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Couldn't resist a nacho cook this evening, it is quick, easy and fast since I had a bunch of topping leftover from a pizza cook this last weekend.

I have a good crop of chillis this year. Not a huge number of chillis but given some of them are Carolina Reaper, Jamaican 7 Pot and Bhut Jolokia, I won't be needing very many to make a few blow your head off sauces. I have a number of go-to recipes but would like to try some new ones this year. Grateful for your favourite recipes so that I can try them out. Here is a mix of the ones I have used over the years: http://www.thegingercook.com/2010/09/homemade-sriracha-sauce.html - reliable and tasty sriracha sauce recipe http://www.firehousechilli.com/firehousechilliweb1_116.htm - I have only made this one once and cannot remember which I preferred, this one or the next. Guess I will just have to try again. http://jeanetteshealthyliving.com/homemade-ghost-chile-hot-sauce/ http://www.wanderingspice.com/2013/05/20/tomato-and-preserved-lemon-kasundi/ - awesome tomato and lemon preserve, goes with everything. The chilli is incidental but good. https://www.chilliworld.com/factfile/chilli-sauce-recipes/belizean-habanero-sauce - a nice gentle, go to chilli sauce. I seem to remember having to reduce the liquid with this recipe.

Thanks for the info, ignore that part of my response email. I'm cooking a large brisket this weekend and since I'm now in Rome i will do as the Romans do, by using foil. I'll take some photos.

It's been a few years, but I've made many batches of fermented Tabasco-style hot sauce over the years. Like many of us, I have a chamber vacuum machine. The signature uses of sous vide and freezer preservation easily justify a machine. Nevertheless, we should all take inspiration from those "what goes in a blender?" YouTube videos. What goes in a chamber vacuum machine? A couple of sixty second sessions will hydrate any dough better than a long rest. This has an extraordinary effect on pasta dough. A quick refrigerator pickle such as a Mexican Cauliflower and Jalapeño Escabeche (Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral has the best recipe I've seen) benefits from vacuum packing and a rest. Some people ferment chiles for hot sauce by vacuum packing the peppers with a starter, in a large pouch with room for the gases. The challenge in fermenting chiles is getting white cloudy Kahm Yeast. While it isn't harmful, it's gross, and in my opinion it affects the flavor. The fermenting world is full of people who've never figured out how to avoid Kahm yeast, who consider worrying about it a silly concern. I usually don't get Kahm yeast, but I consider myself an abject failure of a human being when I do. The hope is that removing oxygen by chamber vacuum sealing the chiles will prevent Kahm Yeast. I also have an argon tank, for saving part bottles of wine, and I intend to experiment with displacing the air in a carboy, as an alternate approach. I adjust pH to below the botulism threshold whatever I do, measuring with a professional pH meter. You can get banned from a fermentation forum by suggesting such a thing, but it brings me peace of mind. Many botulism deaths are the result of ill-advised experiments that break with long understood tradition, such as Alaskan natives fermenting meats in a plastic pail rather than in the traditional sealskin. One should recognize that any novel approach to fermenting hot sauce poses similar questions.

here are a couple of shirts for amusement. LOVE the BBQ shirt, it is worn by the BBQ employees.................................................................

I am sorry [mention]Poochie [/mention] . You may remember. For a while I had buyers remorse. My original order was for a 32. Dennis had a 42 cancellation and the rest is history. I feel I would have very similar experiences with the 32. I probably would not have been able to do over 100 lbs of raw pork at the same time but otherwise very similar. Also I feel the 32 being smaller might be the better smoker. Although I have done some great things with the 42. Def superior to “the green one”. It is not about “need”. And if you already have a 32 I know how much you love it. Keep loving it. Move the KK and love the KK 32. I still wonder what it would be like if I had the slightly smaller one. Sent from my iPhone using Tapatalk

Pork tenderloins. Asparagus. Corn in the foil with some butter. Sent from my iPhone using Tapatalk

Father’s Day brisket. Brisket was a choice brisket but a good looking choice brisket. Salt and pepper, seasoned night before. 6h at 225 to 160 internal. Wrap in foil and 4.5 hrs more at 225 till point got buttery. Rested for 1 hr then served. No tallow. No fancy holding cooler. Came out pretty good. Maybe I got lucky. I would say not though. It was cooked on my 42” KK. Served with pomegranate bbq glaze (2 cups Pom brand pomegranate juice, 1 cup dark brown sugar, 1/4 cup soy sauce, 2 tbsp black pepper, reduced) My wife made this avocado and asparagus potato salad that was awesome. Fresh tomatoes and plain ol steamed broccoli.

You know me and my homemade hot sauces. I have 2 batches of chiles this year - yellow aji and something called "red dragon," which aren't that hot (so I plan to add a couple of Carolina Reepers to that batch to kick it up to where it needs to be.) I do fermented style sauces, ala Tabasco. It's just about the same amount of work as your recipes, just disjointed in time by several weeks. I've attached the instructions that I follow in making mine. This is a basic hot sauce, you can easily add garlic, carrots, herbs, etc. to the mash before fermentation. I also like to add Xanthan gum to mine with the vinegar to thicken up the consistency and to keep it from separating as it settles. I've experimented with several kinds of vinegar and have settled on Rice Vinegar, but experiment with other types - wine, apple cider, balsamic, etc. to see what you like best. This is last year's batches. Can't wait to hear what you all do and how it turns out. I'm probably a couple of weeks away from making my batches this year, as there are still a few peppers left on the plants that I hope to harvest before our 1st hard freeze (likely this coming week.) fermented hot sauce.pdf

Thanks for posting those, tekobo. I might just give it a go.