There are about 150 flowers total now but some are dropping off due to the change in temperature at night. The good news is that some of the chilis are starting to form this 1 being the largest.

I haven't been posting pictures the last few months due to a tragic set of events that unfolded. "What" you ask? War! A tiny but formidable Reich of spider mites. After 2 months of trench warfare I'm happy to say that the horde has been driven off and all is back to normal. Here are some updated pictures from today. More pictures will come as progress moves forward.

All 5 plants (pictured at the bottom of the photo)

A close up of plant #2. This one has over 25 flowers (soon to be chilies) so far!

This is a small section of one branch of that plant, I count 6 flowers!

The Bhut Jolokia, Naga Jolokia, Serpent Chili, King Cobra Chili or Ghost Chili… Anything you call it, It’s HOT HOT HOT!

I decided to up the antie and grow the Bhut Jolokia aka. Naga Jolokia or “Ghost Chili”. This plant produces a fruit that Guinness World Records recognizes as the hottest chili pepper in the world. To put this chili in prospective, the firery habenero ranges between 150,000 to 300,000 Scoville Heat Units (a unit of measuring the heat given off by chilis). In 2005, the Bhut Jolokia chili was tested at 101,304 SHU, more than twice as hot as the previous world record holding Red Savina Habanero. Since Oregon doesn’t provide the extended season of higher temperatures and humidity required for these plants to reach maturity and produce fruit,  I built an indoor growing operation with compact flourescent grow lights, hydroponic grow media and organic supplimental fertilizers. I’ll explain more in time but these are the pictures of the plants I received 2 weeks ago. I wish I would have taken pictures of them after shipment because I didn’t think that 2 of the 5 would survive. Notice the difference between the yellowish and wrinkled leaves that were on the plant upon arrival compared to the new growth dark green leaves. Updated pictures and updates will come weekly! Feel free to ask questions, meanwhile… enjoy the pictures

Plant 1. Week 3.

Plant 2, week 3.

Plant 3, Week 3.

Plant 4, Week 3.

Plant 5, week 3.

Whole beef is separated into larger sections called primal cuts.

Thank you to GourmetSleuth.com for the image.

1. Chuck: This primal is hard working cut with good flavor and fat content. This is the section to look in if you want a good quality roast without breaking the bank.          

             Roasts: Chuck roast is ideal because the harder working meat and a higher fat content makes ideal conditions for low and slow cooking. Ask your butcher for a chuck shoulder blade roast (also referred to as a 7 bone roast) with the longest bone available inside the roast.

            Steaks:  The term flat iron steak was given to chuck steak to make it seem more appealing. It seems to be working because the price on this cut is higher than it should be. I’d never purchase this cut because there’s better ones available for less money. More about that later.

            Other: Burgers! Ground chuck is the best choice because the higher fat content makes for more juicy and tender burgers! Buy 20% fat ground chuck and cook only until just done in the center. If you’re watching your fat intake, don’t cut back on the fat, just eat less burgers!

2. Rib: The rib primal is a tender section with good marbling and provides ideal conditions for creating high quality roasts and steaks. You will pay a higher price for cuts from this section but it’s worth the extra money

           Roasts: The rib primal hosts the king of all roasts, the prime rib. The term prime rib technically refers to a standing rib roast that comes from prime grade beef. Since few people are familiar with the term standing rib roast, retailers will often name any grade of the standing rib roast "prime rib" to appeal to buyers. Because of this, be sure to ask what grade of beef you're purchasing to avoid paying a high price for a lesser quality grade of beef. I recommend that you ask the butcher to cut 3 rib sections from the loin end of the roast for every 4 people. Any "prime rib" is good but select grade beef or better is ideal for this application. Click here to learn more about USDA beef grading. (coming soon)

            Steaks: The ribeye steak is a highly prized cut that provides both excellent flavor and tenderness. Look to buy a ribeye with good marbling and the lip (a fat strip on one side of the steak) still attached. Click here for more info on cooking the ribeye steak. (coming soon)

            Other: There's a few beef ribs that come from the rib primal. If you purchase a prime rib you'll have some of them placed under the roast to keep the meat elevated off the bottom of the pan. After you're finished cooking the roast, take the ribs to the grill and finish them off with some sauce!

 3. Short Loin: Think of this as "the steak primal". Tender meat with good fat content and a few bone in steaks are what you're getting here.

            Roasts: The tenderloin is the only roast in the short loin primal. This is the roast most commonly used in "beef wellington" I think this cut is too expensive to roast and better used to make steaks.

            Steaks: Steaks from the tenderloin cut are referred to as fillet mignon. These are the most tender (and expensive) steaks available on the bovine. When cooking them  Click here to learn how tenderloin should be cooked. (coming soon) Another worthy cut is the T-bone steak. It's a  personal favorite of mine because bone in steaks are juicier and more flavorful. The porterhouse and NY strip steak are also from this section and equally tasty.

            Other: Nothing

4. Sirloin: The sirloin is a small primal that offers only a few (but good) steak and roast cuts.The steaks from this section are tasty but I'd rather spend a few more bucks and get a ribeye.

            Roasts: The sirloin tip or tri tip roast is a tasty roast that must be cooked at very low temperatures for long periods of time. Sliced against the grain and served in sandwiches it's great but for the price, I'll take it in steak form.

            Steaks: There are two steak cuts that come from the sirloin primal. The top sirloin and the sirloin tip steak (made from the tri tip roast). Both are great steaks, I prefer the sirloin tip steak.

            Other: You can take ground sirloin (for tenderness) and mix it with ground chuck (for juiciness and flavor) to make a "best of both worlds" burger.

 5. Round: The round is a large, hard working primal with little intramuscular fat. Therefore these cuts must be cooked right or you might as well be chewing on the hoof. I'm going to break this primal into three smaller sections to better explain the optimal usage of each. Since there's so many ways to cut and prepare the round I'm only going to cover what I think the best ones in each section are.

             Top round: This cut is best for what's referred to as London broil roast. The name "london broil" is actually the name of a finished product not a particular cut of the cow. So when you're buying one there's no guarantee that cut is from the top round. London broil should be heavily seasoned on the outside, seared, grilled to the desired doneness and sliced thinly against the grain for serving.

            Middle round: I prefer to get middle round in 1/2' steaks and pound them out with a meat tenderizer to make chicken fried steak. You can also use this cut for beef to make beef stroganoff or beef jerky.

            Bottom Round: Get bottom round in 3-4 lb. roasts to be cooked in the oven and sliced very thin against the grain for roast beef sandwiches.

6. Shank: The upper section of the legs are cut against the bone into 2"-3" sections. Depending on the part they're cut from they serve different purposes. The meaty upper sections are used to make oso bucco, a braised dish usually using veal shank. The lower sections contain little to no meat and are best used in render marrow or to make beef stock.

7. Brisket: If I were a cut of beef, a brisket I would be. A hard working and very tough (two words that ironically don't describe me) cut of beef with a high amount of intramuscular fat (a better description), connective tissue and flavor.

            Roasts: This being my favorite cut to bbq, I've done a few articles and video tutorials on it already.

                        Learn the basics of brisket from "Brisket 101" on the bbqPDX.com You Tube channel.

                        What are the advantages of trimming (or not trimming) brisket? find out in "Brisket Trimming 101".

                        See how to slice the finished product with "Brisket Cutting 101". A must see if you've never done this.

                        Or, take a look at my "Peppered Beef Brisket" post for a complete walk-through of making it with great pictures!

            Steaks: Bad idea!

            Other: None.

8. Plate: Probably the most underrated primal on the cow. It's contents are nearly identical to that of the flank primal at less than half the price per pound.

            Roasts: None

            Steaks: The skirt steak (both inside and outside skirt) is the "go to" cut for fajitas or steak sandwiches. Sear them on high heat, finish on the grill and cut thin slices against the grain. There's also a little known and rarely available gem in the form of the hanger steak. This is an extremely tender little steak with excellent marbling that is extremely good in rare cooked steaks and even beef carpaccio or steak tar tar. It can be hard to find because there's only one small hanger per cow so it's hardly worth a mass-producing butcher's time to dig it out. You can sometimes find it at ma' and pa' butcher shops or organic grocery meat counters. Cook this like a skirt steak, hot and fast and slice against the grain.

9. Flank: The flank's price tag reflects is popularity in household cooking. There are better priced cuts available for anything that can be done with the flank and will taste the same.

            Roasts: Another version of the "London Broil" roast can be made from the flank, the expensive one. Stick to the top round for this type of roast.

            Steaks: The flank can be seared over very high heat, finished on the grill and cut thin against the grain to make very expensive fajitas or steak sandwiches. You can do the exact same thing with the skirt or hanger steak for a third of the price.

            Other: I'm sure there is but you'd still be paying too much for it.

Other: There's still a few other pieces of the cow available that are worth mentioning...

            Oxtail: This is the term for the tail of the cow which is cross cut into 1"-2" sections. It's best used in stews, stocks or soups for flavor rather than eating.

             Lengua: Hear me out on this one. Lengua is the Spanish name for cow tongue. RELAX!, I was scared the first time I tasted it but it took only took one bite of a lungua burito to sooth my fears. Jewish delis are known to serve a "hot tongue" sandwich which I'm told is a monster.

            Heart: If you like chicken giblets, the cow heart is worth checking out. You'll most likely have to find this at a butcher shop. Slice it thin, bread and fry, serve with a dipping sauce.

           Beef Cheeks: Most likely you'll only be able to find the cheeks at a butcher shop. The cheek is a very small and tender steak that should be treated like a fillet mingon, cooked quickly and left medium rare. This cut is a treat.

Like I said before, I'm only covering the cuts that I prefer to cook. if you'd like more info or alternative cuts that may be substituted in recipes CLICK HERE to contact me.

I thought up this recipe while at the grocery store searching for ingredients that would make a good grilling sauce for pork loin using orange juice concentrate as a base. While in the store I received a phone call and decided to run the idea past my better half. She suggested using orange marmalade instead of juice concentrate because it would be thicker, sweeter and the rind would add nice texture and flavor.

What You’ll Need:

1 C. Orange Marmalade

1/4 C. Apple Cider Vinegar

3 T. Sweet Mustard

1 t. Freshly Ground Ginger Root

Preparation:

Whisk all of the ingredients together in a non-metallic bowl and it’s ready to use. This sauce could also be used as a finishing glaze by bringing the mixture to a boil and adding 1/2 T. of arrowroot starch to thicken.

I suggest that if you use this sauce on the grill, to add it in the last few minutes of cooking as not to burn the sugar from the marmalade.

Recipe Credit:

This is a bbqPDX.com original recipe!

This video will give you the basics on beef brisket:

Click here to watch “Brisket 101″

If you choose to trim your brisket before cooking, here’s what you should think about:

Click here to watch “Brisket Trimming 101″

Before you season the brisket, make sure you know where the grain of the meat runs:

Click here to watch “Brisket Cutting 101″

Smoking is a simple process that turns fish into a highly valued product. The most common fish used is salmon and steelhead though any kind can be used. A few ingredients, a smoker and a little technique is all that’s needed to produce this prized treat.

What you’ll need

- For every 2 lbs. of fish:

- One batch of bbqPDX “Simple Dry Brine”

- A smoker unit capable of operating between 140 and 160 degrees.

- Shredded wood chips. Smaller is better.

- Gallon size resealable bags.

- A flat bottomed container large enough to hold the gallon size bags when placed on their sides.

- A strainer big enough to hold the fish while rinsing the brine off.

- A remote digital thermometer. (Not necessary but recommended). I like the Weber Remote Thermometer.

Preparation:

Whatever fish you select, make sure that the piece/pieces are approximately the same size or can be cut to the same size to ensure uniform consistency. I find that pieces that are 2″ by 2″ and 1″ thick are good single serving sizes. I prefer to smoke the tail section of fillets due to the uniform thickness, less fat content and absence of bones.

Depending on what characteristics your after in the end product, you’ll need to decide is whether or not to remove the skin on before brining.

Leaving the skin on:

Adds moisture provided by the fat layer that lies underneath.

But…

The skin prevents brine and smoke from penetrating the meat reducing flavor. (recommended for eating by itself or in cooked dishes like pastas.)

Removing the skin:

Provides maximum surface area exposure for brine and smoke and gives the fish a sweeter and smokier taste.

But…

The lack of moisture from skin fat, added salt salt absorption from the brine and more meat directly exposed to heat. Pieces will be firmer on the outside and drier inside. (recommended for using in dips or fillings.)

After cutting to appropriate size, thoroughly rinse each piece under slow running cold water. Place the pieces on top of several layers of paper towels and pat the top side dry with more paper towels. When all pieces are dried off, cover them with a few layers of paper towels to catch any additional moisture. Let the pieces rest while you mix the ingredients for the “Simple Dry Brine” in a large bowl.

NOTE: If you plan on adding additional ingredients to the brine, be conscious of ones that contain high levels of salt. For example, if you want to use soy sauce for flavor you should reduce the amount of salt used in the brine.

Lay the resealable bags on their side and scoop enough “Simple Dry Brine” to cover the bottom of the bag. Place a single layer of fish (skin side up) on top. Continue to layer the brine and fish until all of the fish is used. Additional bags can be used if necessary.

NOTE: When layering, try to avoid letting the flesh sides of the meat from coming into contact with each other or the bag without a layer of brine between. This will prevent the brine from transferring into the meat evenly.

Make sure to leave enough brine to cover the last layer in the bag as you will be flipping the bag over a few times during the process.

Use a paper towel soaked with hot water to clean out and brine that may have fallen into the sealing “track” and remove as much air from the bag as possible before sealing.

The bag(s) should be laid flat in another container before placing in the refrigerator in case the bag leaks. Believe me, you don’t want to clean up that mess.

Place the container in the refrigerator, flipping the bag(s) every 6-8 hours. Brining is finished when the outer flesh has become slightly “tough” to the touch. This can anywhere from 1 to 3 days depending on the flesh surface area to brine ratio and the thickness of the pieces used.

IMPORTANT: If the fish is not fully brined before smoking, the internal moisture will be able to rise to the surface during smoking. The liquid will prevent the smoke from fully penetrating into the meat.

The salt will cause excess moisture in the outer layer of the meat to be replaced by the brine solution. This will lock moisture inside the fish while adding flavor to the outside.

Move the bags to the sink and empty the contents into a strainer. Run each individual piece of fish under slow running cold water using you hands to clean off all of the brine solution from the meat. Place the rinsed pieces on a lint-free towel skin side down if possible. When all the pieces are rinsed, use another towel to thoroughly pat dry and cover them.

This is what the brined fish should look like:

Before placing the fish in the smoker, either let them sit covered for an hour or in front of a fan for 1/2 hour to remove as much surface moisture as possible. Remember, moisture prevents smoke flavor from fully penetrating the meat.

Fan drying fish on the smoker rack:

Smoking The Fish

You don’t have to pre-heat the smoker before introducing the fish. In fact, any heat produced pre-smoke will help dry out the fish even more. Place the fish (skin side down if it was left on) on to the smoker’s racks with at least 1/2 inch of space between the pieces.

NOTE: If you have a remote digital remote thermometer you should place the probe into the thickest part of the thickest piece of fish before adding wood to the fire.

IMPORTANT: If you don’t have a digital thermometer, you should press down on the thickest piece of fish so you know what raw fish feels like when pressure is applied. Why is this important? You’ll need to be able to tell the difference between the “squishy” feel of raw fish and the “firm” texture of cooked fish to tell when smoking is done.

The quantity and interval that you add wood to the smoker will depend on what kind of unit you own. Smokers that operate automatically should be set to run as close to 150 degrees as possible. Smokers that require you to add wood as needed require a little bit more attention. If you own a manual smoker you should add no more than 2 cups of wood chips at a time (or less if recommended by the manufacturer). Dump the ashes if possible and add more wood chips when the smoke produced by the unit has obviously slowed down.

NOTE: I recommend that shredded wood chips be used. Larger pieces take too long to heat up and get too hot in the smoker and can catch on fire. The chance of the wood catching on fire can be lessened by soaking the chips in water. Unfortunately when the water evaporates out of the wood it creates water vapor which will stick to the fish preventing smoke penetration and slowing the cooking process.

The time it takes to smoke fish depends on it’s thickness, temperature of the smoker, outside temperature and wind conditions, how much brine was absorbed and if the skin was removed or not. This process has taken me anywhere from 2 to 8 hours to complete. It sounds like a lot to consider but there’s two simple ways to tell when it’s done.

If you’re using a digital thermometer, the fish is done when the internal temperature of the thickest piece reaches 150 degrees.

If not, press down on the piece of fish. If it feels “squishy” then the center is still raw. You’re looking for a “firm” feel to let you know that the fish is fully cooked. If you’re not sure, you can always pull apart the meat and look for the opaque color of cooked fish as opposed to the translucent color of raw fish.

This is what the finished product looks like:

If you don’t plan on eating the fish right away it should be chilled as quickly as possible to help prevent over cooking. If you plan on freezing it I highly recommend that you use a Food Saver unit to prevent freezer burn.

Recipes that use smoked fish:

Coming Soon

Recipe Credit:

This is a bbqPDX.com original recipe!

This recipe comes from a great friend and fellow bbq enthusiast. He happens to run his own site which among many points of view he also shares in his love for good food.

For those of you who have not been to AJ’s site, I offer you this official disclaimer:

* The opinions and views expressed on the AJ site are strictly those of the AJ and not necessarily those of bbqPDX and it’s affiliates. Though it is good reading no matter what your political view may be. *

Click here to see AJ’s Basic Dry Rub recipe. 

This recipe comes from a great friend and fellow bbq enthusiast. He happens to run his own site which among many points of view he also shares in his love for good food.

For those of you who have not been to AJ’s site, I offer you this official disclaimer:

* The opinions and views expressed on the AJ site are strictly those of the AJ and not necessarily those of bbqPDX and it’s affiliates. Though it is good reading no matter what your political view may be. *

Click here to see AJ’s “Smoked Chicken Wings” recipe 

This recipe comes from a great friend and fellow bbq enthusiast. He happens to run his own site which among many points of view he also shares in his love for good food.

For those of you who have not been to AJ’s site, I offer you this official disclaimer:

* The opinions and views expressed on the AJ site are strictly those of the AJ and not necessarily those of bbqPDX and it’s affiliates. Though it is good reading no matter what your political view may be. *

Click here to see “AJ’s” Beer Can Chicken recipe.