Why the difference?

Neil · 09-28-2008, 07:50 AM

Cooked up a couple of dozen ABT's yesterday to take to a get together with some friends. Stuffed them with cream cheese, mozzerela, chopped brisket with some Blues Hog rub and of course wrapped with bacon. The japs were from a local farm, some green and some red. All the japs had white lines on the outside. Here's the question... why were some of the japs mild as could be while others were hotter than H*LL? I had a red one that was actually sweet and a green one that took my breath away. A friend had just the opposite, the green jap was mild and the red one sent him to the medicine cabinet for some Benadryl!!

Brian in Maine · 09-28-2008, 07:56 AM

I read on one of the forums that the jalapenos with a pointed tip are hotter than the ones with a rounded end.
Since reading this I have put pointed ones in my chili, and used round ones for ABTs, and have had fairly consistent results.

jestridge · 09-28-2008, 08:46 AM

I think it mother natural some hot some not some could have been cross pollinated

Arlin_MacRae · 09-28-2008, 08:51 AM

I've experienced the same thing, Neil. And more than once. I'll have to try the pointy vs. round selection method.

sfbbqguy · 09-28-2008, 09:53 AM

Same thing happened to me this week. Took a dozen on a hunting trip and about half sent guys to the moon and caused me to catch serious grief. I'll be experimenting with the pointed/rounded situation.

BBQ Bandit · 09-28-2008, 10:01 AM

Not sure where I read it... but somewhere mentions peppers with the "white marks" or looks something close to stretch marks... stay far away from them.

Look for smooth coloring with no white lines.

Also sometimes wrong peppers get mixed in the batch too. There's similarities that got me on a quick burn as well. Those italian yellow cooking peppers.... mild and too farkin' hot.

edit: found it (note the last line).

http://www.growing-peppers.com/jalapeno_peppers.html
"Dry lines are common and are not blemishes but a sign of maturity and hotness."

YMMV

Frank Sacco · 09-28-2008, 10:02 AM

I think that's another way mother natures farks with us. She mixes it up to keep us coming back for more.

Monty · 09-28-2008, 10:04 AM

I know why.

Most of the jalapenos we have in our grocery stores come from mexico, from very large pepper farms, that not only grow Jalapenos, but also many other kinds of peppers.. including your standard "green pepper"

Jalapeno's are very susceptable to cross-pollination from other pepper plants ESPECIALLY Green Peppers. That's why the ones that don't taste hot at all, if bit into raw, will taste just like a green pepper, and not a jalapeno.

The ONLY way to be sure all your Jalapeno's will be HOT is to either grow them yourself, which is very very easy to do, or buy them from a farmers market.

If you buy them from grocery store it's always a gamble.

The red ones are just "ripe" green ones.... they will all turn red if left on vine eventually, and usually take on a slightly sweeter taste. If you pick them immediately after turning red, you will get a sweet/hot combo.

Trucky1008 · 09-28-2008, 10:06 AM

I smoked up 3 dozen ABT's for a football party yesterday and many of them were quite hot on the end. I didn't pay too much attention to the pointed vs. rounded tip, but I will next time. BTW, I dusted the bacon with Plowboys Yardbird and these things were amazing!

Bacon · 09-28-2008, 10:39 AM

With peppers you really dont know to much of what your getting. Unless the habanero is being used, and I have even had some of those that werent that hot.

I have also heard about the curled stem myth. I havent actually tried it but who knows.

vr6Cop · 09-28-2008, 10:47 AM

Quote:

Originally Posted by Neil

Here's the question... why were some of the japs mild as could be while others were hotter than H*LL?

The same reason why whales have huge mouths. And why our toilets flush one way, but they flush the other way in Australia. Because that's just the way it is.

Brian in Maine · 09-28-2008, 11:44 AM

Maybe the ones that have rounded ends are cross pollinated with green bell peppers.

Brauma · 09-28-2008, 12:10 PM

I had a similar experience Neil. I cooked up a bunch of ABT's a few weeks ago. The first one I ate was mild. BeerGuy ate the next one and almost died. I thought he was kidding so I tried another. It lit me up too.

There didnt see mto be a rhyme or reason. I'll look for the pointy ends versus round ends and see if I can notice a difference.

garyk1398 · 09-28-2008, 12:16 PM

An ol wise backyard farmer once told me that the heat of a pepper gets hotter if the plant doesn't get watered regularly. Not sure if it is true or if it's a wive's tale.

gotwood · 09-28-2008, 12:16 PM

made abt's yesterday, had store bought and home grown....
all the home grown 5 times hotter than the store bought

09-28-2008, 07:50 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Why the difference? Cooked up a couple of dozen ABT's yesterday to take to a get together with some friends. Stuffed them with cream cheese, mozzerela, chopped brisket with some Blues Hog rub and of course wrapped with bacon. The japs were from a local farm, some green and some red. All the japs had white lines on the outside. Here's the question... why were some of the japs mild as could be while others were hotter than H*LL? I had a red one that was actually sweet and a green one that took my breath away. A friend had just the opposite, the green jap was mild and the red one sent him to the medicine cabinet for some Benadryl!! __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

09-28-2008, 07:56 AM	#2
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	I read on one of the forums that the jalapenos with a pointed tip are hotter than the ones with a rounded end. Since reading this I have put pointed ones in my chili, and used round ones for ABTs, and have had fairly consistent results. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-28-2008, 08:51 AM	#4
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I've experienced the same thing, Neil. And more than once. I'll have to try the pointy vs. round selection method. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

09-28-2008, 09:53 AM	#5
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	Same thing happened to me this week. Took a dozen on a hunting trip and about half sent guys to the moon and caused me to catch serious grief. I'll be experimenting with the pointed/rounded situation. __________________ 2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL Last edited by sfbbqguy; 09-28-2008 at 09:54 AM.. Reason: spelling

09-28-2008, 10:01 AM	#6
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Not sure where I read it... but somewhere mentions peppers with the "white marks" or looks something close to stretch marks... stay far away from them. Look for smooth coloring with no white lines. Also sometimes wrong peppers get mixed in the batch too. There's similarities that got me on a quick burn as well. Those italian yellow cooking peppers.... mild and too farkin' hot. edit: found it (note the last line). http://www.growing-peppers.com/jalapeno_peppers.html "Dry lines are common and are not blemishes but a sign of maturity and hotness." YMMV __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

09-28-2008, 08:46 AM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I think it mother natural some hot some not some could have been cross pollinated

09-28-2008, 10:02 AM	#7
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	I think that's another way mother natures farks with us. She mixes it up to keep us coming back for more. __________________ Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com

09-28-2008, 10:04 AM	#8
Monty Take a breath! Join Date: 05-21-08 Location: Martini, Texas	I know why. Most of the jalapenos we have in our grocery stores come from mexico, from very large pepper farms, that not only grow Jalapenos, but also many other kinds of peppers.. including your standard "green pepper" Jalapeno's are very susceptable to cross-pollination from other pepper plants ESPECIALLY Green Peppers. That's why the ones that don't taste hot at all, if bit into raw, will taste just like a green pepper, and not a jalapeno. The ONLY way to be sure all your Jalapeno's will be HOT is to either grow them yourself, which is very very easy to do, or buy them from a farmers market. If you buy them from grocery store it's always a gamble. The red ones are just "ripe" green ones.... they will all turn red if left on vine eventually, and usually take on a slightly sweeter taste. If you pick them immediately after turning red, you will get a sweet/hot combo. __________________ Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup *________________________________* 20X42 Klose "The Deluxe Grill Chef Smoker" Primo Oval Junior Cook'n'Kettle Sr. (almost 50 yrs old!) "Big Chief" ES (for Christmas Jerky!)

09-28-2008, 10:06 AM	#9
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	I smoked up 3 dozen ABT's for a football party yesterday and many of them were quite hot on the end. I didn't pay too much attention to the pointed vs. rounded tip, but I will next time. BTW, I dusted the bacon with Plowboys Yardbird and these things were amazing! __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

09-28-2008, 10:39 AM	#10
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas	With peppers you really dont know to much of what your getting. Unless the habanero is being used, and I have even had some of those that werent that hot. I have also heard about the curled stem myth. I havent actually tried it but who knows. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

09-28-2008, 11:44 AM	#12
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	Maybe the ones that have rounded ends are cross pollinated with green bell peppers. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-28-2008, 12:10 PM	#13
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	I had a similar experience Neil. I cooked up a bunch of ABT's a few weeks ago. The first one I ate was mild. BeerGuy ate the next one and almost died. I thought he was kidding so I tried another. It lit me up too. There didnt see mto be a rhyme or reason. I'll look for the pointy ends versus round ends and see if I can notice a difference. __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

09-28-2008, 12:16 PM	#14
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	An ol wise backyard farmer once told me that the heat of a pepper gets hotter if the plant doesn't get watered regularly. Not sure if it is true or if it's a wive's tale. __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

09-28-2008, 12:16 PM	#15
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL	made abt's yesterday, had store bought and home grown.... all the home grown 5 times hotter than the store bought

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