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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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09-28-2008, 07:50 AM | #1 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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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!!
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"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. |
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09-28-2008, 07:56 AM | #2 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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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.
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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 |
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09-28-2008, 08:46 AM | #3 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I think it mother natural some hot some not some could have been cross pollinated
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09-28-2008, 08:51 AM | #4 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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I've experienced the same thing, Neil. And more than once. I'll have to try the pointy vs. round selection method.
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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 |
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09-28-2008, 09:53 AM | #5 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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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.
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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 |
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09-28-2008, 10:01 AM | #6 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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
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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 |
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09-28-2008, 10:02 AM | #7 |
is One Chatty Farker
Join Date: 10-21-07
Location: Patchogue, NY
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I think that's another way mother natures farks with us. She mixes it up to keep us coming back for more.
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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 |
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09-28-2008, 10:04 AM | #8 |
Take a breath!
Join Date: 05-21-08
Location: Martini, Texas
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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.
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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!) |
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09-28-2008, 10:06 AM | #9 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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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!
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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 |
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09-28-2008, 10:39 AM | #10 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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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.
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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 |
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09-28-2008, 10:47 AM | #11 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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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.
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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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09-28-2008, 11:44 AM | #12 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Maybe the ones that have rounded ends are cross pollinated with green bell peppers.
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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 |
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09-28-2008, 12:10 PM | #13 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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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.
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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 |
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09-28-2008, 12:16 PM | #14 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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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.
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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: |
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09-28-2008, 12:16 PM | #15 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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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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