doublejj's BIG 2015 adventure.....

Lara vanhousen said:
Oh yea i saw you guys put them out... sorry for all the questions.... are you guys checking temps at night? Completely seeled at night? I was planning on putting mine in the greenhouse on friday.... curios if they stunted or had any issues from going inside to a colder greenhouse.....
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yes we are monitoring the temps & may add a heater at night...
 
doublejj said:
yes we are monitoring the temps & may add a heater at night...
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Yes, looking for an update on the winter run.
55 gallon drums painted black full of water will help with the night time temps. The sun will heat up the drums full of water during the day and help keep things warmer in there at night. My greenhouse will over heat in the winter without fans regulating the day time temps. I set my thermostat @ 78-80 degrees. When the temps in the greenhouse reach 80 the fan kicks on until the temp goes down to 78 then they kick off. I do run oil heaters in my greenhouse, but the heater kicks on @ 2am, when the extra heat is needed.
TMB-
 
Damn! I can't imagine what they went through.

We were driving back to Cabo after a day of adventure and the sun set before we made it back. Driving at night in Mexico is deadly! We saw some locals burn a cow to make it run across the road in front of cars. I won't be going back until it gets better.
 
I crossed the border at Nogales to pick up a load of produce. It cost me $200. American and some of the most tense moments in my life to get back across. I wouldn't blame anybody for wanting to get the F out of that place!
 
TWS said:
Shrimp ceviche. This stuff here will give ya hard on !

shrimp-ceviche-up-close.jpg
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I make a killer ceviche. :) I was thinking about busting it out for the BBQ but we will see how things turn out. Mine is more like a salsa though. GREAT with Hint of Lime chips. :)
 
angryblackman said:
I make a killer ceviche. :) I was thinking about busting it out for the BBQ but we will see how things turn out. Mine is more like a salsa though. GREAT with Hint of Lime chips. :)
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You can't tease us about your "killer ceviche" and then not bring it! Damn ABM, you know how to fuck with us 300lbs stoners!
"I grew the best weed I've ever grown this season. I was thinking about busting it out for the BBQ, but we'll see how things turn out"! Now that shit just don't sound right. I'm bring my best weed, there better be some fucken ceviche there!
Damn i sound hungry, I need to eat breakfast.......sorry AMB....lol.
TMB-
 
treemansbuds said:
You can't tease us about your "killer ceviche" and then not bring it! Damn ABM, you know how to fuck with us 300lbs stoners!
"I grew the best weed I've ever grown this season. I was thinking about busting it out for the BBQ, but we'll see how things turn out"! Now that shit just don't sound right. I'm bring my best weed, there better be some fucken ceviche there!
Damn i sound hungry, I need to eat breakfast.......sorry AMB....lol.
TMB-
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Damn @TMB get him. hahahaha
 
angryblackman said:
I make a killer ceviche. :) I was thinking about busting it out for the BBQ but we will see how things turn out. Mine is more like a salsa though. GREAT with Hint of Lime chips. :)
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Man ! power to ya ! I have been wanting to make a bunch for one of the BBq's too . It's a lot of work. I don't have a dicer or processor so I have to do it all by hand. deveining shrimp and chopping up all the veggies and squeezing 50 limes is a lot of work when you do 10 - 15 ponds I think we normally do 5 pounds for us and it takes a couple hours or so. the wife don't help much . lol

Great stuff !

Don't forget the ketchup and tapatio on the side . LOL :D

only if we had some of the Rubesters hot sauce .:fire:
 
TWS said:
Man ! power to ya ! I have been wanting to make a bunch for one of the BBq's too . It's a lot of work. I don't have a dicer or processor so I have to do it all by hand. deveining shrimp and chopping up all the veggies and squeezing 50 limes is a lot of work when you do 10 - 15 ponds I think we normally do 5 pounds for us and it takes a couple hours or so. the wife don't help much . lol

Great stuff !

Don't forget the ketchup and tapatio on the side . LOL :D

only if we had some of the Rubesters hot sauce .:fire:
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Give us a good ceviche recipe @TWS . My wife and her family may like some of that and they will do the work ;). I know I want some!
 
Vnsmkr said:
Give us a good ceviche recipe @TWS . My wife and her family may like some of that and they will do the work ;). I know I want some!
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Shell and devein 5 # raw shrimp chop into small pieces . chop tomatoes 5 + according to how many pounds of shrimp your using and size of tomatoes.. Depending how much you like red onion Dice,1 per batch is usually good for me . Same with the Cilantro per bundles.. usually 2 , leafs only, chopped .Mix all together , Half and squeeze in raw lime until the juice just covers the top of the ceviche in a deep dish pan . You can add garlic powder and some salt & pepper or some chilli peppers if you like it hot . Make sure the lime juice is covering everything and put in fridge to cook for at least 2 hours. A day is better for the flavors to blend more. Serve on tostada shell, sliced avocado on top is optional . A swirl of ketchup and tapitio to top it off.
Enjoy.
 
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TWS said:
Man ! power to ya ! I have been wanting to make a bunch for one of the BBq's too . It's a lot of work. I don't have a dicer or processor so I have to do it all by hand. deveining shrimp and chopping up all the veggies and squeezing 50 limes is a lot of work when you do 10 - 15 ponds I think we normally do 5 pounds for us and it takes a couple hours or so. the wife don't help much . lol

Great stuff !

Don't forget the ketchup and tapatio on the side . LOL :D

only if we had some of the Rubesters hot sauce .:fire:
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I sent this to @partlycloudy today it will get there in time for the bbq :)
I would recommend someone take some beef jerky and sprinkle the smoked choc habs all over it ..i tend to put 150-200 grams of small jerky cut pieces in a container and sprinkle a bag this size all over it put lid on and shake up..very nice
The red hab salt is great on the outside.of a roast or sprinkled on meat while u are eating it ( needs to be put into a grinder )
The reaper salt is fucken awesome sprinkled on a big steak and cooked.on a bbq
I use ghost powder for soups and casseroles etc
 
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