I’m late, but summer time Tito’s or dripping springs vodka, ice fresh lime juice, fresh slice jalapeño top with club soda or topo Chico. Colder times plain ol whiskey and coke. Pendleton, TX, forty creek, Rebecca creek with shots intermittently

Right on, being smaller half bellies I was able to do two stacks of three in one lug. I plan on rotating them daily. I love the meatgistic community!

I tried the dehydrated peppers recently to cut cost on the process. I was not happy with the flavor. I use pickled jalapeños( nacho slices). I do a coarse chop on them. Absolutely love the end product. Maybe it’s just what I’m used to. Lol. Fresh peppers used to be a no no, what happened?