Search results

Bit of a long drive from NC, but I'll let you know! 🤣

Just a quick update since I'm pretty much just waiting on plants to throw pods, or for pods that are already growing to mature. A couple of Poblano pics from this morning that looked sort of artsy. 🤣🤣

Ok, so while my peppers do their thing, and I wait patiently (NOT!) for pods to mature, I'll just keep throwing some cooking stuff in here... :) I recently added a Green Mountain Grill Pizza Oven to my cooking arsenal. I have a RecTeq 700, but the oven fits it like a glove anyway. 👍🏼 With an...

Good eye, Paul, there are a bunch of buds.....you can't see them, but there are also some flowers on the larger plant.....hoping for a pod or two soon! R

Two of my PT F4's looking pretty in the morning sunlight!

That'll be a nice upgrade to your grill! I'd go with Boss Chef.

A super simple Polish sausage that is one of my absolute favorites to make! Only eight ingredients if you include the water...... 2270g Pork Butt 1.8% Kosher Salt .25% Cure #1 .25% Sugar .2% Black Pepper .2% Thyme (original recipe calls for Marjoram, I like Thyme better) .35% Garlic, fresh...

Still growing.....Guajillo, Chilaca, Anaheim, Poblano and Mucho Nacho are all looking great, with a bunch of pods! PT F4, SRP, Mattapeno, Golden Ghostly are still a few weeks behind, but doing well. A few pod pics...... Chilaca (Pasilla), Guajillo, Mucho Nacho, Poblano)

Well, I can't certify that you aren't crazy, just not about that! 🤣🤣 I know tons of folks who are pellet grilling (RecTeq, Camp Chef, Traeger, Weber, Yoder, Pit Boss, etc, etc.), so you are part of a large, and growing crowd. If you want to mess with other pellets, I'm partial to Lumberjack...

The results look great! As you pointed out, as long as you know it's "off", and it's "off" by a reasonably consistent amount, you can adjust. I used to have a WSM, and while I cooked by the lid therm, I don't really know (or care) what the grate temp was. It was consistent, and that's all I...

I have multiple plants doing this, too. I also don't know why, but they seem perfectly healthy, and are setting fruit! :)

My last PT F4 joined his cousin..... His other cousin is doing well next to the Chocolate Hab.... I've had a few flowers on one of my plants, but none have turned into pods yet.....hopefully this hot weather (and some nutes this week) will get them going! :) R

Well, everyone is finally outside.....the IDOO is still not able to take a break since I've got lettuce growing in there now.... 🤣🤣 SRP and Lemon Starrburst Mattapeno and Golden Ghostly Jalapeno My last PT F4 got placed with its older cousin Had a near disaster with some wind yesterday...

Thanks, Sonja, glad you are enjoying it. I'm happy that I'm having a better season thus far than previous ones, and can't wait for harvest time! It'll be fun to make some of my favorite Mexican dishes with my own peppers.

Checking in a day late as we had some friends in town..... All the peppers look happy with pods set on my Chilaca (I'll stop calling it Pasilla until I've dried them), Guajillo, Poblano, Anaheim, and Mucho Nacho. Just a few pics today..... Chilaca Poblano #1 Poblano #2 I'm hardening...

Been way too long since I've linked up some sausages, and I've had a hank of casings staring at me every time I open the garage fridge, so today was the day. Just a 5lb batch. Ground up a bit over 4lbs of pork shoulder, and 1+ lbs of pork belly in my #12 Cabela's grinder. Mixed that with the...

I've heard of Leerdamer, but have never had it (that I recall.) I love Swiss cheeses in general (not the sliced "Swiss" cheese in the deli case, but REAL Swiss cheese.....of which there are, of course, MANY varieties.) Ok, well, to be honest, I love cheese in general as long as it isn't blue. :)...

Got my first PT flower! :) I didn't expect it to pop on the smaller of my two container plants, but I seem to be lagging in training my plants to listen to me! ;) Hopefully the bees are able to make their way in to find that one..... 🤣 I've got one more in a 4" pot that I will move into a 17"...

I used to slice mine by hand with my 14" slicer knife, and it worked fine, just time consuming. I scored a great slicer on Craigslist a few years ago, and it makes the job easier/faster for sure (though sometimes it feels like cleaning the slicer takes as long as cutting everything up!) :)

It really is pretty easy, Hellfire! I use the calculator at this LINK, plug in the weight of the belly I'm curing, and it gives me salt, sugar and cure #1 amounts (you can add other flavorings like pepper, maple syrup, spices, etc.) Rub it all in, give it 7-10 days, then smoke it slow until...