Brain StrainGood morning my lovely little chilli padawanz! Today I bring you a very special sauce review indeed, mainly because the sauce featured in this video review is *very* limited edition, it only gets made once a year, and even then there’s only a limited run of 5 gallons, so I am VERY lucky to have received this bottle from Ged at “The Chilli Pepper Company” who I am told may well be the UK supplier for this sauce AND the seeds in the very near future.

Anyway enough talk, more action, and here is the lowdown..

Ingredients: Fermented 7pot “Brain strain” Peppers, Pineapple, Carrots, Onion, Garlic, Lime, Clementine, Brown Sugar, Water and Vinegar

Bottle kindly provided by The Chilli Pepper Company

So, those of you with your finger on the pulse of the global chilli industry, and indeed those of you who frequent chilli forums and the like may well have heard of a legendary sauce known simply as “Cappy’s Brain Strain” sauce, from “Pepper ridge farm”. This sauce is unlike a lot of sauces simply because it is a very limited edition sauce, the pods used for it come from “Pepper ridge farm’s” own home grown “Brain strain” 7 pots, which are then fermented for 3 months before being cooked up with the ingredients you see above to create the sauce itself!

As you can imagine, this stuff is pretty damn warm, and it contains no extract at all..but then with 7pot peppers as its main ingredients, you’d kind of expect it not to need any extract! Anyhow, here’s the video review I did with my mate Leyton, I had to try and find the strongest guy I knew to try this sauce, did it bring the guy to his knee’s? Watch and find out…

So there you have it, amazing flavour on this one coupled with a vicious punch of heat that keeps on going and going, no matter what we did, we couldn’t put the fire out on that bad boy and kinda had to let it run its course! It did cause a little cramping even on a full stomach, so make sure when you get your hands on this one that you have a full stomahc and a glass of milk handy!

I think that even at a potential £15-20 a bottle, this stuff is going to be worth it, i have no idea when Ged will be getting his next lot in, so head on over to www.chileseeds.co.uk and send him and email if enough people want this sauce and let Ged know, then i’m sure he’ll do his best to get some bottles in to sell to you all as soon as he can! I can imagine this sort of sauce would do well as a table sauce for complete mentalists, a good addition to a stir fry, or even splashed on a bacon sandwich (if you can handle it!) make ya breakfast a proper good start to the day!

Right chilli padawans, its time for this old pithlord to go and have a bath, ready for the oncoming week, thats not to say i only bath once a week mind you, that would be grim!

Until next time my chilli padawans, may the sauce be with you…always, take care!

Flavour
(7/10)
Heat
(9/10)
Packaging
(6/10)
Value
(7/10)
Overall
(7/10)

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This year there is a new event at the Upton Cheyney Chilli Festival this September, along with the now traditional Chilli Eating competition compared by our own Darth Naga, this year they are also holding a Chilli Cook-Off. This part of the event is being run by Jon Doody who set up and ran the very successful Reading Chilli Cook-Off . So if you think you cook a great bowl of Chilli, then it is time to enter your creation in the 1st Annual Upton Cheyney Chilli Cook-Off, you have got until September to practice… 

Upton Cheyney Chilli Cook-Off

You can find the rules and an entry form on the www.chilligonebarmy.com web site.

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We have just received a range of 5 chilli based pastes from Devil’s Dynamite the range includes:- Explosive Chilli, Mild Chilli, Tandoori Twist, BBQ Twist and Coconut Chill.

The Devil's Dynamite Range

We will be reviewing these over the next few months, but in the meantime you can order these on-line at www.devilsdynamite.com

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Competition BBQ in the US is massive. There are hundreds of competitions each year with the top ones offering prize purses in the tens of thousands of dollars and attracting hundreds of teams from around the world.

There are several competition circuits in the US, the biggest being the Kansas City BBQ Society (KCBS) who sanction competitions around the US, Canada and now even in mainland Europe. KCBS competitions are based on cooking 4 categories, chicken, ribs, pork shoulder and brisket. I could write an article on each of these individually but that’s not for today.

Royal Q Pit Crew Collecting a Trophy

Cooking competition BBQ in this style is about long slow cooking using smoker-style BBQ pits. Competitors may take up to 18 hours to smoke a whole brisket for turn in, during which time they will lovingly follow a process that they will have spent much time and effort perfecting.

Judging is typically blind (in most circuits) with entries submitted in unmarked boxes. Turn-in times are fixed and rigorously policed.

In the UK we have a small but growing competition circuit, with several teams also competing in the US several times per year as well. Recently in the first ever European KCBS competition, British teams took second and thirds spots, beaten only by a top American team who had made the journey over.

Editor Note: We would like to welcome Steve to our writing team, Steve is the Founder and Chief Cook at the Royal Q Pit Crew, one of the UK leading BBQ teams, we hope to follow Steve and his team mate Neil Welsh as they compete in BBQ competitions and hopefully teach us the skills of Competition BBQ.

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