About that turkey: a thank-you...

[Scot Murphy]

...to Big Jim! We made a trade here recently and I got a bunch of
datil peppers and a jar of his own pepper sauce. I swear I came out on
the better end of the bargain! I used some of them to make pepper
jelly yesterday and we had them with the turkey. My friend who was
here (another guy named Jim) was amazed and wanted to know what
ingredients went into it to come up with the amazing flavor. I told
him, nothing but peppers and sugar. That's IT. That's how amazing
those peppers are. They're peppery, fruity, floral, robust, and
pungent, but not so hot you can't eat them. And that sauce Jim
sent...WOO! Man, that's something else. It's like apple butter with
datil peppers added in. It's hot, but in more of a spreading-warmth
way that a zinging-heat way. Tasty as all heck.

I won't say anything bad about Big Jim!

Scot "well, not any more, at least <g>" Murphy

[big...@wildblue.net]

Thanks Scott, I was hoping that you would get the peppers in time.
I smoked a seegar yesterday, BUTT it was from Virginia. I am going to have
one of yours soon.
Thanks
Big "I don't think the sauce is hot" Jim

[Gerry Curry]

Don't you live a lot closer to Cuba, and REAL cigars?

On 2009-11-09, at 7:02 PM, big...@wildblue.net wrote:

 I smoked a seegar yesterday, BUTT it was from Virginia.

Gerry Curry

ge...@currysystems.com

[big...@wildblue.net]

They are kinda hard to come by here.

  The seegar came from Virginia, BUTT I don't know where it was made.<g>

BeeJay

[Tom in Virginia Beach]

On Nov 10, 8:53 am, <big...@wildblue.net> wrote:
> They are kinda hard to come by here.
>   The seegar came from Virginia, BUTT I don't know where it was made.<g>
> BeeJay

Big Jim,

My guess would be Hondurus (if the band says it's a JR Ultimate). :-)

Tom in Virginia Beach

[big...@wildblue.net]

That be exactly what it says on the band. How'd you guess>g> Some how some
ended up in my humidor up in Douglas
Thanks

BeeJay
----- Original Message -----
From: "Tom in Virginia Beach" <mk3...@cox.net>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
Sent: Tuesday, November 10, 2009 6:02 PM
Subject: [BBQ] Re: About that turkey: a thank-you...

[Pam Searcy]

Big Jim . . . he and I have talked about the Seasonal Florida Cookbook -
that was the first I had ever heard of datil peppers!!
Are they really that good? I have to find out where I can buy them.
Pam in GA.

[Scot Murphy]

On Nov 11, 2009, at 5:19 PM, Pam Searcy wrote:

>
> Big Jim . . . he and I have talked about the Seasonal Florida Cookbook -
> that was the first I had ever heard of datil peppers!!
> Are they really that good? I have to find out where I can buy them.

You have to hear it from me again, but oh yes, they are! I've so far made the jelly twice and people have gone crazy over it. I finally figured out what it was about the flavor I was trying to capture in words: it's like honey. Fruity, flowery, fiery honey. I can think of many recipes where these would be perfect (as long as you like heat)--slaws, sauces, marinades, salads, any number of things. I don't know where you can buy them fresh, but...do you have any growing space? Even in a container? Go to www.thechilewoman.com and, next year, order some pepper plants. She even offers sweet datils, though I don't know how those taste.

Scot "I'm a-gunna find out next year" Murphy

[big...@wildblue.net]

Send your snail mail address and I will send you some. You can save some of
the seeds. It takes at least 2 weeks for the seeds to sprout. You will only
need 2 or 3 plants.

BeeJay
----- Original Message -----
From: "Pam Searcy" <sear...@bellsouth.net>
To: <smoker...@googlegroups.com>
Sent: Wednesday, November 11, 2009 5:19 PM
Subject: [BBQ] Re: About that turkey: a thank-you...


>

[Scot Murphy]

On Nov 11, 2009, at 5:47 PM, <big...@wildblue.net> wrote:

>
> Send your snail mail address and I will send you some. You can save some of
> the seeds. It takes at least 2 weeks for the seeds to sprout. You will only
> need 2 or 3 plants.

Save the seeds. D'oh!!!

<facepalm>

Scot "maybe there are a few still on the counter" Murphy