Author Topic: It's about to warm up...  (Read 4785 times)

Offline muebe

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It's about to warm up...
« on: March 02, 2012, 01:55:28 pm »
 :o :o :o :o :o



To be continued....
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Offline mikecorn.1

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It's about to warm up...
« Reply #1 on: March 02, 2012, 02:06:51 pm »
OUCH!! I can't even handle jalapeƱos. :)


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Offline Ka Honu

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Re: It's about to warm up...
« Reply #2 on: March 02, 2012, 02:16:26 pm »
I'm still trying to deal with the habaƱeros from SWMBO's garden.  One will season about 20 pounds of anything you have.  I'm still trying to figure out how to use more than one in a dish, sauce, or whatever without killing anybody.  Anyone got any ideas?

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Re: It's about to warm up...
« Reply #3 on: March 02, 2012, 02:39:59 pm »
i broke out in a  sweat  seeing that ,,,,

Offline slowpoke

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Re: It's about to warm up...
« Reply #4 on: March 02, 2012, 02:49:28 pm »
Nothing warm about those beauties,dase just down right HOT.What's your plans for them cuties?
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Offline Quarlow

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Re: It's about to warm up...
« Reply #5 on: March 02, 2012, 03:40:57 pm »
My butt hurts just looking at the picture. LOL
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Offline ghost9mm

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Re: It's about to warm up...
« Reply #6 on: March 02, 2012, 04:45:38 pm »
What Q said... :D
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Keymaster

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Re: It's about to warm up...
« Reply #7 on: March 02, 2012, 05:23:30 pm »
Whatever it is its gonna be good, Nice picture!! Now lets get to Burnin ;D

Offline hybridcx

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Re: It's about to warm up...
« Reply #8 on: March 02, 2012, 05:24:48 pm »
looking good... for me its rarely ever too hot...

for the hobaneros we use most of ours in a home made salsa chopped fine they heat good but"kind of" tame out.in a 4QT batch we use about 10-15 of them. especially if you pressure cook it we dont as it tends to get a little watery, but  pressure cooking peppers cuts the heat a lot..

Offline muebe

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Re: It's about to warm up...
« Reply #9 on: March 03, 2012, 10:51:30 am »
I halved the peppers...

Red Jalapenos



Green Jalapenos



Serranos



And Habaneros  :o



Then into the Bradley for some smoke & dehydrating. Two hours of Hickory with the cabinet temp of 165F and convection fan on...



Dried and then finely ground...



Now I am ready to spice up any meal :)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Keymaster

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Re: It's about to warm up...
« Reply #10 on: March 03, 2012, 11:36:12 am »
WOW, Nice Job!!! What did you Grind them with ?

Offline muebe

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Re: It's about to warm up...
« Reply #11 on: March 03, 2012, 11:55:03 am »
WOW, Nice Job!!! What did you Grind them with ?

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Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Offline OldHickory

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Re: It's about to warm up...
« Reply #12 on: March 04, 2012, 02:49:42 pm »
Nice job, good work.  If I use much of that ( looks as if you ground the seed too ) , then it's bring on the ice cream. ;)
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Offline josbocc

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Re: It's about to warm up...
« Reply #13 on: March 06, 2012, 05:10:18 pm »
Muebe,

Very nice job!  I am extremely jealous, I stopped at my local produce market this afternoon, and believe it or not, they don't get red Jalaps this time of the year in goold old Northern, NY.   >:( >:( >:(

So...., being the enterprising smoker that I am, I took 5 lbs of the green ones off of their hands.  They'll be in the smoker tomorrow.  Quick question, did you mix any of the peppers when grinding, or did you keep the different varieties separate?  Just curious.

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Offline muebe

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Re: It's about to warm up...
« Reply #14 on: March 06, 2012, 05:30:09 pm »
Muebe,

Very nice job!  I am extremely jealous, I stopped at my local produce market this afternoon, and believe it or not, they don't get red Jalaps this time of the year in goold old Northern, NY.   >:( >:( >:(

So...., being the enterprising smoker that I am, I took 5 lbs of the green ones off of their hands.  They'll be in the smoker tomorrow.  Quick question, did you mix any of the peppers when grinding, or did you keep the different varieties separate?  Just curious.

Jeff

Jeff I kept them separate so I could have different degrees of heat. But I am debating about mixing them all together for some serious death powder  :o
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)