Schweby and a my buddy carlos had a Habenero eating contest. Nice to watch.
So anyway, Who is growing peppers this year?
Oh, sorry if there is a thread.

was that before or after carlos went bobbing for peppers?

i think biscoe and ray have some <font color="red">HOTT</font> ones sprouting up north

you should've seen the hot pepper contest at last year's HHO- rusty von was almost down for the count after chomping down a bhut jolokia (multiple times hotter than a hab).

i am growing many kinds of hot peppers, hot sauce will again be a players pack item at the hho.

Mmmmm...bring on the <font color="red">HEAT!!! </font>

I'll definitely be growing a hab, jalapeno...and a bhut jolokia if I can find one around here.

Do these bhut jolokia's have flavor, too? There's a lot of really hot sauces out there (likely with primarily hot pepper extracts) that are just plain hot...but lack flavor.

Bhut jolokia has wonderful, datil-like flavor behind the incinerating heat. Nothing at all like extract flavor, which, IMHO, is pretty much disgusting. Correct me if I'm wrong, John, but between Biscoe's &amp; my gardens, we'll have something like 20 chile varieties this season, several of which are well past habaneros on the Scoville scale.

Looking forward to Schweb's parTTicipation in HHO chile eating contest this year. Nothing like heat &amp; homebrew!

yes they do- vegan ray is the local authority here for subtleties. i smoked some of them last year and made a few bottles of sauce- hottest non-extract sauce i've ever had hands down. extract sauces all suck, they taste like arse. dave's insanity apparently has a bhut jolokia sauce now too which is the first non-extract sauce they've ever sold.

i still owe grog some bhut's- my greenhouse took a tumble in a big wind over the winter and set me back a ways on producing plants however.

try chileplants.com for the best selection of peppers i have ever seen.

dave's insanity apparently has a bhut jolokia sauce now too which is the first non-extract sauce they've ever sold


It's actually Blair's that makes it: Pure Death (http://extremefood.com/product.php?id=164)

Actually, looks like Dave's has one going, as well: Ghost Pepper Private Reserve (http://www.davesgourmet.peachhost.com/ct_PRdair.htm)

last years pepper contest choices (http://dgcnv.myphotoalbum.com/view_photo.php?set_albumName=album55&amp;id=IMG_0635)
- bhut's on lower right.

Im running for the potty just looking at that photo. Heard some great stories about last years contest from Cartie'r Allen.

I have a brand NEW pepper garden this year....Serranos, jalapeno, super chilis, &amp; sweet bannana :DDon't know alot to do with em' yet so if you got any good recipes post em' up ......

Last night we did chicken breasts pounded out to about 1/4 in. thick and put jalapenos (cut length wise) stuffed with cheese (pepper jack, cheddar, and moneray) then roll em' up (common' your a disc golfer) and dip em' in some egg and coat em' with some breading (flour, corn meal, and some spices to taste) then put em seam down in a caserol dish...hit em' with a little melted butter on the tops and let em' cook on 375-400 for about 20min. then I turned on the broil for about 3 min to crisp the tops and WHAM.....T-Doggs Chicken Rolls.......ENJOY

sounds tasty!

sweet bannana :DDon't know alot to do with em' yet so if you got any good recipes post em' up ......



I take fresh Roma tomatoes (drained of most juices) and fresh mozzarella and stuff those bad boys. simple and delicious.

A good brat or sausage as a main dish. Summertime sizzla'!

oh, and any hot pepper that you prefer diced in homemade mac 'n cheese is one of my favorite summetime goodies as well.

All last summer, I was experimenting with a "turducken" concept using various sizes of chiles stuffed into each other with herbed cornbread stuffing inside &amp; in between. Then battered &amp; deep fried. Not perfected yet, may have to add some sort of sausage to the stuffing to round out the flavor. Experiments will recommence very soon when the harvest starts trickling in . . .

i have been brewing the idea of habanero apple butter for a couple of years without actually implementing it- hopefully this fall i will actually get it done.

I made a wee batch of serrano crabapple jelly a couple of years ago. It was quite yummy on a pistachio nut butter sandwich. Unfortunately, the crabapple tree has now expired.

I've grown peppers and made salsa for years. I'm not much of a fan of the habanero. I prefer a more subtile, "sneeks up on you" sort of heat. Habaneros are the sledge hammer of heat, we like the ballpean hammer of heat. Make no mistake, our salsa will give you a lip and eye sweat, but it doesn't have to burn both ends if you know what I mean. ;)

Our salsa has a combination of peppers such as, but not limited to.... serrano, japs, anaheims, lemon drop, thai dragon, mole, and giant marconi. Need more heat? Add more of the hot ones.

If you are looking for a mild pepper (like a bell) that actually produces a TON of peppers, grow the giant marconi. They are about 2x the length of a bell, but the plant will give you a grocery sack full over the season.

All last summer, I was experimenting with a "turducken" concept using various sizes of chiles stuffed into each other with herbed cornbread stuffing inside &amp; in between. Then battered &amp; deep fried. Not perfected yet, may have to add some sort of sausage to the stuffing to round out the flavor. Experiments will recommence very soon when the harvest starts trickling in . . .



Vegan sausage ?

Vegan sausage ?


Abso-freakin-lutely, if I intend to eat 'em myself. But for my peeps, 100% Smithfield hog will do the trick, just as it does for the 200 or so gluttonous maniacs at the MSDGC each summer! :)

the marconi's (and other sweet italian varieties) are most definitely a vast improvement in flavor over any of the bells, and do yield very well. i have grown them for several years. imo the best tasting of all the sweets is a smaller italian variety called "lipstick" (also extremely similar to one called "apple"). marconi's yield better though.

All last summer, I was experimenting with a "turducken" concept using various sizes of chiles stuffed into each other with herbed cornbread stuffing inside &amp; in between. Then battered &amp; deep fried. Not perfected yet, may have to add some sort of sausage to the stuffing to round out the flavor. Experiments will recommence very soon when the harvest starts trickling in . . .



Vegan sausage ?



he gets some very tasty vegan sausage from somewhere- the vegan sausage and gravy rocked!

I've grown peppers and made salsa for years. I'm not much of a fan of the habanero. I prefer a more subtile, "sneeks up on you" sort of heat. Habaneros are the sledge hammer of heat, we like the ballpean hammer of heat. Make no mistake, our salsa will give you a lip and eye sweat, but it doesn't have to burn both ends if you know what I mean. ;)

Our salsa has a combination of peppers such as, but not limited to.... serrano, japs, anaheims, lemon drop, thai dragon, mole, and giant marconi. Need more heat? Add more of the hot ones.

If you are looking for a mild pepper (like a bell) that actually produces a TON of peppers, grow the giant marconi. They are about 2x the length of a bell, but the plant will give you a grocery sack full over the season.


I know what you're saying, but my poor little mouth (and other end) have been seriously abused by capsaicin over the years &amp; now require the heat-hammer for the satisfying release of endorphins that is the goal of a proper salsa session. There aren't enough jalapenos in the world to jazz up a salsas to the degree that I most enjoy, and even savinas, bonnets, &amp; other hab types are starting to leave me a little cold. I find my favorite salsa use a wide variety of chiles (datils, rocotos, &amp; Cleo's Dragons are my current faves for flavor &amp; bhut jolokia for heat-hammer) in both fresh &amp; roasted form to fully round out a heat/flavor profile.

Believe me, there are incredibly nuanced flavors lurking in even the hottest of chiles, you just need the proper training to detect &amp; appreciate them. :D

All last summer, I was experimenting with a "turducken" concept using various sizes of chiles stuffed into each other with herbed cornbread stuffing inside &amp; in between. Then battered &amp; deep fried. Not perfected yet, may have to add some sort of sausage to the stuffing to round out the flavor. Experiments will recommence very soon when the harvest starts trickling in . . .



Vegan sausage ?



he gets some very tasty vegan sausage from somewhere- the vegan sausage and gravy rocked!


Homegrown, baby!

I've grown peppers and made salsa for years. I'm not much of a fan of the habanero. I prefer a more subtile, "sneeks up on you" sort of heat. Habaneros are the sledge hammer of heat, we like the ballpean hammer of heat. Make no mistake, our salsa will give you a lip and eye sweat, but it doesn't have to burn both ends if you know what I mean. ;)

Our salsa has a combination of peppers such as, but not limited to.... serrano, japs, anaheims, lemon drop, thai dragon, mole, and giant marconi. Need more heat? Add more of the hot ones.

If you are looking for a mild pepper (like a bell) that actually produces a TON of peppers, grow the giant marconi. They are about 2x the length of a bell, but the plant will give you a grocery sack full over the season.


I know what you're saying, but my poor little mouth (and other end) have been seriously abused over the years &amp; now require the heat-hammer for the satisfying release of endorphins that is the goal of a proper salsa session. There aren't enough jalapenos in the world to jazz up a salsas to the degree that I most enjoy, and even savinas, bonnets, &amp; other hab types are starting to leave me a little cold. I find my favorite salsa use a wide variety of chiles (datils, rocotos, &amp; Cleo's Dragons are my current faves for flavor &amp; bhut jolokia for heat-hammer) in both fresh &amp; roasted form to fully round out a heat/flavor profile.

Believe me, there are incredibly nuanced flavors lurking in even the hottest of chiles, you just need the proper training to detect &amp; appreciate them. :D



what he's saying is he's a sick man :o
(i've never seen anyone eat such hot stuff with so little apparent damage- the bhut jolokia sauce i made reduces me to hiccups with only a few drops)

I garden in a community garden. The giant marconis are great trading stock! :DThe folks from India in my gardening commuity are the only ones who appreciate the hot stuff. /msgboard/images/graemlins/smirk.gif

As for Vegan being abused on both ends.... TMI brother!

As for Vegan being abused on both ends.... TMI brother!


It is all probably False Memory Syndrome, anyway. :p

So my wife is from OK.....not that there is anything wrong with that......BUT she had never eaten hot stuff until we started dating about 3 years ago.....LOng story short we were harvesting the first SUPER CHILI form our small garden and jokingly I said EAT IT!!! :DKnowing she wouldn't, when to my suprise she said only if you eat the rest.....I laughed and said sure bite off half and I'll eat the rest........mmmmmm............. :eek: :o:eek: :o :o:confused: :eek:

We suffered in the kitchen laughing and sweating what a bunch of dummies :cool:

There was a really sweet quality to it before it kicked me in the back of the throat ;)

We learned our lesson.....stick to cookin' em

I was at home watching the local noon news one day. They have the weather guy growing a garden back behind the studio. He's out there late in the summer with a local garden center rep. They are picking and tasting stuff out of the garden on live TV.

The weather guy says, "that's too hot" to the jalapeno, but chomps the end off of a scotch bonnet before the garden center dude can stop him. There is that magic second where he is chewing away befor the inferno hits him.

A look of pain comes over his face and you can see him getting red. Luckily he remembers he is on live TV and didn't let go with a string of obsenities. :eek: He did however, duck off camera and you can hear him spitting out the pepper. He comes sputtering back on screen just long enough to "send it back to the studio". It's one of the funniest moment of local television I can remember. :D

BTW: What's the growing time for the bhut jolokia? I have problems growing some hot peppers because of the relatively short growing season here.

the bhut requires a long season similar to the hab.

My 3 years of habanero/bonnet growing here in KS have produced LARGE amounts of peppers (for such a small bush) each season...&amp; they are hot, but not incredibly hot...&amp; are very, very tasty. My jalapenos seems hotter than store bought jalapenos...and are very tasty as well.

Have mostly heard that peppers thrive in dry conditions overall...and our Summer's (esp July-August) are usually quite dry.

Sometimes you get cross pollination between pepper plants. It can change the heat level. I'm sure that the japs you grow are hotter. The masses aren't ready for real fire eating. :D

Anita is right- peppers are notorious cross-pollinators, that is why i do not save pepper seed from my crops- i either reproduce by cloning (worked well until the greenhouse blew down) or buy new seed/plants each year.

As for Vegan being abused on both ends.... TMI brother!


It is all probably False Memory Syndrome, anyway. :p



Ray? Abused? I need pix before I believe! :D

I think the peppers are just an excuse for home brew, and the home brew leads to pepper cravings, which leads to more home brew....

**** Ray, maybe you have something there!

you mean like this (http://dgcnv.myphotoalbum.com/view_photo.php?set_albumName=album55&amp;id=IMG_0633) ? VR washes down his bhut with some hawk hollow homebrew as naved tears up from some lesser pepper.

Anita is right- peppers are notorious cross-pollinators, that is why i do not save pepper seed from my crops- i either reproduce by cloning (worked well until the greenhouse blew down) or buy new seed/plants each year.



Got any before &amp; after photos of that greenhouse? :(

you mean like this (http://dgcnv.myphotoalbum.com/view_photo.php?set_albumName=album55&amp;id=IMG_0633) ? VR washes down his bhut with some hawk hollow homebrew as naved tears up from some lesser pepper.



Ray doesn't look too abused in that picture. However is Ray's red eyes from the bhut or all the homebrews. :confused: :D

you mean like this (http://dgcnv.myphotoalbum.com/view_photo.php?set_albumName=album55&amp;id=IMG_0633) ? VR washes down his bhut with some hawk hollow homebrew as naved tears up from some lesser pepper.



Ray doesn't look too abused in that picture. However is Ray's red eyes from the bhut or all the homebrews. :confused: :D


Believe you me, I was feeling it after chewing &amp; swallowing an entire bhut jolokia, I was just trying to keep on my game face. I figured I'd breeze through without ever having to resort to it. But when Rusty did one in the first round, I figgered (probably incorrectly) I needed to man up. I'm glad I did; it was quite a sensation.

BTW - Naved's eyes were that <font color="red">red</font> WAY before the contest started . . . :D

just got into the Tabasco Habanero (http://www.tastethepain.com/shopsite_sc/store/html/product142.html), great flavor and i can handle the heat preTTy easily. guessing its not close to a fresh habanero though.

probably like ketchup to yall

Jeff, clean out your inbox. I couldn't get a PM to you. 3F on the way in three weeks(no Darklord though).

guess it maxes at 500

Several years ago I went nuts and planted 144 Habanero plants. At the time I had the room and the plants were given to me by a friend with a greenhouse when they didn't sell. I could go into great detail on recipes we used for several large batches of fruit based carribbean style sauces and the importance of never, never, ever, ever tasting the sauce before it is all but ready to bottle. Too much tasting of sauce that hot just obliterates any sensitivity I have for subtle tastes. BUT, with all those peppers to use the very best thing I did was take my plain old, garden variety Little Chief smoker and with a combination of pecan shells and apple wood chips I smoke/dried many, many, many grocery bags full of habanero's all at peak ripeness. I left some of the peppers whole and strung them as kitchen ornaments but most of them went into the food processor and were ground into coarse flakes which we use to season everything under the sun. I think I had six and a half quarts of flakes at the end of the season. Six and a half quarts of hananero pepper flakes go a loooooonnnnnnnnnnnngggggggg way. :cool:

just got into the Tabasco Habanero (http://www.tastethepain.com/shopsite_sc/store/html/product142.html), great flavor and i can handle the heat preTTy easily. guessing its not close to a fresh habanero though.

probably like ketchup to yall


I use it to moisten my TP for those really tough cleanup jobs.

smoking peppers is my favorite too- all my big batches of sauce last year were smoked peppers, vinegar, and salt- nothing else. russell schwarz' red elephant sauces were the inspiration and remain some of the best i've ever had- used to love being able to order it from innova. still have 2 bottles of the weapons grade in the cellar.

Salty Arnold, my dad, had the simplest fresh sauce - red ripe jalapeno's quartered, deseeded and deveined, mixed with equal mass of elephant garlic, touch of raw sugar, touch of salt, touch of vinegar, food process to fine puree, used primarily as sandwich condiment. Actually very mild but flavorful sauce. :cool:

HoTTer TThe beTTer

HoTTer TThe beTTer



we'll see if you say that in october!! :p

just got into the Tabasco Habanero (http://www.tastethepain.com/shopsite_sc/store/html/product142.html), great flavor and i can handle the heat preTTy easily. guessing its not close to a fresh habanero though.

probably like ketchup to yall


I use it to moisten my TP for those really tough cleanup jobs.



Hilarious!!

http://apnews.myway.com/article/20100323/D9EKA7GG1.html