What did everyone cook today?

[Brian Schneider]

skibumben tell me more about that limoncello

[skibumben]

Brian Schneider

Limoncello

Ingredients:

• 450 ml Everclear
• Skins of 7-8 large lemons (10 if reg/small)
• 550 ml Water
• 250 g Sugar

Directions:

1. Peel lemons (no white parts)
2. Steep in grain alcohol for 1 week, shaking every day
3. Dissolve sugar in water
4. Strain lemon & alcohol mix into sugar water
5. Mix together (should be a bright yellow cloudy)
6. Pour in bottles and store in freezer

[Brian Schneider]

skibumben thank you. I hope I still have some of the good everclear. I live in MN so we only can get 151 proof. I have to go to ND to get the real 190 proof everclear

[macsinsac]

Last nights dinner could’ve been a little better, but it was the 1st time for me coating a prime rib with herbed butter. It’s all a learning curve, right?

[Tex_77]

macsinsac So what went wrong? What was your cooking process?

[macsinsac]

Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.

[Tex_77]

macsinsac That does sound like a tremendous amount of work, for maybe not much gain? Your temps are way higher then I would ever go to, but everyone has their own preferences on that.

[Brian Schneider]

Reverse sear TBones tonight on the Pit Boss

[PapaSop]

Brian Schneider
That’s a good nights work. Yum!

[skibumben]

Pizza on the Egg

[Tex_77]

Jonathon Austin well here’s my first go at Stromboli! Home made dough, and home made canned pizza sauce for dipping.

[calldoctoday]

Wow, That looks amazing! What type of grill did you cook that on?

[Tex_77]

calldoctoday That actually just wentbin the oven, but maybe next time I’ll throw them on the Treager or Primo.

[Austin]

Tex_77 Did that really come from a #TeamBlue member? Lol! I’m impressed, and I am dying for a stromboli right now!!!
You should send me the recipe for the crust if it turned out good. I’d like to use that against Jon in a future cooking competition! Haha!

[Brian Schneider]

skibumben I tried out your limoncello recipe but I substituted the everclear with white rum. I hope it turns out ok. I know it’s not nearly the proof of the everclear so I might scale back the water a bit on the simple syrup. I will let you know how it turns out. Not that I know what it should taste like. But my mom spends time in Italy every year and she raves about the lemoncello so I will let her be the judge when it’s ready

[Dave R]

Tex_77 looks great!

[calldoctoday]

I have about a half bottle of it that I picked up somewhere & have a little every now & then. I wonder if vodka might be a better substitute for the Ever Clear for you own. The recipe honestly looks better than the real thing.

[Joe Hell]

calldoctoday It’s been a few years but I’ve made a great lemon cello with quality vodka. I follow the theory that I won’t cook with a wine that I wouldn’t enjoy drinking. I’ve had everclear on several occasions…not once would I say that I ‘enjoyed’ it. Lol. The best use I’ve had for it is for sanitization purposes on wine bottling lines and beer brewing equipment.

[calldoctoday]

Joe Hell Joe, That makes good sense. I suggested it because of the more neutral taste, at least relative to Rum. I m going to have to try making some one day. I always made my own lemon zest & stored it, as well as various flavored vinegars. I suppose a little Limoncello would not hurt either.
How did all those premium sausages & Brats turn out?

Dave

[Joe Hell]

calldoctoday The brats turned out great and we’re quite popular! On Thursday alone we sold an amount that equals what we used to sell in an entire week. It’s been tough to keep up with demand. Next week I’m paring with a winery to try my hand at a ‘mimosa’ themed breakfast sausage with their sparkling wine. It should be a fun one!