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Post by Gus65 on Mar 18, 2015 10:12:26 GMT 10
Season has been good to the chilli plants and I've had 22 plants of 8 varieties survive and most have or are producing.  From the left of the photo, the row closest to the fence are all Jalapenos. They're producing really well and a fair few will be left to go red for Chipotle.  The next couple up are Manzanno and they don't like full sun much and improved as soon as the roof went on. They have a really dark little flower and produce well through autumn apparently. Next up from them are the Aji Limon and Aji Amrillo which are coming on now, they're supposed to be mellowish. The Siam behind them got squashed by the watermelon and is coming back slowly. Got heaps of bright yellow fruit of it, dried and powderised.  Got way to many of the stupidly hot Trinidad Scorpion Butch T variety. This pic was after harvesting 3 large chinese food containers full of the red, nasty looking things.  The top row are Fatalis and Chocolate Ghosts. Not producing yet but not far away. The plan for the Butch T's is to smoke, dry, powderise and get rid of it. I'll put up a post when it's ready if anyone wants some. Question about that is, do I go to all the trouble to remove the seeds and make the powder a bit safer or leave it hot and horrible? |
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Post by smokey on Mar 18, 2015 10:31:49 GMT 10
Wow, that's an impressive lot there. If you cut out the placenta it will still be hot and horrible  I probably would as the powder would be brighter looking and somewhat useable. The ones I dried I did whole and didn't powder them. On the rare occasion I use them I only take the skin and leave the inside. |
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Post by 420kev on Mar 18, 2015 17:36:49 GMT 10
so, the butch T's are stupidly hot and horrible..??..
but what do they taste like..??.. just scored a little fellow of this and was soooo exited.......but now soooo scared.
kevin
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Post by Gus65 on Mar 18, 2015 21:00:34 GMT 10
Kevin
Have a look at the sauce post I put up. When I eat the pear sauce on silverside sangas I dilute it with 75% tomato sauce. A dollop half the size of a five cent piece will numb the mouth for about an hour.
Can't actually taste the individual taste of the chilli because of the heat. That was what attracted me and the eldest son in the first place, growing the hottest chillies in the world.
Sometimes we make stupid decisions but we did grow them.
Might try making a watermelon and chilli sauce with them but not many. 12 kilo melon and about 6 chillies should do.
Just be careful with them. I was warned that if you get the juice on your hand and then touch a bit you've been attached to all your life You'll choose to cut it off and sit down for ever.
Having said that a pinch of the powder in a peri peri marinade will be awesome and that's the plan.
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Post by smokey on Mar 18, 2015 21:24:31 GMT 10
They are under the bed, sucking thumb in a fetol position and humbing hot Kev.
The flavour of butch T can be a bit "tinny" and has a rep for it. The only super hot I stuck with is the yellow 7 pot.
Its still stupid hot but has a non acidic fruit flavour,,, If one could describe the taste of lava.
BTW, Those in our little chilli club, I have yellow sevens growing heavily. Re pm your postal details please.
All past info was deleted from my pm box.
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Post by chrisg on Mar 19, 2015 1:10:56 GMT 10
 Having had an appalling chili growing season I'll be in that for next year smokey  Nath may have done better but WA was decidedly in a bad mood with home gardeners so far as I'm concerned this year, near devastation Cheers |
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Post by 420kev on Mar 19, 2015 2:47:44 GMT 10
thanks for the warning blokes.
Mick i have not, found my self in that position for a while......
if it happens i hope it is the thumb that has not touched the chili.
and yes i shall pm you my new address, i did wonder what happened to my chili survival pack.
kevin
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Post by 420kev on Mar 23, 2015 8:22:03 GMT 10
bought some more seeds from "the Hippy Seed Company"
and some ring stinger reaper bombs,
here is the list of fire i recently bought.
THSC black scorpion tongue
AJI lemon chili
Carolina Reaper BSR.........( these are even hotter than the scorpion Butch T' )
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Post by Bentley on Mar 23, 2015 10:13:13 GMT 10
These are outrageous...I though that Boaka Juda or however it is spelled was hot...Them Hillbilly's In North Carolina are crazy! |
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Post by Gus65 on Apr 13, 2015 15:17:12 GMT 10
Made some pickled jalapenos yesterday and smoked /dried some ripe red ones for Chipotle the other night. Tried a little snake and it worked OK but I did have to muck around a bit with the vents to get the temp where I wanted it.  Filled both racks in the ProQ with halved chillis and learnt a valuable lesson in the middle of the night.  They shrink. When you put them that way so they sit nicely while they are plump and juicy, they fall through the racks as the dry out. Luckily I found that out before I lost too many into the ash, so I had to turn them all around. Smoked for about 12 hours then finished in the dehydrator for a few more. Going into the coffee grinder shortly to make a nice chipotle powder to go in my next pulled pork rub. |
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Post by shayneh2006 on Apr 16, 2015 7:22:17 GMT 10
Looks like you had a bumper crop this year Gus . Nice work indeed. I gave up on my lot this year to the fly  as i just didnt have the time to manage it properly. Shayne |
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Post by Gus65 on Apr 16, 2015 8:39:37 GMT 10
That's the third lot I've put in the smoker and I only let half go red to make Chipotle.
Pickled a kilo of green ones sliced the other night as well but didn't get any photos of that happening. Got probably another kilo and a half on the plants.
Now the Aji varieties are coming on and there's a million of those on the plants. Fermented sauce planned for that lot.
The Fatalis and ghosts are coming on also so they'll require some thought on how to use another couple of kilos of stupidly hot chillis.
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as i just didnt have the time to manage it properly.