@wdaly going to get my garden in this weekend if its dry enough. 5 and a half inches in a week is a bit much. Still in the low 40’s at night but hoping it warms up soon

@kyle wow yall have a short growing season. I usually get in a fall garden also. If I get bit by a late frost I have time to recover. Yall have to get it right the first time. Good luck and good growing

@cdavis OMG, and I still don’t have my maders in the ground yet!

@tarp Thanks

@bob-stehlik Yeah that is what I noticed as far as heat went, I got a few that were “hot” but they were just mild as can be. Even the mild ones in the past have some heat, not this year as well. However, I have been getting these from Costco lately. https://www.amazon.com/Hatch-Valley-Southwestern-Medium-Roasted/dp/B07QQJSDD5/ref=asc_df_B07QQJSDD5/?tag=hyprod-20&linkCode=df0&hvadid=366307867105&hvpos=&hvnetw=g&hvrand=6223124406199756360&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027746&hvtargid=pla-815164044864&psc=1&tag=&ref=&adgrpid=83059315184&hvpone=&hvptwo=&hvadid=366307867105&hvpos=&hvnetw=g&hvrand=6223124406199756360&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027746&hvtargid=pla-815164044864

@tarp https://meatgistics.waltonsinc.com/topic/3602/pk-100-blew-up/40

[image: 1617202092391-snack.jpg] Recently made a bunch of the Haberano/lime snack sticks. My family and I found them (to limey ) for our taste. Was about to chunk them but thought someone else should try them. My friends all loved them. What the heck,so goes. Just shows all taste buds are different. So I’ve been handing them out no need to discard. I thought the lime to was way to strong and the only redeeming quality was the nice kick of the heat at the end.

@tarp You now have an idea on how sous vide and vacuum packing the product enhances the marinate/seasonings used. It’s all about trial and error. Just adjust according to your taste buds. Keep that learning happening. Good luck.

@YooperDog They are know for their “Cover burger” that was on the front of Texas Monthly.

@tarp Look good to me. Taste is everything. Can relate to the old and wrinkled though.

Sounds like the challenge has been made and you both will be at the same place Monday. Millions of people watching live…no pressure guys

@mikemikemike That’s the first I’ve heard of anyone talking about packaging up sausage before cooling it in an ice bath or shower. I’ve not had any issue with losing too much smoke flavor or aroma in an ice bath or even a longer sous vide. Obviously, some washes off. I can smell it in the sous vide water, although I don’t smell anything in an ice bath. In either case (or both cases combined), I’ve been quite happy with the smoke level in my final product.

Sorry here it is: 6 cups mangoes 1 red onion finely diced 1 cup seeded diced red bell pepper ( 2or 3 red jalapeños I added 1 red tabasco and 1 small Hatch pepper cause we like a kick to it, all out of the garden) 1/2 tsp red pepper flakes 2 cloves garlic 2 tsp finely chop ginger 1 cup brown sugar 1 1/4 cup 5% vinegar 1/2 cup water chop everything fine. bring all ingredients to boil reduce simmer 5 minutes make sure sugar is dissolved Have your 1/2 pint jars ready and your lids and water bath use slotted spoon to fill jars as usual leave that 1/2" head space Process for 10 minutes here at sea level.I’m at 135’above sea level. 15 minutes for pints if you want to double recipe. yummm

@FireHorse my experience, it depends on how they were grown. One year you can use a a TBS or two in a recipe the next you can be down to a tsp or two. I have been told the heat will vary on how the peppers were stressed during growing. I don’t know the scoville rating, but I would compare it to a jalapeno.

@Chef thanks

For salsa I generally like a combo of fresh for texture and canned for the richer flavor

@tarp The neighbors and my brother get their share but wife and I eat at least one a week. All kinds of different ways to fix them.

I miss the dial-up handshake a bit, if I’m honest. I started on-line with a 300 baud modem in the '80s, so I heard it for a long time. Yes, 300 bps. We read faster than that (well, most of us do–can’t speak for Team Blue). Upgrading to 1200 baud was like going from a bicycle to a car, and getting to a “cable modem” at my workplace was like suddenly discovering I could fly like Superman. I’m sure I’m not the only one with such an experience.

@tarp said in Rubbing N Smoking: @s-a-m Mixon is the king no doubt. Winningest man in barbeque competition!! Have three of his books, very good reads