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Limoncello -made with 151
Comments
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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?
______________________________________________I love lamp.. -
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...
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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.
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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.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
That sounds dangerous lol thanks for the recipe
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@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 -
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.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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.
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only the peele is used
______________________________________________I love lamp.. -
@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,
Arteflame grill grate
http://barbecueaddict.com -
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 -
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!
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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 -
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.
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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 -
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
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
@Daddyshack Can we be friends? 🤣😂 Man awesome job. Sound so good.
XLBGE, LBGE
Fernandina Beach, FL
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So, the travel shampoo bottles...got a flight planned?
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Take them everywhere. Vacation, Grocery store, church , car wash. Gotta be stealh.
TSA doesn’t care. I took 10 on an airplane.
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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.
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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.
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I love the jar. Inspired me to find something similar.
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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 -
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/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
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 -
Just circling back... 24 zested lemons, 1.75 liters 190 proof grain, 9 weeks steeping (just couldn’t get around to it), and enough simple syrup to get to approximately 60 proof yielded almost 1.5 gallons of limoncello. Mixed it all up last weekend- took my first taste just now - delicious!
Maryland, 1 LBGE -
Here’s what you can do with those lemons. https://www.ricardocuisine.com/en/recipes/6469-lemon-meringue-cheesecake
I don't even generally like citrus flavours in my dessert, and this is one of my all-time favourites.
Just try it. You can thank me later. -
@Great_EGGspectations. Thanks, but I zested all those lemons back in April. I added some vodka to the lemon juice, then used it as a sour mixer over the following month.Maryland, 1 LBGE
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