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Drink of Choice

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  • Joe HellJ Joe Hell

    Tex_77 I’m having a smaller whiskey tasting than usual but looking forward to it. I picked up my first bottle of the small batch select the other day and I’m totally into it!

    5695B3C1-2DDF-4ABD-905E-917C37C37B1C.jpeg

    Tex_77T Offline
    Tex_77T Offline
    Tex_77
    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
    wrote on last edited by
    #1364

    Joe Hell looks like a good line up.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    GWG8541G 1 Reply Last reply
    0
    • Tex_77T Tex_77

      Joe Hell looks like a good line up.

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #1365

      I’m not sure this can be called a drink. Its more of an adult desert. Some Butter Pecan ice cream topped with 2 shots of Buffalo Trace bourbon cream.
      20210530_205150.jpg

      “You never really die until you end up on the wall at a Cracker Barrel”

      SurgS Joe HellJ zbigjeffZ J 4 Replies Last reply
      3
      • GWG8541G GWG8541

        I’m not sure this can be called a drink. Its more of an adult desert. Some Butter Pecan ice cream topped with 2 shots of Buffalo Trace bourbon cream.
        20210530_205150.jpg

        SurgS Offline
        SurgS Offline
        Surg
        Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
        wrote on last edited by
        #1366

        GWG8541 never had BT Bourbon Cream but that right there makes me wanna go grab some. Enjoy!

        “A smooth sea never made a skilled sailor.”

        1 Reply Last reply
        1
        • Departing ContestantD Departing Contestant

          Joe Hell the Rittenhouse is my daily go to. Great rye and very affordable. Bullitt is nice also

          Joe HellJ Offline
          Joe HellJ Offline
          Joe Hell
          Team Blue
          wrote on last edited by
          #1367

          Departing Contestant Agreed! The Rittenhouse is a good value for the money. I think I paid $22?

          Better Living Through BBQ!

          1 Reply Last reply
          0
          • GWG8541G GWG8541

            I’m not sure this can be called a drink. Its more of an adult desert. Some Butter Pecan ice cream topped with 2 shots of Buffalo Trace bourbon cream.
            20210530_205150.jpg

            Joe HellJ Offline
            Joe HellJ Offline
            Joe Hell
            Team Blue
            wrote on last edited by
            #1368

            GWG8541 I rarely find myself in an ice cream mood but was craving it all day. Had I seen this suggestion earlier I would have been all over it! This pairing sounds delicious!

            Better Living Through BBQ!

            C 1 Reply Last reply
            1
            • GWG8541G GWG8541

              I’m not sure this can be called a drink. Its more of an adult desert. Some Butter Pecan ice cream topped with 2 shots of Buffalo Trace bourbon cream.
              20210530_205150.jpg

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #1369

              GWG8541 Bourbon Cream or Irish Cream is a great addition to any ice cream. Period. It may not be a drink. But, is definitely worthy of “oh hail yes”.

              1 Reply Last reply
              1
              • GWG8541G GWG8541

                I’m not sure this can be called a drink. Its more of an adult desert. Some Butter Pecan ice cream topped with 2 shots of Buffalo Trace bourbon cream.
                20210530_205150.jpg

                J Offline
                J Offline
                JoeB
                Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                wrote on last edited by
                #1370

                GWG8541
                for some that’s a meal!!! Looks great but evil temptation for low carb dieters😊

                1 Reply Last reply
                1
                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #1371

                  Departing Contestant I didn’t know what to do when he went missing! Still wore the headbank though!

                  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

                  1 Reply Last reply
                  0
                  • SurgS Offline
                    SurgS Offline
                    Surg
                    Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                    wrote on last edited by
                    #1372

                    Usually a bourbon/whiskey and beer guy but with the warmer weather found myself leaning towards Mezcal margaritas. Really like the Del Maguey Vida mezcal ~$30 a bottle in these parts.
                    Cheers.

                    “A smooth sea never made a skilled sailor.”

                    1 Reply Last reply
                    1
                    • Tex_77T Offline
                      Tex_77T Offline
                      Tex_77
                      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                      wrote on last edited by
                      #1373

                      Here’s to the one’s who never made it back home!
                      20210531_173150.jpg

                      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                      1 Reply Last reply
                      6
                      • Tex_77T Tex_77

                        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.

                        SurgS Offline
                        SurgS Offline
                        Surg
                        Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                        wrote on last edited by
                        #1374

                        Tex_77
                        Curious if anyone has tried smoking coffee? If so did you smoke the beans before or after grinding? Cold smoke hot smoke? Cold brew?
                        Thought it might be interesting to try.

                        “A smooth sea never made a skilled sailor.”

                        zbigjeffZ johnsbrewhouseJ 2 Replies Last reply
                        0
                        • SurgS Surg

                          Tex_77
                          Curious if anyone has tried smoking coffee? If so did you smoke the beans before or after grinding? Cold smoke hot smoke? Cold brew?
                          Thought it might be interesting to try.

                          zbigjeffZ Offline
                          zbigjeffZ Offline
                          zbigjeff
                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                          wrote on last edited by
                          #1375

                          Surg Will have to search some more. But, I believe someone did that about 3-6 months ago and determined that effort (smoking coffee beans) didn’t work very well or didn’t come through when brewed. Maybe I’m not searching using the correct words.

                          1 Reply Last reply
                          1
                          • SurgS Surg

                            Tex_77
                            Curious if anyone has tried smoking coffee? If so did you smoke the beans before or after grinding? Cold smoke hot smoke? Cold brew?
                            Thought it might be interesting to try.

                            johnsbrewhouseJ Offline
                            johnsbrewhouseJ Offline
                            johnsbrewhouse
                            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                            wrote on last edited by johnsbrewhouse
                            #1376

                            Surg I tried smoking green Kona beans. Wet them before putting them on the cold side of my Treager and smoking them for several hours until I got some good color. I let them cool over night and roasted them, then ground them fresh. I found no real smoke in the flavor. It might work on already roasted beans if you wet the with a spray bottle and cold smoke them. I think roasting the beans took the smoke away. Hope that gives you some insight. zbigjeff roasts his own coffee and he is trying to find the posts where we talked about this experiment.

                            SurgS 1 Reply Last reply
                            1
                            • johnsbrewhouseJ johnsbrewhouse

                              Surg I tried smoking green Kona beans. Wet them before putting them on the cold side of my Treager and smoking them for several hours until I got some good color. I let them cool over night and roasted them, then ground them fresh. I found no real smoke in the flavor. It might work on already roasted beans if you wet the with a spray bottle and cold smoke them. I think roasting the beans took the smoke away. Hope that gives you some insight. zbigjeff roasts his own coffee and he is trying to find the posts where we talked about this experiment.

                              SurgS Offline
                              SurgS Offline
                              Surg
                              Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                              wrote on last edited by
                              #1377

                              johnsbrewhouse zbigjeff

                              Thanks. I had smoked some simple syrup to make smoked old fashions with in the past and it came out great. Was trying to find something else creative to do. Maybe I’ll throw a small tray in on an upper rack next time I smoke some meat and see how it goes.

                              “A smooth sea never made a skilled sailor.”

                              zbigjeffZ 1 Reply Last reply
                              1
                              • C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #1378

                                We had tons of mint ready in the garden grounds(Chocolate mint, apple mint, spearmint, peppermint, lots a mint) in addition to the daily doses of fresh mint tea, I harvested a ton & Margaret made several batches of mint simple syrup & mint syrup. Very nice for a little different twist on things. We still have a lot of it dried from last year, so we did not dry any (yet) this year, especially as I have been swamped here lately.

                                zbigjeffZ 1 Reply Last reply
                                2
                                • Joe HellJ Joe Hell

                                  GWG8541 I rarely find myself in an ice cream mood but was craving it all day. Had I seen this suggestion earlier I would have been all over it! This pairing sounds delicious!

                                  C Offline
                                  C Offline
                                  calldoctoday
                                  Team Blue Power User Regular Contributors
                                  wrote on last edited by
                                  #1379

                                  Joe Hell Try some of that heavy mint syrup (just a little) on some home made Niller Ice Cream. I am pretty certain you will like it.

                                  1 Reply Last reply
                                  0
                                  • SurgS Surg

                                    johnsbrewhouse zbigjeff

                                    Thanks. I had smoked some simple syrup to make smoked old fashions with in the past and it came out great. Was trying to find something else creative to do. Maybe I’ll throw a small tray in on an upper rack next time I smoke some meat and see how it goes.

                                    zbigjeffZ Offline
                                    zbigjeffZ Offline
                                    zbigjeff
                                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                    wrote on last edited by
                                    #1380

                                    Surg Smoked old fashions are the new craze. Had one in Dallas and Houston on a recent golf trip.

                                    1 Reply Last reply
                                    1
                                    • craigriceC Offline
                                      craigriceC Offline
                                      craigrice
                                      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                      wrote on last edited by
                                      #1381

                                      surg I was watching an episode of moonshiners master distiller and they were making tequila ,they hung a chicken in the still pot to cook and drip into the mash for flavor in the end product thought that was a very different idea !

                                      1 Reply Last reply
                                      0
                                      • C calldoctoday

                                        We had tons of mint ready in the garden grounds(Chocolate mint, apple mint, spearmint, peppermint, lots a mint) in addition to the daily doses of fresh mint tea, I harvested a ton & Margaret made several batches of mint simple syrup & mint syrup. Very nice for a little different twist on things. We still have a lot of it dried from last year, so we did not dry any (yet) this year, especially as I have been swamped here lately.

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #1382

                                        calldoctoday You are a lucky man on having the help who can/wants to produce great product and the bounty of plants (in this case mint types). Yay for you.

                                        C 1 Reply Last reply
                                        0
                                        • ND MikeN Offline
                                          ND MikeN Offline
                                          ND Mike
                                          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                          wrote on last edited by
                                          #1383

                                          My drink of choice the last couple of days has been copious amounts of water! The Florida sun and humidity is hard on a ND kid on vacation!

                                          C 1 Reply Last reply
                                          3

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