So while the beer isn't done yet, I definetly learned a few things during the course of this beer. I'll try to consolidate some of the thoughts for anyone else that wants to clone this.
A. Use more hops than the Homebrewchef recipe calls for. Trust me. From tasting my samples, I still wish i could have gotten more IBUs into this beer, enough though I'm not sure it's possible. Just trust me, there's no amount of IBUs that will balance 21% alcohol and 1.170+ OG. Just use a lot of hops.
B. Pitch WAY more yeast than the Homebrewchef does. He said he used 2500ml starters for a 10 gallon batch of each 1056 and WLP099. Those are tiny starters. I used a 6000ml starter of WLP007 and a 4000ml starter of WLP099 for a 5 gallon batch. Basically I used 4-5 times as much yeast as Paxton did, and I think my high attenuation had a lot to do with this. Also use lots of yeast nutrient and yeast energizer. If you don't use the olive oil method I did, use PLENTY of oxygen. Oxygen in your starters, oxygen in the wort after brewing, and oxygen for the first few days it's fermenting. You may want to ferment on the cool side for the first few days, as a 5-6 Liter starter will rip right through 1.100 gravity wort. I fermented at 64, and probably could have gone colder. Just make sure to warm it up to the mid-high 60s when you pitch the WLP099 and the sugar additions.
C. Sugar additions. I found that I could double the sugar additions twice a day. So rather than 6oz of dextrose twice/day, I added 12oz dextrose twice/day right up until the very end. I feel like the yeast stayed more active this way, and it's also 12 less times you need to open your fermenter. This leads into the next point though....
D. Gravity readings. Take gravity readings daily. It's incredibly useful to know how active your yeast are. If you were at 1.020, then add 6 gravity points of sugar(1.026), and you're back at 1.020 the next day, the yeast obviously ate everything you fed them. It takes 60 extra seconds to take a gravity reading, do it. This leads into the next point....
E. Cleaning and sanitizing. If you want to take gravity readings everyday, you'll need to put your samples back into the fermenter, otherwise you'll lose 1-2 gallons. That means your hydrometer and test tube need to be sanitary. You're also going to be pulling off 1-2 quarts of wort twice a day and whisking in dextrose. So keep a pitcher of Star San, I kept mine by the kitchen sink. Soak your hydrometer, test tube, whisk, wine theif(turkey baster), and stiring spoon in star san whenever you aren't using them. When i went to use the I would move them into a clean empty pitcher, then fill that pitch with star san, then pour it back out leaving an empty sanitized pitcher with the whisk, hydrometer, stirring spoon, turkey baster, and test tube. I'd first take a hydro sample with the turkey baster, then stir up the primary with the spoon to get the yeast off the bottom. Then pull off 1-2 quarts into the pitcher, whisk in the dextrose, dump that back into the primary, and gently stir it in.
Then clean everything before putting it back in the star san. Yes, it's a total pain in the behind to do all that twice a day. Thankfully it's only about 12-15 days though, so suck it up, and make sure everything is cleaned, then sanitized. It'll just become routine after a few times. A spray bottle full of sanitizer helps for those objects that are longer than your sanitizer pitcher is tall.
As far as the stirring and oxygen exposure: I wasn't too concerned with oxygen pickup while the yeast were still fermenting. I figured as long as I was still feeding them, any oxygen that got dissolved should be picked up by the yeast. You definitely want to be careful once the beer stops fermenting though.
That's about it. It's definitely a manageable beer to brew, it just requires some good planning, and a lot of tedious work for a couple weeks. The yeast is the most important thing. Pitch a crap-ton(technical term) of yeast, and the rest will mostly take care of itself. For anyone thinking about brewing this: Do it. It's a really fun beer to brew.