dirtmudd Posted March 16, 2017 Share Posted March 16, 2017 15 minutes ago, Tigerman said: Yup! That's right!, and VERY often......go through that spice like crazy around here ! You know me and my hot sauces by now... spontaneous combustion is the hot sauce I like...it has enough heat and kick in the end...and a great flavor.. Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted March 22, 2017 Share Posted March 22, 2017 sausage roll again.... Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 22, 2017 Share Posted March 22, 2017 On 3/15/2017 at 9:49 PM, dirtmudd said: spontaneous combustion is the hot sauce I like...it has enough heat and kick in the end...and a great flavor.. You should have tried some of Oldtimers "Reaper Madness". Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 22, 2017 Share Posted March 22, 2017 I have had several inquiries requesting more. Unfortunately, the limited edition is sold out. I tell them to wait for this years crop to come in. 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 22, 2017 Share Posted March 22, 2017 3 minutes ago, oldtimer said: I have had several inquiries requesting more. Unfortunately, the limited edition is sold out. I tell them to wait for this years crop to come in. Well, I was going to switch types this year but if there's a demand................................... Quote Link to comment Share on other sites More sharing options...
oldtimer Posted March 22, 2017 Share Posted March 22, 2017 Variety is good. Grow what you want to grow. 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 22, 2017 Share Posted March 22, 2017 1 minute ago, oldtimer said: Variety is good. Grow what you want to grow. Will do. Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted March 27, 2017 Share Posted March 27, 2017 now you see it now you don't 3 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted March 27, 2017 Share Posted March 27, 2017 Well, I was going to switch types this year but if there's a demand...................................I'm growing Reaper's and Scorpions. Plenty to go around 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted March 27, 2017 Share Posted March 27, 2017 Also, a new (to me) variety called Jalabenero....Cross between a jalapeno and habenero. Should be interesting. 2 Quote Link to comment Share on other sites More sharing options...
TasDom Posted March 27, 2017 Share Posted March 27, 2017 For you hot salsa lovers, do yourself a favor and order some of Sadie's hot salsa. They have restaurants here in Albuquerque and sell their line locally and online......good stuff! http://www.sadiessalsa.com/ 3 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 28, 2017 Share Posted March 28, 2017 On 3/26/2017 at 11:38 PM, sunburnwilly said: now you see it now you don't I still cannot get over the amount of food everyone leaves in their plates these days.... (they were not happy with their dishes?) Just went out to a fine upscale Italian restaurant for Chris' B'day, both my starter and dinner plates were just as white as they would have come from the dishwasher! (our server commented ) (called careful use of the BREAD saved until the END).....yup, more room for great food and a bit to clean up with when done 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted April 9, 2017 Share Posted April 9, 2017 Up early to get everything prepped. Soak the wood, light the fire and let it stabilize at about 225 degrees. Pork goes on the top shelf, and away we go. Will only open again in about 4 hours to add a bit more wood, but that's it. Beautiful day here, 74 and clear. @oldtimer and @CECAA850, hope you have a great day. 3 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 9, 2017 Share Posted April 9, 2017 50 minutes ago, jimjimbo said: Up early to get everything prepped. Soak the wood, light the fire and let it stabilize at about 225 degrees. Pork goes on the top shelf, and away we go. Will only open again in about 4 hours to add a bit more wood, but that's it. Beautiful day here, 74 and clear. @oldtimer and @CECAA850, hope you have a great day. now I'm hungry ! Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 9, 2017 Share Posted April 9, 2017 Looks good. Have a great day yourself. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted April 9, 2017 Share Posted April 9, 2017 1 hour ago, CECAA850 said: Looks good. Have a great day yourself. Ditto. Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted April 10, 2017 Share Posted April 10, 2017 10 hours, great "bark" and flavor 2 Quote Link to comment Share on other sites More sharing options...
A1UC Posted April 13, 2017 Share Posted April 13, 2017 Considering one of these Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tarheel Posted April 13, 2017 Share Posted April 13, 2017 7 minutes ago, A1UC said: Considering one of these Sent from my iPhone using Tapatalk 12 minutes ago, A1UC said: Considering one of these Sent from my iPhone using Tapatalk Very nice.....LF has the large Egg with side cabinets. It cooks hot so there is a bit of a learning curve after using a Webber. Quote Link to comment Share on other sites More sharing options...
Tarheel Posted April 13, 2017 Share Posted April 13, 2017 LF's Big Green Egg. 3 Quote Link to comment Share on other sites More sharing options...
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