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You can open the jar up once it cools- I did the taste test the next day. I ate the last jar about 4 or 5 months later and there was no real discernable change in it except that the flavors might have mixed and married a bit better, that's all. No change in heat. I'd guess the optimum would be...

That's a good question to post! In fact, yes peppers easily cross polinate, and my experience has been that the cross-polination occurs mainly from the "sweet" pepper ( your bells and marconis) to the hot ones, and much less- unnoticeably in one generation actually- from hot to sweet. So after a...

Hey thanks for the link and the heads up. I've been to that site for over a year now, and it is great and full of wonderful foods to make and experiment with. If you're interested in old timey recipes and forgotten ways of making foods, check this place out. It is not only neat, it is a...

WOOO-HOOO! Fantastic looking chicken there, buddy, you have certainly done well for your new smoker! Thumbs Up Excellent, and am very happy for you. SO nice to hear you got that baby from what I am inferring is a good deal on a bid, right? Well, even if you spent too much, it is still a darn...

Hi Melty, You might want to consider this alternate method to searing your brisket. Inject it first, overnight, or just prior, whatever, then sear it over hot charcoals immediately before smoking. Many folks have done this to great results. Personally, I have not, but once I get another smaller...

Yikes, that is ab-soh-lootely delicious! All you needed for that front-page-foodie-magazine-cover was to have that baby nestling on top of a nice fluffy pile of hot buttered Basmati rice! Beautiful meal you made there and thanks for sharing. :yahoo:

What you have are beef short ribs. They are not beef spare ribs. No worries, they are delicious! You have short ribs that have been cut a bit (an inch or two) shorter than what I know as usual short ribs, but not thin enough for the Korean style Kobi ribs. So, you have the best of both worlds...

Melty, I usually inject the night before I smoke the brisket....around 9 PM and am up at 4 getting the fire started so the meat goes on about 5 AM. You can inject right before putting it on the smoker, but there will be some run-off from the injection and it will drip all over. You may want to...

Hey welcome to the SMF Myelin.......you found the best place! Looking forward to seeing pics of your smokes, too. Don't forget to check out Jeffs 5 day free e-course, its a good one. :welcome1:

Very nice smoker and good for you for buying it....that baby is gonna last. Thumbs Up Welcome to the SMF, where there are no dumb questions, and we all are willing to help. You are going to love it here! :welcome1:

Man that looks so delicious! :yahoo: So many good things come out of DO's and there you go raising the bar again! Outstanding meal you made and I'm sure there were no leftovers either... Thumbs Up

Got to laugh at the 'bama, Fla note! That's so true :biggrin: I use beef broth, the ones labeled 99% fat free and come in a 14 oz can....I forget the brand but it's not progresso I know that....it is the mid price range one though I have used store brand ones too and they work fine. I've never...

VERY nice! Outstanding looking supper plate and those mushrooms looked especially good! :drool Thumbs Up

Hi Melty, and thanks for asking! I went through that phase a couple of years ago and spent a lot of time in research of the "ubiquitous texas barbecue" meaning... The Brisket. Long story short there is no magical, mystical wand nor horn that texans will wave over your 'cue to make it great...

Good lord that is so beautiful, I am impressed.A total MAN DAY, oh yeah! Cleaning is real-good, congrats on that, but even more so, your food-choice is a winner. Nice, nice roast, and the sides too. Got a question though, why did you bag the spuds to sit? I just leave them be on a baking sheet...

Holy moly Blue, that is some ab-soh-lootlley delicious looking jerky you made there! Wow. And DOUBLE WOW. That meat hanging in the smoker was heavenly! I've tried making jerky just in the dehydrator, but it never came out too good. Your way looks perfect- got to give it a try, heck I got the...

Can't say I have, buddy. My go-to store sauce is Curley's out of Hutchinson, Kansas. Fill me in, I'd like to give it a try, and thanks for the heads-up, too.

More than just a plain “salsa”, Ti-Malice is a Haitian hot condiment used to spoon over food- like beans and rice, grilled pork, and vegetable sides. It’s a staple condiment in Haiti, and adds a nice zing to a plate of food. Around February, as I was wintering-over my Bhut Jolokia chile pepper...

Hey, welcome Steve, glad to have you as part of our group. As Jrod said, you are gonna love this place~Get ready to be addicted!

Welcome to the SMF, and congratulations on your retirement from the, uh....Navy. :) Thanks for your career in the service to our country! Yes, you put the chips in the bowl underneath the water pan. Never been a ral fan about putting juices and things in the moisture pan, seems a waste...