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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-18-2013, 05:30 PM | #16 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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x- pollination is definitely a problem. They need to be separated if you want a consistent crop. Casper peppers sounds more fun for the small garden.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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10-18-2013, 06:32 PM | #17 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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Most pepper plants can be dug in the fall before frost and moved indoors for keeping until next year. Just be sure that you cut the limbs back to match the root pruning you are also doing when digging them.
I allow my Jalapenos to ripen in the fall. They seem to loose some heat and gain flavor. I make a fire roasted, lacto-fermented pepper sauce from them and garlic. |
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10-18-2013, 06:47 PM | #18 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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10-18-2013, 06:49 PM | #19 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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10-18-2013, 07:17 PM | #20 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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If you Google TAM Bonnie jalapeño there is a lot of information
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 06-01-2014 at 11:42 AM.. |
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10-18-2013, 07:26 PM | #21 |
Full Fledged Farker
Join Date: 07-31-12
Location: Blanchard, Louisiana
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If you want to tone it down but still enjoy the Jap flavor just remove the following prior to lighting the cooking fuse:
Seeds and Membrane
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Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732 |
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10-18-2013, 07:49 PM | #22 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
This latest harvest is still scorching hot, even if i remove ALL of the membrane. I just made a good sized batch of hot sauce/salsa. That is the best way I know of to use scorching hot peppers. It tastes good now, and will be awesome after aging for a week or two in vacuum-sealed Mason jars. CD |
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10-18-2013, 07:50 PM | #23 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Thanks from:---> |
10-18-2013, 08:20 PM | #24 | |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Quote:
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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10-18-2013, 08:28 PM | #25 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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suck it up CD
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
10-19-2013, 08:32 AM | #26 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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We had a mild summer in Tennessee and my jalapenos were a crap shoot. Some of them got super hot. I grew 3 TAM mild plants, which were good and mild. The other regular jalapenos were great, but a few here and there were "sweat under your eyelids" hot.
I'm also a big fan of letting them turn red before harvesting. We've had a cold snap hit, so I'm gonna go get the last of them today. It was a great long harvest this year.
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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10-19-2013, 09:10 AM | #27 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Funny, I bought some in the store in August or so and posted here about the heat when I made ABTs. I was roused that I hadn't prepped them correctly, when I took every seed and all of the membrane off.
These were damn hot...but I ate every one of them. |
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10-20-2013, 09:03 AM | #28 |
Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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Its a sad day when I pull my jap plants they are usually the last thing in my garden to go, I picked a grocery bag off them yesterday, time to till everything now and wait for spring. None of my peppers have been as hot this year as last. we had a lot of rain and cooler temps this year, last years were almost un bearable, my japs were hotter than any habaneros Ive ever grown
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10-20-2013, 10:14 AM | #29 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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It was really wet through the end of June then it really dried up (near Chicago.) The jalapeños I've been picking lately have been scorching hot. I also selected a seed variety that was supposed to be hot. There are varieties that have been bred to be mild and it seems like that's all I find in stores these days. For recipes like Pepper Stout Beef I just cut back on the jalopies but that can't be done with ABTs.
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Weber Crazy |
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10-20-2013, 04:58 PM | #30 | |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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Quote:
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Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. |
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