I’ve not heard of the Big Jim’s before. I do have a couple Anchos for things like you mentioned. Once we figure out which ones Hubby likes best, next year we’ll reign it in also.I'm doing a good amount of Big Jim for roasting...they are New Mexico seeds (from Corrales, to be exact) and are used for rellanos. We roast them and freeze them to use all year. Real good in enchiladas and to top a burger. Also planted green bell, lots of jalapenos, and serranos. Last year I did more varieties, and canned a ton of them. Still have a ton canned, slowed down this year on varieties.