Search results

Hi Shawn I had made some pepper sauce with deseeded peppers and didn't get the heat I wanted. This time I did. I was real surprised that the lemon worked so well in providing the pectin. The taste is nice is like super spicy marmalade, there is a bit of bitter to it. morgan

Hiya Fred Try my new favourite site: The Ingredient Store I'm sure Joe would be happy to negotiate the vending of some intestines. morgan

Chris What if you turn it upside down. If you layered the briquettes in carefully you might be able to get 10 - 12 in. morgan

adam The vinegar in the mustard will evaporate after a few hours. It will not give it a mustard flavour, chances are your rub will contribute more to the taste. At any rate, you're only flavouring the surface. Try mustard on part and worcester sauce on the rest, see what happens. morgan

The best sammich of all time: The Reuben Not available in the UK or have not found one yet, so I'm forced to make my own, I have to say that looks better than anything I've made to date. Superb. Now Samual Smith's is another story ...

OK I'm letting you know how it came out. Ingredients: 2 lemons 3 Yellow Habanero peppers 25 ml Cider vinegar 1 pinch salt 1 splash water (never measured) the correct amount of sugar (never measured) This was a test, so I kept the amounts very small. The idea was to try to use lemons for the...

Date palm is pretty soft wood, it probably wouldn't kill you, though.

I was under the impression that distributing alcohol was a no no, or is that meant to apply to the general public only ?

These are very interesting: The Ins and Outs of Rubs, Glazes and Marinades which mentions optimum pH for moisture retention, the use of phosphates, yeast extract, etc. primary components in FAB-* products Fanning the Flames of Grilled Foods even mentions "smoked chocolate crème fraîche ice...

Found this really interesting site. Check out the Editorial Library. Food Products

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: Good point, Kevin - I've seen in Cooks Illustrated several times where they separate (but not remove) the skin from the meat just as you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Margan- The Mojo tastes great, eh? Yep, GW would have smacked me because I deviated from the "program". Do you think the bottom grate is far enough above the coals to...

I nearly tried a no pan cook last Saturday, I did two chickens halved marinaded in a Mojo (I think that was Charles inspired [who was inspired by the Mad Profesor, apparently]) It was very good, but the skin could have been improved. Maybe next time I'll not use the water pan, and move the...

Hiya Keith Thetford. hmmm, that's out of walking range for me, I'm in East Dulwich ("sarf of the river, innit me china") Enjoying the snow ? My WSM looks like a snowman How long are you over here ? my email's in my profile. Oh yeah, the broon ale is alright, but see if you can find some...

Hi Shawn Most certainly. I just made my regular hab sauce which I like to keep around, so I'm OK on the heat front. Rather than buy pectin I think I'm going to make some out of lemons, so effectively this will be more like a marmalade with heat. If it doesn't work out or set up correctly I'll...

Adrian Usually the very dark/black bark won't taste bad unless there is alot of sugar and garlic in the rub. Both can get bitter, sugar can get it really black. I try to cut down the sugar for really long cooks, and increase it a bit for the shorter ones to develop coulour. But if you got the...

Wow! I also use a bread knife 'cause it works, but I've never admitted that until now. The inside of your WSM looks like mine I can't be bothered to scrub it clean. I wish you had smellovision and tastovision to go with thos pics. morgan

Shawn You motivate me! morgan

I've been using "Restaurant Quality" lumpwood lately. Whatever that means ... big bag, probably. Most of the lumps on top are big logs, I have to dig around for smaller ones. Reusing the coals from the last cook as starter works really well. The major differences I notice between lump and...

Hi Cory If by edible you mean on the crispy side you should cook fairly hot ~375*F. A layer of unlit plus a full lit chimney should be enough, I always use more though because I hate having to add fuel. hth morgan