Stickman's 2016 Gochu Glog- Transplanting is Finished

Hi All, I'm back again after quite a while and more than a few changes. Health issues got in the way of being active here after Christmas, but I've resolved those and am ready to plug in here again, albeit with less time than I had before. Anyway... on to the chiles!
 
My friends with a CISA farm have started 6 MoA Scotch Bonnets, what I hope are 2 King Nagas and a couple of Jalapenos. I have three 1020 trays worth of 3inch pots planted with 4 varieties of Gochu peppers. I sowed them a week ago and they're just now starting to sprout. I also have 12 pots of Texas Wild Pequins and 6 pots of Guwahati Bhuts planted that haven't started to sprout.
 
In addition to the solar food dryer, I picked up a stainless steel 10-quart pressure cooker at Christmas time, so I'm planning on experimenting with using it to process purees and sauces to hopefully make them more shelf-stable. Any input on that would be gratefully accepted.
 
Gochus starting...

 
Chinense varieties and Jalapenos

 
That's all for now... see ya all later!

 

[stickman]

Howdy Folks,
     The thing I've been waiting for since I planted the MoA Bonnets has finally come to pass... Three pods in a row! I'll be making Jerk Rub tomorrow (with pics) and grilling Jerk Chicken on Saturday.

 

[Devv]

One of my favorites!
 
Congrats!
 
I made your Jerk rub last year, good stuff!

 

[tctenten]

They really are great peppers. I look forward to your plated pics of the Jerk Chicken.

 

[Pulpiteer]

I've been trying to figure out the best way for me to isolate seed.  Just put some organza bags in my Amazon shopping cart.  Looks like a winner.

 

[randyp]

I love yellow pods in the garden, Rick.They can be seen from a block away.

 

[stickman]

One of my favorites!
 
Congrats!
 
I made your Jerk rub last year, good stuff!

 
Cheers Scott... I've been waiting for this all season!  I dusted off my Jerk rub recipe and made it up as soon as I got 4 ripe Bonnet pods.   http://thehotpepper.com/topic/52879-stickmans-2015-thats-all-she-wrote/page-25#entry1185008  
I've picked another 2 pods the last couple of days, so I'm ready to freshen up some of the rub and start the "Yardbird" marinating for tonight. Sadly, I found out that the flash in my camera doesn't seem to work. Not sure how that happened, but I'm OK with only taking pics in daylight.

 

[stickman]

They really are great peppers. I look forward to your plated pics of the Jerk Chicken.

 
I shall do my humble best...
 

I've been trying to figure out the best way for me to isolate seed.  Just put some organza bags in my Amazon shopping cart.  Looks like a winner.

 
Cool! I hope they work well for you Andy.
 

I love yellow pods in the garden, Rick.They can be seen from a block away.

 
...Or they would if the leaf canopy on the plants didn't completely obscure them.   My Bonnet plants are smaller this year but loaded with big pods. I surely won't complain...
 
It's been another crazy week here. I had to do a lot of fill-ins for a co-worker who's out on maternity leave and my Wife got word that a good friend of hers from Milford, MA passed away and made arrangements to go to the funeral today. We also had a houseguest from Brooklyn that came over for supper last night. No shortage of things to do...
 
The Gochus are still only producing about a handfull of ripe pods a day, but I expect in a couple of weeks they'll be in full spate, and these babies are loaded!
 
The Supers are finally beginning to color up, and I should be starting to pick them by the middle or end of next week.
 
Moruga

 
Bhuts

 
The Aji Pineapple is starting to sprawl... it's about 16 inches tall, but a yard wide and absolutely loaded with pods. Can't wait to try these!

 
That's all for now. I'm gonna try to get pics of the Jerk Chicken on the grill and a plate shot this afternoon. Have a great weekend all!

 

[OCD Chilehead]

Great jerk sauce. Live the color your getting. Yeah, I think you will be swimming in Gochu's soon. I foresee Gochujang and Gochugaru in the near future.

I have some Aji Pina plants that look like yours. LOL

I haven't got any ripe ones yet. Can't wait. Shouldn't be long. I hope they have the same flavor as last year. I've notice that slot of peppers have a different tast, depending on excess moisture or drought. I may drought a container and see if it has a different taste.

 

[Devv]

I made a copy of the jerk recipe, although I think I may have it, just to make sure Thanks for the URL!
 
Really happy to see the supers getting the color on   It's just the best time of year when all the work comes together!
 
Keep it green!

 

[stickman]

I have some Aji Pina plants that look like yours. LOL

I haven't got any ripe ones yet. Can't wait. Shouldn't be long. I hope they have the same flavor as last year. I've notice that slot of peppers have a different tast, depending on excess moisture or drought. I may drought a container and see if it has a different taste.

 
I'm not familiar with Aji Pinas.... I'll have to check out your glog to see what they look like.
 
I hope it's soon for your ripening pods Chuck! My Annuums are all starting to produce ripe pods, so it shouldn't be long for yours. It'll be an interesting experiment to grow one variety of chile two different ways in one season... if you try it, I'll follow along to see how it comes out.
 

I made a copy of the jerk recipe, although I think I may have it, just to make sure Thanks for the URL!
 
Really happy to see the supers getting the color on   It's just the best time of year when all the work comes together!
 
Keep it green!

 
Cheers Scott! I picked my first ripe Bhuts today... I guess the 88+ degree weather we've been having the last week ripened them up quickly.

 
We had a regular "Frog Strangler" of  a thunderstorm yesterday, so I had to postpone grilling the Jerk Chicken until today... an extra 24 hours in the marinade probably won't harm it any...
 
Hope you all have a pleasant rest of the weekend!

 

[Devv]

Is a "Frog Strangler" the same as a "turd floater"? Regardless summer rains are always welcome.
 
Congrats on the Bhuts! I can't wait until I see some color here!

 

[stickman]

Is a "Frog Strangler" the same as a "turd floater"? Regardless summer rains are always welcome.
 
Congrats on the Bhuts! I can't wait until I see some color here!

 
Heh... I imagine it's very like, Scott. Thanks for the good vibes, we're sending them your way as well... we want to see good color where you are too!
 
Finally got the Jerk "Yardbird" on the grill!

 
I just hope we finish cooking it on the grill before it starts to rain... I hear thunder rumbling in the distance...

 
Still... like you said Scott... gotta love summer rain. Especially when we've had so little of it this season. If It rains before the chicken's done, I'll just hafta move it to the oven.

 

[tsurrie]

Those Yardbirds look yummy Damn! That recipe shall find place in my recipe book also.
I hope the thunder stayed far away and you finished grilling in time.

 

[OCD Chilehead]

Sorry for the misunderstanding. I called them Piña, as in Spanish for pineapple. I was to lazy to spell pineapple. Piña Is shorter. LOL!

The jerk looks really good.

Hope you don't get hammered to hard with the rain. I love a Summer rain, just not at one time. The plants live it if it's spread out over time.

Enjoy the rest of your weekend.

 

[Hybrid Mode 01]

     Great looking superhots and chicken, Rick. You inspired me to make some jerk venison today. I'm using the recipe you linked to above on some loin chops. It's roasting on the grill as we speak! 

 

[stickman]

Those Yardbirds look yummy Damn! That recipe shall find place in my recipe book also.
I hope the thunder stayed far away and you finished grilling in time.

 
It's even better when it's done Uros.   Plate shot with French Filet Beans, Jerk Chicken and Jamaican "Rice and Peas" made with coconut milk, scallion, thyme, a sliver of ginger root, a few allspice berries and a can of kidney beans.

 

[stickman]

Sorry for the misunderstanding. I called them Piña, as in Spanish for pineapple. I was to lazy to spell pineapple. Piña Is shorter. LOL!

The jerk looks really good.

Hope you don't get hammered to hard with the rain. I love a Summer rain, just not at one time. The plants live it if it's spread out over time.

Enjoy the rest of your weekend.

 
Ah... sorry I didn't make the catch Chuck...   We lucked out as far as the BBQ went. Only got a few sprinkles. I'm really glad I put in that rain barrel so I could catch a good bit of last night's downpour to use in the garden. I figure that since I installed it, it's put $20 in my pocket that I didn't spend on tap water for irrigation. Cheers!
 
 

     Great looking superhots and chicken, Rick. You inspired me to make some jerk venison today. I'm using the recipe you linked to above on some loin chops. It's roasting on the grill as we speak! 

 
Very Cool! Will you post pics? Venison is pretty lean meat... do you do any barding with bacon or sheet lard when you grill it?

 

[FreeportBum]

I want that plate of food in my belly love me some jerk. Looks great Rick,cheers.

 

[Hybrid Mode 01]

 
 
 
 
Very Cool! Will you post pics? Venison is pretty lean meat... do you do any barding with bacon or sheet lard when you grill it?

 
 
 
     I just used your recipe (or a close approximation  ), slathered it on four loin chunks with some olive oil and roasted them indirectly at about 500F for about 20 minutes. They were spectacular! A little overdone for my taste, but my wife said they were the best steak I ever made.
 

 

[stickman]

I want that plate of food in my belly love me some jerk. Looks great Rick,cheers.

 
Cheers D!
 

 
 
 
     I just used your recipe (or a close approximation  ), slathered it on four loin chunks with some olive oil and roasted them indirectly at about 500F for about 20 minutes. They were spectacular! A little overdone for my taste, but my wife said they were the best steak I ever made.
 

 
That looks excellent Carl! Glad your wife likes it... guess that one's a keeper.  Ah... so you use lots of olive oil instead of barding. Probably healthier, but the barding is less effort.