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Member Since 29 Nov 2017
Offline Last Active Today, 05:02 PM

Topics I've Started

Smokin with the Warrant Man

06 May 2018 - 11:52 AM

Iron Mike has been killing the smoking thread for a while. Some good weather and finally a little spare time, so I thought I'd bring my game...


My big smoker bit the dust some time ago, so I put together a small charcoal model I got as a gift a few years back, 




I know it might be sacrilege to some, but I prefer using electric smokers because I rarely have time to properly tend to charcoal, So I bought an electric element and with a few mods, I'm in business!




IMG_3346.jpg20mb image hosting




I usually like Mesquite, but had some Hickory leftover,so Hickory it will be....




Smoker ready to go for later... time to brine.... what's it gonna be? Chicken I reckon....



Warrant Man Winery

08 April 2018 - 07:31 PM

I've lurked the wine making and brewing threads for a while and thought I'd do a short vid on my current wine batches. Only my second video ever, so definitely not professional, but why not eh? A few nervous mistakes, but hopefully point is made. Take from it what you will....  :cheers:



Rizer's Pork and Produce

07 April 2018 - 04:33 PM

Just off I-95 is a town called Walterboro in Colleton County, S.C. Drive some 25 minutes from Walterboro to the Confederate Hwy. (doesn't get more southern eh?) and you will discover a little jewel called Rizer's Pork and Produce. It's located at the edge of a sprawling farm and serves in the restaurant foods produced on the farm. Literally farm to table. It is a "no frills" operation without a doubt, no "ambiance" just some of the best and freshest food ever. BBQ pork, fried chicken, pork chops, ribs, a myriad of vegetables and other southern staples. I've eaten some varieties of peas there that I never even knew existed. Once or twice a month they do serve shrimp from the coast and locally raised catfish. Getting there is a bit out of the way but well worth the trip. They also sell some damn good sausage....





Pickled "Everything"

19 January 2018 - 09:32 PM

Growing up in the South, as I have mentioned in other threads, my dad used to pickle peppers which gave rise to my love for hot sauce and peppers in general. He also would pickle eggs, which even to this day, I do myself and enjoy them.


I naively thought the “pickled” foods thing to be isolated somewhat to the south, but have had recent revelations that changed my mind.


I particularly enjoy pickled hot sausages and used to like those by a company called Penrose, but some years ago, the bottles of sausages disappeared from store shelves. I now eat “Hannah’s” brand as a substitute. (pic 1 and 2.)


I have since had neighbors from Pennsylvania bring me some pickled meats from back home (long since devoured) and most recently a pilot friend brought back some spicy pickled bologna from Indiana (pic 3 and 4)


Pickled pig’s feet seem to be a staple product in the south, but try as I might I cannot eat one sober. After some consumption of beer, I can occasionally eat and enjoy them but know I cannot lawfully drive having done so.


My question is this:  Do you like such pickled foods, if so what kind and what is offered where you live that might be unique?










Using a different image host, hopefully the pics will show...


Guess not, will try and amend. Server down I reckon. You gotta click to see I think. Sorry.



Tomato Wine

15 January 2018 - 12:37 AM



In your spiced pumpkin wine thread, I made reference to Tomato wine. It sounds bizarre, but it really finishes nicely, not like a V8 as most would assume - but like a curious fruit, sometimes almost like a citrus or kiwi. Here are a few pics of three different batches. I make notes (as can be seen) and I don't really know how others do it (it is a hobby for me and i have just been "winging it" for years.) But, I collect the notes afterwards and if it is particularly good, I try and replicate it later. The batches differ only slightly by the tomato, the yellowish looking ones are just standard run of the mill store type, the darker one has mixed color heirloom types. I have found that the different strains of yeast will produce wildly different finishes. The last pic is one that I will let finish very dry. As the notes indicate, the other two have had quite a bit of sugar added and will be somewhat sweet and high alcohol content when bottled. Never tried it? I suggest to give it a go - usually tomatoes are cheap and plentiful when in season and when done right,  produce a highly drinkable wine!