Does anyone here make their own liquors? If so, would you please post them so we can give them a try! Here is my recipe for Kahlua:
1 quart water
3 cups sugar
10 tablespoons instant coffee
Simmer uncovered for 1 1/2 hours then cool. Add:
3 cups vodka
2 teaspoons vanilla
Pour into dark bottle and store in cool, dark place for at least 6 months. Much better to wait 1 year.
For a kahlua that is less strong and sweeter, use the following proportions:
1 quart water
2 cups sugar
10 tablespoons coffee
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
2 cups vodka
2 teaspoons vanilla
Try a couple of vanilla beans cut open, end to end, instead of the teaspoons of vanilla. Very good flavor!!
Well now, if you're not guilty of anything I refered to, then you have no reason to respond, I guess. YOu stand for and on whatever you'd like. I was and am still, only pointing out that the attitude in this thread was less than stellar. Any way you want to look at is your perogitive. In other words, no skin off my nose buddy.
Now, y'all can understand why I don't come in here too much.
Wow, do you guys see what you're writing and the attitude that some of us are having, and projecting onto others? Are we all on this forum for a common reason? Do we all have a passion for what we do?
Then start acting like it, have some compassion, think about what your fingers do, before they do it.
I'm not a mamby pamby kind of guy, I'll get in your face in a second, and I"m not scared of anybody, but y'all go back and read what you've put here. The OP waws asking for some serious advice, from a group of people that they thought would be unbiased and give some sound ADULT advice. Some of you sound like 6 year olds, that got thier favorite ball taken away by a bigger kid.
I'm also a member of another forum for the other hobbie I do. We talk a bit of trash, but not really like this. One of our members found out his 10 or 11 year old daughter has cancer, we pulled together, and in a week, we've raised over $11,000 from items we donated for online forum auction (and the members are not very well to do either, so don't go there)
Can we pull that off here on this forum? From the time I've spent here, I don't think so, think about that for a minute.
OK, flame on, I got my fire suit on.
Yes the turnips were raw, in Turkey at least.
I will start a thread about the foods that we ate there, and try to pull out the recipes from my head.
I bought a paperback cookbook while in Turkey, I'll look for it, and post the name, if you can find it. If not, I could scan it and send by email.
I'm at work, and have a few things to do today, but I'll get on and make a thread very soon. And sorry if I hijacked your thread, not intentional. BBTank
A good, chilled tequila, and Jose Quervo is not tequila.
Very true, but then Coors Light isn't beer either.:B
That's an arguable statement. Coor's is a lot closer to beer than Jose is to tequila. Coors has the ingredients, Jose does not have tequila ingredients!!!! I lived in Europe/England, and loved the beers there. There are no beers to compare, so I drink Coors. Coors has the least amount of formaldehyde in the brewing process. That stuff really effects me in a bad way!! lol
Nobody bakes eggs in the shell, in the oven? They come out great....
I've even put a couple dozen eggs on the smoker when I'm doing a brisket or a load of baby back ribs. I let them smoke for about an hour and a half. Nice, little smoke flavor, really gives a deviled egg a nice twist.
I like Ron Zacapa rum, it's from Guatamala (I don't know how to spell that country)
I like Crown Royal Cask #16, very smooth
A good, chilled tequila, and Jose Quervo is not tequila.
And last, and always the first that I reach for, Coor's Light.
There are numerous mixed drinks that I make, chocolate cake drink, and no chocolate at all in it.
A cream soda, but no cream soda near it.
While stationed in Turkey, turnips was one of the things they brought out, almost as soon as you sat down to eat. They came raw, peeled, sliced, and with lemon and salt. A little lemon, and a little salt, and munch away.
The plate would also have a pile of Italian parsley. Same thing, lemon and salt. Some people don't get the parsley, it's ok. I like it, and still eat that sometimes at home, 30 years after being stationed there.
can't we all just get along?
Sorry Bumpy but when someone takes an out of bounds shot at me I will not let it pass. We have way to many people who think they have to be "offended" by everything someone else does that is none of their business in a CG. If I break some rule then I expect to be challenged on it but when I sit down at MY campsite and fire up my favorite cigar of the day it is not anybody elses business. There are certainly things that others do that I don't like but thats their business and I stay out of it.
Ummmmm, can I get a AMEN!! "My rights have been infringed on" is getting old too, to me!!
Its cooking smoke as stated earlier,, by all means fire it up,, If you are down wind and don't like it..MOVE!! Or find another hobby in a clean room!!
Who in there right mind would complain???
Let me see,, you paid for your spot just like every one else,, Smoke dog rockets,happy logs,what ever,,,, I camped next to a couple that sat out and drank a 48 pack of beer and smoked a pack and a half of cigarettes EVERY DAY!!!
I didn't complain,, If it bothered me badly enough I would have asked for a different spot,,, It's Camping!! Enjoy!!!
a silly comparison IMHO. their swigging beer did not impose on you in any way, unless they became drunk and obnoxious, which you didn't claim, and 30 cigarettes over the course of a day on their own site which I assume was several feet from yours shouldn't impose too much.
48 pack every day, some things are just implied without being stated. LOL!
I assume that you counted each and every beer and jotted notes on consumption? and two people and 30 cigarettes seems to me to be about what chain smokers would do.
Wasn't the original question about smoking on a smoker, and whether it was offensive or not? I've not read all the individual posts, but, man, this is good.
If you happen to see those same folks again, tell them they have some great new devices in the world today. Coolers, and ice, put that 48 pack in the cooler and put the ice on top to keep it cold, and move the cooler close to the seating area. That way, they won't have to in and out 48 times getting those beers.
I'm not a liberal with the "I have my rights" kinda attitude, but damn......if people drinking and smoking cigerettes bothers you while camping, buy 100 acres, and clear your spot in the middle and never worry about that again. :h :B
For the OP, smoke your briskets, chicken, and whatever else you's like to. If the smoke gets in your neighbors camp, go over and offer to let them sit in your camp, upwind from the smoke, and maybe enjoy some cocktails and new conversation.
I've been a RV tech and have seen the vent tube become crushed at the top of the fresh water tank. Get under and look at it, the best you can. A mirror and flashlight might help too. Make sure that the vent is not kinked, or blocked in any way.
The toilet....are you putting enough water in the bowl before the business is done? Always put enough water in the bowl, and hold the valve open long enough for EVERYTHING to flush. Otherwise, this is what can happen, maybe not what's happening to you now, but this is what could happen.
Genset not running without the cap being loose is probably nothing more than a fuel tank vent blocked. Find out if it is, and repair it. Or.....did you change the cap recently? And maybe it was a vented cap, and the "new" one is not.
Hope some or all of this works for you.......
I have a V-6 turbo sand car, 4 seat. I fill it up with race gas, 110 octane before it goes in the toy hauler, with no garage, just the open back. We've never had a gas smell. I'm also right on top of things as maintenance, oil changes, cleanliness, etc. I've done this for over 4 years now with no smell.....
BBTank that recipe sounds a bit like Greek Tzatiki(sp?) sauce or dip. And delicious. Did you ever try it with olives as well??
It's Turkish, trust me. I lived in that God forsaken country for 2 years. The Turks and the Greeks are a lot a like, but never tell them that.
You can make it your recipe with anything that you'd like. I like it very much the way I learned, and don't deviate too often. And yes, it's almost the same ingredients, just prepared different for each dish. (I don't like it with green or black olives, but try it)
That is what happened when I ate a spoon of plain yogurt, I mistakenly bought plain yogurt instead of the stuff with fruit and it is nasty. I cut some fresh strawberries into it but still terrible bitter and sour tasting.l Is there anything I can do to make it taste like the fruit yogurt or does it need to go in the trash can.
We lived in Turkey for 2 years, stationed there at Incirlik AB, and learned the food. I really like, and still make a dish called cacik, pronounced ja juke. Plain yogurt, add some miced garlic, some olive oil, and some dill. Whisk that together, until you get it like you like it. When it's the way the Turks eat it, it has a good garlic taste to it. Then add some peeled sliced cucumber halves, and fold those in. Serve with a thin thread of olive oil on top, but not too much. Enjoy!!
The biggest thing I do different is, I brine every bit of poultry overnight before I cook it, even hot wings. You'll find it so much better tasting, and moister as well.
I use a good bit of Arizona Gunslinger, enough to make the buttermilk turn pinkish. I also let mine rest in the fridge overnight. Depending on who is going to be eating it with us, I put fresh jalapeno slices in the buttermilk mixture too. We like very spicey foods. I grew up with spicey in NC as a kid, and retired in AZ now.
Going to brunch! Someone is already bringing: Quiche, potato casserole, and ham bbq,(that's a Pittsburgh thing, made with chipped ham). Does anyone have some other ideas? Much appreciated!
My wife makes sausage bread. Hot Roll mix from the store (nothing more than easy yeast bread mix) by the pkg directions, roll it out kinda square. While the bread is proofing, scramble a pound of your favorite breakfast sausage, and drain well. When the bread dough is rolled out, sprinkle that sausage on the entire surface. Add as much and your favorite kind of shredded cheese (cheddar is good). Roll the bread dough like a jelly roll. Let it proof again, and cook per the pkg directions. Slice and enjoy. Sounds hard, but it's only a bit time consuming.
Warning, you just might have to start bringing this to all your functions, my wife is asked all the time!!
It's a little too late now, but......Always brine poultry before you cook it, and let it sit on the counter on a plate until it gets to room temp, or very close to room temp. Don't be afraid of poultry getting to room temp, you're getting ready to cook it. Make sure the oil is 350* before starting. After dropping in your turkey slowly, very slowly, turn the heat/fire up to help it overcome the drop in temperature. Keep the oil right at 350*, otherwise, the turkey could get a little greasy. Another tip for first timers, find a long broom handle or something that will support the weight of the turkey and the device you use to lower and raise it. Be sure to lower it very slowly in the oil. Cook the turkey for 3 min per pound, plus 5 mins. You'll have a perfect turkey, with no recooking, no raw meat, perfect every time. (I'm a pit master from NC, and have been cooking for almost 40 years, I cook fried turkeys for 15 people every year at Thanksgiving)