Carolina reaper poppers/ how to make them pop

[Fire Starter]

Ok people these bad boys are starting to turn and I'm looking for a real pop !  Have done poppers before (jalapeños) but I'm looking for something different

Chilli is my first love at 1 point had over 300 plants but u know women any way







Sent from my iPhone using Weber Kettle Club

[Fire Starter]

I miss my habanero plants


Sent from my iPhone using Weber Kettle Club

[Mike in Roseville]

Most people here have no idea what the Carolina Reaper, 7 Pot, Trinidad Scorpion or any of those ultra mega hot peppers even are.

However, I used to grow mega hots a decade ago (Fatalli) but that was back when some of these strains hadn't been created yet. I worked with a guy that did the first trials of Smokin' Ed's peppers (one of which would become the Reaper) so I'm familiar with it.

Anyway...my suggestions would be...

Half them/freeze them in vac bags or dehydrate if they are really starting to go.

For poppers, I would probably do a very fine mince of a few Reapers and  mix them with the cream cheese. Then add that cream cheese to a large jalapeño as usual and make a popper that way.

The shape and thickness of that pepper will prove difficult in making it a proper vessel for a popper. But practice and see how it goes.

Good luck!

P.S. Wear nitrile gloves






Sent from my iPhone using Weber Kettle Club mobile app

[Fire Starter]

Most people here have no idea what the Carolina Reaper, 7 Pot, Trinidad Scorpion or any of those ultra mega hot peppers even are.

However, I used to grow mega hots a decade ago (Fatalli) but that was back when some of these strains hadn't been created yet. I worked with a guy that did the first trials of Smokin' Ed's peppers (one of which would become the Reaper) so I'm familiar with it.

Anyway...my suggestions would be...

Half them/freeze them in vac bags or dehydrate if they are really starting to go.

For poppers, I would probably do a very fine mince of a few Reapers and  mix them with the cream cheese. Then add that cream cheese to a large jalapeño as usual and make a popper that way.

The shape and thickness of that pepper will prove difficult in making it a proper vessel for a popper. But practice and see how it goes.

Good luck!

P.S. Wear nitrile gloves






Sent from my iPhone using Weber Kettle Club mobile app

Sent from my iPad using Weber Kettle Club

[Fire Starter]

I normally eat these raw, douglahs rock my world and as u said fatalli make great mayo I like ur idea but I want them to be the star . They r bigger than they look in thenpic


Sent from my iPad using Weber Kettle Club

[Mike in Roseville]

I get what you're saying.

The biggest issue with these peppers is the walls are very thin. Meaning they will cook down much more than a jalapeno. As I recall, they don't have many seeds, and you needn't worry about removing the membrane.

A few suggestions:

1) Practice. You have enough peppers to play with. Take 20 and split them into groups of 4 or 5 and try a few different techniques.

2) Since the walls are thin and will lose structural integrity with high heat, you could try filling with something a little more stable than pure cream cheese. For example, 2 parts chopped bacon to 1 part cream cheese.

or

3) Leave them whole, batter them (include some mega hot powder in the batter if you're feeling that) and cook them indirect with a vortex or SNS. I would either cook them on a small moveable rack, a small pan, or maybe a little bit of foil with cooking spray. You might get some sticking on the grate (even with oil). But try it and see what works best.

Good luck!

[Firemunkee]

*drool*

Sent from my Nexus 5X using Weber Kettle Club mobile app