Shropcestershire says Hi

[Smoky Joe]

Welcome to the Forum nice to have to have you here as it is always good to find someone else who will BBQ on Christmas day as i was feeling left out.

Gav

[Nagaburns]

Hi Guys

Thank you for the warm welcome.

I get my jalaps from here http://www.southdevonchillifarm.co.uk/ and here http://www.peppersbypost.biz/

The weapons grade chillis get made into sauce and if i have a good crop this year there might be more sauce than one mortal can consume ......

Lee

[Steve]

The weapons grade chillis get made into sauce and if i have a good crop this year there might be more sauce than one mortal can consume ......

In which case I may be able to tempt you into a swap deal for some seriously good BBQ sauce?

[keith157]

Steve shouldn't that read "Award Winning" BBQ sauce

[thebarbecuemaster]

hi welcome am curious to know about what type of weapons grade chilis do you grow and how do you use them?

[Nagaburns]

Hi Alan
This year I am growing Potkai Boonbai, Trinidad Scorpion Morouga, Trinidad Doughlah. I've also got some plants left from last year but I'm not 100% sure what they are yet, they are either Harold st Barts, 7 pot or Antilles Caribbean. I'll have to wait until they get some fruit on before I know.
I am also growing some Pubescens- Rocoto De Seda and Red Peruvian.
I cook with them a lot and I also make hot sauce, the bottom drawer in my freezer has nothing but chillies in it

All the best,

Lee

[BBQFanatic]

Good to hear from you. It would be great to get your feedback/guidance on chilli growing. This is something very close to my heart (as a few of the members here can atest to!). I used to grow them in South Africa (mainly the http://en.wikipedia.org/wiki/Bird's_eye_chili "birds eye chilli", which I love, but needs alot of hot weather to hit full maturity), which was brought to the country by asian immigrants in the 1800's. Any advice would be welcome!

[Nagaburns]

What kind of help are you after BBQFanatic, I'll do my best to get someone else growing peppers

If you PM me your address I can send you some seeds, although I don't think I have any of the ones you are referring to. Did you notice that on the page you linked to that the two photos were of two different kinds of pepper?

All the best,

Lee

[BBQFanatic]

Hi Lee, its more your setup I am interested in. Are you growing in a poly tunnel? From my understanding, they really need a temp of 27-32 Deg's C and like a nice dose of water that is well drained. So this is the area that interests me the most. In mauritius they had a chilli paste called Piment Ecrases which I used to live on, but found it hard to replicate without the same chilli's (ie the bird's eyes I mentioned) so I am looking at growing these suckers.


On a side note, the recipe, if you are interested, it works well with medium-hot green/red chillis (not Naga/Scotch bonnet hot). 250grms green chillis, 3 medium white onions, 2 tablespoons of ginger, 2 tablespoons of vinegar & 50ml of vegetable oil. Blend everything except the oil, add the oil to a pan then add the chili paste to the oil and fry for 3-5mins. Mix up and use with meals as a chili condiment. There are variations that include rind of lemons. Keeps for about 3-4 weeks in a fridge

[Nagaburns]

Hi BBQfanatic
I grow in a polytunnel in my back garden. I started growing in pots but got interested in hydroponics because I could grow the same plants quicker with a higher yield. So, after a bit of research I bought AutoPots about four years ago.
The temperature is only an issue when the plants are flowering because it doesn't take much to cause the flowers to drop and temperature is one of the causes. Also make sure you don't use water directly from the tap, let it stand for 24 hours to rid it of the chlorine and check the Ph, they like it around 6.0
I would plant your seeds in late December or early January so the plants are established when they go outside.
Have a look at the bottom of this page and you'll see some bird peppers ready to roll

Let me know if you want some seeds, I have some Malay Bird pepper seeds I can let you have.

All the best,

Lee