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I found the best popcorn popper by accident a couple days ago and tested it out today with 10 different roasts with the same bean going from 45 seconds up to 2 minutes into first crack. My times ranged from 6:30 on the fast roast up to 8:30 seconds . It is called the Sunbeam Great American...

That sounds like a great roast. I'm enjoying a nice Yirga with an upfront blueberry note with a chocolate/nutty and sweet finish and its a real bright/clean cup of coffee. I roasted it on my SR800 . F/C at 8:15 and finished at 9:45 with a drop temp of 470.

Nice color let me know what tasting notes you get from it after it rests.

I'm finally able to get the roast profiles I've been trying to achieve over the past few years. Between the SR800 and Behmor 1600 I can get the results I have been chasing after all these years. I just roasted in my new SR800 last night 2 different beans and they both came out amazing with fruit...

True I still own 4 vintage popcorn poppers and just roasted on 2 of them today. None of my poppers are modified and I have 2 that I use together for an amazing 1/2 cup roast. I use a West Bend Poppery 2 for the first 6-8 minutes then transfer it to my other popper that gets hotter right before...

I'm waiting for my new Fresh Roast SR800 with extention tube to show up today from Burman Coffee. Picks of some roasts to follow. I've been roasting on my Behmor 1600 plus but I cannot get the right light city roast city I'm looking for that makes the coffee shine with my Ethiopian natural coffees.

I just made some homemade salsa from my heirloom tomatoes and mammoth red jalapenos and it had a real nice kick. Even my eyes watered after a couple of chip fulls. I probably used equal parts of jalapeno and tomato - 2 cups each.

wow @MikeUSMC that was a MAMMOTH/ GOLIATH lol

Herdez Guac is the bomb.

I generally use a mix of kingsford 2/3 with 1/3 mesquite lump coal in my BGE. I fill up my steel coal starter with the mix light a match with the paper underneath and its good for at-least 12-16 hours for low and slow temps at 225-250. set it and forget it . I set both the upper and lover vents...

I never thought of blending it together as I'm not a fan of just eating them d=straight out of the can. Great idea.

Wow @PollenNut I would love to grow those once you develop them. They look incredible.

I sliced it up and put it in my bowl of pho my wife made yesterday, it made the soup ! :)

I like the new look and feel it’s been a while.

I'm growing these mammoths for the first time this year and it has a great taste and some nice kick to them. Here is a pic. I really like them red.

My starfish came in much earlier than my bishops crowns this season. Both are loaded with peppers but the bishops take longer to ripen

how was the paste ?

A quick video of all the honey bees on my nectarine tree, its been like this for a week now.      https://www.youtube.com/watch?v=zzzMrFjcXPA

I'm going to try and grow some from seed. They are one of the only citrus that does grow true to seed. They say it takes 4-5 years to fruit. I already have one thats been fruiting for 5 years that was grafted but I'm going to grown these to give away to friends and family.