The Hot Pepper Thread. Anyone else grow them?

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Dagonet

Dagonet

Grillin and Chillin
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I know some on here do, but just asking.. Here's a picture of one of my first Carolina Reapers. That is a devil tail on it. :cool: I'll post more pictures of my plants/garden later. I have Reapers, Scorpions, Ghosts, and Jay's Ghosts that are chest high. Looks to be a good year.

reapr tail.jpg
 
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Dagonet said:
I know some on here do, but just asking.. Here's a picture of one of my first Carolina Reapers. That is a devil tail on it. :cool: I'll post more pictures of my plants/garden later. I have Reapers, Scorpions, Ghosts, and Jay's Ghosts that are chest high. Looks to be a good year.

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Dags... you know I love peppers. I don't grow them, but I buy fresh Habs and fresh Jalapeños every Sunday so I can make a relish with them that I put on almost everything I eat.

I still think about those poppers you made for us at the opening game in The Lou last year. I even buy Hungarian peppers now because of that. Those chocolate Habs were so tasty too.

Please post your pics here. I'm not on Facebook, so PLEASE post em here!

That Reaper looks like a real killer. That tail is hilarious. I like it real hot... but I get the feeling that a Reaper is WAY HOTTER than a Hab. Beautiful pepper though. Wow.
 
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Why grow when I have you to do that for me!!! jk jk. If I had a house I'd have a small garden and grow some. One day I will do.
 
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Selassie I said:
Dags... you know I love peppers. I don't grow them, but I buy fresh Habs and fresh Jalapeños every Sunday so I can make a relish with them that I put on almost everything I eat.

I still think about those poppers you made for us at the opening game in The Lou last year. I even buy Hungarian peppers now because of that. Those chocolate Habs were so tasty too.

Please post your pics here. I'm not on Facebook, so PLEASE post em here!

That Reaper looks like a real killer. That tail is hilarious. I like it real hot... but I get the feeling that a Reaper is WAY HOTTER than a Hab. Beautiful pepper though. Wow.
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Poppers are damn good. I'm glad you liked them. The one friend that was with me has expanded them. He puts rice with his cheese and even chicken strips in them. Always wrapped in bacon. :) I haven't tried it yet, but is sounds good. Point being, you can go many different ways with the poppers. Wrapped in bacon is a must though. :)

The chocolates were not mine but I like them. Just didn't have enough room for them this year. I have chocolate Bhut jolokia's too that are dehydrated from last year. Good powder. I'll have more room to grow them next year.

Reapers are the world's hottest at the moment. Up to 2.2M on the Scoville scale. I ate just a tail off one of mine last night and was spitting left and right. Google the idiots eating a whole one. :) I bet I could talk @Tron into doing it. lololol JK JK.. I'm going to try the Borg 9's next year. They're supposed to be hotter than Reapers, but unstable right now.

Appreciate your reply and will post pictures.. It was also a pleasure meeting you and others that day. Peace.

PS You need to share with me that recipe for the relish. I think i can make it worth your while. :) I had a hab butter last year but it was more like a relish. I have many cukes I'm going to pickle relish tomorrow and thinking of adding some heat to a few jars. ;)
 
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BatteringRambo said:
So... Can you dry those out and then smoke em? :yay:
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I dry them out in a dehydrator but have yet to try them out dehydrating them in a smoker. I know cats that do and the smoke flavor is supposedly great. But no, they're not like a 420.. lololol
 
Dieter the Brock said:
That thing looks Satanic
"The power of Christ compels you!!"

View attachment 15929

Dags
For some reason no matter how I try I can't grow peppers in Central Texas - any help is welcome
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Do you mean any peppers, including Bells? First, I would test your soil. There's some simple homemade tests you can do. If you're soil is to acidic, that may be a problem. You want you're PH level around a 7 (neutral). Let me know what you're doing and I'll try to help. PM me if you wish.
 
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Tron said:
Why grow when I have you to do that for me!!! jk jk. If I had a house I'd have a small garden and grow some. One day I will do.
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Buckets my friend.. I'm on a learning curve with them though. You just don't throw dirt in them. :)
 
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Here I am in the Reaper patch in main garden. I have more out front. Sun was in my face so I look like Walter from Jeff Dunham.. lolol All good though. And the house behind me is not mine. ;) Here ya go @Selassie I :)

pepperpatch01.jpg
 
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Dagonet said:
Poppers are damn good. I'm glad you liked them. The one friend that was with me has expanded them. He puts rice with his cheese and even chicken strips in them. Always wrapped in bacon. :) I haven't tried it yet, but is sounds good. Point being, you can go many different ways with the poppers. Wrapped in bacon is a must though. :)

The chocolates were not mine but I like them. Just didn't have enough room for them this year. I have chocolate Bhut jolokia's too that are dehydrated from last year. Good powder. I'll have more room to grow them next year.

Reapers are the world's hottest at the moment. Up to 2.2M on the Scoville scale. I ate just a tail off one of mine last night and was spitting left and right. Google the idiots eating a whole one. :) I bet I could talk @Tron into doing it. lololol JK JK.. I'm going to try the Borg 9's next year. They're supposed to be hotter than Reapers, but unstable right now.

Appreciate your reply and will post pictures.. It was also a pleasure meeting you and others that day. Peace.

PS You need to share with me that recipe for the relish. I think i can make it worth your while. :) I had a hab butter last year but it was more like a relish. I have many cukes I'm going to pickle relish tomorrow and thinking of adding some heat to a few jars. ;)
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I would like that relish recipe also @Selassie I.
Could you share it either here or at our underused bbq thread?
 
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Dodgersrf said:
I'm curious to learn to do it, but it seems a bit insane. It actually does sound dangerous. In a good way.
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It's not really dangerous but the product can be. Figure that you are taking all the heat from whatever pepper and reducing it down to little more than oils.
 
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