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I'm having the hardest time finding 1 & a half ounce plastic shaker bottles for the GIP Memorial Smoked Serrano powder. Everything is 1 ounce, 2 ounce-plus, OR FREAKIN' GLASS. Can anyone please tell me where I'm not looking yet? I'd like to buy them in lots of 25 or 50, for my friends, of...

Boss, if you would, move this thread to a more appropriate forum...This isn't a "grow" topic. OK, this will be my first attempt at a smoked powder deserving of the GIP's legacy. The Serranos grew spectacularly and will, if the weather holds, give me 5 to 10 times this amount. I'm hoping to...

Ah Mike, so glad you like it. The Freak Parade is my favorite local so far. Doubles are somehow losing their status around here, a lot are being discontinued in favor of the whims of their saloon clientele, some weird shi' gettin' stocked. Yes, they dropped Freak Parade. Yet I campaign, yes...

You should taste these Honey Crisps, Paul!! Drought may have stunted them, but they're twice as sweet and crispy, and no frost yet!! So anyway, picking the first batch of Serrano pods for the smoker today. Will post pics then....

Heh, almost...I wanted to put a half teaspoon of Chris Joyner's 7-pot powder in the filling but got kaiboshed by my Pepto-addicted bride. THAT would have been Hell's own, baby!!

I promised Boss man a stuffed pepper, and here it be. My recipe for filling changes every time I do this, I just build it till it tastes AMBROSIA. This time: Wild rice, one cup Basmati long grain rice, half cup Ground pork (I doctored a chub of Italian sausage), 1lb Cream of Mushroom, one can...

My boy Chuck, not quite a year old. He passed just this last July. I've been told that after a time I'll feel otherwise, but after this guy I think I'll never have the strength to fall in love with another, only to know I'll have to deal with that depth of loss again. He. Was. The. Best.

I'm on board with BBQ/smoke specific sub. I have a nice butter/garlic smothered 12lb pork butt waiting for ignition....

This is for you, Boss: I told you there were more that size and bigger, here is a small gathering of 17 more I picked a half hour ago: Group photo The largest (so far--the garden has a few dozen still on the vine) I would have thought, given the recent moisture, that I would have got a...

I swear that End of Days are upon us. What with everything else going wrong on this planet recently, a sudden change in the weather has befuddled my Rocotos into believing that it's the May/June that never actually happened. Almost every plant is now in robust bloom, and pods are setting...

I bought an extremely overpriced bag of FOGO Premium Oak this year. It isn't bad, but dollar for dollar, oz for oz, I'll stick with the B&B, thank you... OK, where's my hat?

Trust me Boss, there's a bunch, and that wasn't the biggest...

Hey now, don't leave me out! Amish Paste, a GIANT Bell, Jimmy Nardellos, a couple vidalias, fresh spices and Italiano!

There, 'nuff sed. I read somewhere (how much ya wanna bet it was on these hallowed pages) that the actual smoking of peppers shouldn't take any longer than 20-30 minutes, then into a dehydrator. Thanks for nudging my memory brain cell, guys!!

Hey, thanks Mike! Yeah the Serranos are starting to come in, I have the cherry/alder smoke wood ready, all that's left is to not mess it up when time comes. I've not smoke a lot of peppers, but the "recipes" I see seem a bit extreme: 2-3 HOURS in a 220 degree smoker? I may need a bit of...

Homemade BBQ sauce?

I know it's "just" a bell, but yikes anyway!

A Rocoto update---I actually have some!! Like I've said, all Pubes but two are hardly even flowering. But the two that woke up and are trying to die right are doing so in a YUGE way... One Aji Oro has what I estimate to be around thirty pods developing and is continuing to flower profusely...

Just had morning coffee with these fellows. Sorry for the fuzzy, my phone just got up too...

I'da never thunk it, a one post glog!! :thumbsup::thumbsup::thumbsup::thumbsup::thumbsup::thumbsup::thumbsup::thumbsup: And nice work to boot!!