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Damn, Grassy! You’re on a roll, dude! 😂🍻

Can’t thank you enough for showing me this, Rick! I had no idea about it! 🍻 One of those events is only 20 minutes from me! Unfortunately (or not :lol: ), I’ll be down in Austin, TX eating BBQ that day! 😃 I’m spending that week in Austin, and heading down to Snow’s BBQ in Lexington, TX that...

Yeah, I hear ya! Looks like 7 out of the 8 varieties I planted have been duds so far. I did have one “Mini Rocoto” pop (that’s all it said on the seed packet) but, it looks like a ‘runt’ and it’s struggling. We shall see… D3, great to hear from you, dude! 🍻 Not sure I’d call that thing...

Haha, thanks, Bryan! Not sure that I’ll do any more comps than the “amateur” one I always do in September. I really enjoy competing in that one though. It’s really laid back, nobody takes it too seriously, and I’ve gotten to be pretty good friends with the rest of the competitors (it’s been the...

I’ve actually had those at a game dinner before (no bacon). They were fried though. Tasted like eggplant, lol

😂😂😂 I smoked them at 250°F (121°C) for about 2.5 hours 🍻

That was mostly because of the raw pork I was about to be handling :rofl: That’s also why there’s a gap in “assembly” pics between cream cheese and them already rolled up. I figured there was no point in getting the capsaicin oil all over my hands, just to wash it off and put gloves on :lol...

“ARMADILLO EGGS” 🌶🔥 Cream cheese and shredded cheddar, stuffed inside of a jalapeño, wrapped in 1/3lb of ground sausage (I only had pork), wrapped in 2 or 3 slices of bacon. Dusted with Hook’s Spice Rubs’ “Smokin’ Sweetness” BBQ rub and glazed for the last 20 minutes of the cook I...

Busy day yesterday 🔥 Ribs, with Kosmo’s Q rubs and glaze 🌶 Base layer of “Dirty Bird (Hot)” and a top layer of “Honey Killer Bee”. Apple Cherry Habanero glaze, butter and brown sugar in the foil wrap

Trust me, I hear ya! 😂 I know exactly what that’s like, from catering BBQ for parties of 200+ people as a “One Man Band” :lol: Charcoal, cutting boards, Sterno trays and racks, insulated Cambro boxes, knives, rubs, sauces, plates, napkins, paper towels, etc. Not to mention bringing multiple...

Post in thread 'Funny pic of the day. Anyone?' https://thehotpepper.com/threads/funny-pic-of-the-day-anyone.38639/post-1759653 Hawaiian Pizza, FTW!!! :seeya:

I haven’t priced out a whole cow in years but, that sounds like a steal (to me), especially in this economy I’m surprised you don’t have your own cooking/food thread here, dude! I’d love to see some of your sushi plates too! 👍🏻🍻

Here’s a little update (more for my own notes, so I can see a clear timeline when I look back at this, in the future) Anyway, here’s where I’m at. Soil is just straight MG Seed Starting mix. Once I transplant them to Solo cups, I’ll mix in a bunch of perlite (when they get up to 0.75 gallon...

I wish you could too, Ann! Looks like a lot of fun! 👍🏻 Glad to see you at it again after some time off! 🍻

Hey now! :lol: My 2017 GLOG wasn’t too shabby! ;) https://thehotpepper.com/threads/mikeusmc-2017-grow.64964/ The only record I’ll be setting this year is how pissed off my wife’s gonna get when she sees how many buckets are out in the back yard! 😜 😇

So much for keeping it simple and not trying anything new, eh? :rofl: I’m also growing the KS Lemon Starrburst and the White Moruga Scorpion this year. I’ve never grown either one before but I’m really looking forward to them. Best of luck with your grow this year! 🍻

I'd think that you still have plenty of time left, especially being in Texas. I’m up in Connecticut and still haven’t sown all of my C. Chinense seeds yet (although I will next week). My “cutoff date” for sowing seeds and actually seeing ripe pods (from C. Chinense) is probably around mid-late...

There must be a lot of salt in that soil ;) :rofl: