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Everything posted by tony b
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@CeramicChef Fess up, MacKenzie. Did you use your brulee torch on that cheese on the bottom bun, as it looks absolutely perfect!! Or, was it done in the Air Fryer?
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Serious steak! Glad to hear that the pups got some, too - but no fighting over the bone!!
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WOW! She has serious skills.
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Another winner dinner there Charles!
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The hipsters have resurrected the classic "Shrub" for cocktails. They are essentially fruit/herb mixers that have vinegar in them. Originally they were made by letting some of the fruit ferment/sour.
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If you like Cornell chicken (which was developed at the NY college to help promote chicken consumption, way back in the day. Ya think it might have worked??), you should try Alabama White Chicken, which is very similar. Get the Big Bob Gibson white sauce or use Chris Lily's "original" recipe (but we all know that no Pro BBQ'er/Restaurant owner tells you everything that goes in it!). Big Bob Gibson’s White BBQ Sauce **taken from Big Bob Gibsons BBQ Book by Chris Lilly 2 cups mayo 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon cayenne pepper Combine the above ingredients and mix well. This can be used as a marinade, baste or dipping sauce. Here's Meathead's version from Amazing Ribs, which adds a nice couple of ingredients - mustard powder and ground garlic. Recipe Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people Takes. 10 minutes for the sauce, about 45 minutes to cook the meat Ingredients 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoon coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper Method 1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.
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Taking notes and getting hungry!
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That recipe is pretty damned close to Cornell Chicken. Use a blender to make an emulsion out of it and marinate the chicken in it first, then baste away with some marinade that you've set aside first. Cornell Chicken.pdf
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Whew! Glad to hear that.
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Now I'm hungry - yer killin' me, Smalls!
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Great looking steak. Where's the "after" picture???
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No, Ken. She's just doing that to irritate me! I'm not a big ketchup fan, but at least here, it's on fries, which is tolerable.
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Crazy backyard! Screams - PAR-TAY!!! Can't wait to see everything all set up and cooking.
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Sale must be over, I couldn't find them on Bloomingdale's site, not that I was planning on buying.
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@Aussie Ora - is it bright red?? @ckreef - lots of Block backers are not happy. But in their defense, they were right - until they could mass produce the probes, the Block was useless. However, I would think for "good will," they'd at least ship you one probe and it's single block (all it does is recharge the probe, unlike the 4 probe Block with the readout display and WiFi). But, they'd be eating the cost of the charger blocks. I do believe that the Kickstarter folks are 1st priority over the IndieGoGo people. Need to do a whole rotisserie chicken with mine as the next test. Fortunately, they are on sale at my local supermarket this week.
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Oh no! Now he's speed balling - purple crack and alcohol!!
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Way too healthy for me -
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Yeah, Ken, that silly Aussie puts beets on his burgers - some goofy down under thing!
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A lot going on there - Old Bay, Dizzy Dust, AND Uncle Dougie's! They must have packed a big flavor punch!!
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Funny squirrel story and great pic! Was it a fruit wood? My wildlife story - I walked out of the backdoor to my garage a week ago (or so) to do some trimming on the bushes. As I opened the door, I heard something rustle in the bushes and out popped a fawn. It was smaller than my dogs (which are only 20 lbs) and full of spots. It was the cutest thing. It scampered around the corner and as I suspected, there was Mommy! They both jump off the retaining wall and into the woods.
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Would love to hang and sample beers, but VA is a tad far for me to drive!
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I think that I still have several episodes from Season 2 to finish watching - behind again!
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Just got home yesterday afternoon from Homebrew Con in Minneapolis. AWESOME. Next year is in Portland, OR. You should definitely try and go, Keith! Given the taste of these pepperberries, I was thinking of making a mead with them (technically a Metheglin) for our Club's mead challenge. As far as a beer goes, I don't think you want to use up that many berries in your randall, so I think "dry hopping" would be the way to go - and probably only an ounce (or less) in a 5 gal batch. I'd try a big DIPA and use grassy/herbal hops (Columbus, Nugget, or Warrior). Given how well these berries pair with the lemon myrtle herb, maybe toss in some Sorachi Ace? The new New Zealand varieties might pair well, too - Waimea, Wakatu, or Wai-iti - which are all citrusy. Would be fitting seeing as you're using Tasmania peppercorns. Lots of fun ideas in my head now!!
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Tasty looking bangers, MacKenzie. And don't think that I didn't notice the ketchup!!