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  1. M

    Limoncello (Lemoncello) the Italian way

    Another way of using the lemons that I like. I like a G&T and because of using a potato peeler there is still lemon skin on the lemons. So I cut of top and bottom and then half. I slice into think slices (about 1 inch think) then lay them flat in a freezer bag and flat freeze them. I use...
  2. M

    Limoncello (Lemoncello) the Italian way

    Since I started this post I have watched with interest how it has developed. I never thought it would carry on as long as it has. Just hope everyone enjoys it. I have tried many different types of citrus and some blends. My favorite blend being lemon and lime about half and half. But I...
  3. M

    Limoncello (Lemoncello) the Italian way

    When I first posted this topic with the recipe back in 2006 I had no idea it would be picked up with such zest by so many people. I still head up to Sicily every year to stock up on pure spirit as I still can't get it here in Malta. Friends here still rave about it and say it is better than...
  4. M

    Limoncello (Lemoncello) the Italian way

    Hi Kevin, Jeff, and Dave. We don't have Key limes over here in Malta. Haven't been online very often lately, but have been following the Lemoncello story. I finished y latest batch about 6 weeks ago. Made with the local lemons that have a very thin skin. No treatments at all. Wonderful...
  5. M

    Limoncello (Lemoncello) the Italian way

    Wayne, I very rarely get colds so I have to lie to my wife when I use that excuse to have a drink. I also try to convince her that it is a great pain killer when my knees are giving me problems. Just finished my latest batch. Will start drinking it in a week or so. Glad to hear you enjoyed it.
  6. M

    Bone In Bone Out

    When I have smoked pork butt up til now I have always got my butcher to prepare it bone out. Knowing that usually meat gets a lot of flavor when cooked with the bone in I thought I would do my next butt with the bone in. I intend to smoke with a smoker temp of around 300F. The reason for this...
  7. M

    Limoncello (Lemoncello) the Italian way

    Hi All, Well after struggling for nearly a year using locally distilled grappa as a substitute for pure spirit I finally got to Sicily and was able to get more pure spirit there. I brought back 12 lt. and immediately made a new batch with fresh picked lemons from a friends trees. It was great...
  8. M

    Dark Chocolate and Chili Cookies

    Hi Jim, It looks very good. If you have the time could I have the recipe. Also, my wife has a couple of recipes for choc cakes that use chili if you are interested.
  9. M

    Dark Chocolate and Chili Cookies

    INGREDIENTS * 2 cups all-purpose flour * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 3/4 cup unsalted butter, melted * 1 cup packed brown sugar * 1/2 cup white sugar * 1 tablespoon vanilla extract * 1 egg * 1 egg yolk * 2 cups dark chocolate chips...
  10. M

    Chili and Ginger cookies

    INGREDIENTS * 1/2 cup white sugar * 3/4 cup unsalted butter * 1 egg white * 2 tablespoons corn syrup * 3 tablespoons chopped Stem ginger * 1 Fresh Jalapeno chili (seeds in or out, more or less as you like, different variety maybe) very finely chopped * 2 cups...
  11. M

    Limoncello (Lemoncello) the Italian way

    Hi Kevin, I am still having problems with the local spirit, but hoping my latest batch will do the trick. Off to Italy in about 4 weeks and hoping to pick up a load of pure spirit for later in the year. Still serving mine straight from the freezer. Hope everything is good with you.
  12. M

    Limoncello (Lemoncello) the Italian way

    Hi Mark. Don't forget to use unwaxed lemons. You can tell your wife that it is good for you after a meal. It also tastes better than the ones you can buy, and it is cheaper. Good luck.
  13. M

    Limoncello (Lemoncello) the Italian way

    Hi Bill. I don't know about being most authentic as we have been able to travel about Italy alot during the last 20 years and every restaurant has its own recipe. The one I put in this link came from a small pizza place on the south point of Puglia in Italy and was the one I most enjoyed, but...
  14. M

    Limoncello (Lemoncello) the Italian way

    Just to let you know that the last batch I made with the local spirit I can get turned out much better. Still not as good as I made with the Italian spirit, but getting there. Hope yours turned out OK.
  15. M

    Pork Butt and Chicken- Will this work.

    I will have a 5lb pork butt and 4 whole chickens which I will smoke for a party on Sat 14 April. Will this work? Going to start the butt at 8am on the top grate with smoke wood, then about 2pm put the chickens on the bottom grate and add more smoke wood. Hope to have everything ready for...
  16. M

    Spare ribs with meat.

    Thanks John. I was thinking along those lines. The ribs + meat are about 2 1/2 to 3 inches thick so I was going to use my Maverick. Just wondered if anyone had an idea about length of time. I was going to take them to about 190/195F. Taking the temp. in the thickest part. We will see how...
  17. M

    Spare ribs with meat.

    Thanks for the ideas. Which method would you recommend on the smoker for cooking these. Would BRITU be the right way to go. Any suggestions would be very helpful. I have done normal short ribs and spares before but not sure of way to go on these.
  18. M

    Limoncello (Lemoncello) the Italian way

    After my first try with the alcohol I have been able to get in Malta I was not to pleased with the result. Too sweet. I put it down to a lower alcohol content than I have become used to with the Italian alcohol I had been using. Have now made a second batch using more of the alcohol and that...
  19. M

    how to do bacon with pork bellies

    If you are looking for cures there are some good ideas on the pork section. Just do a search for bacon in that section. Also, when I started curing my own bacon I used the advice of both Kevin K and Josh Z. They were both of great help when I started making bacon. I now make a new batch ever...
  20. M

    high temp pork shoulder, what temp?

    I read the post you are talking about and tried a high temp butt. It came out very well and we were impressed. It cut down the time alot. I got the lid temp. up to 350F then put the butt on. It dropped to around 300F then came back to 340F. I kept it between 320 and 350 for the rest of the...

 

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