Mumbles Posted September 3, 2008 Posted September 3, 2008 I promised this a while ago and never got around to it. I made the mention of homemade Kahlua and Bailey's Irish Creme. I will grab the recipes tonight just to make sure I have the quantities correct. Gotta have something for the Mrs. to drink while you're tracking charcoal through the house. Kahlua:3C Sugar3C Water10tsp Instant Coffee (use caffeinated for a little extra zip)1L Vodka (Cheap stuff works just fine)4tsp Vanilla Extract (I prefer natural over the artificial) Simmer the sugar, water, and Instant coffee together for an hour. Cool and add the vodka and vanilla. If I remember correctly, it makes about a 1.75L bottle full. I've tried a reduced amount of water, and just heating to dissolve, but it's just not the same. Bailey's: 1C Whiskey1C Heavy Whipping Creme1 can sweetened condensed milk1.5 T Chocolate syrup1/4C Milk3 Eggs1/2 tsp coconut extract Combine in a blender. I add the whiskey last to prevent curddling. Keep in the fridge. It will eventually go bad as well.
Richtee Posted September 3, 2008 Author Posted September 3, 2008 3 EggsWow...really?? Hmmm kinda risky. Altho I have "drunk" a few in my time...but no more. Maybe use the "Eggbeaters" instead? Use those in the home made eggnog now...sigh...
Richtee Posted September 3, 2008 Author Posted September 3, 2008 OK... the pulled pork Some additionals... you need a decent sized grill to accomplish this. OR- if you have a plate of metal or perhaps a ceramic tile..you can seperate the fire from the meat. This will make the process MUCH easier. I'm assuming those with a smoker can handle these instructions as is..as we all have had to struggle with temps and smoke before eh! I cannot emphasize enough the minimal amount of wood needed in a charcoal fired smoker. THIN AND BLUE! If ya can't see thru the smoke, it's not right! Now, this WILL work in an oven, or a crock pot with a bit of moisture, but the flavor will be no where NEAR what even a charcoal alone butt would be, much less a little good ole woodsmoke applied. Speaking of wood.. <Opinion mode on> I prefer apple over anything for pork. Perhaps an apple pecan mix if available. Hickory will work but it's a bit heavy I think. Mesquite is best used on campfires. OK..I'm kidding..but I don't care for it on anynthing.. REAL strong. OK...questions? And if I'm available and you are gonna give it a run..I WILL take a phone call or two to advise if required :{)
Mumbles Posted September 4, 2008 Posted September 4, 2008 I did update the above recipies. Yes, 3 eggs. I've never gotten sick off it. I think the alcohol kills off anything of any worry. It still ends up a bit over 12% alcohol. Closer to 15% if you use wild turkey. I had the same thought, but it's really fine. Plus you don't have to tell whoever is drinking it what is in it. A lactose-intolerant friend of mine drank a bunch one night without me knowing. He's never touching anything I make ever again, heh.
Richtee Posted September 7, 2008 Author Posted September 7, 2008 A couple pix from a cook I did this weekend for a friend- Brisket and pulled pork http://i471.photobucket.com/albums/rr72/esalink/100_8017.jpg http://i471.photobucket.com/albums/rr72/esalink/100_8015.jpg
Mumbles Posted September 7, 2008 Posted September 7, 2008 I just ate dinner, and I'm already hungry again.
TheSidewinder Posted September 8, 2008 Posted September 8, 2008 God that looks good! *drool*Nice job!
optimus Posted September 8, 2008 Posted September 8, 2008 (edited) Look what I found : ) http://farm4.static.flickr.com/3281/283340...c65851f_b_d.jpg I'll post my favourite Thai/Indian soups shortly! Thanks qwezxc12 for that fantastically detailed recipe. That one goes straight to the top of the to-do list! Edited September 8, 2008 by optimus
optimus Posted September 8, 2008 Posted September 8, 2008 Okay folks, this is one of my favourite soups... It tastes pretty damn good, you get a good workout from chopping half a kilo of spinach and pounding the spices, and the bonus of a whole lotta antioxidant goodness. What more could one want I challenge anyone who thinks they don't like spinach to make this soup Indian 'hot yoghurt' soup (serves 4-6)50g Ghee / Butter200g Onion, chopped3 large cloves garlic1tsp cumin seed1tsp ground corriander seed1 pinch ground cinnamon 1 pinch nutmeg (fresh is good)1tsp chopped root ginger/galangal (freezing then grating with microplane works well)1/2 tsp ground cloves1tsp deseded and chopped red chillies 1/2 tsp ground cardamom200g green lentils1.25l veg stock500g spinach finely chopped125ml double cream125ml Greek yoghurtSalt and freshly-ground black pepper I tend to increase the amounts of ginger and chillies somewhat... Grind all the spices in a pestle and mortar. Pound them good - cloves are tough. You may want to dry-fry them shortly mefore starting... Melt butter/ghee in a large, heavy pan over a medium heat. Add the spices, onions, garlic, ginger and chillies and fry for 5 minutes, stirring frequently. Add the lentils and fry for 5 minutes, stirring even more frequently. Add the stock, bring to the boil and simmer gently for 1 hour. Drop in the spinach, and simmer for 5 minutes. Stir the cream and Greek yoghurt into the soup. Heat gently for 1 minute (do not boil) and season to taste. Serve with chopped corriander, plenty of naan bread and basmati rice. Swirling some cream in before serving adds a nice touch. Enjoy!
Richtee Posted September 8, 2008 Author Posted September 8, 2008 I challenge anyone who thinks they don't like spinach to make this soup Enjoy!Wow. I like spinach but CRAP! OK guess I need to realize 14 hours on a brisket ain't no different. ;{) Thanks it DOES sound good@
Richtee Posted September 11, 2008 Author Posted September 11, 2008 Doing a hunk of prime tonight. Why not...life is short. And no..I din't bag the cow with the Luger... just a thing from another board I frequent. Sorry for the crappy pict... the smell had me shaking WHEE! http://i471.photobucket.com/albums/rr72/esalink/100_8040.jpg
OneEyeCharlie Posted September 12, 2008 Posted September 12, 2008 If that isn't Thursday evening porn, I don't know what is. Smoked meat and guns. Almost enough to make me switch teams. Marry me! Dammit Richtee, I may need to retaliate. I may post a shot of some Jagdwurst in progress with my pre-war Walther PP. Going with the Germanic theme.
qwezxc12 Posted September 12, 2008 Posted September 12, 2008 Look what I found : ) http://farm4.static.flickr.com/3281/283340...c65851f_b_d.jpg "Magic Mushroom Omelet with Jalapeño Chili"?...Ha-ha! Mmmmmm...except that that sort of entertainment is not one I'd really enjoy on a full stomach. It's a rarity...last time was a whole box of *fresh* Hawaiian 'shrooms in Amsterdam. Tasted like radish sprouts and came on like a runaway locomotive filled with ETN and margaritas. Ba-na-na-na-na...everyone was a sorcerer that night...
tentacles Posted September 12, 2008 Posted September 12, 2008 Anyone got a killer green chile recipe? I fell in love with the stuff in Denver, and this recipe (http://chile.netrelief.com/recipes/karens_green_chili_recipe.shtml) is pretty good. It's heavy on the cumin though. Always made it with the shitty canned anaheim chiles, or fresh anaheims roasted and peeled (what a bitch to do!). But anaheims are tasteless, and my roasting techniques leave much to be desired.. so I pulled the trigger on probably entirely too much frozen diced Big Jim chiles from new mexico.. How many out there have never even heard of green chile (the *real* chile), I wonder?
TheSidewinder Posted September 12, 2008 Posted September 12, 2008 I've tasted Richtee's cooking. He needs the gun to keep the mooching neighbors at bay. And I've been to Hatch, New Mexico. I know about Green Chiles. Mmmmmmm!!
Richtee Posted September 28, 2008 Author Posted September 28, 2008 Ribs today, and possibly some jerky starting. Will document the jerky, as it IS a major food group...agreed? :{)
TheSidewinder Posted September 29, 2008 Posted September 29, 2008 Yup, ya gots the three major Food Groups there: Meat, Salt, and Beer. Depending on how ya baste them, Ribs can be all three Groups. Jerky falls under Meat and Salt, so make sure to get enough Beer to balance it all out, eh?
Richtee Posted September 30, 2008 Author Posted September 30, 2008 Yup, ya gots the three major Food Groups there: Meat, Salt, and Beer. Had to freeze the top round. Dang biz got in the way. It'll be a 3 hour trim/slice ordeal on this 22 lb hunk of beef. And I'd like to do it justice for instructional porposes...but I will do a jerky primer. Yanno theoretically..I COULD use potassium nitrate for the cure.... if it would be more on-tipic here ;[)
TheSidewinder Posted September 30, 2008 Posted September 30, 2008 Why not? If you use food-grade KNO3 it would work. Sodium Nitrate (or Nitrite) is probably a better choice, but in the name of research what the hell.....
Richtee Posted October 5, 2008 Author Posted October 5, 2008 Sorry for the jerky promise... it's gone and pretty good but what happened is I had a competition sneak up on me. Could have swore it was NEXT weekend, but it was today. Just a rib burn, no brisket, butt etc. Managed a second place finish out of 12 teams, and $150- which means about $40...LOL! But it was a blast! Here's a thread from another board. Not much pix up yet but will be I'm sure.Flushing Rib cookoff
tentacles Posted October 5, 2008 Posted October 5, 2008 (edited) Rich: I hope you're bringing your smoker to Mason City... you ARE going to PGI, right??? In case it's not clear to you right now, you are hereby REQUIRED to attend. Speaking of puttin the smoke on meat, I've devised a way to barbecue in my fireplace.. it's a bit crude, hibachi style, but since we're not allowed to grill on our porches (city bylaw), and grilling is a "bit" unpleasant at -40C with 20mph wind... I grilled up some pork loin. I love that cut. Edited October 5, 2008 by tentacles
Richtee Posted October 5, 2008 Author Posted October 5, 2008 Rich: I hope you're bringing your smoker to Mason City... you ARE going to PGI, right??? In case it's not clear to you right now, you are hereby REQUIRED to attend. Speaking of puttin the smoke on meat, I've devised a way to barbecue in my fireplace.. it's a bit crude, hibachi style, but since we're not allowed to grill on our porches (city bylaw), and grilling is a "bit" unpleasant at -40C with 20mph wind... I grilled up some pork loin. I love that cut.Ok where in Hell is Mason City?!? I was in flushing...so I guess the same question is appropriate! Some pix from the comp- If you never been to one..it's intense and FUN too!Rib burn, Flushing, MI
TheSidewinder Posted October 5, 2008 Posted October 5, 2008 Mason City is about 45 minutes south of the MN/IA border on I-35. Can't miss it. It's the only city of any size at ALL between the border and Des Moines. But it still smells of cow shit and corn.
Richtee Posted October 6, 2008 Author Posted October 6, 2008 Mason City is about 45 minutes south of the MN/IA border on I-35. Can't miss it. It's the only city of any size at ALL between the border and Des Moines. But it still smells of cow shit and corn. So does my home town. It's soo special to me tho ;{) Prolly will not make that. At 13 MPG and not 5 days to take off... sigh. Hmm I do know a farmer in Mi by me with a square mile of soybeans ;{)
TheSidewinder Posted October 6, 2008 Posted October 6, 2008 With gas costs being what they are, you should fly. I have no doubt one of us would be willing to pick you up at the airport and take you back at the end. Especially if you bribe with ribs. M
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