Davin - you da man!
Trevor, do you and your friends have experience with these type of chillies? That's what's more important. These are not birdseye chillies. These ones, the heat creeps up, and builds and builds and does not let up for a long, long time.
And if you haven't cooked with them before either, be very careful! Frying these will bowl you over they are so potent - I cleared the house the first time I did!
With chillies, the best thing I can say is: chillies are like salt - you can always add more if you need to, but you can't take it out once it's in. So start with a small bit first. You can chop the rest and leave it for you and your guests to add more if they want. Don't chop them without wearing gloves!
I enjoy the rush these things give me, but I don't fool around with them. They can really hurt the unsuspecting person.