umami mami
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Oooh....roasted smoked garlic!!!! YUM! Time & temp?
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Oooh....roasted smoked garlic!!!! YUM! Time & temp?
Can I get the recipe for this sauce?Not cooking any meat today, but making some tangy bourbon bbq sauce!View attachment 19086
Ha! Right? Full disclosure though its a handle I used on Xbox Live back in High School. I smoked a tobacco pipe that was cleaned in bourbon. I also like bourbon. I also like smoking meat, so it fits. Not a whim LOLI guess you didn't pick your screen name as a whim.
Absolutely! I picked it up from this website:Can I get the recipe for this sauce?
Thank you very much! My spice limit is somewhere around Dijon mustard, so I will most likely leave all of the spicy components out completely.Ha! Right? Full disclosure though its a handle I used on Xbox Live back in High School. I smoked a tobacco pipe that was cleaned in bourbon. I also like bourbon. I also like smoking meat, so it fits. Not a whim LOL
Absolutely! I picked it up from this website:
https://www.remorselesseatingmachine.com/recipes/tangy-bourbon-bbq-sauce
I suggest using tomato sauce over the crushed tomatoes - I've tried both. As the instructions say this is definitely better after an overnight sit in the fridge and wildly good after it glazes on a BBQ chicken or whatever. I don't add the tamarind. I love hot stuff but the heat carries on this particular recipe so I tone the cayenne and pepper flakes back just a pinch. Experiment and enjoy!
Sounds like my buddy from MN...his idea of spicy salsa is ketchup.Thank you very much! My spice limit is somewhere around Dijon mustard, so I will most likely leave all of the spicy components out completely.
That's funny! Maybe it's a Minnesota thing .Sounds like my buddy from MN...his idea of spicy salsa is ketchup.
What did you end up doing? I like smoking those for a bit and then searing off at high heat, usually over hardwood charcoal. Looks like a successful cook!First shot at a cowboy rib eye.
Salt, pepper garlic. cooked at 225. I think it was about four hours, internl temp of 175 then cranked the grill up to 500 and used grill grates.What did you end up doing? I like smoking those for a bit and then searing off at high heat, usually over hardwood charcoal. Looks like a successful cook!
Does your Napoleon also have the ability to use charcoal?Did a simple cook on the Napoleon gas grill tonite; chicken thighs.
There is an accessory “charcoal tray” that I don’t (yet) have. I do have the accessory wood chips “smoker box,” however. Seems to work fine.Does your Napoleon also have the ability to use charcoal?
It looks lonely. Maybe you don't need another 10lbs of meat, but beans, mac'n'cheese, potatoes... anything.11hrs in from last night's cook...steady-eddy at 225...IT is up to 172...love how smell of smoke permeates the house
View attachment 19124
YES!!! Gotta give em the black marks - and they do that puff thing, that's how you know they're ready to be tacos. I hate when the experts (like Rick Bayless) put out shells to serve their fake guests and don't toast them up first.It does look a bit lonely, doesn't it? I need to try more sides, like smoked mac-n-cheese or beans, like you suggested. We turned the pulled pork into carnitas and had homemade guacamole, and a rice dish. The key is toasting the tortillas on the gas stove for a moment or two.