Search results

Ya'll keep this thread going, I like all these hints and comparisons. It is all good.

My recipe. Lemoncello, or Limoncello 15 to 20 thick zested lemons 1 (750 ml) bottle 100 proof vodka 1 (750 ml) bottle 190 proof grain alcohol (Everclear) 4 cups sugar 5 cups water This is a great lemony flavored vodka that is great for sipping after dinner, or anytime. I always try...

I just added the simple syrup to my batch of strained grapefruit. The color looked awesome, very yellow clear until I added the sugar mix. I am looking forward to sampling. I use a mixture of grain alcohol and vodka for my recipe. The lemoncello is very good with this mixture.

A good dill pickle needs no extra seasoning, just meal and fry at 375 degrees.

I use Presto and Mirror, the cheaper ones and have no problems using either.

Thanks ya'll, my next deal will be grapefruit.

When doing grapefruit, how many do you zest?

I have a friend that grows her own lemons. She called the day I asked this question and got 15 lemons from her. I now have my own batch going. Keep up the good info fellows.

I have been following this thread with major interest. It is time for all peoples that are doing this to give us non-doers, an update to convince us to do it too.

Give the recipe to us now that ya got our attention.

Does bacon fat work in place of the butter?

Miss Piggy's is one of those sauces ya either like or don't. Personally, I don't like it as is, but I love it without the sugar. I get raves for both styles. I guess it is a personal preference.

You can also do them without casing and act like the sausage is a fattie. I do this since I do not have a stuffer. I just roll them in commercial wrap and put in the frig for a day, then smoke, eat or freeze in wrap.

That is the way we cut them too Mort, but we put in a salt brine overnight and then a little Tony C. seasoning. Smoke them until the moisture is gone and start sampling. Nice pics btw.

Thanks.

I did a plain Fattie the other day and it was Gooood. Today I stuffed 2 - 1 pound Fatties. I flattened both out individually. On one I put sliced jalapenos, sliced onion and high temp cheese. I then took the other one and laid it over the top of it and meshed it together and rolled it back up. A...

Spicy Cornbread Dressing 1/4 lb Butter 3 c Onions, chopped 1 T Garlic minced 4 ea Chicken thighs, cooked, chopped 1 lb Hot and spicy bulk sausage 1-2/3 c Milk 4 T Margarine 3/4 c Bell pepper chopped 2 ea Bay leaves 1 cn Chicken broth 5 c Cornbread, finely crumbled 3 ea Eggs 2 T...

When most folks do open pit bbq, it is coals only to cook on. If you put raw wood on an open fire it will blaze because of all the air involved. In a closed pit like a grill, a different story. It would just smoulder if the air is restricted.

Pecan is good. It is readily available in our area. It does not leave an odd taste on meat that some woods do. But that may be personal preference. We like hickory and corncobs too.

I have a Cookin Cajun double grill with water pan. I cook ham and turkey together all the time. I fill the water pan with water, put turkey on lower level, ham on top and let er rip. The ham constantly dripping on the turkey is awesome flavor. If it will fit, try it. It is all trial and error...