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I have one not dissimilar to that.  Sold as a ghost (only one I bought, everything else was from seed).  This will most likely be a ghost hab cross, hotter than a hab but not as hot as a ghost.  Some pics to help.    Ghost - hab dominant, ghost true, and hab.      

I hear you.  As it is topside, this one will be a mash and cabbage, with leftover hash.. When I can find a brisket cut here (costco maybe)  I'll pull out the stops for pastrami...  This will be a good test of the base flavours though before committing to the brisket bells and whistles pastrami...

    He could try one of these to compensate.. Not sure how well they would travel though.  Handy for heading off to a bbq or event, just fill a 2 litre, add some extra carbonation and away you go.     https://www.craftbrewer.com.au/shop/details.asp?PID=4269

A pic of the final oatmeal stout..  Still needs another week before the flavours meld completely, but couldn't resist temptation any longer.. 

  Just for you big fella! 

A belgian blonde ale with cacao nibs could be really interesting...    sacrilege, but interesting.. 

Corned beef now brining - amazing ribs style.  A small topside roast.  I could take a pic but it is really a saucepan full of brine and pickling spice..  Money shots in a week...    http://amazingribs.com/recipes/beef/home_made_corned_beef.html

This is helpful, but it means sugar to juice ratio is dependent on acidity.. Still looking for an equation... but a work around may be reducing the amount of pectin used?   The Role Of Acid In Jelly Formation Although acid is not essential for jelly formation its presence in fruit jellies is...

Just a quick one that I couldn't find an answer too.  After doing my first batch of jelly, I am totally making a bunch now.  The first one was a straight smoked bhut and red capsicum one.  I wanted to do a lime juice and zest with some orange manzanos and goat peppers, but wasn't sure if the...

Never tried one, sounds awesome.  

Lol, I had forgotten about that... 

This worked a treat for me, had real issues with them until I tried this method.  

Nice second post. Welcome!   Never tried it myself with hot sauce, but have tinkered with wood aged beers and looked into distilling wood additions.  While barrel aged is awesome, unless that is one big mother of a log and you can do 20 gallon plus batches of sauce at a time, I suspect whatever...

One of my red bhuts was probably my gnarliest producer this year.  Standard red bhut but angry as f.  and top of their heat range.  

Not much to report, really nice white loaf, which delivered some tasty sandwiches of pulled pork (frozen last weekend) caramelised onions,  chilli bbq sauce and smoked gouda...  Otherwise Ange did a double batch of cannelloni  and much yard work was done this weekend.   Of interest, I bought a...

Thanks for taking time to share this, most appreciated.  

Nice grow.  What was your yield on the muscat grape, I am a fan of these with cheese, and have a couple of sunny corners I can put one in... 

Could you share the recipe for this one?  It has all the food groups I love!  Curious if it is shelf stable if you used real bacon..