Recent content by Whitewookie

Since you only made one bottle, just store it in the fridge... Shouldn't be a problem.

Kind of where I'm at. After doing some searches here and researching other sources, I'm thinking I may add some carrots and maybe some water... VR, Harold

I've made this sauce about 5 or six times now over two growing seasons. About 1/3 of those batches had a slight bitter tip to them. I follow the same process, with the same ingredients to the extent possible. Anyone got any ideas about what could cause this, or more importantly how to prevent...

Glad You enjoyed it. Of course that's just a starting point, you can mess around with different meat, peppers, spices, etc. I usually let it simmer on low for about 4-5 hrs, but you could probably eat it in as little as 1-2. VR, Harold

You gotta move to Georgia so we can hang out... I'll buy the beer.

Pretty much how I do it also.  I never tried the step utilizing the spare lid.  I use a little plastic spatula kind of deal and press /pack down the peppers to get he air out, then top off and seal.  I quit using the boiling water bath for everything except tomato based products.

So... To recap... We got pork + pork + pork with some tasty veggies and rice and a few spices... Perfection, my friend.  Absolute perfection.  Added to list way up high.  Thanks.   VR, Harold

The time has come to start getting off the grill and coming inside (Meaning the weather sucks today).  Gonna throw a big pot of our slightly hot chili together.   Thought you guys might be interested...   I'll throw up some pictures later if I can figure out how.   VR, Harold   Martha and...

Like I said, I've never done a brisket or anything that big.  The ham I did was about 10 lbs and only took about 4 hrs, but it was partially smoked to begin with.  I was mainly trying to give some ideas on alternatives for heat management methods.  I've also smoked ribs on the kettle several...

Bro, you need to go over and check out the forums at the BBQ Brethren  www.bbq-brethren.com .  Those boys know the smoke.  I go over there a lot.  I tech them about one kind of heat, and they teach me about the other.    Good looking Q you been doing.  BTW, I think the Weber kettle is the single...

Yes... Pre-heat it good. Cool down a little. Cook. Seriously, it's powder coated. Unless you plan on getting it wayyy hotter than you need to all that need to happen is a normal pre-heat. VR, Harold

I don't know if you could fit two briskets on but one way to increase cooking space and increase smoking time by helping control temps is the snake method. Basically, you lay out a row of coals about 3 wide and 3 layers deep (I usually do about 3/2/2)around the perimeter of the charcoal grate...

Not true scorpion powder I guess, but I usually dehydrate some green chili peppers and some cayenne peppers and grind them into the powder. About 50% scorps and 50% chilis. Gives a powder that is plenty hot, but has a sweet/smoky back taste. Not bitter at all. Also, you guys that smoke them...

Yeah, I pretty much figure it's basically a weed... He gone. Thanks, Harold

Here are a couple of close-ups of the flowers and clusters. Sorry about the quality, I phone is all I got for now.   Thanks, Harold