• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

FreeportBum's kind of late but here is my first Glog.

Wanted to do this for a while but haven't found the time, So testing..... trying to post a pic if it works I have a bunch more.  Want to say thanks to jamie(romy6) for most of the super hot seeds.  Seeds started march 11, all plants except sweet cheese are in 10gal pots mixed with sunshine mix #4 and happy frog. 
 
This years growing list-
Yellow 7 pod
Congo trinidad
Chocolate naga morich
Yellow brain strain
Brain strain
Douglah
Trinidad scorpion(butch t's)- from my plants last year
Yellow sweet cheese
Long Cayenne- two varieties
and a couple other mystery plants
 
peppers2013_zpsa26fb9da.jpg
 
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WalkGood said:
Awesome harvest \o/ ... love dem colors!
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Thanks Ramon, all the best
 
stickman said:
+1 on that! What are you planning on doing with your harvest?
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Thanks Rick. I will take most of the cayenne's and toss them on the smoker tomorrow then dry and turn into powder. Yellow 7 and yellow brain will be added to my yellow powder. The rest are getting turned into a mash I will ferment over winter, with some others I need to pick in the morning.  :dance:
 
Devv said:
we got +2 going here!
 
Good work!
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Thank you sir  :cheers:
 
FreeportBum said:
Thanks Rick. I will take most of the cayenne's and toss them on the smoker tomorrow then dry and turn into powder. Yellow 7 and yellow brain will be added to my yellow powder. The rest are getting turned into a mash I will ferment over winter, with some others I need to pick in the morning.  :dance:
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Hooeey... any ferment you add those Butch T pods to will light you up good! I just added a half-dozen or so to my "kitchen sink" powder blend, and that s#&% will put the hurt on ya! "Course I put in some Bhut crosses, 3 kinds of Habaneros, Douglahs and Cheiro Recife pods as well... :whistle:
 
stickman said:
 
Hooeey... any ferment you add those Butch T pods to will light you up good! I just added a half-dozen or so to my "kitchen sink" powder blend, and that s#&% will put the hurt on ya! "Course I put in some Bhut crosses, 3 kinds of Habaneros, Douglahs and Cheiro Recife pods as well... :whistle:
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Morning Rick-  I really enjoy the butch t pods,they were my first introduction to super hots :hell:   Last season I did a half gallon mash using only my butch t's. Let it ferment/age for 9 months before turning into sauce. Heat was most excellent with a ton of flavor.   Happy Friday my friend  :dance:
 
FreeportBum said:
 
Morning Rick-  I really enjoy the butch t pods,they were my first introduction to super hots :hell:   Last season I did a half gallon mash using only my butch t's. Let it ferment/age for 9 months before turning into sauce. Heat was most excellent with a ton of flavor.   Happy Friday my friend  :dance:
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That sounds great! Will you be doing the same thing again this year? If so, I hope you take pics of the process and post 'em here. Cheers!
 
capsidadburn said:
Great looking harvest! I bet it takes a lot of patience waiting 9 months for your baby! Worth it though!

Congratulations
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Thank you, I had made a few other mash's to help get me through  :P  but yeah 9 months was a good clip. 
 
stickman said:
 
That sounds great! Will you be doing the same thing again this year? If so, I hope you take pics of the process and post 'em here. Cheers!
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Rick I plan on making a couple of mashes here today or tomorrow and will post pics.  I'd like to age one for a full year if I can find the patience.  :cheers:
 
Those are some huge Cayenne's!
 
I wish I had access to those woods, around here it's mainly Mesquite and Hickory. They have a strong taste so a really short smoke..
 
Have a great weekend!
 
Devan those cayenne's look super tasty in dat smoker, I've only been drying mine and using as flakes but think I'll smoke the next batch FTW, great job mon!
 
Devv said:
... ... I wish I had access to those woods, around here it's mainly Mesquite and Hickory. They have a strong taste so a really short smoke... ...
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Scott, you have Oak there, you should try it to see how you like. With our Oak trees we have an unlimited supply, lol. IMO it's mild, nutty, great with beef and pork ... also works with pods.
 
Devv said:
Live Oak? Now that I have a bunch of! like 4 cords..
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That's what I have but use others too, giver her a try and let me know your thoughts ... I think a rule of thumb to use is any oak that produces acorns or rather a nut, ours does and AFAIK they're live oak but I could be wrong.
 
My "Live Oaks" keep their leaves all year long, until around Feb. 15th then they flower and put the new leaves on, never really looking like they lose their leaves..
 
Great wood for the fireplace, and when I cook a Brisket..
 
Devv said:
Those are some huge Cayenne's!
 
I wish I had access to those woods, around here it's mainly Mesquite and Hickory. They have a strong taste so a really short smoke..
 
Have a great weekend!
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Thanks, I really like using apple, black cherry and sour apple.  I like hickory chips soaked in bourbon or wine, good stuff ever try it?
 
WalkGood said:
Devan those cayenne's look super tasty in dat smoker, I've only been drying mine and using as flakes but think I'll smoke the next batch FTW, great job mon!
 
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Thank Ramon, I really enjoy the smoked powders. all the best
Bodeen said:
Nice looking cayennes on that smoker.
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Thank you sir  :dance:
 
 
 
Ok here's the mash I am working on today.  Garlic, peppers,shallot,tomatillo's.  More pics to come  :onfire:
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