@cosmicook - Fresh cracklin's on top. Why didn't I think of that?
I stopped reading right after the words "propane tank"
Pernil! Pernil! Pernil! Pernil!
Forget about the bones. They don't really add flavor and you want a crust all around the meat.Use the bones to make jus to augment any pan drippings
Low and slow, 225-250, until the core is 125, then sear at very high for a couple of minutes at the end for crust.
Be warned that low and slow with reverse sear will yeild very little drippings.
One year I decided to roast a goose outdoors in my smoker. Had to buy a pressure washer to get all the fat drippings off the patio.
Crepe Myrtles don't have foliage on them this time of year.
Hey Daniel. How did you get my recipe?
Seriously, I grew up watching my grandmother and my mother making skillets of cornbread (no flour no sugar thank you very much) a few days before Thanksgiving. It's a tradition.
I'm fortunate to live in a part of Florida that still has many local cane syrup makers. I attend at least two cane squeezin'/syrup making event each fall. I always have dark and light syrups on hand. The difference between the two is the degree of reduction of the raw cane juice; the further the reduction, the darker and stronger the flavor.
I use a light syrup which is a 10:1 reduction of the raw juice and it makes a terrific pecan pie.
The DIY recipe for "cane sugar syrup" works as a sweetener, but it lacks all the essential chemical compounds that make real cane syrup taste like cane syrup. It's fine as a substitute sweetner, but it is to pure cane syrup what Aunt Jemima is to real maple syrup.
I am a chili purist, but this looks too good to pass up.
I'll fiddle around with the beans because I prefer pintos, and I'll use a mixture of Ancho, New Mexico, and Cascabels. Also, the bland Jalapeno will get displaced by Serrano's.
But the rest is very inspiring.
In accordance with 27 CFR 5 : 27 CFR 5 I don't think they can label their applejack as BiB any longer:
(3) The words “bond”, “bonded”, “bottled in bond”, “aged in bond”, or phrases containing these or synonymous terms, shall not be used on any label or as part of the brand name of domestic distilled spirits unless the distilled spirits are:
(i) Composed of the same kind of spirits produced from the same class of materials;
(ii) Produced in the same distilling season by the same distiller at the same distillery;
(iii) Stored for at least four years in wooden containers wherein the spirits have been in contact with the wood surface except for gin and vodka which must be stored for at least four years in wooden containers coated or lined with paraffin or other substance which will preclude contact of the spirits with the wood surface;
(iv) Unaltered from their original condition or character by the addition or subtraction of any substance other than by filtration, chill proofing, or other physical treatments (which do not involve the addition of any substance which will remain incorporated in the finished product or result in a change in class or type);
(v) Reduced in proof by the addition of pure water only to 100 degrees of proof; and
(vi) Bottles at 100 degrees of proof.
In addition to the requirements of §5.36(a) (1) or (2), the label shall bear the real name of the distillery or the trade name under which the distillery produced and warehoused the spirits, and the plant (or registered distillery) number in which produced; and the plant number in which bottled. The label may also bear the name or trade name of the bottler.
By the way, the man on the OGD bottle is none other than Basil Hayden.
I'm glad the author failed to mention my favorite BiB. Bourbon aficionados know it for its "white label".
I'll be glad when the trend lemmings find something else to obsess about, maybe then it will get easier to find good stuff that is reasonably priced.
@LemonyZest - Dried peanuts can be stored for many months. Fresh green peanuts can't because they spoil quickly after harvest.
If you're not in a peanut growing region, you're getting peanuts that have been dried and then boiled. It takes many more hours to cook dried peanuts and they don't quite have the flavor or texture.
You can't boil roasted peanuts at all.
If I want to make a rye based cocktail it's Rittenhouse Rye. I like sipping Bulleit.
But I only sip using artisanal hand blown glasses in which the silica has been extracted from sand obtained from Mexico Beach Florida.
Because I care.
I don't care about "craft", "locally sourced", "free range", "gluten", or "insert your favorite buzz word". I can't taste pretentious snobbery.
If a whiskey tastes good and is affordable, I'll buy it.
Satan uses a gas grill. That's all you really need to know.
cooking42 -Peanuts that have been dried and then boiled really don't taste anything like fresh peanuts. I ate those predried and boiled things for years without knowing any better. It wasn't until business took me to South Georgia and I ran across peanuts fresh from the fields that I had a goober epiphany.
Great article. I have the fondest memories of living in the heart of Dixie, smack dap in the middle of the Goober belt. There is nothing that compares (except fresh-on-the stalk soy bean pods) to getting fresh peanuts right out of the fields.
Kenji - I suggest you scrub FoodWriterOfNote off this discussion until he gets psychiatric help.
"Californians are especially obnoxious about not recognizing anything but Baja and native Californian cuisine, while Southwesterners only recognize Tejano/Tex-Mex cuisine"..
We can all thank scalfin for relieving us of the burden of scouring the Internet for todays stupidest bloviation.
In a little alley off the main road in front of the Japan Maritime Self Defense Force base in Hayashi, Japan, sits a place called Sanpei. Master, as he was called, learned to make fried chicken while cooking on that base when it was under control of the occupation post WWII.
His chicken is legendary, and people from America have been known to travel back there just to eat the chicken. It's really that good. Whenever I've been back to the Tokyo area, the first trip I make is the hour and a half train ride to Sanpei for many plates of fried wings and cold Kirin lager.
@Max - "Best" is subjective. I've been traveling around the country for the better part of 40 years. I can't name an exceptional BBQ joint that uses gas. I can easily remember the best places I've ever been to that burned wood. Franklin's, Southern Soul, Scott's, Bryant's, Kreuz, etc.
Gas or (egads) electric smokers are to cooking as velveeta is to cheese.
Having lived in Japan for 9 years, I ate this many times and there are two distinct variations of it. One, found often in Bento is bland. The second does indeed have a nice karashi bite and is often found in sandwiches. They are wonderful at 4:00 am when you wander into a Lawson's or 7-Eleven looking for a bite.