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Pepper Sauces
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Club Member
- Jun 2016
- 4149
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Damn you got a lot going on. I see your using pyrex, or at least glassware.
When using really hot peppers you need to use them. They don't seem to react with their vessel as they are being processed. And the glassware is much easier to clean afterwards.
Looking forward to seeing your final results and what is in each of these jars are in your last picLast edited by Steve B; October 1, 2017, 06:49 AM.
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