Hi friends!! I am not new to BBQing.....VERY new to smoking. I am also a longtime computer user and web surfer but.... new to blogs and forums like yours!! I stumbled onto your amazing SMF site only to find a nice, long, enthusiastic thread about one of the products I have been making for going on 6 years now. "Dave's Dragon Dust". It is a blend of all the hottest chiles on earth, dehydrated, ground and blended into what we think is a very unique, flavorful blend. There are no fillers, salt or chiles with a scoville rating less than 150,000!!
LOL While I do have a basic blend that I use, It has evolved into what I think of as a vineyards wine. A little different each year. The grapes harvested are from the same plants and they are the same grapes, the weather, water and nutrients can effect how the grapes turn out each year. It is somewhat the same with chiles...How hot was the summer, how rich was the compost etc.... add things like a more or less abundant crop in one variety or another and you get variations in your final harvest. Again the basic amounts of "types" of chiles used are carefully monitored. We have added some chiles to the farm this year like the Chocolate Bhut Jolokia, The Trinidad Scorpion, The Trinidad Seven Pot, (we think this is hotter than the Bhut Jolokia/Ghost chile. More on that later) We grew more chocolate habanero varieties this year as they are prolific producers. We also ommited a few varieties that were not good producers. So hence the ever evolving blend. I actually like the fact that it is not "exactly" the same from year to year. Also with the addition of 3 new super hot chiles.....It has gotten a little more potent. One of the things we pride ourselves in is the chipotle. We use a Jalapeno called a "Goliath" rated 3 times hotter than an average Jalapeno and larger. I should say I "DID" pride myself!!! LOL you have a member, ALX who has the best looking Chipotle I have ever seen!!! So we add about 8-10 % Chipotle to the Dust to give it a hint of smokeyness.
I am a licensed contractor in southern Oregon who is slowing turning into a chile farmer as my main source of income. We have an 11 acre farm where we grow many fruits and vegetables. Slowly the chiles are crowding out everything else. We have a lot of land but I jokingly tell my family we only have room for 1 tomatoe plant this year!!
I grow some of our crop isolated and sell seeds from them. We have Bhut Jolokia, Chocolate Bhut Jolokia, Scorpion, Seven Pot & Naga Morich, just to name a few. I recently took and passed a food science course @ Oregon State University. "better process control". I passed and now am licensed to manufacture and market "high acid/low PH" foods. BBQ sauce, Hot sauce, ketchup etc... We have 3 BBQ sauce products and 2 Hot sauce products that are ready pending labels and the nutritional info. we'll keep you posted. So now that I have filled you in.... I look forward to hearing from any who have interest in Chiles, Gardening, Blues Guitar, BBQ Sauce, Hot Sauce, Smoking Meats, or any who might need seeds for this years garden!! I am a newb at smoking but have a "Burning" interest to learn. (no pun intended) If anyone has wanted to bottle hot sauce or BBQ sauce at home for them selves but weren't sure about the process, I'd be glad to help!!! I will be posting pictures of some of our chiles on the "peppers" thread soon. Take care smoker dudes!!! Dave "HotChileMan"
I am a licensed contractor in southern Oregon who is slowing turning into a chile farmer as my main source of income. We have an 11 acre farm where we grow many fruits and vegetables. Slowly the chiles are crowding out everything else. We have a lot of land but I jokingly tell my family we only have room for 1 tomatoe plant this year!!
