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  OK my chilehead friends. Let's get some things under control. On Friday and Saturday nights, I'm probably drinking. A bit more gregarious to be sure. Not that it is an excuse but just for your info. I'll throw stuff out there that I would normally not. So what? Then I get myself into the...

And I like Trump. So... a gif does not dissuade me.

Of course there are adults. Mostly adults. My boy is a metal head. Not popular enough to warrant 30 pounds of meat for snot diggers. Plus wings. Plus sides. Etc... It's family and friends. Anyway, of course there will be plain burgers and heat burgers. It seems like you folks assume a lot...

In other words like adding salt and pepper. It does not have to be a lot. Just enough. Assume that I know what is just enough. Which shake would you use?

We Chileheads miss the mark often. When I say "sprinkle" it is literal. We want a lot of heat. I'm talking about enough for anyone. Enough to know it is there but not enough to turn people away. 30 pounds is a lot. A dust in each batch is enough to impact the flavor but not enough to make it...

I love the boy's uncle. He calls me up on any given Saturday and says "I went to the grocery store and picked a bunch of odds and ends for you to make for lunch". He will deliberately get whacky ingredients then surprise me with the veggies and proteins to make a meal. It is quite thoughtful...

So it's a barbecue and grill celebration for the boy's 14th. The uncle wants to grill the wings with Louisiana hot sauce. Which seems like a tragedy to me. OK, the sauce will do in a very serious pinch. But when there is planning involved that's what he goes to? Whatever, his redneck ways are...

  I was thinking about finishing them in the dehydrator. Add some dried ginger, onion and garlic. Make a seasoning mix.

So I do not have pecan chips yet. But all these Douglahs still. So I sprinkled them with coconut aminos and a lot of brown sugar. Going into the smoker with cherry wood chips. Maybe some onion in the water?

I wonder what a good smoke time would be? Five hours?

Well I did not have enough Pecans laying around. I did have a bunch of habs some mangos, apples and tangerines growing on a tree. So I put all the fruit in the water and am smoking the habs now with cherry wood. I'll dehydrate the habs and see what we got. What a fun night already. You folks are...

Holy Mole. You have opened my eyes to a realm of possibilities. Thank you.

Ohhh do tell. You mean in an actual smoker?

Some left over peppers. So now they become chile powder. I haven't done Douglah powder before. Curious indeed!  

As far as "chocolates" I've been growing the Douglah and Jamaican Hot Chocolate. The Douglah is just ridiculous in heat level. I like it, but it's hot. That Jamaican is a great little pepper. It's nice and smooth like a red Savina, even similarly shaped. But the flavor is really pleasant.

  Don't you mean unripened gourmet super hots? Pick those darn peppers and eat 'em!

Hell yes it is worth it.

Great harvest today. Loving every minute of it.

In Florida I had to go through the Department of Agriculture to get the Food Safety Permit. And it took a minute and about 4 people to get to the bottom of what was necessary. But if they are ones permitting, then it has to be their way. It's your best bet. Every state seems to have different...

As others have exclaimed thank you for your service sir.   I like "Semper Fire" sauce. Cool concept.   Then you could definitely play with some fire. All around the logo etc... Maybe even a flag made of hot peppers for the shapes on it?