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My first thought watching this video was why in the heck is she taking all that time to poke holes in the peppers, just cut them in half and expose more surface area? It gets strained out at the end anyway, so any loose seeds will be captured, and you'll get more extraction. @tekobo I'd stick with your alcohol extraction method. If you have the sous vide machine, it's not that much actual work, just a bit more time consuming. I'm guessing that you're getting a much stronger oil than the lady in the video.

So...here is the result of my latest chilli experiment. We visited my cousin in NYC earlier in the year. He introduced me to a beautiful chilli oil called Akabanga from Rwanda. I fell in love instantly. It comes in a 20ml bottle with a dropper and you apply 4-5 drops to your food. No more. It's hot but not too hot. Delicious. Given I was growing a lot of chillis myself I figured I really ought to figure out how to make it. The only clue that I could find to how it was made was on this website: https://www.afrolink.co.uk/product-page/akabanga-chilli-oil-product-of-rwanda. It says The recipe consists of 80 percent yellow chilli pepper (scotch bonnet) extract and 20 percent olive oil. Hmm, how do you get an extract of chilli peppers? I found this site that explained how to extract pure capsaicin from chillis: https://italianchilli.com/en/content/22-how-to-extract-pure-capsaicin-from-chillies Yes, I know that capsaicin is murderously potent and has to be treated with respect but I could not resist the challenge. Started with some 95 proof alcohol that we bought in Italy in order to make limoncello. (Drop all your preconceptions, home made limoncello using Amalfi lemons is a revelation.) Per the recipe, I whizzed a load of chillies, mixed them in with the alcohol and let stand for three days. I then strained through a 250 micron and then 50 micron bag. They said to wait for the alcohol to evaporate. I soon realised that was going to take too long. I consulted some websites and found one that explained how to evaporate alcohol from tinctures of cannabis. Simple solution. I put the bowl in my water bath and heated the water up to 81C, just above the boiling temperature for alcohol. Here it is, starting to coagulate as the temperature rose. I now have this sticky residue. It is hard to believe that this is the fearsome capsaicin. It smells lovely and sweet, not hot at all. That said, I stuck a toothpick in and tasted the liquid off the end of the toothpick. It was very hot. Not to be messed with. I am planning to dissolve this extract in oil (1:15 is the only measure I have been able to find online so far) and then dispense it from little 15 ml bottles with a pipette. To build the flavour profile I'll use extra virgin olive oil flavoured by slow cooking onions, garlic and peppers in it this morning. All of that said, there is no way that a factory in a village in Rwanda went to these lengths to make chilli oil! This lady from Cameroon has a much more down to earth method which I will try with my next harvest of chillis.

Funny you noticed that. We live on a very steep slope here close to Puget Sound. (which made unloading the KK very scary!). The short fence was actually a concern to me when they brought up the ground just a bit to level the area some. I thought might look odd to have a bit of a short fence. But it is actually really nice. It's easy to see over the fence to the west where we get beautiful sunsets over the Olympic Mts and Puget Sound but with the neighbors being so much lower, both parties still get privacy from it. The deck above enhances that view even more. That is all new as well.

After waiting like 14 weeks for the cabinets, then another month for the countertop, the transformation is completed! Not really a full outdoor kitchen but it has electrical and a fridge. I didn’t even want to get started with what plumbing would have added to the cost. I tell you, contractor prices are astronomical. I am done spending! Except meat and fuel [emoji2]. Very happy with the results though and looking forward to entertaining. Unfortunately it’s done just in time for the rainy winter here in the PNW. But that’s why I had an under deck rain system installed. Hoping to maximize the year round use of the KK. Also going to be a lot better with countertop space and cabinet storage. Sent from my iPhone using Tapatalk

Well!! Dennis just keeps on adding surprises! Sent from my iPhone using Tapatalk

After watching a YouTube vid (Pitmaster X) on making your own injection liquids, I went out and bought a cheap drip coffee maker. You put your spices/herbs/bouillon in the coffee filter basket and "brew" it. Let it cool down and inject away. I've only done it a couple of times now, but it works well. Plus, you know what's going into it and not some random mix of chemicals.

I cut the belly into two pieces to make it more manageable for me. I have 20 of these stacks of 7 slices per stack. Yummy.