What did everyone cook today?
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Reverse sear TBones tonight on the Pit Boss
Brian Schneider
That’s a good nights work. Yum! -
Pizza on the Egg
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Wow, That looks amazing! What type of grill did you cook that on?
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Wow, That looks amazing! What type of grill did you cook that on?
calldoctoday That actually just wentbin the oven, but maybe next time I’ll throw them on the Treager or Primo.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday That actually just wentbin the oven, but maybe next time I’ll throw them on the Treager or Primo.
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! -
Limoncello
Ingredients:
- 450 ml Everclear
- Skins of 7-8 large lemons (10 if reg/small)
- 550 ml Water
- 250 g Sugar
Directions:
- Peel lemons (no white parts)
- Steep in grain alcohol for 1 week, shaking every day
- Dissolve sugar in water
- Strain lemon & alcohol mix into sugar water
- Mix together (should be a bright yellow cloudy)
- Pour in bottles and store in freezer
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
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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.
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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.
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.
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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.
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
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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
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!
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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!
Joe Hell Whoo, you are all getting better by the week. I wish I could get a taste of that stuff down here.
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calldoctoday I had a bottle of bacardi on hand so I figured I would give it a whirl. It smells amazing after 24 hrs.
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calldoctoday I had a bottle of bacardi on hand so I figured I would give it a whirl. It smells amazing after 24 hrs.
Brian Schneider &, a whirl it was. I am sure it will be good & maybe the rum enhanced with the Lemon will even balance out the sweetness. Let us know how it tastes.
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Brian Schneider &, a whirl it was. I am sure it will be good & maybe the rum enhanced with the Lemon will even balance out the sweetness. Let us know how it tastes.
calldoctoday will do
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Tex_77 Oh my god those look awesome!!! skibumben Great looking pizza, macsinsac I’d say it looked like it came out great and Brian Schneider I had a very visceral reaction to the second picture with the finished steaks, y mouth filled with saliva right away!
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This post is deleted!
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Also, so far today I have had 4 of my wife’s cookies, 2 chicken, cheese, guacamole and sriracha chili sauce burritos, about 3 servings of brazil nuts and an extra large top ramen…needless to say I haven’t really been watching my calories today!
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calldoctoday I had a bottle of bacardi on hand so I figured I would give it a whirl. It smells amazing after 24 hrs.
Brian Schneider I like to stack as much fresh pineapple that I can in a half gallon canning jar and top it off with white rum for a few weeks in a cool, dark space. It’s delicious and the pineapple packs a serious punch!
Better Living Through BBQ!
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