Saucier

Hmm I see why this stuff tastes sooooo great! I had made a double batch of Everclear/lemon. But this week when it was time to mix er up, I only made a single batch of simple syrup! We are deciding if we should leave er as it is or cut it back as the recipe calls for... And now!! That I have my 4L container available again, I am going to try it with oranges! If my typing goes to hell, you will know I have been sampling too much

Re: WOW! There is no way go God's green earth, that I am going to let my wife see a picture of that pond!!! I will NEVER hear the end of it!! She is always wanting one! It really is very nice! I compromised and bought a spa, it has a fountain feature in it! Close enough I say! Here is a picture of my pond 4000 gal. Not the best picture but it is the only one on the computer now. They are great to sit and relax and watch.

1 gallon apple cider 1 cup lemon juice 2 cups pineapple juice (unsweetened) ½ cup honey 2 oranges sliced 10 cinnamon sticks 20 whole cloves 1 tablespoon allspice 1 pint 190 proof pure grain alcohol (Everclear) Put all ingredients in a covered crock pot, cook on high for 1 hour then reduce to low for 4 hours. Serve warm. Enjoy the smell while cooking. This is a traditional Christmas drink in Lithuania

WOW! This stuff is FANTASTIC! Great deep lemon flavor, and nice warm burn on the way down. This stuff could be addicting. Thanks for the great recipe Amphoran! I was telling a friend about this, and he said he had an old family recipe from Lithuania. They usually have it at Christmas. I will start a thread on it! Thanks again!

Re: Very nice There is more to that Avater?? All this time I thought you were like one if the heads in the jars from Star Trek!

Very nice I was going to say your breast looked outstanding, but somehow it didn't seem to work out... So strike that and lets go with, Gee! That is GREAT looking turkey you cooked up! I couldn't find much turkey in these parts, so this weekend I brined up 2 whole chickens and did them, 250 3 hours (5.25 lb chicks) 2 racks of ribs... 235 for 5 hrs 1 whole beef tenderloin 250 for 1.5 hours to 125 internal. All came out great!

Yes Trish, I have had devices with similar stops on the before, but it just wouldn't release, sqeezed, squozed, or cussed at

I dunno Dennis, I am not sure how hot it got, my tel true arrived with a bracket on the stem, I assume to attach it to the side of a pot. It would not easily slide off. I set it down for a few days, as I was getting pissed, and didn't want to pull a "Mongo" and destroy it. When I finally got it off, the stem just spins, regardless of tightening up the little nut, so it more or less doesn't work. I am sure it was my ham-handedness it taking the bracket off. I recalibrated with boiling H20 but being as the stem & pointer cannot be tightened, its not exactly a gold standard of temperature. So its on the cooker, but I no longer have any idea how close it is to the truth.It is interesting to note that there was still a quantity of juice / grease in the drip pan from the to chickens that were sacrificed on it earlier, makes you wonder how hot it could have gotten and still had that in tact? I will try to drill the knob out and fill it with something and re drill, or have U2 add a set of knobs to my pepper mill order! Dennis, did you get my email regarding the burner? Let me know. Glad to know I didn't do serious damage to this thing!

Last night after cooking some chickens, I wanted to do a little high heat to clean things off, as I have only done low heat stuff so far. So I loaded the upper grill on, opend the cap a few turns and opened one of the doors a bit. I guess it got really hot! The knob on the lower adjusting daisy wheel got burnt where the screw went into it, the deflector stone got flaky, sith some of it coming off, and the inside of the cooker got flaky in spots too, with some of the inside material coming off.. Did I damage this thing? Or is it just cosmetic? I thought it was OK to take these to high heat..

Maybe ya'll have already thunk of this, but through the years I have rubbed the ribs in the sink, eventually turning the grout red.... Then I put saran wrap down on the counter and would rub em down on there but it would usually take more than one sheet, and there would be leaks betwist the two. And then I would wrap them in more saran wrap and hope it didn't leak while resting in the fridge. Well one day the light came on, I noticed a common sheet pan fits ribs just right. It is deep enough that you don't get the rub on the counter, and when you are dont, you can throw one layer of saran over the top and pop in in the fridge. And I guarooooonteeee dat der aint gonna leak! Just a thought

I feel a double batch coming on! Looks like a great recipe!! I just skinned up a couple dozen lemons, my week of waiting begins now!!

Liquid DJ, how much water did you use in the brine ??

Click the link to his website, it has the pricing! I have a set on the way!!

Alrighty then! Well, yesterday I did some St Louies, and put the ribs on the bottom rack, and the trimmings and a 5 lb sirloin roast on the top rack. Pit set to 225, actual temp about 230 or so. In three hours my sirloin roast was @ 140, I pulled it off, as well as the top rack trimmings which looked done. I left the ribs on for two more hours, then foil wrapped em, put em in paper bags and set them in the oven (not on or heated) for an hour before service. I have fixed hundreds of racks of ribs over the years, and had some great ribs @ the world rib contest in Sparks Nevada.. These were better than any of I have ever had. I used one of the rubs in Kirk's book, I think it was called "The old mill" or something like that. But the texture, smoke content, and moist / tender factor were off the graph! My guienna pigs were loosening their belts and hollerin for more! LOL. I am a happy camper now! And Dub you are right... practice does in fact make perfect. And I intend to keep practicing for 40 years more or so

Dome temp Well, I wasn't yet in posession of a thermometer for the dome (have one now) so I didn't know the dome temp.. And after reading some rib posts where folks were saying they will look done, but just leave em on... I didn't see a need to check it I reckon. Like I say, it was really more of an pita then anthing else, the most if it was still just fine. I will steal an occasional peek today! I think another batch of the raspberry chipotle sauce is in order too!

Re: Authentic Texas Border Chili I think one of my favorite tv chefs, Justin Wilson said, "I love cookin wit wine an somtimes I even put some in dem food"! It is a good recipe, I let mine go in the crock pot all night, woke up to the whole house smelling like a nice pot of deep roasted chili!! Scrambled up some eggs, and put a scoop of hot chili right on top. Now dat good, I gar-on-tee!

Last weekend, I decided to give ribs a whirl. I dialed up the KK & Guru to 250, and put in two racks trimmed St Louis style (with appropriate rub of course). I have heeded the advice of not opening the KK until the end, and it has paid off thus far.. But this time. .. I opened it up and the ribs were over done for sure. However what happeded was that the pit probe for the Guru had popped off the grill where I had clipped it, and flipped itself over onto the top of the ribs, so the Guru had been cranking up the temp until the ribs were that hot. I don't think they would have been edible in anything but the KK. The ends were not really edible, but the rest were still good, and had a nice bark on them. So a lesson learned!! And Dammit if I didn't have to buy another couple of racks to try it out again today! I HATE it when that happens!!

Paul Kirk David, I have Paul's book too. I am having fun making the different rubs and checking them out! Its a great book indeed!

4 lbs beef shank 1 lb chorizo 5 bell peppers 4 bunches green onion 5 serrano chiles 6 Tbl cominos whole(roast in pan and crush into powder) 1 as much garlic as you want 4 Tbl paprika 4 Tbl chile powder 12 oz tomato sauce (canned or see other recipe) For tomato sauce 3 ripe tomatoes 1 beefsteak onion 2 t paprika 1 t minced garlic Cut meat into 1/2" cubes. Be sure and get all the meat, this may become tough after awhile, but you need it all. A sharp knife is a necessity. Cut Bell peppers in 1/4" cubes. Use only the dark green meat. Should make about 1.5 cups. Cut onions in 1/4" slices all the way up the stam, to include 1.5" of the green. Be sure to remove the weathered outer surface and any beat up green stems before slicing. Cut enough to make 1.5 cups Cut chili serranso into the smallest cubes you can make. Cut enough to make 1 tsp Pour tomato sacue into 2 qt sauce pan and simmer on low heat. Add cubed beef shank to sauce. Avoid browning meat beforehand. It will cook up OK and absorbs more flavor this way. In a separate pan, Sauté onions, bell pepper and chili serranso with the chorizo. Sprinkle garlic salt on top. Things should be smelling PRETTY GOOD NOW!!! Add all spices (chile powder, paprika, and cominos) to the sauce pan Add enough water or beer or whatever to cover the ingredients, turn to medium heat and WAIT Seeing as you have plenty of time (4-6 hours) you can be stirring frequently to keep things from sticking together ... and to occupy yourself! For the sauce.. Chop onion into smallest cub es you can make. Parboil tomatoes, peel and remove the core. Put all ingredients in blender and blend well. Use only 12 oz in the chile! Although many people belive that begetables don't belong in Texas Chile, remember... Back on the range, it was much easier to come up with a FRESH chile pepper, then it was a can of chile powder! Buy S. Huddleston III, Brownsville TX Servings - -- PreHeat - Prep Time - Cooking Time - Difficulty - Source - Viva Chile!- Beverage - Nutrition Info - Recipe Notes - Substitute leftover smoker meat (brisket, sirloin, chuck, pulled pork etc) for the beef shanks. If so then don't add the meat until the end. Also, I do the saute in a large skillet, but do the cook in a crock pot, just leave it on low burner all night, and spoon off any grease that may have accumulated on the top. I also added 4 Anaheims and about 10 jalapenos instead of the serranos. I roasted them, and then peeled and seed them and chopped them up fine for the additioinal roasty chili flavor. I used 2 bottles of Sierra Nevada Pale Ale (sorry DJ) and some chix stock for the liquid. Also used some nice fresh chili powder that we got right from the gettin place in New Mexico on our way through there last time. They also had jalapeno powder! Enjoy!

Chile for the birds I used to have 30 pepper plants in a garden, having no idea how much chile that produces! I ended up drying a bunch and running it through a grinder to make my own chile powder.. After running the grinder, you could not stay inside the house for half an hour or so,.. Eyes watering, coughing, hacking etc... I told a friend about it, and he said that they had done the same thing whilst grinding up a batch, and had to vacate the house for an hour or so, out back with a few beers.. When they came back in, their pet bird was sneakers up on the bottom of the cage!!! He had some 'splainin to do!!!!

Cool Another online source!! Cool deal sominus!

Chile If you run out of gloves and hand process a bunch of chile, and your hands are really, really burning... Refrain from using the restroom for awhile ...

MMMMM Those all sound like great ideas.... Will give some a try!

Just thinking of good things to do with leftover butts... One thing I like to do is shread off some chunks, put them on a foil lined sheet, sprinkle with garlic salt and pepper. Place them under the broiler and broil until they are just crispy on the outside (turning a time or two) but still moist on the inside. (Carnitas) They are good to eat just like that, or you can crisp em a bit harder, and put them in in green or red enchilada sauce and make burritos, enchiladas, or anything! Not bad mixed with some scrambled eggs & melted cheese, and a good fresh SEARING HOT homeade salsa. (Modelo Negro goes good here too)

Howdy Howdy Ronny, glad to have you aboard! I am a new guy too, so don't feel alone