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philpom

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  1. Like
    philpom got a reaction from John Setzler in The random spirits thread...   
    We have some potassium sorbate on the way so we can age some of this and not let it get too dry.  So far we haven't had to back sweeten but as a general rule we avoid excess sugar.  I'm working on a still so I want the highest starting ABV to reduce time distilling. I'd like to achieve something in the 80 proof range that was nice to sip or use as a mixer.  I would even entertain aging with added charred oak wood.  This type of Hobbie is a great way to explore and experiment.   Sounds like you have had a fair amount of fun already.
  2. Like
    philpom got a reaction from keeperovdeflame in A different kind of Japanese blade, just as sharp, just as proficient, and even maybe beautiful.   
    That is very cool, would really enjoy wandering around to check it out.
  3. Like
    philpom reacted to GrillnBrew in Some Fun Science   
    The vacuum lowered the vapor pressure of the liquid which in turn lowers the boiling point. Your chemistry nerd moment of the day.
  4. Like
    philpom reacted to John Setzler in Some Fun Science   
    I didn't pressure can it... I put hot bbq sauce in the jar and then used the food saver jar lid attachment to vacuum seal the top in place.  That created enough negative pressure inside the jar to allow the sauce to boil again.
     
  5. Like
    philpom got a reaction from len440 in My Short Ribs   
    Ribs look great, I call it the 1 2 3 method... 1 season the ribs, 2 smoke the ribs, 3 eat the ribs.
  6. Like
    philpom got a reaction from Rob_grill_apprentice in Some Fun Science   
    Awesome fun, we have started pressure canning sauce, meats, salsa and more.  Fun stuff, our peach BBQ sauce was delicious. 
  7. Like
    philpom got a reaction from daninpd in The random spirits thread...   
    Kiwi Strawberry wine, home brew.  4 week fermentation,  fruity but dry, a nice swig.  12% ABV, The Mrs and I enjoyed a glass together at our bar, ready for bed.
  8. Like
    philpom reacted to daninpd in Crying Tiger Lettuce Cups   
    I lived in Thailand a couple of years so I tend to cook a lot of Thai dishes.  "Crying Tiger" is one I have cooked before, but this recipe really shines if you marinate the beef for about an hour.  Usually served in a traditional style, this take is in a lettuce cup with a dab of rice to absorb the meat juices, a touch more of the marinade and some julienned carrots for crunch.  When I do it again I will add some lime sections for garnish to get a little extra squeeze of lime juice.  Finger food at it's finest from the grill.  Recipe:  https://www.weightwatchers.com/au/recipe/crying-tiger-lettuce-cups-1/56b79d80eeb7e01d6fe8e892






  9. Like
    philpom got a reaction from jark87 in The random spirits thread...   
    Kiwi Strawberry wine, home brew.  4 week fermentation,  fruity but dry, a nice swig.  12% ABV, The Mrs and I enjoyed a glass together at our bar, ready for bed.
  10. Like
    philpom got a reaction from 1MoreFord in Question: How to finish?   
    My prefered way is to never wrap and just let it ride in the smoker until it's done.  I toss it in a "right sized" bowl with lid and place it somewhere out of the way like the microwave for a rest, then shred.
  11. Haha
    philpom got a reaction from Jack. in Southwest Inspired Vegetable Terrine   
    Hatch peppers have heat?  
  12. Like
    philpom reacted to Jack. in Southwest Inspired Vegetable Terrine   
    Thank you, philpom.  Give it a try and let me know what you think.  One thought (and I probably don't need to say this to a Texan), if you don't want the heat from a Hatch chili, poblano works as a flavorful, milder substitute.
     
     
  13. Like
    philpom reacted to CentralTexBBQ in Peach glazed spare ribs   
    can almost taste them from here... peach anything sounds amzing to me
  14. Like
    philpom reacted to len440 in Peach glazed spare ribs   
    Nice looking slab of ribs. Making the peach sauce at this moment to do ribs tomorrow
  15. Like
    philpom got a reaction from CentralTexBBQ in Question: How to finish?   
    My prefered way is to never wrap and just let it ride in the smoker until it's done.  I toss it in a "right sized" bowl with lid and place it somewhere out of the way like the microwave for a rest, then shred.
  16. Like
    philpom got a reaction from CentralTexBBQ in Peach glazed spare ribs   
    A lazy Sunday afternoon!
     
    I fired up the primo, stepped in to the garage,  opened the beer fridge and found a 6 lbs slab of spare ribs....  ok, I whipped up a batch of GPR #86 and went to work.  Trimmed a little, pulled the silver skin, seasoned and threw it on.  Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method".  Season, smoke and eat.
     
    I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made.  About 4.5 hours. 
     
    Ready to go.

     
    Looking good just before the glaze.

     
    Ready to pull.

     
    Ready to eat.

     
    Bonus.

     
     
    It was an extremely meaty slab and the sauce worked out very well.  Yum!
     
     
  17. Thanks
    philpom got a reaction from Jack. in Southwest Inspired Vegetable Terrine   
    I need to make this, looks very delicious and we love our veggies.
  18. Like
    philpom reacted to Jack. in Southwest Inspired Vegetable Terrine   
    In my quest to prepare interesting and flavorful vegetable dishes, I've been experimenting with French tians and terrines.  Yesterday I found some fresh Hatch green chilies and decided to make a multi-layered terrine of kamado-grilled vegetables using the medium-hot chilies as the flavor centerpiece.  The layers consist of rounds of grilled Chinese eggplant, sweet onions, Roma tomatoes, and yellow squash, (all grown in Wilcox AZ), grilled Hatch (NM) green chilies, thinly sliced garlic, and locally grown cilantro.  The vegetables were grilled after brushing with garlic-infused EVOO.
    The ingredients were layered in a ceramic loaf mold and finished in the oven at 400* for 1 hour.
     
    The result was delicious, plenty of silky smooth vegetables and plenty of heat from the green chilies, with just the right amount of charred flavor from the initial kamado grilling. Here are some photos of the process and the assembly.
     
    Thanks for looking and Happy Cooking.
     
     
     
     












  19. Like
    philpom reacted to Jack. in Peach glazed spare ribs   
    Picture perfect!!  They look delicious.
  20. Like
    philpom got a reaction from Golf Griller in Peach glazed spare ribs   
    A lazy Sunday afternoon!
     
    I fired up the primo, stepped in to the garage,  opened the beer fridge and found a 6 lbs slab of spare ribs....  ok, I whipped up a batch of GPR #86 and went to work.  Trimmed a little, pulled the silver skin, seasoned and threw it on.  Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method".  Season, smoke and eat.
     
    I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made.  About 4.5 hours. 
     
    Ready to go.

     
    Looking good just before the glaze.

     
    Ready to pull.

     
    Ready to eat.

     
    Bonus.

     
     
    It was an extremely meaty slab and the sauce worked out very well.  Yum!
     
     
  21. Like
    philpom got a reaction from Jack. in Peach glazed spare ribs   
    A lazy Sunday afternoon!
     
    I fired up the primo, stepped in to the garage,  opened the beer fridge and found a 6 lbs slab of spare ribs....  ok, I whipped up a batch of GPR #86 and went to work.  Trimmed a little, pulled the silver skin, seasoned and threw it on.  Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method".  Season, smoke and eat.
     
    I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made.  About 4.5 hours. 
     
    Ready to go.

     
    Looking good just before the glaze.

     
    Ready to pull.

     
    Ready to eat.

     
    Bonus.

     
     
    It was an extremely meaty slab and the sauce worked out very well.  Yum!
     
     
  22. Like
    philpom got a reaction from TKOBBQ in Pork loin with homemade peach sauce   
    We started putting peach trees in 2 years ago and this year we had a great crop of about 65 peaches.  Mrs philpom canned a bunch as peach bbq sauce.  For the test I tried it out on this loin.  300°f w/a bit of hickory.  Glazed it about 30 minutes before I pulled it.  IT was 145°f.
     

     
    The sauce was great for this purpose, next I might add some heat and do wings.
  23. Like
    philpom reacted to len440 in Pork loin with homemade peach sauce   
    Phill you have a lot to look forward to with your trees. My parents had one for about 35 years it was a grafted tree with 5 kinds of peaches grafted on to a common trunk. Depending on the peach load you may have to brace the branches at times. But getting back to the topic very nice looking pork loin, I really like the color . Perhaps if we ask nice Mrs. Phill will share the peach BBQ sauce recipe with us
  24. Thanks
    philpom got a reaction from TKOBBQ in Primo XL rotisserie   
    Ugh, now I need to run over to CGS and see what they have.  I have also been planning for a few years to build one.
     
    Meat looks great!
  25. Like
    philpom reacted to jark87 in Pork loin with homemade peach sauce   
    We planted one as a shade tree for our first house, which had the western sun beating on the back, included the master bedroom. Much to my surprise, that single tree produced LOTS of peaches. I would take bushels of peaches to work, all from that one tree. When we sold the house 12 years later, that tree was at least 25’ tall with a huge canopy. It served its shade purpose and produced some fantastic peaches!
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