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I absolutely love the color that this sauce came out and it sounds delicious! 🍻

Don’t be afraid to experiment with weird flavor combinations! This is one of my favorite tasting hot sauces I’ve ever had, and the ingredients list (to me) is BONKERS, lol 😳 Seriously, look at this ingredients list: Coffee? Orange? Hibiscus? Peaches? Tomatoes? Bananas? Easily one of...

Not hot sauce, but… I was at a picnic at a buddy’s house a few Summers ago, and we talked my buddy’s brother into eating about 1/4 of a fresh Reaper pod. 15 minutes later, the dude is writhing on the ground, salivating, teary eyed, etc. The whole nine. So, my buddy cuts a 7 Pot Douglah pod in...

“JESUS TAKE THE WHEEL” :rofl:

ST. LOUIS TRIMMED PORK SPARE RIBS Seasoned with a base layer of Kosmo’s Q “Dirty Bird Hot” and a final layer of Kosmo’s Q “Honey Killer Bee” BBQ rubs. Glazed with Kosmo’s Q “Apple Cherry Habanero Rib Glaze.” Cooked on my Weber Smoky Mountain with cherry chunks. Look at those smiling “teeth” 😎...

Thanks! Yeah, I usually see it labeled as “Osso Buco” in the meat cooler, but it’s already sliced into 1” thick pieces (roughly) for stew/braising. I asked the butcher if he had any that weren’t cut up yet and got lucky 👍🏻 It was $3.99/lb and the whole piece cost me $28 It was really good! I’m...

🔥BUFFALO / NASHVILLE (SPICED) FRIED CHICKEN BISCUIT SLIDERS 🐔 Trimmed and pounded flat, deboned chicken thighs, seasoned with a Nashville Hot rub from “Spiceology”. Dredged in egg wash then into Meat Church’s “Chicken Fried Breading” (also kicked up a notch with more Nashville rub)...

BUMP! “I always wanted to make…” a “BEEF HAMMER” 🍖🔨🔥 This cut of meat is a bone-in beef rear hind shank. For anyone else who might be considering smoking this cut, you should know that it’s very lean, with a TON of silver skin, and a lot of tendons and ligaments in it. It also took MUCH...

🔥 PRIME RIBEYE STEAK TACOS WITH SPICY PINEAPPLE PICO DE GALLO 🌶🍍🌮 Hit these two prime ribeye steaks with Hook’s “Mad Cow” BBQ rub, then threw them on the Kamado Joe at 275° until the I.T. was about 128°, then reverse seared them over direct heat, and let them rest under a foil tent for a few...

I tried telling him that too. Not sure if he believes us though! 😉

😁👍🏻 I like the “bag the whole plant” technique the best because you can pick exactly which pods you want to save seeds from, vs. crossing your fingers and hoping one of the flowers you isolated has the phenotype you’re looking for (if you bag individually)

Wrapping this building up in the next couple of weeks, bud 😉 Poured in place concrete, and we’re putting the glass “curtain wall” up around it 👍🏻 How it started: And this was a couple of weeks ago: Just about done here, then, on to the next one! 🍻 Merry Christmas, @Downriver 🎄🎁

Merry Christmas, everyone! 🎄🎁🍻

I couldn’t have agreed more, @Siv 🍻 Perfectly said!

Looks delicious, @dragonsfire! 😁👍🏻

Other Half has been on the shelves at my local spot since the beginning of Summer, and I couldn’t be happier 🥳 I grabbed all of these last Friday I’ve yet to try a beer from there that I haven’t seriously enjoyed. They put out some bangers :cheers:

D3, you’re the poster child for doing that!!! :rofl: :rofl: :rofl: Glad to hear it turned out well, and great to see you posting again, bud :cheers: FWIW, I’ve had a lavender based jelly before , from a lady on a different forum, and it was delicious. No peppers in it though

Thanks, everybody🍻 Next one was supposed to be in 2 weeks; October 15-16. The “Hartford Riboff.” SCA on Friday night, and KCBS on Saturday. They just officially canceled it because of rising COVID cases around here. I wasn’t planning on competing anyway. Too much going on with the kids’ sports...

Well, the competition was yesterday, and I had a BLAST! So much fun, and met so many awesome people 🍻 I’m pretty happy with how I did, knew exactly what went wrong (and did it anyway, lol), and learned a lot. Ended up getting 🥇1st place in chicken thighs ($250), and 🥈2nd place in ribs ($150)! I...