Ok, I started with a Jim Beam barrel on Craigslist for $100
Sanded it down with a wire wheel on an angle grinder on the bands.
80 grit, then 120 grit, then 150 grit sandpaper "flapper" wheel on the oak
Cleaned it up nice
5/8" self tapping stainless screws (predrilled pilot holes) in every stave to hold the bands up, and to stop the barrel from falling apart when I cut the top off. This took FOREVER
Off comes the top, out comes the loose char. Smelled like smoky bourbony awesomeness
Little 14" Weber "Smokey Joe" for the bottom. I drilled a ton more holes in this for better airflow, and altered the legs a little so it would sit lower
Access door to refill water pan/charcoal
Four 3/4" threaded pipe air vents w/ caps to...
Hey ya'll once again from the big dry ditch of Las Vegas. I had picked up some beautiful chix I wanted to deep fry but soon discovered I didn't have enough oil. Why not just drive down to the local grub store and buy it you ask? BECAUSE I WAS PISS DRUNK!! Alrighty then. I grab the bottle of Hornitos tequila and ready myself to begin the destruction. I fire up the cast iron dutch oven and just start throwing stuff in. Olive oil. Garilc. Julieanned shallot. Chix thighs. Gets a little blurry here but I somehow managed to debone the thighs without chopping off my leg but then all good cooks should be able to pull that off. The vast majority of experienced kitchen rats and riffraff cook much better after a bottle of wine or three. Those of...
Good day all,
I've just been searching for the I LOVE WINGS! thread, and it seems to have disappeared! Is it so?!, what has happened to our famous thread of one of the greatest foods in existence?!
With that, I shall start a new topic on the subject.
With my days off finally rolling around, and a hankering for some bbq. ALDI has wings for $7 per 2kg, so I decided to make some wings, ablated with my home-grown Carolina Reapers. I may have wondered down a bad road here...
Fukushima wings, Chernobyl chicken, whatever you want, I have screwed myself.
And some honey soy BBQ wings for sane people
Hey y'all looking through the sacred THP scrolls it is apparent that most awesome of foods is sorely neglected. That's right chidren's, I'm talkin' about BURGERS!! Sliders. Pub burgers. Fast food style burgers. Gastro burgers. Cheffy burgers. CHEESEBURGERS!!! Single and double meat. Triple meat. Extreme burgers. Man vs. Food burgers....the list is endless but y'all get the idea.
We won't go into the endless arguments of who created the first hamburger (Fletcher Davis) or what meat qualifies as a burger. Nonetheless....here are the rules for posting in this soon to be awesome thread:
1. Any meat goes. Beef, chicken, pork, lamb, rat, fish. Whatever, hunt it down and kill it with a knife. Its all good and I've included the options other...
This time of year I find myself cooking more and need a place to show off my stuff. This thread will be dedicated to all my cooking escapades but others are welcome to join in and share their cooking as well. Not much going on since the pizza TD, but I gotta say the wheelbarrow is growing on me. I have plans on constructing a pizza oven down the road so stay tuned. For now, no more pizza on the wheelbarrow.
Just like the title suggests, I wanted to show off my final products. Everything turned out pretty much exactly like how I envisioned it. Right down to the cute (IMHO) little jars I got off of Amazon. (2 oz jars) ...roughly $20. I don't remember if I got 20 jars or if it was 16 jars but either way, I have a total of 3 full jars of dried Carolina Reaper and the rest of them are full or 3/4 full of dried Habanero. I've given away several of the Habanero jars as gifts and I am going to keep 1 jar of the Carolina Reaper, send 1 to my son, and 1 to my brother.
I'm pretty happy with the way everything turned out. This season I learned about Tomato Horn Worms (and how to keep them away) and also about stink bug bites on the fruit. Next...
Hi folks, I just came across some of these fried ramen noodle packages and thought I'd give them a whirl to see how hot they really are.
Following the instructions on the label, I boiled the noodles for 3 minutes in 300ml of water and drained most of the water, but kept enough of the starchy liquid to make the sauce with the contents of the red packet inside. Stir-fried the noodles and sauce for about 15 seconds and the results looked like this.
Stirred in the contents of the black packet and some sauteed veggies and it make a pretty good meal. Add a fried egg on top and you've got a cheap and complete meal for a little over a buck.
Heat-wise, this is the hottest Ramen noodle dish I've ever had straight out of the package. It's...
Bought a new carbon steel wok a couple weekends ago and seasoned it up, now enjoying using it on the charcoal weber. The centre insert of the cast iron grate is perfect size for it. I didn't get pics of the first dish which was a spicy ginger broccoli stir fry but managed to get a few this time. thin sliced pork, shit ton of ginger, garlic, carrots, water chestnut, broccoli, mushrooms, onion, pea pods, bok choy , Thai bird chiles, finished with low sodium soy, oyster sauce , sesame oil and a bit of corn starch slurry to thicken. the first time I had a bit too much heat so cut back on the charcoal this time but slightly too much , as it was missing that slightly smoky flavour you get from a perfectly hot wok.
Is anyone else...
'Bout time we had a thread for all those that make their own dough and sauce. Too many good cooks on THP to let something as magnificent as that king of foods, pizza go unnoticed on this forum. This thread however comes with some rules to post...
1) Make your own dough and post the recipe. Thin crust. Whole wheat. Foccacia. NY or Chicago style. Naan....your choice!
2) Make your own sauce and post the recipe. Red. White. Olive oil w/ garlic. Whatever gets your mojo workin'!
3) Mandatory that it brings teh heat. Habs. Serrano's. Bhut's. T-Scorps. Fatalli. Hot sauce's and puree's will qualify. Using wimp sauce's such as Tabasco Brand or Franks will
be ridiculed with extreme prejudice and boooooed heavily!
4) Toppings can be...
I was looking for a breakfast thread and never found one that seemed open-ended enough to post on. So here y'all go!
Posty up your breakfast if you like, even if it's cold leftover pizza.
No time for words? No problem. Show us your awesome yellowish cell phone camera pic. No obligation to write out a recipe here if you don't want to.
Forgot to take a picture until halfway through the meal? Perfect! Selfie photo-op.
Whoops! You made brunch instead? That's cool... it counts.
I'll go first with a take on a Cuban breakfast called Huevos Habaneros. It means Havana Eggs, but it's not made with Habaneros. In fact, it's not traditionally spicy hot. (Cuban meals typically aren't.) So, I had to SoFlo it up a bit and call it something...
Been busy processing my peppers since I had to pick them all do to frost. I was candying some today and I decided to take some pics & vids and share my simple recipes for it.
First the Jalapenos.
They are fair sized for Jalapenos.
First thing we need is to get the sugar going. I'm using white cane sugar(Sucrose) so I really want to invert it so I'll have fructose, and glucose.
Which are simpler sugars ,sweeter tasting ,and much better are preserving our peppers.
Here I have 3 cups white sugar, 2 cups water ,2 table spoons apple cider vinegar, and 1 teaspoon salt.
You can substitute practically any food grade acid you want for the vinegar. Lemon and or lime juice also
work great. But it can't be skipped it(Plus heat) is what...
first run at using new paella pan.
mostly just a shake out of the liquid to rice ratio, and heat control strategy .
lump in kettle charcoal baskets & the multi levels on Napoleon pro with the side grates taken off worked exactly like I wanted.
baskets together or pulled apart for focused or less focused and height adjustment for heat level
had to go with calrose rice which worked ok but I need to source bomba rice to dial in ratio I think.
some traditional, some not traditional ingredients
head on prawns, boneless chix thighs, fresh corn, shitake mushrooms, soffritto sauteed in fat rendered from chicken skin. , picante pimentón(hot Spanish paprika) , homemade stock, veg ( onion carrot celery )plus the...
Chuck here. Chile enthusiast. Amateur cook. I enjoy cooking and eating good food.
I own multiple smokers.
3 Weber Smokey Mountains and an accessorized Oklahoma Joe that I need to tune up. By tune up, I mean cut the old smoke stack out and relocate it at grill level. It sucks.
I prefer the WSM over anything else though. I also cook with Disco’s. Nothing like being outdoor and cooking.
So here we go…
Corned beef heavily seasoned with black pepper. Smoked low and slow until stall and wrapped with butchers paper. I was at 10hrs with this one. Let my heat drop for a second. Like I said, I’m an Amateur. 😂
Babybacks are seasoned with wet mustard, GoatWeed pepper flakes, Blue Agave nectar powdered pineapple, ginger, garlic seasoning...
And it doesn't have to be mexican.
I put ever dang 'thang on a flour or corn tortilla.
Thats a taco.
Make a bigger taco.
Thats a burrito.
Its all good.
Ever had a brisket and egg breakfast taco?
How about a sun dried tomato, goat cheese, roasted garlic, pequin, and refried bean taco?
The rules are this.
Keep it flour or corn.
Home made or store bought.
If you post a pita taco I will like you but then unlike you.
And then probably still like you again if it looks really good.
Lime cilantro chicken thighs with pequin powder.
I love pequins.
Like a naval aircraft carrier.
And even more lime and cilantro.
In pintos and rice.
Roll it all up with some cheese and rock it...
Searched for a deep fried thread....there probably is one but I didn't find it. But who doesn't love fried food? So here's my start to the "everything fried" topic.
Tonkatsu, not to be confused with tonkotsu soup. With a tonkatsu sauce (non fructose heinz ketchup, worcestershire, soy sauce, mirin, brown sugar, garlic powder, dijon mustard, hot sauce)