Tomato Hornworm... mine is bigger than yours....

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
That's a pretty nice one Dave 
icon14.gif
  Some years I have a lot of them & others they are virtually nonexistent 
th_dunno-1%5B1%5D.gif
  When I see one I just pick it off & "dispose of it."  It's amazing how much they can eat 
icon_eek.gif
 
If I was going fishing, I would have saved it.....  those big trout love stuff like that....    

Only one this year....  haven't had any for 3 years...    Time to keep an eye peeled.....  

I will have to keep an          for them...

Dave
 
Last edited:
eek.gif
 DaveO

Had some seedlings last year that I was trying to grow...went downstairs and saw 4 of them on the porch....and they had mowed all of my stuff down. 

Kat
 
Last edited:
Wow what are you feeding them? He's a big one alright. 

This is the first year I've tried planting/growing anything at this altitude but I did plant some cherry tomatoes, slicing tomatoes, bell peppers, jalapenos, anaheims and Big Jim Chiles and radishes. Thankfully I haven't seen any of those here - maybe they don't like the altitude (hoping)!

Too hot for radishes, they bolted, but the gazillion grasshoppers loved them.
 
Wow what are you feeding them? He's a big one alright. 

This is the first year I've tried planting/growing anything at this altitude but I did plant some cherry tomatoes, slicing tomatoes, bell peppers, jalapenos, anaheims and Big Jim Chiles and radishes. Thankfully I haven't seen any of those here - maybe they don't like the altitude (hoping)!

Too hot for radishes, they bolted, but the gazillion grasshoppers loved them.
As fast as they grow you could always sow some more as it starts to cool off... 
thumb1.gif
 
I would suggest cooking it at 225 to an IT of about 210 then pulling it, foiling it for about 2 hours. I originally though of a low and slow Sauce Piquante because of the size, but I am not sure even that could tenderize it. I bet it could take a hard smoke too, mesquite would be my first choice.......

BTW a couple a years back, those things also LOVE peppers!
 
I would suggest cooking it at 225 to an IT of about 210 then pulling it, foiling it for about 2 hours. I originally though of a low and slow Sauce Piquante because of the size, but I am not sure even that could tenderize it. I bet it could take a hard smoke too, mesquite would be my first choice.......

BTW a couple a years back, those things also LOVE peppers!
Foam

I'm thinking Gumbo!

David
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky