No secret bro. Just worked out I guess. Can tell you this though, I bee armed alot this year and will make improvements next season. Still prob got, hopefully, 3-4 weeks left for the rest of my peppers to ripen. Just made another batch of smoked ghost. Next week ill be making some hot pepper jelly and some hot pepper relish. Tomorrow ill be making a big batch of jerk wet rub.
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BOTL UPCOMING MAINTENANCE
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Super hot pepper porn
- Thread starter BigFoot
- Start date
never heard of peat disks or heated propogators...so much to learn...but I like diving in head first
Bee armed? What is this? Is it collecting pollen from one flower on a object and then self pollinating other flowers on that pepper plant? I do this from time to time but did not know this is what it was called. Would you pleas post your jerk wet rub recipe...sounds like a great use for a few peppers
Thanks!
Mikes
Today's pickings. Ghost on the left naga morich on the right. Half gallon of juice behind for reference. This is literally half of what's left on my garden. Warm weather has helped here in the NE to extend the season. Hoping to get 3-4 weeks till I pick the rest. The longer they stay on the plant the hotter they get, been watering less so the plants wilt and the peppers extract all the nutriition which also makes them hotter.
Good God.
Today's pickings. Ghost on the left naga morich on the right. Half gallon of juice behind for reference. This is literally half of what's left on my garden. Warm weather has helped here in the NE to extend the season. Hoping to get 3-4 weeks till I pick the rest. The longer they stay on the plant the hotter they get, been watering less so the plants wilt and the peppers extract all the nutriition which also makes them hotter.
I am picking my butch t scorpion peppers as they mature....I have 3 other habanero varieties and enjoy them raw. This pepper is IMO unediable. My first mistake was taking a bit of it like the ther habs.....I felt like I was gonna hurl after I swallowed it..the the burn for about 3 min. Well my second mistake came again when I took an even smaller bite from the other side of the pepper...I could feel it going down into my stomach forming an ulcer lol. This plant is my biggest at 4 1/2' tall and about 3' wide, and you can see all of the small peppers forming. With the central Texas weather this plant should go till mid November.
There is a reason this is the newest hottest pepper in the world....I would call myself a chili head but will not grow this pepper again...there is no reason for something this hot.
Btw Bigfoot nice harvest! I don't harvest them all at once..usually pick up to four a day to munch on with meals. Great idea drying them and turning them I t flake. Do you find that they loose any heat or flavor when doing this?
There is a reason this is the newest hottest pepper in the world....I would call myself a chili head but will not grow this pepper again...there is no reason for something this hot.
Btw Bigfoot nice harvest! I don't harvest them all at once..usually pick up to four a day to munch on with meals. Great idea drying them and turning them I t flake. Do you find that they loose any heat or flavor when doing this?
so envious of your pepper success! Here in Texas the summers get a bit 'toasty' so I have found that in my patio garden(apartment living...sigh) various tomatoes work out short term but with peppers I have only gotten Hatch/New Mexico and Yellow Cayenne's to grow worth anything.
Granted, I think a house with yard where I can do planting would solve a lot of these issues. Kudos on the peppers...makes me want to make hot sauce again.
Granted, I think a house with yard where I can do planting would solve a lot of these issues. Kudos on the peppers...makes me want to make hot sauce again.
Didn't have much success this year w the peppers in the pots as I've had in the past. Can't really say I paid much attention to them though, being that the garden really took off. Good soil, worms to aerate and water. That's the secret
Just snapped off a few pix. I placed two 7 gallon buckets and one 5 gallon bucket on top of it in a few pix for a size comparison. Not a lot of peppers on the plants as I pick and eat a few each day. As soon as there is some color I pick em
Group
Trinidad Scorpion
Regina's Red Hots
Aji multicolor
Varano Habanero
Sent from my iPad
Group
Trinidad Scorpion
Regina's Red Hots
Aji multicolor
Varano Habanero
Sent from my iPad
Rotten weather here in Ohio this year for growing. Had too much rain early on and all my tomato plants drowned. The two ghost pepper plants that I started from seeds last January faired a little better but were stunted and didn't produce more than a handful of peppers.
Contrast that with last year. Three peppers. Red Sovina did great. Bird seed peppers more than great. And a pepper that I got from this mom and pop Vietnamese restaurant down the street.
I built a card board box forced fan dryer and dried them all. Ground them and shared lots of flakes. I have family and friends that are real pepper heads and appreciate the heat.
I guess I'll try the ghosts again next year and hope for a better harvest. Might have to pick up some of the other seeds from some of the other peppers mentioned here. Makes my mouth water.
And I almost never use the pepper straight, raw. Too hot for me. A few flakes added to just about anything makes it better and adds a dimension of heat and in some cases, sweat. You know what I mean.
I would be willing to trade cigars for seeds and peppers if you have too many..... Especially hotter than the Red Savina or any that are smoked. Something I have never done or can do at this point.
Dennis
Contrast that with last year. Three peppers. Red Sovina did great. Bird seed peppers more than great. And a pepper that I got from this mom and pop Vietnamese restaurant down the street.
I built a card board box forced fan dryer and dried them all. Ground them and shared lots of flakes. I have family and friends that are real pepper heads and appreciate the heat.
I guess I'll try the ghosts again next year and hope for a better harvest. Might have to pick up some of the other seeds from some of the other peppers mentioned here. Makes my mouth water.
And I almost never use the pepper straight, raw. Too hot for me. A few flakes added to just about anything makes it better and adds a dimension of heat and in some cases, sweat. You know what I mean.
I would be willing to trade cigars for seeds and peppers if you have too many..... Especially hotter than the Red Savina or any that are smoked. Something I have never done or can do at this point.
Dennis
King Kill 33
BoM Dec '13
Nice. Those all look tasty. When smoked or dried, does it drop the heat a bit?
Smoked on the left, dried on the right. Middle are various peppers I'm grinding for a chili powder.
KK33