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I went out to lunch with a friend of mine at a place called Axel's River Grill. Known for it's steaks but you can also get some great pasta and seafood there. I had a spicy chicken penne and a salad and my buddy had prime rib. The place is definately small town with antler chandaliers above the...

Chili or Chilli is the Texas dish. Chile is the plant / pod. Barbeque is what's used up north by me.

Thanks, it's in my sig already.

Well the harvest is in full swing here in Minnesota. It's starting to get chilly at night so the peppers have really been turning the last week or so. I've been making chipotle by the freezer bag full along with a fair amount of dried chiles as well. It's been a great season so far. I'm...

Heh, I just printed out the health benefits of chile peppers for a co-worker. I eat enough of them that they cured my hayfever. (it used to be terrible this time of year) Hoping it will do the same for him but he doesn't quite believe me yet.:oops: oh btw, option 2, not as obsessed but catching up.

Dried. I only have 12 pints of this stuff and half of those I'm keeping so if you want one you will have to pony up one of your own sauces in trade. :oops: (bbq or hot) The next time I will get a chance to make this particular sauce is when I actually grow the nagas next year.

Yep, I added 1/2 dozen of the pods that I got from Muso to this batch, along with the usual chiles I use. (saved the seeds of course). I whipped up a batch of sloppy joes to test drive the stuff and it put sweat on my brow. Not a searing heat but a nice mellow burn that lasts a while after your...

Shoot me a pm with your address and I will send some your way. I've been growing this strain for about 5 years now. Good sized pods with decent heat for a jalapeno. Their pretty good corkers too. I planted this year's crop in may and they are just starting to turn red now so their not the early...

Not sure how long a whippet's tail is but I have a cayenne plant that has some 8 to 10" chiles on it which is pretty close to the big jim's I grew last year if not longer. Sante fe grande has to be the fattest of patch and my indian red plants are standing 4' easily.

Cool, let me know when. I will set aside a pint from this batch, which appropriately enough, I call the Naga Edition.:hell: This BBQ has a bit o' heat!

Don't bother. Due to legal crap there will be no amateur scovies anymore. You HAVE to have your sauce bottled by an FDA approved bottler to be accepted. :( Tell you what Chuk. I would be happy to exchange sauces with you and give you some feedback on yours if you would like to do the same.

Interesting that it's from the Chinense family but has no heat.

Bren is the person I get my entry forms from. Bren Ankrum 727-394-7022 capsaicin@worldnet.att.net

Just pulled it off the web as an example on what he's likely to find. I don't advocate that paticular list. Breath easy Tina. :shocked:

Well about the best your going to find is sites that have fairly generic descriptions such as below. The reason for this is that peppers can vary widely in heat range from the same plant, much less the same species. Scoville Units 16,000,000 Pure Capsaicin 5,300,000 Police-Grade Pepper Spray...

Wash them clean, put them in, and fire it up! Your Jalapeno's will take the longest since they have the thickest skin and the most moisture. Really not much to it. I have my dehydrator set at 135 and it usually takes about 24 hours for 4 full trays of pods to dry. I have a much smaller...

Ok here is what I started off with. 10am Here is a couple hours into the smoke. And here is about the 5 hour mark. The tenderloin sure was gooood eatin! I took one half and wrapped it in foil then froze it. It came out an hour ahead of the other one which we ate. I will post pics of the...

Well I just fired up the smoker on a beautiful Sunday morning. Contents of said smoker contain an assortment of chiles for this years chipotle. I have some Sante Fe Grande, Jalora, Cherry Red, Hawaiian Sweet Hot, and a couple Thai's for good measure. I also have a 8.5lb pork tenderloin smoking...

Yep I use apple when I make chipotle. Good stuff!

I believe that there is the misconception that the "cork" lines are bad. When picked before they cork and turn red the pepper is smooth and looks healthy.