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Limoncello -made with 151

Comments

  • nolaeggheadnolaegghead Posts: 30,342

    Looks like a full arsenal of the quintessential Truckers "Dew Bombs".


    I'll bet it tastes much better, though.


    How many Lemons did it take?

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Sea2SkiSea2Ski Posts: 3,212

    Details. All of them please.

    My father-in-law will only drink Limoncello. The problem is if he has one, everyone else around the table has to have one as well. Or two... or three...

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • DaddyshackDaddyshack Posts: 90

    1.75 liter Everclear 151

    Peeled 15 lemons.

    Soaked for 14 days

    mixed with simple syrup : 6 cups water, 5 cups sugar

    just bottled.

    I buy the bottles on amazon to give to friends and clients.

  • Doc_EggertonDoc_Eggerton Posts: 5,219
    edited April 8

    Not one in a gazillion Americans would know what limoncello is if not for the movie Under the Tuscan Sky. Ah, not that I've ever watched that, I mean I think The Spouse told me about it. It's a chick movie. Sigh.


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • abtaylor260abtaylor260 Posts: 101

    That sounds dangerous lol thanks for the recipe

  • JohnEggGioJohnEggGio Posts: 609
    edited April 8

    @Daddyshack I follow a similar recipe, but use about 2 doz lemons. Let it steep 30 days. Dilute down to about 60 proof. Let it sit another couple of weeks before sharing (of course, I’m sampling right away...). Isn’t Everclear 190 proof?

    Maryland, 1 LBGE
  • Sea2SkiSea2Ski Posts: 3,212

    Is it really that easy? Just peel the lemons and leave whole? Thinking about it, I do not think I ever peeled a lemon, I guess you can cut the rind off them to get to the flesh. but I digress.....

    I think I might need to try this.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • DaddyshackDaddyshack Posts: 90

    I used a vegetable peeler. Piece of cake.

    I’m not sure what proof it is with the dilution. Don’t really care. Not like I have a sophisticated palate…

    I could only get 151, not 190.

    My philosophy is, this stuff pretty darn good and I am having fun. We only go around once.

  • nolaeggheadnolaegghead Posts: 30,342
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • smokingalsmokingal Posts: 319

    @Daddyshack Excellent work.

    @Doc_Eggerton Under the Tuscan Sun was a good movie, but I first heard about limoncello by watching Paulie make it on MTV's Jersey Shore.

    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • JohnEggGioJohnEggGio Posts: 609

    Here’s a handy calculator for zeroing in on a target proof. https://limoncelloquest.com/limoncello-calculators/limoncello-alcohol-percentage-calculator

    Lots of good info there.


    @Daddyshack - agree with your philosophy!

    Maryland, 1 LBGE
  • ColtsFanColtsFan Posts: 3,077

    In college we'd take Everclear and mix in all the yellow skittles. Let it sit for a week.... That's basically the same thing, right?

    Kidding about the same thing... Obviously :)

    I need to try this!

    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • DuranglerDurangler Posts: 1,108

    Made a batch several years ago. Used Everclear. My recipe said yellow of lemon peel only, no white rind. Used 20ish lemons, steeped 4 weeks, stir every other day. Cut with simple syrup. Strained with cheese cloth then coffee filter to remove sediment. Bottle and store in freezer, it'll never freeze!

    It was powerful! Think 151 would be better. Fun project.

    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
  • littlerascal56littlerascal56 Posts: 766

    We make a lot of “apple pie” with Everclear 190, apple cider, apple juice, and cinnamon sticks. I have some in fridge almost a year old! So good during holidays.

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • JohnEggGioJohnEggGio Posts: 609

    Just sayin’...using 190 vs 151 allows you to produce more end product at a target proof per batch (26% more), just cut with more simple syrup.

    Maryland, 1 LBGE
  • Sea2SkiSea2Ski Posts: 3,212

    I had no idea you only use the peel. Here I though you were just extracting the flavor from the juice of the fruit somehow. Just read a few step-by-steps on the web.

    Never would have thought that was how it was done. Interesting and I will try this.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • six_eggsix_egg Posts: 1,015

    @Daddyshack Can we be friends? 🤣😂 Man awesome job. Sound so good.

    XLBGE, LBGE 

    Texarkana, TX

  • SpaightlabsSpaightlabs Posts: 2,094

    So, the travel shampoo bottles...got a flight planned?

  • DaddyshackDaddyshack Posts: 90

    Take them everywhere. Vacation, Grocery store, church , car wash. Gotta be stealh.

    TSA doesn’t care. I took 10 on an airplane.

  • JohnEggGioJohnEggGio Posts: 609

    New batch underway. Now the hard part - waiting.

    What to do with 24 zested lemons?


    Maryland, 1 LBGE
  • Make lemonade! Or better yet, Lynchburg lemonade.

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • JohnEggGioJohnEggGio Posts: 609

    I made about a half-gallon of lemon sour mix, to be blended with Tito’s and club soda.

    Maryland, 1 LBGE
  • Take a quart of your lemon sour mix, a quart of bourbon, quart of triple sec, 3 liter bottles of 7up. Dump it all in a Gott 2 or 3 gallon cooler over ice = Lynchburg lemonade. Perfect summer drink for a BBQ but it really screws up the ladies! They can’t taste the alcohol.

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • DaddyshackDaddyshack Posts: 90

    I love the jar. Inspired me to find something similar.

  • JohnEggGioJohnEggGio Posts: 609

    I think I might have eaten 3 of that gallon of pickles. 3rd batch in the pickle jar - it’s been a while. You inspired me to get ‘er done.

    Thanks

    Maryland, 1 LBGE
  • CtTOPGUNCtTOPGUN Posts: 526

    I am wondering why these recipes don't use the juice of the citrus to make the simple syrup or the proofing liquid. I always used it making orange versions of this wonderful beverage.

    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • JohnEggGioJohnEggGio Posts: 609

    My guess: the zest adds intense lemon flavor without adding the bitterness that comes with the juice.

    I did use the juice mixed with simple syrup to make an adult beverage mixer.

    Maryland, 1 LBGE
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