Friday, September 18, 2009

Jerk BBQ

My inspiration for this recipe came from the Pain is Good brand of hot sauces; they've got an excellent Caribbean-style sauce that I decided would be even better if it would caramelize and glaze well. Ok, you've already seen the peppers (38 habaneros and three serranos, because the scotch bonnets aren't ripe yet, or it would be half and half of the two habaneros varieties):
So, the peppers are roasted (this step is not necessary, but it helps the peppers to get nice and soft for the subsequent operations, and adds some smoky flavor) at 300*F for about 30 minutes, or until they just start to brown. If you don't have pre-roasted garlic, then roast three heads worth now, and remember to take them out of the oven as soon as they brown or they can turn bitter (this is usually before the peppers are done).

While this is roasting, take 80oz. of Crushed Pineapple (in unsweetened juice, not syrup), and 56oz. of Diced Tomatoes and add them to a 8-10qt. stock pot and bring to a light simmer. Zest and juice four to six limes and add it to this mixture. Then, when the garlic and peppers are ready, chop them up and throw them into the mix:

The mixture should now look like this:
At this point, you can add cinnamon and salt to taste, as well as some allspice if that's your bag. Simmer whilst covered for at least two hours on low to medium heat (it should be boiling but not browning the stuff on the bottom). Stir occasionally, and enjoy the kitchen-clearing aroma.

After the simmer period, you need to remove the pot from heat, and let it cool down enough that it is safe to put into a food processor or blender. When it is, then frappe or liquefy it. Return it to heat, and add molasses to taste, which will give it a darker brown color. At this point, adjust you spice balance, and add any additional citrus flavor if necessary to retain the character.

It works best if cooked with pork or chicken at 250*F for several hours wrapped in foil, then put on the grill for the caramelizing treatment (use at least three layers). Last year I used brown sugar instead of molasses for RibFest at work (my department cooks for this particular shindig), and that worked well also. I'm excited to try the new mixture, so I'll update after our end-of-summer family BBQ tomorrow at my little sister's house!

UPDATE: Fuck me, it's incredible! Excercise caution, as my digestive system is currently disputing that statement.

Thursday, September 17, 2009

Mad Scientist?

...I must be mad, because I'm putting 38 habaneros and three serranos into something, and I plan to eat it. I'll walk you through my descent into culinary insanity in a little while...

Monday, August 31, 2009

Needed to host a pic.

Looky here, fabricating a muzzle attachment and have some questions.

Nothing to see here, just working on fabricating new fitting for the transmission cooler in the Cutlass...

Tuesday, May 5, 2009

Value Wine

I'd like to lend my notoriety (?) to the Farnese Montepluciano d'Abruzzo. At $8-10 a bottle, it is probably the best wine for the money I've been able to find. Wine of the week updated.

Sunday, April 5, 2009


Might not sound like a great score, but it's the best I've ever shot for a highpower match so far. I was using my AR-15 and irons, with Remington UMC ammo (Can a brother get a primer so he can do some hand loading?). I'm getting there, but I do need to tweak my rifle sights so I can dial down the POI at 100yds. I'm currently using a frame hold or sub-six hold because using a six-o'clock hold hits about 4" high, and my rear sight is bottomed out.

I'm also currently building a shooting jacket out of an old BDU top, so I'll have pictures and such on that in the near future.

Thursday, March 26, 2009

New Toy.. errrr Reliable Transportation

No, not Doyle's fucking Choo-choo. It's my 2006 Honda Civic Si:

So Robb, you wanna race or what? I'm under warranty until 100K miles or 2013, so let me know when you feel like breaking a German half shaft.

Thursday, February 5, 2009

AR-15 Complete

Wow. It's been awhile, and yea, though you may have committed me to the scant memory of the internet's abyss, I am indeed still here. I would like to introduce to you, for the first time in a public forum, my Superior Arms S-15 rifle, built by yours truly over a period of many months. Thanks go out to my wife who let me do this:

Rundown of the nitty-gritty:
Superior Arms S-15 lower receiver
YHM A3 Upper w/ M4 ramps
CMMG Lower Parts Kit
DEZ Arms 16" Gov't. profile barrel (ramps hand finished by me to match upper)
YHM Rifle-length freefloat lightweight railed handguard
Promag Vertical Foregrip
Collapsable Stock
YHM solid Front Sight
UTG A2 Rear Sight (will be replaced with a YHM rear soon)
MagPul XTM Rail Panels
Model 1 Sales Charging Handle
Larue Tactical M-16 Bolt Carrier Group.
I'm also using a std. A2 flash hider, and a carbine length gas system (with a YHM low-profile gas block). Assembly of the lower took about 10 minutes on the first try, with no flubs or scratches anywhere, and the upper assembly was done properly with all the tees crossed and lower-case jays dotted (That means an action block and a torque wrench, with locktite where locktite was needed).

I took it out and got a 50/300 yard battle zero on it, and shot it in a Highpower match this past weekend. I generally speaking can't shoot for shit in a match, but I did manage a 96-2X sans sling in sitting rapid, so the gun is at least good enough to score well on the SR-21 target. I really intended this as a "every American should own one of these" type builds rather than a high-precision deal, as I've got my K-31 if I need to put holes in things at great distances, and I'm very happy with it. I will be adding an Aimpoint M3 or M4 in the very near future and I think it will make a great little rifle.