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That’s exactly what I was thinking 👍🏻

@Siv and @Downriver, mulberry is a great choice for smoking pods! It’s a nice fruit wood, but slightly milder than apple wood. I’ve even used it on ribs 👍🏻 Siv, I find hickory to be a pretty “strong” and pungent wood to use on peppers, although it’s not bad if you use it in moderation. I...

They’d have to be the orange Manzano and a Yellow SB (either MoA or TFM), @Downriver, but a Chocolate SB is pretty high up on my list too! This will be my first year growing the “Bahamian Beast” too. All I know about it is that (I think) it’s a cross between a B. Goat and an unknown red...

I think I finished it though, @Grass Snake! :rofl:

Thread 'The Not Pepper Awards 2018 WINNERS!' https://thehotpepper.com/threads/the-not-pepper-awards-2018-winners.70467/ :cheers: :drunk: :beer:

Bahamian Goat is an outstanding pepper. It absolutely lives up to the hype. I remember the first time I bit into one like it was yesterday. They’re as sweet as candy (to me). Definitely in my top 3 favorites (for flavor) of all time 👍🏻 Great list! Best of luck this season 🍻

No way I could possibly let that happen 4 years in a row, right? 👀 :rofl:

Sorry to hear about your troubles, @JGBaxter59. Wishing you a much better year this year! :pray: When I was getting my 2023 seed list together (during an internet search), I stumbled across the “Sunset Peach Scotch Bonnet” from Tyler Farms and it really piqued my curiosity. I’ve grown the CGN...

I don’t know much about cast iron cooking but, I’ve slowly been accumulating pieces of cookware over the last few years. So far, all Lodge stuff, minus the BGE little sauce pot. I just cleaned up and reseasoned all of my stuff this morning, and now I’ve really got the urge to do some surf and...

That list of plants still blows my mind! 😳 Best of luck this year! :metal: Do you sell (and ship) boxes of pods at the end of the season?

Plants look great, @CaneDog!

@spicefreak ?

🔥FIREBALL SWINEAPPLE KEBABS🔥 Soak the chopped pineapple overnight in Fireball whiskey, then rub it with a combination of brown sugar, turbinado sugar and cinnamon. Cube the pork belly (1.5” cubes) and hit with a BBQ rub then smoke them (on a wire rack) for about 3 hours at 250°F. Move pork...

“BIG MANGO” 🍻

You too, Mikey! I’ve been around, although not much pepper-related lately. I’m still busy, BBQing like a madman :lol: I’ve actually got some pork belly burnt ends on the smoker right now 🔥🍻

Thanks, Rick. I just took care of it though ;) Just put in an order with @TexasHotPeppers :party: •KS Lemon Starrburst (THP) •KS Peach Starrkist (THP) •Reaper Bonnet (THP) •P. Dreadie SB (THP) •Chocolate Scotch Bonnet, Giant (THP) •Bahamian Goat (THP)