Drink of Choice
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Joe Hell My cousin who I am incredibly close to worked for GE financial when I was younger and they had him travelling all over the world and this was his favorite drink from over seas. He made me some when I was younger and I could easily see why he liked them!
“The Singapore sling / The dingaling. / America you’ve just been devoted to every flavor I got / But if you want to got loaded / Why don’t you just order a shot? / Bar is open.” Tom Cruise
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Joe Hell My cousin who I am incredibly close to worked for GE financial when I was younger and they had him travelling all over the world and this was his favorite drink from over seas. He made me some when I was younger and I could easily see why he liked them!
“The Singapore sling / The dingaling. / America you’ve just been devoted to every flavor I got / But if you want to got loaded / Why don’t you just order a shot? / Bar is open.” Tom Cruise
Jonathon Cocktail!!
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So as I’ve said, I’m still recovering from a bad experience with whiskey when I was 14. Today I picked up a couple of small bottles to expand on my Maker’s Mark endeavor. I grabbed a Bulleit Bourbon and a Elijah Craig Small Batch. I’m not sure if I’m headed in the right direction or not but I’m trying new drinks. Today, while smoking some bacon, I made a Manhattan using my Maker’s Mark. Actually I made several…
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So as I’ve said, I’m still recovering from a bad experience with whiskey when I was 14. Today I picked up a couple of small bottles to expand on my Maker’s Mark endeavor. I grabbed a Bulleit Bourbon and a Elijah Craig Small Batch. I’m not sure if I’m headed in the right direction or not but I’m trying new drinks. Today, while smoking some bacon, I made a Manhattan using my Maker’s Mark. Actually I made several…
badfire2625
Can’t go wrong with any of those choices there. Elijah Craig has actually been my go to for old fashions recently. Goes down nice and smooth, almost too smooth.
Cheers man. -
So as I’ve said, I’m still recovering from a bad experience with whiskey when I was 14. Today I picked up a couple of small bottles to expand on my Maker’s Mark endeavor. I grabbed a Bulleit Bourbon and a Elijah Craig Small Batch. I’m not sure if I’m headed in the right direction or not but I’m trying new drinks. Today, while smoking some bacon, I made a Manhattan using my Maker’s Mark. Actually I made several…
badfire2625 Looks like you picked a winner. How about that Bacon?
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badfire2625
Can’t go wrong with any of those choices there. Elijah Craig has actually been my go to for old fashions recently. Goes down nice and smooth, almost too smooth.
Cheers man.Thanks Surg! I’m looking forward to cracking both of these and seeing how I handle them. So far, the Maker’s Mark is going down a lot better than the fairly expensive bottle of The Glenlivet I was gifted. Yeah. I know they’re different but I just had a hard time drinking any whiskeys. The only thing harder than a beer that I could drink for about 42 years was Tequila and I’ve drank a lot of tequila… I’m working on refining my taste for (and ability to ingest) liquor. At 56, the things I do while drinking tequila are frowned upon… I think there’s a country song about it… But anyway… I’m sure I’ll post about my experiences with both Elijah Craig and Bulleit.
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badfire2625 Looks like you picked a winner. How about that Bacon?
calldoctoday I cut a belly in half and did it two ways. On the left is wet cured and on the right is dry cured. The overall preference in the house is dry cured for the win. That said, I think I’m going back to my original recipes. I used the EQ method and the wife actually agreed with me (before I said anything, but hey a win is a win, right?) that the flavor wasn’t there like with the original recipes.
The bellies were smoked for “a few” hours on my offset over a combination of two woods. I used oak splits to keep the fire burnin’ (an REO Speedwagon ear worm for you…) with hickory chunks doing the bulk of the work to Keep Pushin’ on… (Notice what I did there?)
At any rate, I Can’t Fight This Feelin’ any longer… it’s Time for me to Fly… I gotta get Back on the Road Again tomorrow. Gonna jump on our REO Speedwagon (actually it’s a Spencer Fire Apparatus) and … Oh never mind. (Take it on the Run)
Even you Team Blue people can probably guess what my playlist was while I was Smokin’ (Was that just a Boston ear worm)
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calldoctoday I cut a belly in half and did it two ways. On the left is wet cured and on the right is dry cured. The overall preference in the house is dry cured for the win. That said, I think I’m going back to my original recipes. I used the EQ method and the wife actually agreed with me (before I said anything, but hey a win is a win, right?) that the flavor wasn’t there like with the original recipes.
The bellies were smoked for “a few” hours on my offset over a combination of two woods. I used oak splits to keep the fire burnin’ (an REO Speedwagon ear worm for you…) with hickory chunks doing the bulk of the work to Keep Pushin’ on… (Notice what I did there?)
At any rate, I Can’t Fight This Feelin’ any longer… it’s Time for me to Fly… I gotta get Back on the Road Again tomorrow. Gonna jump on our REO Speedwagon (actually it’s a Spencer Fire Apparatus) and … Oh never mind. (Take it on the Run)
Even you Team Blue people can probably guess what my playlist was while I was Smokin’ (Was that just a Boston ear worm)
badfire2625 I like that. Looks like you been makin some bacin & havin some fun. Oh, the bacon looks great by the way & am sure it will taste good too! Where in the devil did you even find any pork bellies, much less at a decent price? I have got to get out of this report writing office no, early for a change this week. Keep on Burnin!
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badfire2625 I like that. Looks like you been makin some bacin & havin some fun. Oh, the bacon looks great by the way & am sure it will taste good too! Where in the devil did you even find any pork bellies, much less at a decent price? I have got to get out of this report writing office no, early for a change this week. Keep on Burnin!
calldoctoday My go to for bellies is Costco. I have gone to the various butchers here and honestly, I feel like the Costco bellies taste better, (all things being equal and assuming that I didn’t screw them up) much the same as I prefer Sam’s Club briskets. I don’t remember the price, although I’m sure my lovely wife does. If I aggravate her, she’ll “remind” me and I’ll let you know… (kidding. I am too nice to aggravate her…)
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calldoctoday My go to for bellies is Costco. I have gone to the various butchers here and honestly, I feel like the Costco bellies taste better, (all things being equal and assuming that I didn’t screw them up) much the same as I prefer Sam’s Club briskets. I don’t remember the price, although I’m sure my lovely wife does. If I aggravate her, she’ll “remind” me and I’ll let you know… (kidding. I am too nice to aggravate her…)
badfire2625
Agree. Costco is the way to go for me too. Decent meat at a great price. I actually cut them in thirds to fit easier in the vac bags for curing. Also allows me to try some recipe variations. I also get the Costco eye round roasts for jerky. -
calldoctoday My go to for bellies is Costco. I have gone to the various butchers here and honestly, I feel like the Costco bellies taste better, (all things being equal and assuming that I didn’t screw them up) much the same as I prefer Sam’s Club briskets. I don’t remember the price, although I’m sure my lovely wife does. If I aggravate her, she’ll “remind” me and I’ll let you know… (kidding. I am too nice to aggravate her…)
badfire2625 Don’t work too hard today! That is all good to know. Unfortunately we do not have Costco here. We have Sam’s, but they quit selling bellies ages ago. I have a whole bunch of brine mix for doing them, but they simply quit selling them. Every now & then I make a batch of Buckboard Bacon or Canadian, to use my product, but I sure do miss the bellies. About the only way I can get them real now is to raise my own. I don’t mind the idea, but not likely to happen any time soon, these days. Yes, Sam’s used to have a good price on the Prime briskets & I liked them. Still too high, compared to what we got used to for ages. However, they have become pretty much non existent the past year or so. I got a real good deal (for these days) at Winn Dixie about a month ago for Winn Dixie Angus Brisket for $2.99. That turned out pretty good, so I will wait for that again. Yes, Margaret remembers the prices too & also the prices we used to pay for so many years…
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badfire2625 That Elijah Craig is nothing to sneeze at, my bottle is already gone! Cracking into the old forester next!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Here’s what I scored over the weekend.
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Wow, I would like to find just the bulleit or the Maker’s Mark in my mailbox. Well, really just any one of them. Job well done!
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badfire2625 That Elijah Craig is nothing to sneeze at, my bottle is already gone! Cracking into the old forester next!
Jonathon Old Forrester is a good friend, just like Jack Daniels. He will always be there for you.
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calldoctoday I cut a belly in half and did it two ways. On the left is wet cured and on the right is dry cured. The overall preference in the house is dry cured for the win. That said, I think I’m going back to my original recipes. I used the EQ method and the wife actually agreed with me (before I said anything, but hey a win is a win, right?) that the flavor wasn’t there like with the original recipes.
The bellies were smoked for “a few” hours on my offset over a combination of two woods. I used oak splits to keep the fire burnin’ (an REO Speedwagon ear worm for you…) with hickory chunks doing the bulk of the work to Keep Pushin’ on… (Notice what I did there?)
At any rate, I Can’t Fight This Feelin’ any longer… it’s Time for me to Fly… I gotta get Back on the Road Again tomorrow. Gonna jump on our REO Speedwagon (actually it’s a Spencer Fire Apparatus) and … Oh never mind. (Take it on the Run)
Even you Team Blue people can probably guess what my playlist was while I was Smokin’ (Was that just a Boston ear worm)
badfire2625 said in Drink of Choice:
calldoctoday I cut a belly in half and did it two ways. On the left is wet cured and on the right is dry cured. The overall preference in the house is dry cured for the win. That said, I think I’m going back to my original recipes. I used the EQ method and the wife actually agreed with me (before I said anything, but hey a win is a win, right?) that the flavor wasn’t there like with the original recipes.
The bellies were smoked for “a few” hours on my offset over a combination of two woods. I used oak splits to keep the fire burnin’ (an REO Speedwagon ear worm for you…) with hickory chunks doing the bulk of the work to Keep Pushin’ on… (Notice what I did there?)
At any rate, I Can’t Fight This Feelin’ any longer… it’s Time for me to Fly… I gotta get Back on the Road Again tomorrow. Gonna jump on our REO Speedwagon (actually it’s a Spencer Fire Apparatus) and … Oh never mind. (Take it on the Run)
Even you Team Blue people can probably guess what my playlist was while I was Smokin’ (Was that just a Boston ear worm)
badfire2625 I dont know how I missed this post a couple days ago, but its great
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Tex_77 great score and a gift pack to boot
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Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
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