View Single Post
Old 04-03-2008, 11:55 AM   #8
somebody shut me the fark up.
Mark's Avatar
Join Date: 08-13-03
Location: St. Peters MO

You've gotten good replies, Really nothing else I can add except maybe grow your own. And also consider pasilla peppers (similar). I grow and smoke dry both. However, smoke dried would be redundant for rubs. Here's a batch I brought to Greg's last bash and stuffed with sausage.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote