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Finally got around to mashing up my peppers from this years crop. Now to let Mother Nature do her thing and ferment them out. Left to Right: Dragon (Red), Aji (Yellow), and Chocolate Ghost (Brown). Once they are done fermenting in 4 - 6 weeks, then you puree and strain the mash and add whatever variety of vinegar you'd like to finish up the sauce. Then into the bottles.

Time for some chicken and veggies, just dug the carrots from the garden. It is getting close to freeze up, very close I actually had to break through the upper soil crust. It's party time, actually it's pitch dark on the deck. Brined the drum sticks for about 4 hours, then marinated for an hour or so in Frank's Original Hot Sauce. Ready for the grill. Veggies are coated in olive oil and pepper. Everything is on the grill, put the veggies on first for about 30 mins. then added the chicken. Plated.

Mac looks delicious, cool drum stick rack.

Bruce, you know how I hate that fishy smell/taste but that is not present in the dish. Red Boat is only $35 on Amazon Canada, you are getting a real deal, Bruce.

If you're in a hurry and don't have time to marinate the steak yourself, Trader Joe's sells a pre-marinaded Carne Asada that's pretty good. https://www.traderjoes.com/FearlessFlyer/Article/3722

@Bruce Pearson - get the good stuff. There an incredible balance of flavors when done well. Very Umami. Cheaper stuff is very salty. https://smile.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2

An almost perfect butt! The LAST tomato that I got off my plants before the frost hit. I just couldn't resist posting this!