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juanitos 2019 grow log

[SIZE=11pt]Welcome to the JuanitosPeppers 2019 glog[/SIZE]
 
[SIZE=11pt]Thanks to all the long time readers and people who followed last year. I hope to make this glog a little bit better![/SIZE]
 
[SIZE=11pt]I’ll try to do weekend update format with photos and captions. I’ll be happy to answer questions or discuss growing during the week too. [/SIZE]
 
 
[SIZE=11pt]Last year was pretty successful. [/SIZE]
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[SIZE=11pt]Saved lots of seeds[/SIZE]
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[SIZE=11pt]I spent all winter break thinking about what varieties i wanted to grow. I want to keep a good balance of flavor, heat, color, species, cost, size. Looking to expand my seed stock so i’m growing a couple collections (brainstrain, ghost) also trying a couple wilds for fun, a few mild peppers for normal people, and the best medium peppers (moa, bahamian goat). Can follow along to see everything[/SIZE]
 
[SIZE=11pt]I like doing bulk starting in medium(soilmix). It means i only plant the successful seeds, no volunteers or weak seedlings, no wasting extra seeds, no culling. Medium is a bit easier to manage as it will separate easier than a paper towel. Also you can leave them in the medium for a bit longer. [/SIZE]Just keep them in a warm 75-85 temp range for a week or so and we’re ready to transplant into pots.
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[SIZE=11pt]While those are resting got the growing space ready.[/SIZE]
[SIZE=11pt]Made sure the led strips are still running from last year, had to repair a few[/SIZE]
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[SIZE=11pt]Cleaned up the trays and reservoir and ordered pots / trays, started putting soil in[/SIZE]
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[SIZE=11pt]More to come… Thanks for following![/SIZE]
 
 
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That looks amazing indeed, thanks for letting us know the dry rub vs salt'n'peppa - will give the simple way a try as well next time!

And those Brazilian starfish should go well with that; I'm glad I just had dinner, else I'd be salivating ;)

Good catch on the watering system btw, coulda been way worse if left unnoticed. Even the non-mechanical systems (e.g. autopot) give me trouble sometimes with lines clogging, had a plant looking really sad after a few days of being away... Now I have a good excuse to check up on the ladies even more often :)

Sent from my ZTE A2017U using Tapatalk
 
juanitos said:
so i found pork butt 1.19$ lb at the store and couldn't help but pick some up. I can eat this all week!.
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That looks delicious. Now I want to have me a smoked pig sandwich for lunch... if we still have some leftovers. That's a great price for pig butt. We stock up below $1.75. Never see it that low down here.
 
I like a simple salt and pepper rub the day before smoking pig or brisket. Sometimes I stuff garlic cloves into the sliced made in the fat but never mop or baste. A steam pan takes care of that part. I put on the meat and the next time I open the smoker is when the meat hits 205° I used to put a thick kosher salt crust on a brisket but that's hard on the hardware.
 
I use more red oak or pecan and less lump charcoal for more smoke flavor. I don't soak the wood but use it as fuel. Cheaper that way too since the wood is free except for the cutting and splitting and chunk making.
 
juanitos said:
I'm gonna enable orders August 1.

I'll probably get a buttload of orders to start out so it will take a little longer to fill them all.
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I placed an order but Im stupid and didnt leave a comment. I would like superhots only please! However many varietys is fine. I would like them labeled as well, not sure if they come labeled or not.

Thanks for being the pepper king! Looking forward to the tears
 
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