Just gotta paint then clean up and reseason the inside now. I’m curious to see how a biscuit test will turn out after the mod. I’m glad to have more cooking area back now because I used to have the 90 degree duct elbow to bring the stack down to grate level that took up a good bit of space.
Hope this goes well. From left to right
Carolina Reaper (thawed from frozen from last year) and Hallows Eve peppers, carrots, garlic, and onion
Red Habanero (thawed from frozen from last year) and Habanada peppers, cherries, and onion
Habanada peppers, onion, garlic, and ginger
7 Pot Brain Strain Yellow peppers, pineapple, onion, and garlic
Everything is in a 2% brine. Habanadas are supposed to be heatless habaneros but these ones pack a pretty serious punch. I’m thinking the guy I got the seeds from had an accidental cross with the pods the seeds came from. My plan is to ferment for a couple weeks, drain, blend, strain, boil, then add vinegar and xanthan gum before bottling. I’ll update if it turns out well. If anyone has any tips I’m all ears
I love how these peppers look. Can’t wait to try them
First picture was when it was still a seedling. Just had a couple peppers ripen overnight. I love how they end up looking like molten lava.
Saw this one just sitting in the road right in front of the house. I used my hook to get it in a bucket and have someone coming to relocate since it’s not far from where we let our dogs out.