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  Here's Yellow Congo's I've grown in the past     and the more common Trinidad Congo.....which has the typical golf ball shape. What I've noticed is that the Congo varieties have a deeper crevasse or riff the the smoother Habanero varieties. But when it comes down to it, all depends on the...

Gary your garden looks meticulous !............as usual.   Nice article by the Chem Eng......enjoyable read   Looks like a bumper to bumper crop for you this year..........nice

  Grilled marinated Chicken Tenders with Red Hatch and Barkers Hot Peppers   Eating light.........and Drinking heavy  

John I enjoyed reading through your glog.......You are the king of Bonnets on this site. I read through your list of seeds...quite extensive.    Best of luck with the garden and I'll sure be keeping an eye on the future updates here.   Greg

Hey Andy,   It's cool to see you're getting some ripe pods. ...As far as the Bonnet plants go, they're growth pattern is somewhat smaller than other Hab varieties that branch up in a conical shape. My Bonnets have the typical "T" shape growth pattern and are only around 1.5 ft tall at this point...

Amazing Paul !   This glog shows you're really enjoying the season, great effort with the detail and variety in the photography.    I'm so impressed by the early harvest(s) that you're having.    Best of luck with the rest of the grow.

Jame-ster....I can see you're having the great garden adventure.....beautiful peppers, and it's always a pleasure to see the food shots !

Beautiful glog Essegi....a visual experience with the photography !

  Ingredients: Fish Sauce, Salt and Black Pepper, Thai Chili Oil, Mint, Thai Basil, pinner Thai Chili's.....Galangal Root, Korean Leeks, Lemon, Parsley, Culantro, Garlic     whip it all up to a loose paste     Did somebody say....Skirt Steak ?     Heavy on the S & P     Quick char on the BGE...

  a few ingredients from the garden ....Basil and Calabrian Peppers      add some Tomatoes, fresh Mozzarella Cheese and a drizzle of Calabrian Pepper Oil and you have a simple healthy snack       "Caprese Salad"

  I was happy to see an envelope arrive from Trinidad. The folks at CARDI made my day.  Ya can't beat pure strains these days..........as they're getting harder to come across.   Trinidad's Rum is not all that bad either.............. :party:

    Thanks Chuck,..I chopped my pepper patch down this season...     The patio has 75 Yellow Scotch Bonnets, another 50 container plants of mixed superhots throughout the rest of the garden. I'll post some shots once I get some ripe pods. (late start this season due to some traveling in March)...

  Here's the pump that I've been using....works great       I have two 32 gal tubs.....tap water gets aerated for 24 hrs.     Here's the ingredients that I use........a shovel of this and a shovel of that     We're at 18 hrs here......nice head !     "Black Gold....Texas Tea"   This is the...

:party: ............ :high: ............. :lol: ...........Enjoy your day  !

Happy Birthday !

a few pies out of the kitchen...             Some of the basic ingredients: A sack Caputo Metro Pizzeria Flour, Grande Whole Mozzarella, Provolone and the East Coast Blend (50/50 whole/skim), Dried Calabrian Chili's, Sea Salt, Basil, Whole San Marzano's and Crushed Tomatoes.....     The build...

just another sandwich...         Starts out with a couple of Pork Butts over cherry wood at 225 F in the BGE for 14 hrs.     After a rest, that will give you this.     Along with the makings of a Fresno-Slaw      A huge pulled pork sandwich........three large bites and I still didn't put a...

I've been using the BGE for some time now. Great results on grilling and smoking....Burgers, Chops...Black and Blue Steaks.....even pizza's.  Although, I have to agree with my friends that have the 55 gal or torpedo smokers........the BGE will not support an army at the picnic tables. Cooking...

Happy Birthday.............................. :woohoo: ...................Pro digital_Son