Heck yeah! I have specialty whisky drink I make regularly. I take whisk(e)y (usually scotch of the 12 year old variety, but sometimes bourbon or Irish), I pour it gently into a rocks glass. Next I carefully drop in one or two medium sized pieces of ice. Give it a gentle spin, and vwahlah! Enjoy!
I bought the Broil King version of that. It’s the Big Green Keg. It’s an all steel shell with incredible insulation between layers - I’ve had an internal temp of 600 degrees and I can still rest my hand on the outside safely. I had a high-end gas grill before this one, and I ended up giving it to my son. Even though I’ve got to use lump charcoal, and manually light things up (I cheat; a torch makes short work of ignition), I just love the results I get from it. It’s easy to see where it gets its cult status.
Had 2 pounds of shrimp that I needed to cook and get rid of. Decided to do a big batch of scampi for tomorrow dinner. Used white wine and mushrooms tonight along with the traditional recipe. Just added some tomato and spinach pasta. Simmering those in now for the next 20 minutes. Should be perfect for tomorrow with some garlic bread! Bon appétit!
That looks like some homemade salsa Verde to me or some kind of tomatillo sauce? Perfect for Sunday afternoon! I like it
I'm making a recipe for a type of salsa that can be enjoyed by all because I know some people dont do spicy at all. My quality control department approved.
I'm big into barbecuing, only charcoal here! Love the "ritual" of lighting them, hanging out, having a beer, and waiting for them to get just right. Plus, you can't beat the real smoke flavor. Last night I made simple cheeseburgers and a hot dog for the dog, but one little thing I do for an appetizer is I like to smoke peanuts/almonds/cashews etc. I take some tinfoil and make a bowl out of it, put whatever nuts I'm going to eat in the bowl, add some flakes of butter and some form of salt/seasoning. I prefer 5th season for this myself. Place the bowl on the top rack and let the smoke soak in while you cook. Super tasty, cheap, and easy.
Alright Lucas, you've got me curious. I live in the peanut belt and get raw shelled peanuts regularly from some of my customers. I typically roast them in the oven but now I'm going to try your method.
Let me know how it comes out. Never have had fresh peanuts myself, always just Planters or whatever brand is on sale or a big old bag of shelled peanuts from Wally World or wherever. On the canned nuts I use, the butter soaks in and gives them a real nice, semi-chewy texture.
I'll have to try that next time I grill. Which will probably be about 5 times this week. lol Made simple lemon peppered chicken breast's on the charcoal grill last night with a twist. On the last part of grilling, added pepper jack cheese on the top and melted perfectly. Turned out great!
I usually drink it room temp strait. I like to look at people's faces, they typically make more of a face than me. How about whiskey water? Have you ever drank that. Its think it's something cool for you to look into.
