I live about a mile from trumps golf course.
I am a starter at Warrenbrook...if you play golf.
Goddam jets patrolling overhead when he is at the course can be a pain.
Jade's Recipe Exchange.
- Thread starter Jade Dragon
- Start date
I am a starter at Warrenbrook...if you play golf.
Goddam jets patrolling overhead when he is at the course can be a pain.
signalmankenneth
Verified User
Original Chatham Artillery Punch
Not for the squeamish!
INGREDIENTS
PREPARATION
Not for the squeamish!
INGREDIENTS
- 8 lemons
- 1 pound superfine sugar
- 750-milliliter bottle bourbon or rye
- 750-milliliter bottle Cognac
- 750-milliliter bottle dark Jamaican rum
- 3 bottles Champagne or other sparkling wine
-
- Nutmeg
PREPARATION
- Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again.
- Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
-
- Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.
I have the hardware to prove otherwise.
how much smoke do you think you get for those two hours while wrapped? all the smoke flavor any cut needs is in the first 2 hrs.
"falling off the bone" is over cooked and mushy. I like a little bite and tug.
They need to be able to bend but not break when picked halfway up with tongs. if they don't or it breaks they are over or under.
Plenty of smoke for 3 hours at 180.
Once you wrap with all that junk you are going from BBQ to braising. it's not called a "Crutch" for nothing.
Have you ever tried ribs at 275?
if not, you should.
It will change your world.
The smoke ring on both of my examples shows I have plenty of smoke on my ribs. which again, I have the hardware to back up.
fall off the bone is mush. ribs should be tender enough that you get a clean bite like this guys.
Cancel 2019.1
Verified User
Once you wrap with all that junk you are going from BBQ to braising. it's not called a "Crutch" for nothing.
Have you ever tried ribs at 275?
if not, you should.
It will change your world.
The smoke ring on both of my examples shows I have plenty of smoke on my ribs. which again, I have the hardware to back up.
fall off the bone is mush. ribs should be tender enough that you get a clean bite like this guys.
Those poor dogs.
Cancel 2019.1
Verified User
Once you wrap with all that junk you are going from BBQ to braising. it's not called a "Crutch" for nothing.
Have you ever tried ribs at 275?
if not, you should.
It will change your world.
The smoke ring on both of my examples shows I have plenty of smoke on my ribs. which again, I have the hardware to back up.
fall off the bone is mush. ribs should be tender enough that you get a clean bite like this guys.
Top sneaking in.
Jade Dragon
And I'm the one that jaded you.
If it is Top your welcome to report it, since it is violating the rules. I don't feel good enough to care right now. As long as it's kept to food, I don't really mind. Back to trying to rest for me.
ThatOwlWoman
Leftist Vermin
Hope you feel better soon, Jade.
Jade Dragon
And I'm the one that jaded you.
Thanks. A Norco, a nap, and running the heater on my back helped, but it comes in spurts with these kidney stones. At least whatever cold crud I had seems to be mostly gone.
Mason Michaels
Verified User
Have you seen a urologist?
Jade Dragon
And I'm the one that jaded you.
Yeah plenty of times. I just have to wait for treatment to be discussed at the next appointment. It's half an inch big, or about the size of a marble.
Jade Dragon
And I'm the one that jaded you.
Anyone have any recipes of things, that you can make in abundance, that will freeze, and reheat well?
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Mason Michaels
Verified User
You aren't going to pass that!So looks like plan b!
Jade Dragon
And I'm the one that jaded you.
I'm almost hoping they just say surgery, and get that sucker out.
Jade Dragon
And I'm the one that jaded you.
I just bought some awesome honey.
I have a recipe to try, but anyone else have some killer honey related recipes? This is mine, and it is so simple I can make it even in my miserable shape. http://www.bestrecipes.com.au/recip...gn=yummly&utm_medium=yummly&utm_source=yummly
I have a recipe to try, but anyone else have some killer honey related recipes? This is mine, and it is so simple I can make it even in my miserable shape. http://www.bestrecipes.com.au/recip...gn=yummly&utm_medium=yummly&utm_source=yummly
Jade Dragon
And I'm the one that jaded you.
Since some people were idiots judging my discussions, lets shut them up with this yummy, and healthy stuff.
https://www.yummly.com/#recipe/Brussels-Sprouts-with-Peaches-and-Bacon-1819401
https://www.yummly.com/#recipe/Brussels-Sprouts-with-Peaches-and-Bacon-1819401
Mott the Hoople
Sweet Jane
if God intended us to eat healthy he wouldn’t have invented heart disease...or the French.
Mott the Hoople
Sweet Jane
Here’s my favorite Brussel Sprouts recipe. Brussel Sprouts can be tricky and nothing is nastier than mushy Brussel Sprouts. This may not be the best recipe but it’s easy and is delicious.
Split Brussel Sprouts in half and place cut side down on a cookie sheet covered with olive oil. Roast at 400deg f for 20 minutes or until cut side starts to carmalize. Pull cookie sheet and sprinkle Parm over them. Not the Kraft crap (though that will work in a pinch) but real Parm. Then pop back in the oven for 5 minutes than serve. You should not need to season them as there is plenty of salt in the Parm.
Split Brussel Sprouts in half and place cut side down on a cookie sheet covered with olive oil. Roast at 400deg f for 20 minutes or until cut side starts to carmalize. Pull cookie sheet and sprinkle Parm over them. Not the Kraft crap (though that will work in a pinch) but real Parm. Then pop back in the oven for 5 minutes than serve. You should not need to season them as there is plenty of salt in the Parm.
Mott the Hoople
Sweet Jane
Agreed. I have a cheap assed smoker that can’t keep a consistent temperature profile so I just smoke them two to four hours, depending on the size of the cut, then pop them in my oven and cook them to perfection low and slow.
I never wrap my BBQ in foil cause it fucks up the bark.
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