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I tried Alton's recipe @ http://www.foodnetwork.com/rec...es-recipe/index.html link The flavor was good if a bit spicy. I made a couple mistakes... I fermented it longer than the recipe and used young english cucumbers rather than regular cucumbers. The net result was hollow pickles?!? I...

So after several batches of Limoncello with lemons, limes, or some combination there of, I thought to try something different but along similar lines. Cherry liqueur... The basic recipe that I'm doing is 2 pounds of (frozen) sour pie cherries, 3 cups everclear, 3 cups of water, and 3 cups of...

Tried this sauce for pulled pork on Smoke Day 2009. It's a new favorite for me.

I didn't want to hijack Paul K's thread for a similar recipe, but wanted to add the sauce that we used for Smoke Day V. Spicy Chipotle BBQ Sauce Ingredients: 2 tablespoons oil 1/2 of a large onion, diced 3 cloves garlic, diced 1/4 cup brown sugar 1/2 teaspoon ground mustard 1/2 teaspoon...

it would be good if he linked the recipe... will have ot yank his chain...

I had Mark's brisket on the first brine attempt. It was the best, most juicy, flavorful brisket I had ever had. Can't say for sure it was the brine that made it, but it certainly didn't hurt it.

My super secret ingredient is cumin. Maybe a quarter teaspoon per avocado. The rest of my recipe looks a lot like K's post.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Rogers: Like Phil, I prefer mine raw with a bit of lemon, though. </div></BLOCKQUOTE> That gets my vote as well.

While I agree that the high high and especially the roadside recipe is worth pursuing, I would add that the lower temps work out great too with very minimal effort if you are already cooking. I have a friend that is much more inclined to chicken than red meat (I include the other white meat...

Right, so after a host of very scientific experimentation, I have come the conclusion that this stuff is simply amazing. Two weeks in the freezer before opening has mellowed it nicely into an ambrosia of lemony goodness. Everyone that I have given bottles to raves about it. I actually have...

Looks pretty good to me, Frank. I think the flip tops are a great idea. Certainly easier to store in the freezer.

They are 375ml. Its a recipe and a half (2 750ml bottles of Everclear to start). I just went to the local brewing supply place. They have wine making supplies too. I have seen the bottles online, but then you are shipping the weight on glass.

Thank, man! Not much to it really: blue ice wine bottles, T-corks, and shrink-wrap tops. The only real cost was the bottles ($30/case), but I figure they are reusable.

Tried this recipe tonight. I apparently needed a bit higher heat during the 40 minute cook as it was still very loose after the yolks. I ended up baking for 20 min at 350F at the end to "custardize" it. That aside, I love the flavors and agree that the mango compliments it well. My wife and...

Just bottled mine too today and had the same revelation as Frank. I stole a shot glass full and threw it in the freezer for 20 min... Even brand new, it was better than the stuff my wife and I brought back from Italy.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bobby Dress: Would a hot plate work for this as well? Maybe a little more simple than the gas? </div></BLOCKQUOTE> So I got started with smoked meats...

Cool. I'll just relax and see how it plays out.

Is there such a thing as too much zest in the ethanol? So you can't get Everclear in WA State. Fortunately, I have a buddy that runs down to Portland about once a week. I asked for 2 liters. He brought back 2 bottles for me. Cool. In there like swimwear... I got 20 organic lemons, cleaned...

I used an electric hot plate in the bottom of a big terra cotta flower pot. I found this site and had done a lot of reading before just recently getting my WSM so my charcoal experience started with the MM.

I never considered myself a really fan of chicken (other than fried) right up until I started smoking... I notice a huge difference that the smoke brings to the party. After my first brined turkey a few years ago, all my poultry gets brined. Anyway, here is what gets the smiles around my...