Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 24

4 members and 20 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 19
  1. #1
    Join Date
    Apr 2010
    Location
    Florida
    Posts
    388

    Default A Pepper Harvest

    Two types container grown this year. No space now for a real garden so 5 gallon buckets produced several lbs of cayenne and one 3 gallon nursery pot had what I call wild grove peppers. All they were ever called when I was a kid. Birds planted them everywhere. With mechanical hoes then herbicides they are extinct in lots of places now. I got a start and will keep them going. Over here the small pods in front of the cayenne are those grove peppers and called "Rooster Spurs" here on the coast. I gave a pepper grower desperate to find seed for a start some pods. I finally got physicked up enough to pick the small ones. After an adolescent experience of nearly losing an eye to them I was hesitant to pick bare handed and had no suitable gloves to wear. No harm done as I knew some things could not be touched for hours after picking even after several hand washings using Dawn. The peppered vinegar is a must have for southern style greens at my house and store bought bottles are lacking that full robust flavor.



    Now for a month of waiting. Normally I'd of used all the small grove peppers but want a lot of seed to have a real pepper patch next year so I mixed some cayenne cut into smaller chunks to make the final private brew.



    Now to find a mustard and collard green patch and with some luck turnip greens too.
    Small Barrel Smoker/Grill Weber One Touch Gold
    Cowboys don't lie, They only improve on the truth.


  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Nice.
    Jim

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    If nothing else it's purty to look at.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    I'm bettin' that has "that full robust flavor"

    Nice job growing and making the heated vinegar
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I'm a bit of a fan of the heat ... that bottle makes my mouth water.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Quote Originally Posted by BrisketJunkie View Post
    The peppered vinegar is a must have for southern style greens at my house and store bought bottles are lacking that full robust flavor.

    Peppered vinegar !?!? never heard of it but I'm sure as H€ll going to have to try it.

    Your's sounds like it is going to be wicked.
    Last edited by kingkoch42; 10-23-2014 at 09:56 AM. Reason: Correct "looks" to sounds"
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #7
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Do not have any of your chilies fresh here so I tried with some local chilies that I cut up and put in white wine vinegar. The local chili is similar to Jalapeno. I only started a little because I do not know what I will do with it when its done.

    Now I have to wait a month too !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Any pepper will do fine. You just want to get the spicy heat into the vinegar. Use it on greens such as spinach or collards or a dash in with a recipe that calls for vinegar to add a touch of spice. Let us know what you think of it.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #9
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default


    [/QUOTE]
    Where are the seeds? They would have gave it more kick.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  10. #10
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I took the seeds out because very often, the bite in the "Piment d'Espelette" can get pretty wicked.
    After I see what this gives I always have the option of doing some with the seeds.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Think the pepper was a bit too much?
    By Uncanney in forum Beef
    Replies: 7
    Last Post: 08-17-2013, 11:43 AM
  2. pepper corns
    By Chargrilled in forum Rubs and Seasonings
    Replies: 9
    Last Post: 10-21-2010, 09:22 PM
  3. for the pepper heads out here
    By kevinv in forum The Pickle Barrel
    Replies: 6
    Last Post: 10-20-2010, 09:42 PM
  4. Harvest on the Ridge (Sparta, Mi)
    By Joneser in forum Events, Competitions, etc.
    Replies: 42
    Last Post: 09-29-2010, 09:29 AM
  5. Oil and Pepper Marinade
    By Joneser in forum The Pickle Barrel
    Replies: 3
    Last Post: 08-12-2010, 11:23 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1