deepened to an unbelievable umber. I'm waiting for more to ripen before another harvest. Thank God for this long, warm end of the grow!!

First batch out of the dehydrator. About half a quart dried. Powdered? And guests for breakfast. Little late for a spotted fawn. They do like the apples! I'd like to have all the peppers done before grinding for more consistency. I have no clue to Andrew's process, but I wish there was a...

That is a nice site. I dunno why my searches never bring me the addresses I want (note my sig...).

I measured the volume of what GIP sent me, it filled 1/4 inch from the top @ 1.6 fl. oz. I was hoping to recreate that, but yeah, 1 ounce is a lot. Thanks everyone

Mike, chicken loves a rotisserie, tha's no lie. You don't have that luxury though, do you? Not with parts you don't... Off your competition topic: Have you tried that Doolittles rub yet? Next time I'm there I'm going for the gold, going to ask for FIVE lbs. I'll flip you half of it if you found...