Look into the Masterbuilt gravity feed charcoal grill, you can actually put logs into it with charcoal around it or alternate charcoal and wood chunks and it has a fan that controls the temperature and leaves a great smoky flavor and charcoal flavor goes from 150f to 700f which is plenty hot for a steak
Thank you for the food safety soap box. I am in professional food safety management. It is life and death. Thanks again for reminding people to not half ass thermal processing or fermenting.
How do address bitterness? Made a new sauce with mainly Thai peppers. It's bitter on the front end. I know sugar can help but don't necessarily want to add sugar. Thanks.
Loved this podcast again. Nice to have something to listen to in bed :) You already gave me the worm bug, and those braai are a favourite here too, so looking very much forward to you're new sites (and channels?). Also, growing that fig should not be a problem for you. My Turkish Brown did well surviving the Dutch winter in a pot outdoors. Just placed dry under a balcony, covered for wind. Plenty of people having them in ground here with success too. The figs do take 2 years to grow and ripen though. And you need to pick them at the absolute right time, or they won't taste good, or burst and will be eten by insects. I much prefer my peppers, and am strongly thinking about using the big pot for a monster chili plant next season instead.
Used your Nando's recipe with my first harvest of Chilli's this year. Absolutely brilliant! I really want to build a Ferminator. Might be a Winter project. The worm thing is very interesting. I bought a worm city one and it's doing well... I got a bit side tracked with my Hotbin though. I'd be very interested in the worm thing!
If you love pickled beets then take boiled eggs that are peeled and put them in the liquid for a couple of days to a week and you’ll have the best boiled eggs that you’ve ever had, I grew up with my mom making them and I still do it to this day
I just hear in my mind:"NO, Shaun, you can not have another grill!" 🤣 You already got the smoker the grill and the braai! By the way love the fact that i wa called out but still remaind incognito! Thailand is on my bucket list as well, but keep some money back for the road trip through Germany/Berlin!😇 Oh man i so remember the shut offs. The year we left Ghana we had 3 days on 4 days off! It was a particular dry year and the Akosombo Dam was worse of cause of the low water level.
@@ChilliChump True with the first one, its just like tools! Yeah those pesky germans!🤣 I am envious of any outdoor cooking utensils. Without a patch of outdoor, i am kinda restricted!
Nice amount of interesting topics discussed here, the in dept information about fermentation is very valuable. Plus, your brother is a good listener with proper feedback. Kinda baffled that you don't like ostrich steak, so good cooked medium rare and paired with a peppery red onion & strawberry sauce.
@ChilliChump cheers mate I've heard those are very good dogs 🐕 I love dogs I have 3 myself I have 2 chihuahuas and a Pitbull there a lot of work but I love them ❤️
Look into the Masterbuilt gravity feed charcoal grill, you can actually put logs into it with charcoal around it or alternate charcoal and wood chunks and it has a fan that controls the temperature and leaves a great smoky flavor and charcoal flavor goes from 150f to 700f which is plenty hot for a steak
Doing a ton of research! Some great options out there. The Masterbuilt looks like a good choice at this point.
Great conversion! I know have a very firm understanding of the are of fermentation. I learned a ton. Thanks so much for sharing. Stay Spicy! V/R Shane
Thanks for listening my friend! It was a long one this time round. How are you keeping?
@@ChilliChump we have had an amazing summer here in ND. it's been abnormally hot, so I am not complaining at all. Life is good for sure.
Thank you for the food safety soap box. I am in professional food safety management. It is life and death. Thanks again for reminding people to not half ass thermal processing or fermenting.
How do address bitterness? Made a new sauce with mainly Thai peppers. It's bitter on the front end. I know sugar can help but don't necessarily want to add sugar. Thanks.
Did you blend with the seeds from the chillies?
@@ChilliChump yes and then strained, added vinegar and bottled
@@sterlingpurdy8218 did you strain the seeds out, or were they blended in?
@@ChilliChump Post fermentation I blended the mash with vinegar, strained it through a fine mesh strainer and bottled it.
If your blender is breaking the seeds, this could add bitterness. If that's the case I would remove the seeds before fermenting
Loved this podcast again.
Nice to have something to listen to in bed :)
You already gave me the worm bug, and those braai are a favourite here too, so looking very much forward to you're new sites (and channels?).
Also, growing that fig should not be a problem for you. My Turkish Brown did well surviving the Dutch winter in a pot outdoors. Just placed dry under a balcony, covered for wind. Plenty of people having them in ground here with success too. The figs do take 2 years to grow and ripen though. And you need to pick them at the absolute right time, or they won't taste good, or burst and will be eten by insects. I much prefer my peppers, and am strongly thinking about using the big pot for a monster chili plant next season instead.
I've just been to Cyprus again, fig trees everywhere. Probably also very lovely to grow chillies.
I've watched a couple of podcasts and I love the content. my 🌶 s are doing great thanks to you Shawn 1:24:49 1:24:49
Used your Nando's recipe with my first harvest of Chilli's this year. Absolutely brilliant! I really want to build a Ferminator. Might be a Winter project. The worm thing is very interesting. I bought a worm city one and it's doing well... I got a bit side tracked with my Hotbin though. I'd be very interested in the worm thing!
It's a tasty one for sure! Glad you like it mate.
If you love pickled beets then take boiled eggs that are peeled and put them in the liquid for a couple of days to a week and you’ll have the best boiled eggs that you’ve ever had, I grew up with my mom making them and I still do it to this day
That sounds amazing! I will give it a try
I just hear in my mind:"NO, Shaun, you can not have another grill!" 🤣 You already got the smoker the grill and the braai! By the way love the fact that i wa called out but still remaind incognito! Thailand is on my bucket list as well, but keep some money back for the road trip through Germany/Berlin!😇 Oh man i so remember the shut offs. The year we left Ghana we had 3 days on 4 days off! It was a particular dry year and the Akosombo Dam was worse of cause of the low water level.
A man can never have too many outdoor cooking toys! ☺️
And I need to be careful throwing out names....German data privacy is no joke! 🇩🇪 😄
@@ChilliChump True with the first one, its just like tools! Yeah those pesky germans!🤣 I am envious of any outdoor cooking utensils. Without a patch of outdoor, i am kinda restricted!
Nice amount of interesting topics discussed here, the in dept information about fermentation is very valuable. Plus, your brother is a good listener with proper feedback.
Kinda baffled that you don't like ostrich steak, so good cooked medium rare and paired with a peppery red onion & strawberry sauce.
I prefer a fattier cut of meat. I like ostrich, especially with a good pepper cream sauce....just wouldn't choose it if I had a few other choices!
@@ChilliChump Understandable. I will mail you the recipe for that sweet red sauce, it is something else.
I'll try 😂
Lol. Skip to parts you want to listen to mate. It's all in chapters!
Nice job, fellas! I enjoyed it!
What kinda dog is Barny ?
He is a mini Dachshund
@ChilliChump cheers mate I've heard those are very good dogs 🐕 I love dogs I have 3 myself I have 2 chihuahuas and a Pitbull there a lot of work but I love them ❤️