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this is my small batch pepper sauce(test sauce) added is 4-6 table spoons of garlic 1/2 large onion sweet 3 table spoons sea salt 3/4 cup of white and cider vinegar 1 cup of water some fresh chives   blended all together cooked for about half hour or so blended again cooked again for another...

hello from the great north woods in minnesota! :welcome:

ok wasn't going to post until i had them on the pit but this way if you like the recipe you can try for labor day! this is the way i do it 100 % pork, my wife likes the 50/50 beef pork version only thing that i would recomend is use 1/2 75% or 80% beef instead of all pork.   Italian sausage/beef...

no rain here for 2 months or so,finally a storm rolls in with 70 mph winds. me in the rain putting pants (in buckets) in places that the wind wont take them out...again

think what i am     think what i am going to do is use some of my long skinny peppers for the lesser hot roll them and just use the top half of some of my ghost and or scorpions for the hotter/mine look to the recipe thread Monday for my creation. it is going to be a great day to BBQ!

yeah cherry was my first thought but would be to hot for the wife, I should just get her tolerance up... I am actually working on that but it will take more time than I to try this recipe

thank you very much for that info, although i do have to treat any water i get around here. i plan on putting one of these together this week   djinn

does the s shape vs the rectangular shape affect the spray with the same gph pump? that is the only reason i am asking. one other question i have for you is how much nutrient per gallon were you you using to start the clipping?  i am only asking these questions because i am probably putting one...

those look a little bigger than what  i am looking for, i would love to find something that would fit inside of a golf ball, but thanks for the thought and i know this spring was brutal, i have plants that are now just starting to flower...

welcome :dance:  from minnesota

yeah it is hard to get out of the campground music, the really sad part is we were at the closest camping to the main gate..

coheed one question for you why did you go from the s shape to the rectangle design?

hi folks,   I am looking for a medium heat, less than a quarter but bigger than a nickle that is thin skinned. i have a recipe in mind and will post it once i make it . the peppers have to be a medium because it is a variation of something i do now and i would still like my wife to enjoy it too...

i understand the pol now...   :)

  i have a hammered iron wok that i have had for years and yes they are great to work with,just like a real cast iron piece they need to be taken care of and are great to cook with.   i have a non "cast iron wok" but i have the type if you walked into a Chinese restaurant you would find the same...

TB if i have to i will go buy a damn paper for ya and take a pic of me cleaning the fish on it with the date, then would it be worth the $1? although i have to get more than one fish would you help with the cost of the paper for the second one? or would the time stamp in the pic work for ya?