John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Jalapeno Pepper Relish (A Glorious Canning Endeavor)
Well my pepper garden is really kicking out some huge pepper harvests right now. However, being that October is right around the corner and the first northern frost isn't far behind, I know its time to start making one of my favorites. Sweet jalapeño Pepper relish. I love this stuff. I make it every year and its a big hit with a lot of the folks I surround myself with. Its great on sandwiches, dogs and brats, or just plain with tortilla chips, just about anything really. I am just getting geared up for this season. What are some of the other relishes that people make? Always curious to see what seasonal favorites my fellow pit masters are in too.
I will add some pictures when I start canning. (Maybe this weekend)
Last edited by Spinaker; September 30, 2015, 10:34 AM.
BGE Large
45 gal Imp. UDS Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Maybe I should have waited to post this.....The plan is, to do it on Saturday. I will write up a step by step deal on how I do it. I use small half pint jars because this stuff can be potent and you don't need much. Pics, recipe and technique to follow!! smarkleycdd315
I make a jalapeno jelly which is great on cream cheese and water crackers. I haven't made any in a while, so I don't have pics, but I will share the recipe on request.
Mrs. Meat-2 loves herself some canning. Among the more exotics she does a great habanero jelly (cut with an orange bell pepper to make the fire manageable and emphasize the fruity taste of the habanero), a sweet and spicy tomato jam (my favorite, absolutely delicious on lamb and big red meats), a date jam (perfect with a cheese plate). I can probably get her to share the recipes if anyone is interested ...
Spinaker, looking forward to your recipe and pics of the jalapeno relish ...
Seek and Ye Shall Find
Knock and the door shall be opened
Ask, and it shall be given
And the love comes a-tricklin' down.
HOT PEPPER JELLY
1 1/2 cups hot peppers (including seeds), chopped
1/4 cup seeded sweet peppers, chopped
1 1/4 cup vinegar, divided
6 cups sugar
8 oz. liquid pectin (Certo)
Few drops green or red food coloring, as appropriate
Prepare 6 8-oz. canning jars.
Puree hot and sweet peppers in food processor or blender along with 1/4 cup vinegar until “liquefied.†Pour into heavy saucepan and add remaining 1 cup of vinegar. Bring to a boil.
Add sugar and stir until completely dissolved. Remove from heat and let sit for 5 minutes.
Stir and add pectin and food coloring. Return to boil, stirring constantly.
Pour into jars to within 1/4 inch of top. Seal and invert jars for a few minutes. Then, set upright to cool.
BGE Large
45 gal Imp. UDS Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Here is a hot pepper relish I make frequently... usually just eat it like Pico and do not can it. There a zillion variations of this out there... here is my simple variation
Cowboy Caviar
1.5 cups of frozen corn
1 can of black beans rinsed
1/2 onion chopped real small
1/2 large green bell chopped real small
1/2 large red bell chopped real small
a pretty good wad of cilantro chopped real small
1 tsp cumin
1 tsp granulated garlic
salt - pepper to taste
2 - 3 Jalapenos chopped real small
2 - 3 Serranos chopped real small
1 Habenero chopped real small
Mix all this with 3-4 Tblspoons of your favorite vinegarette
Let sit in Fridge for a few hours
That looks delicious. I've also see something like that done with black-eyed or purple hulled peas, but the combination of corn and black beans would probably be sweeter. Thanks, smarkley.
Retired high school teacher and principal
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My garden usually goes for canning salsa. Not this year! Weather has been terrible. Hailed out once & cool spring/early summer weather has everything way behind. Even Farmer's Markets are short on tomatoes.
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