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https://thehotpepper.com/threads/saurbraten.14253/

There is some of that out there.... :lol: Brb...

It was 7 bones, if i recall....i think it was $5 or $6 per pound, would of been about 18#.

ages ago (circa 2004) we had all the inlaws and outlaws for christmas at our house. I asked for the largest prime rib roast i could get. It was $107 back in 2004-ish. :eek: i didnt confess that expenditure to hubby for several years....

Coming back to the thread, and maybe just in time for the holiday weekend. Again to write down the ingredients. SalsaKid and his Lovely is coming over this weekend for Smash Burgers and PotSal. Thanks for the additional recipes, even though they are 5 years old. :lol: Adding sour cream...

We have a great local butcher shop that opened about a year ago. They use locally sourced beef, do game processing, bring in seafood as is in season.... One refer meat case about 8' long. Housemade brats, pork cuts, chicken cuts, beef cuts... They typically sell ribeye's for $20#, sometimes...

I remember that sauce. Evan has #11.

AH! That makes sense.. thanks for sharing. SL

Salsakid moved to the Big Schitty after graduation, getting out of the valley to see the world and all that. Made 5 years and then he and his Lovely made it back to the Methow a year ago. We are happy to have them near and they are very happy to be out of the city. They both have jobs they...

Welcome to THP from the dry side of Washington. Thanks for the instructions. Pics would be great if you can post some. We luv pics... can you clarify or edit your OP in #2 and #3. #2 says turn on oven, #3 says after 3 hours, put the steak in for 30 minutes? Me, being the ditzy blond i...

Hey Paulky, good to hear from you. All the kids doing well? I was scrolling thru the Biohazard thread recently, totally at random, and having a laugh. Ah, the good ol' days. TB is still kicking around, saw AlabamaJack a couple months ago, Scovie popped in recently.... Sheesh! Still love...

I would sell product made before license expired, as long as other business licensing are OK. I'm not an expert on licensing, just sharing my opinion. Good luck with your other ventures. SL

Frozen fruit is a great option! Whether using home fruits harvested in season or retail/food service purchased. You can also freeze fresh chiles and cook/process when you have time. The sauce using frozen ingredients might be a little thinner than using fresh ingredients. You might have to...

Welcome! Same theme... Must-burn If it has tropical fruits... Sun-burn Have Fun

Not sure what still here says about my non-existant social life... :lol: Someone .... (nudgenudgewinkwink) (NOT IT!!!) should start a Perfect Burn Pepper Blend challenge or competition.

Well done Blang1! My search skills are lacking, complete burn is the term I was missing. I need to Follow that thread to find it in the future.

I tried several searches using my phoane, couldnt get a hit. I hope it is still here... Mods help?!?!??? It was something like Ultimate pepper blend Perfect pepper blend Dried pepper blend

Thanks for the comments. Couple things I'm wondering about, just want to get more eyes on it- Should "TEXAS CREEK" be larger Should Spicy Ketchup be a slightly darker red Thanks.

Greetings everyone! I am finally getting around to getting some new labels designed for the Spicy Worcestershire and Spicy Ketchup. Both sauces are the traditional color of said sauce. Wrstshr is in a 10oz woozy with a dropper top, Ketchup will be in an 8oz sauce bottle. Soo...whadaya think...