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So it begins....    My clumsy (self) knocked a green one off.  Hopefully I can still count it.  ;)   Edit:  Side note, they are extra tasty.  I ate the whole thing raw on some chicken and veggies.  I love yellow supers.    

Still waiting on my first ripe pod... any day now...  :mope:   Love the pictures!    

  Mmm that looks money.  You can see the smoke.

I have a loooong way to go.  Looking good friends!!              

  Thanks!!  I mopped and sprinkled rub twice during the process to build it up.  

 Results from yesterday.  The cook went from 4:30am - 6:30pm.  The smoker temp ranged between 225 - 250F.  The stall took forever it seemed.  I ended up wrapping it.  I didn't get any glamour photos because everyone was hungry.    

  Wow that looks tasty!  Now I am hungry!  :drool:       Bath for 24 hours then rub a few minutes ago.  It will go on around 3-4 ish.  I'm going to inject right before it goes on with my usual.  I'm using my previous recipe because family is visiting tomorrow.      

I had a nightmare the other night that the first pod to ripen turned red.  :eek:   Hope all is well pepper people!          

Stopping by to wish everyone a great Tuesday!    

  :eek:  Wow!!  She is beautiful!   I'm hoping a recent cold spell kicks mine into production.     At least the lilys are flowering.  :D  

Weekly check in.  The weather had been pepper friendly.   :)       Edit:   Some shots from garden construction spring 2015.            

    Hmm maybe I didn't get that one from you.  I thought I got all of my Aji's from you but I will have to check again.  :D 

I'm a bad friend for not posting progress sooner.   Here is the D3 corner of my garden (A1-D3).  I was hoping to have more - but I've just had a rough start to the year.  Just when you think you have pepper growing down, Uncle Murphy stops by.      

Finished product.  I can tell that I rushed it by pushing the temps.  The brazing liquid reduced into a great sauce!      Almost no heat.  Very mild flavor, pork forward, rub middle, and smoke finish.        

The butt went on at 5am.  After the four hour mark, I decided to try a brazing liquid like Mike's: http://thehotpepper.com/topic/63957-mikeusmcs-whiskey-barrel-smoker/page-13          

Thanks! Rub was a little salty for my taste but everyone else liked it.

Cooked a prime rib tonight on the offset.  Two bone took about 5 hours to reach 130 by the bones which was a nice medium rare.     I cooked it bone side down, toward the fire.  I trimmed most of the fat off before cooking.          

Brine:  1 cup molasses 1/8 cup of kosher salt (heaped) Apple juice to cover   Binder: Solids from 1 bottle Italian dressing  Yellow mustard    Injection: Liquid from 1 bottle Italian dressing Equal parts orange juice and apple juice 3T rub   Rub: 1.5 cups turbinado sugar 1/8 cup smoked sea salt...

Brined for 24.  Rubbed and ready to go on at 4-5 am.  I'll give it another dusting as it goes on.  

I stopped picking flowers - I'm ready to eat one of these things! :D