I grew some BG last year, I would say it was the hottest pepper I’ve ever grown, even more than the Habanero’s from my garden. Can’t say I could comment on the flavor, though. Dehydrated most of them, and use the flakes in chili sometimes. Smokin’ hot.
Just came from the garden, picked a few Jalapenos and a big red Beaver Dam pepper, very nice fat banana type variety, with a bit of heat. I sliced up one of the Hab’s that I picked earlier this week and a J, and sprinkled a bit of salt on them. I ate the J, no problem, the Hab, well, not so much. Wow, what a nose clearer! Just now getting the feeling back in my tongue.