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E-Dub 
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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 Posted: July 17 2011 at 17:57 |
 A buddy was moving away and gave me his smoker. Broke it in with brisket smoked with pecan wood chunks on the 4th July, and today it was cherry wood (with some leftover pecan) butterflied chickens. I then par-boiled some sweet corn, but on some hickory wood chunks and smoked the corn for a bit. Probably should've gone longer. E
Edited by E-Dub - July 17 2011 at 18:19
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65749
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Posted: July 17 2011 at 18:14 |
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^ beautiful- I will sometimes just grill corn straight on, no foil, I love the char it gets
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: July 17 2011 at 18:20 |
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I'll do that too. Do you ever do it in the husks? I'll pull the husks down, spread some softened butter on it and then put the husks back. I do like your way of getting that char.
E
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65749
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Posted: July 17 2011 at 18:47 |
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no if I grill 'em I do it naked ... so to speak
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timothy leary
Forum Senior Member
Joined: December 29 2005
Location: Lilliwaup, Wa.
Status: Offline
Points: 5319
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Posted: July 18 2011 at 14:17 |
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Making some raspberry cordial and raspberry liqueor today from homegrown raspberries, bumper crop this year and still producing.
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Proletariat
Forum Senior Member
Joined: March 30 2007
Location: United States
Status: Offline
Points: 1882
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Posted: July 18 2011 at 14:21 |
 timothy leary wrote:
Making some raspberry cordial and raspberry liqueor today from homegrown raspberries, bumper crop this year and still producing. |
MMMMM..... that sounds awsome! We used to make elderberry wine and raspberry cordial when we had access to such berrys, but not this year as we moved...  oh well, I will have raspberry bushes again eventually
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who hiccuped endlessly trying to giggle but wound up with a sob
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timothy leary
Forum Senior Member
Joined: December 29 2005
Location: Lilliwaup, Wa.
Status: Offline
Points: 5319
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Posted: July 18 2011 at 16:12 |
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Washington state is great for berries, on our property we have elderberries, raspberries, gooseberries, thornless blackberries, red and blue huckleberries, red currants and blueberries. we also have a few types of grapes. My favorite is homemade blueberry pie with vanilla ice cream.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32566
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Posted: July 18 2011 at 18:31 |
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I've not been hungry for supper lately, yet the urge to cook tonight is overwhelming. It reminds me to be thankful to live somewhere that I can cook just to cook.
Tonight, I am braising deer sausage and onions and creating a sweet Polish style sauce (which I am making with beer, red wine vinegar, sugar, cornmeal, and parsley) to be served with a side of creamy, homemade scalloped potatoes.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32566
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Posted: July 18 2011 at 20:18 |
And I'd give the overall meal a 2 out of 5. Wasn't very good. 
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65749
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Posted: July 18 2011 at 22:13 |
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^ aw, maybe a side of red cabbage might've helped
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65749
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Posted: July 19 2011 at 02:29 |
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Eric, you catch Edge and Bono on Dave tonight unplugged? it was great, see it -
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32566
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Posted: July 19 2011 at 06:18 |
Atavachron wrote:
^ aw, maybe a side of red cabbage might've helped
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The potatoes weren't the major problem though. 
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: July 19 2011 at 07:01 |
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^ sauce too sweet for the richness of the venison perhaps?
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What?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32566
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Posted: July 19 2011 at 07:05 |
Dean wrote:
^ sauce too sweet for the richness of the venison perhaps? |
Sickeningly so. The sweeter red wine I had with it was an awful pairing too. The underlying flavors were good, but it was just far too much.
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: October 02 2011 at 20:23 |
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Officially rang in autumn at Chez Walker with my chili. Freakin' YUM!
E
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65749
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Posted: October 02 2011 at 20:27 |
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I've been making chili for years too, I think pork is crucial and I also like some kind of smokiness (I use chipotles)
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E-Dub
Special Collaborator
Honorary Collaborator
Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
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Posted: October 02 2011 at 22:50 |
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I use a blend of ground sirloin and italian sausage. What really makes it, however, is red wine. Gives it a lot of body.
E
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Triceratopsoil
Forum Senior Member
Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
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Posted: October 25 2011 at 19:55 |
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Haven't been by here in a while (nor has anybody, really). This year I was growing a little unidentified pepper plant I bought from a garage sale, and it's sort of got me baffled. The peppers are bell-shaped, about 5 cm long, and red. When they are fully ripe they are mild and sweet. The strange thing is, when they are green (as many of them are, the season wasn't long enough for them to ripen on the vine) they are quite hot. Like, hot enough to make your eyes water and lips burn. Anyone know what kind of pepper this could possibly be?
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: October 25 2011 at 21:14 |
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We got one plant this year that wasn't what the tag said that sounds just like it. I don't think we ever had any of them green as we also grew jalapenos, habaneros, and cayennes this year.
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65749
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Posted: October 25 2011 at 22:12 |
Triceratopsoil wrote:
Haven't been by here in a while (nor has anybody, really). This year I was growing a little unidentified pepper plant I bought from a garage sale, and it's sort of got me baffled. The peppers are bell-shaped, about 5 cm long, and red. When they are fully ripe they are mild and sweet. The strange thing is, when they are green (as many of them are, the season wasn't long enough for them to ripen on the vine) they are quite hot. Like, hot enough to make your eyes water and lips burn. Anyone know what kind of pepper this could possibly be?
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maybe an Ancho ?
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Larger View
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High
quality, uniform heart -shaped peppers are dark green, maturing to red,
then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units,
are 6 inches long and 3 inches wide. They are used fresh, but are also
excellent for drying because the fruit is so uniform in size and shape.
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