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Hi everyone, My first chilli grow since 2017!! It's been a long time since I have been on here, I had a bad fall which shattered my elbow, snapping bones, tearing ligaments and all that fun stuff, so life went sideways for quite a while. But I'm now able to grow again and in the garden happily...

I know he hasn't been on for a while, but worth wishing a top bloke a very happy birthday, especially this milestone!! 

Just a quick one that I couldn't find an answer too.  After doing my first batch of jelly, I am totally making a bunch now.  The first one was a straight smoked bhut and red capsicum one.  I wanted to do a lime juice and zest with some orange manzanos and goat peppers, but wasn't sure if the...

Just cut our first heirloom butternut pumpkin. More gnarly than the supermarkets, but twice as big!     

So, my sister in law is Indonesian, a country famous for their hot sambals.  I gave her a bottle of my pineapple 7 pot sauce at christmas, which I thought was pretty hot.  She finished it in 2 days, and ate fresh chillies with it.     Challenge.   Accepted.      Meet the current ferment.    500g...

Any help on determining what this one is.  Was supposed to be a standard red bhut. Pods are consistently like this, and plant is isolated from the rest of them by close to 20 metres.  Looks sort of naga viper.  The early ones were hot as hell and deep red - pictured.  Thought they might grow...

Just tried my first purple ufo - an annum variety.  Grew them as a curio as much as anything, but they are really delicious.  They have a flesh that tastes like apple skin while you chew it and is a bit on the thin side, but has a great immediate heat around tabasco level and really nice clean...

A big thank you to Grant for running the memorial day comp, Lucky Dog sauces for samples of his finest, and Tctenten most of all for a bunch of extras and for posting it across the ocean.  Going to be a lot of grilling in my immediate future to get to try to get to taste them all as soon as I...

As it is winter here, I am going to get stuck into cold smoking bacon.  Picking up some pork belly today to pack down and cure for smoking next weekend. What cures do you guys recommend?   Never done it before, but sick of paying premo for bacon and understand homemade rocks over commercial if...

Had a -7c this week, but at Bumpers place it is hotter than hell thanks to a packed box of pookie goodies!  Thanks mate!      

Any help would be appreciated.  Picture is a little out of focus, but clear enough to see what's going on. Plant seems otherwise fine, watering every 6 days, feeding with chilli focus as per bottle instructions.  It has had a few doses of pyrethrum to keep the aphids under control recently, but...

So I caught up with Aussie this afternoon, great and knowledgeable guy, who gave me a jumbo bag of cracking pods.     I have to say all the people I talk to and have met on here are awesome, Aussie is no exception.  For those who haven't seen his grow list this year, I posted it below.  As you...

Got the last of the ripe cayennes on to cold smoke for a few hours with cherry smoke.  Love cherry smoke it's so sweet.  Here's a before, after shot to come.  They'll be going in the dehydrator after this.     [/URL]">http://

A question for the sauce and powder producers.  We recently had a game changer of a Budget here in Australia.  Until June 2017, small businesses can write off on tax up to 20k in capital costs. While I have mused over the idea of a small hobby business, I hadn't really thought about it beyond...

[/URL]">http://   So we had a frost last night, a big one. -4.8C.  So all the plants out doors are done for.  I have a metric truckload (well large shopping bag) full of green cayennes and a few serranos and birds eyes that would have been a few days to a week away from turning red at most.  Any...

So a lovely pack of yellow 7 pod sauce, Hydra venom sauce, and strawberry scorpion 'ring stingers' arrived today from Neil and Charlotte at the hippy seed company.  Scorpion salt thrown in as a freebee (not shown - it went into cupboard -I had a beer, took a photo.. you know how it goes).  The...

I made another batch of sauce on the weekend.     [/URL]">http://    Ingredient list is long but came together really well:   4 fresh red bhuts 12 fresh thick red cayenne peppers 4 fresh red habaneros 5 fresh birds eye 2 tablespoons dried habanero powder 1 tablespoon Joyner's smoked banshee...

So I am doing some planning for next seasons grow, including number of plants and pot sizes. Swampy NZ  just posted a massive 26kg yield off 8 plants in big capacity pots.   http://thehotpepper.com/topic/54253-winter-is-coming26-kgs-of-pods-from-8-plants-and-time-for-a-haircut/   Wondering what...

I got these in the mail this evening, sprinkled a bit of the smoked goat on left over paella.  Damn, solid and building heat but wow the flavour is awesome, complex, and really intensified the whole dish.   Great powders mate, and thanks again!  I'll update as I make my way through the others...

So these came in the mail today   - Dragon Berry by Jungle Rain - Original Death Sauce by Blair's - Fatali Puree by CaJohn's - Dried Bhut Jolokia.   Can't wait to work through them.  The threads on here have been really helpful in me making my sauce orders, keep up the good work guys!  '  ...