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  1. fltsfshr

    Wet Foot Pig Parts in Cherry Smoke

    Lady I learned it from owned several Southern restaurants and had more bbq ribbons on the walls than I've ever seen. RIP Shirley
  2. fltsfshr

    Wet Foot Pig Parts in Cherry Smoke

    Yes I learned if you put the small ends of the ribs in a tin trough it keeps the exposed marrow in the liquid. In this instance bourbon and water. It wicks up the marrow keeps ribs juicy. It you do it right you'll notice a little liquid still n the tin trough when you unwrap it. All I know is...
  3. fltsfshr

    Wet Foot Pig Parts in Cherry Smoke

    Cut the rack and rubbed a tiny bit of honey all over them. Then made a dry rub of Hunky GPR garlic powder, allspice and a little black pepper. Rubbed it in deep top & sides. Let it sit for a bit. Notice the foil has a wall in it. That' so when you foil it the feet stay wet. after foiling...
  4. fltsfshr

    Favorite widely available bourbon or whiskey

    My favorite single malt is Balvenie Caribbean Cask. Cured in rum barrels. I will not drink a peat scotch.
  5. fltsfshr

    Favorite widely available bourbon or whiskey

    I like single malts but my standby is always Cutty Sark. Best blended Scotch Whisky there is.
  6. fltsfshr

    Favorite widely available bourbon or whiskey

    That's why I'll probably never taste my Saurian brandy but the sealed bottle is another story. Kind of like Louis the 13th Cognac..
  7. fltsfshr

    Favorite widely available bourbon or whiskey

    Basil Hayden Bourbon and George Dickel Whisky I have a full seal intact bottle of 20 year old Dickel bottled in 1962 Look up Saurian Brandy (see StarTrek). The Enterprise fought wars all over the universe for it. It's over 80 years old. Someday maybe I'll taste it.
  8. fltsfshr

    Steak sauce

    We like Steak Diane sauce so we make that alot. On a Chateaubriand We like a Mornay with green peppercorns. Texas Hold Em sauce for a tomato base is good too.
  9. fltsfshr

    Obituary for John Horne @bearcarver

    Rip
  10. fltsfshr

    R.I.P. Bearcarver (John)

    RIP Bear
  11. fltsfshr

    Who roasts their own coffee on their BBQ or Grill?

    It's your temps. Here's a website that differentiates the stages roasting beans go through. Coffee is one of the most complex foods there is. Hope this helps you out. https://perfectdailygrind.com/2020/02/bean-temperature-the-coffee-roasting-curve-and-roast-graph/
  12. fltsfshr

    Now. Why in the hell didn't I think of that!!

    Great idea !!
  13. fltsfshr

    How to Waste a Steak

    Pull the meat burnt and all. Then put it in a blender with a little onion powder, garlic powder, sour cream and a touch of Worcestershire or Soy sauce. Serve it on a cracker.
  14. fltsfshr

    Coffee wood

    That's why I'm confused. A coffee tree Gymnocladus dioicus grows here and was used as a coffee substitute a couple hundred years ago in the US. I wasn't aware it grew in Costa Rica. It is somewhat poisonous to livestock. Coffee plants Coffea Arabica and Robusta the kind you drink are more like...
  15. fltsfshr

    Coffee wood

    I'm guessing you're talking about coffee tree wood? Kentucky Coffee Tree?
  16. fltsfshr

    Boston Clam Chowder

    It adds a cleaner less sweet taste compared to half & half or heavy cream The reduction in fat & sugars seems to give it a cleaner flavor profile and an improvement in texture. Just my opinion anyway. Try it and see. It also has a much longer shelf life in the fridge.
  17. fltsfshr

    Boston Clam Chowder

    Fairlife milk is processed differently. Here's their website. https://fairlife.com/
  18. fltsfshr

    Newbie from NE WA

    Old world pig. Great lard for baking. How much longer does it take to raise to butcher size?
  19. fltsfshr

    what wood do you use to smoke?

    Here's a cherry & starfruit pie smoked with peach wood.
  20. fltsfshr

    Boston Clam Chowder

    Start with 1/2 a large white onion chopped, a half pound of chopped bacon, 4 cans of chopped clams, a bottle of clam juice, a quart of Fairlife milk, a large can of Seawatch new england clam chowder (at GFS) and coarse ground black pepper. Put the bacon into a fry pan on med low, add the onions...
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