Search results for query: *

I would hazard to guess 6mos...considering the fact that I vacuum seal it as soon as it's done reducing so it's still "sterile" I guess. And my jars are all sterilized plus I store them in my beverage fridge. I honestly go through a double batch within a few months so I've never had to worry...

I can it. I had one blow up on me as I was placing it on a cooling rack and it sucked! Blazing hot BBQ sauce every where 128556 A real mess and it was 2am so I really wasn't thrilled. Because I go through the sauce pretty quick and store it refrigerated I use a vacuum sealer on my canning...

I don't see why you couldn't do it in a slow cooker...first time around I would just keep a close eye on it.

A double batch took me 6hrs to reduce to 4.75L which gave 19 250ml wide mouth mason jars. I like the sauce to coat the spoon and not drip, not a paste but not slipping off the spoon either. I used my new vacuum sealer jar attachment and it work out pretty sweet. I now have them stacked nice...

And now we wait 128540 FYI: a double batch starts off at 5.5L roughly...

Indeed Randy. I omitted the jalapeño and left everything else the way it was, that worked for us. Last year canned it in a water bath but this year now that I have my vacuum sealer I'm going to try out my jar sealer attachment. Since the sauce will be canned immediately after cooking and my...

Another season, another batch! Thanks Bilbo for the great recipe! It's my go to sauce, making a double batch as we speak 128523

Oh yeah, never noticed that. I believe the first batch I ever did I sautéed them as well but have since omitted it to tone it down a notch. Whatever you do wear a glove when sautéing with jalapeños or use a long spoon...never sautéed with them before and I paid the price. The steam carries...

Lmao! That would have been something else, I'm sure it would loosen up the plumbing! 128551

Nope, you are not 128540 It's one quarter of a cup...but delicious none the less! 128523 Just finished a double batch for canning two weekends ago, can't make enough of the stuff. The whole family loves it, especially combined with Billbo's dry rub.

That's cool, next weekend I'll check for some! That's a reasonable price for it :)

I never thought to check Costco, I usually buy all our maple syrup there as you can't beat the price...half of what you'd pay at the grocery store 128516 Do you remember how big of a bag you get it in? Last time I bought maple sugar was from "Metro" and I believe 500grams ran me $10 or so 128556

I wonder if you'd have any luck at "health" food stores (although they probably charge an arm and a leg for it)? The chicken turned out awesome! The onion and cumin were the the most apparent on the taste buds with the maple trailing behind. It was a mild mannered rub which I think would be...

Hey dannylang, I'm going to try the maple rub on chicken this evening for supper and post how it turns out 128522

Here's a rub I've experimented with for steak. I've been tweaking this (as my budget allows since strip loin is around $36/Kg around here 128556) over the past month and I think I've got it to my liking now. The batches I make for this are enough for two strip loins of moderate size but I'm...

Hi Danny, That's an excellent question! I like my chicken with a bit of kick so I haven't tried it on it yet...maybe next weekend I'll give it a go! It was great on the pork, and I think with how chicken is easily influenced by other flavours I think it may be a good combo as this rub isn't...

For sure! I was raised around everything maple, and there's no shortage of sugar bushes around these parts so maple syrup and sugar is fairly common. It's even sold on the side of highways in the spring here.

It seems to be a safe choice :) I'm learning quickly that a little can go a LONG way with smoke and have made some unpleasant meals from killing the meat with smoke 128533 The birch seems to be a bit more forgiving, that or I'm actually getting a little better every time I smoke 128540 Marc

Thanks guys! I found the maple rub was not as sweet as I thought it would be, i did serve them dry though as I wanted to get a feel for my rub and the birch. I found that the flavour of the pork was "nice", almost natural in a sense, delicious for sure, but not in your face. Whereas the...

Here's my maple rub recipe if any one wants to try it out. 1c maple sugar 1/4c kosher salt 3tbsp minced dried onion 1tbsp chilli powder 1tsp cumin