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What is this legacy bottle that you speak of?
Not sure where I read about them, but you take the last few fingers in every bottle of bourbon you consume and consolidate them over time into a single bottle. I’m planning to fill this one up, and continually replenish as I go along with other bottles. From what I read, they can be really tasty, (or I suppose not tasty as well) and that some people have legacy bottles which are decades/generations old. Seemed like a neat concept to me so I’m giving it a shot. As you can see, I am documenting the additions on the side of the bottle; not sure if that is standard practice or not.
Going on later today for tomorrow
Man that’s gonna be good. Need some pics of the finished product.
I've heard it called a living bottle but yeah, it's pretty cool. I've started two but I ended up finishing them. Oops. But it's pretty and certainly something to try for regular drinkers.
So I did not get pics but it was good. I don’t have brisket perfected but I am getting consistently good. But I had a lot leftover, particularly the flat. I’ve been wanting to make the Tipsy Texan listed in Franklin’s book so today was perfect. In-laws got the brisket yesterday, my family got the TT today
Dudes and dudettes, I say to you, the next time you have leftover flat PLEASE make a Tipsy Texan. I ate three. I hurt but so worth it. I’ll have another for lunch tomorrow.
Roughly chopped brisket in espresso sauce (I’ll post recipe, also from Franklin), sliced sausage (I used andouille and a hickory smoked pork/beef blend), raw white onion, dill pickle chips, coleslaw, all on white bread. So. Darn. Good.
Makes about 2 cups
1.5 cups of ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1.5 ounces) expresso. Longo pour.
Brisket drippings, if you have. Not required
Mix everything except espresso and drippings together. Simmer over medium heat. Remove from heat. Add fresh pulled espresso. If you don't have an espresso machine then take the pot of sauce with you to the coffee shop and add/stir there. What I do.
Add brisket drippings, if adding. Good for a couple weeks in fridge
Stupidly late to this thread, but literally just finished reading almost every page to catch up - amazing knowledge and info sharing as always.
Do most of my slow cooking on a Weber kettle with a Smokenator 1000 indirect heat insert. With proper monitoring, it does a nice job, delivers good results.
Love using cast iron to cook on inside and out. Lodge griddle fits perfectly on the gas grill and is what we use during the week (with a smoke box for added flavor) for fish, chicken, chops, veggies, burgers - sausages/dogs are about the only thing we ever do on the grates these days.
On the subject of cast iron, I may have missed, but didn't see if anyone has/uses a cast iron Kamodo from Golden's Cast Iron (https://www.goldenscastiron.com/kamado-grills/). Yes, they are heavy - 460 lbs on wheels - but they sure won't crack if you tip it over! Made in Columbus, GA. Would love to have that beast.
And as an offering for my tardiness, I've attached the simplest, best steak recipe we've found. This "bistro" recipe makes use of a cast iron skillet and oven, but we have done it all on the grill with great success.
And @tfk_fanboy your TipsyTexan made me remember a bbq margarita recipe I've got, will have to dig that up, too.
Go Dawgs!
For my birthday
(today)
Happy birthday, old man! Hope you enjoy time with friends, family, good food, and a UGA win
Cast iron brussel sprouts and oven roasted asparagus for sides
Melted some butter, cracked some S&P, and slice of Roquefort on the steak
Any coffee lovers out there? I’ve been roasting beans on my grill over the last year. It’s not meat, but it fits the grillin’ and sipping on your favorite beverage category! (Especially with the weather cooling down)
I even started a little side hustle in the process!
www.Nationscoffee.co
That board is 20" long for reference
The two smaller ones are for one family. One will be medium rare and the other med well.
The one large piece is for another family and it'll be med rare
Removed the bones. I'll season under them and tie back on with twine.
One cook is Fri and the other is Monday
2 days uncovered, another 3 uncovered and salted, and it'll get one day with this. Go on smoker tomorrow late morning. Rub is fresh rosemary and thyme, garlic, black pepper, and butter
My first pork butt on the pellet smoker last weekend… turned out amazingly. Leftovers are GONE 😆
Looks outstanding…nice job!
Thanks! I ran into a hick-up initially as when I opened up the original butt I had bought it was rancid. So I had to pick up a pizza that night, get a new butt, and pick back up the cook the next morning. Getting it from 190 degrees to 204 degrees took forever, but it was worth the wait. I will do it the exact same way the next time. Even using my kids apple juice boxes instead of apple cider - ha!
That’s the plan…internal temp means everything, and you can’t tell how long the stall is going to be from cook to cook. Normally I see it start around 160-170 degrees, but every one is different. Keep having fun and learning new things; the results are almost always worth it!
Done good my bro… done good.