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  • Re: Home Made Hot Sauce

    Here's one I have used-

    Jalapeno Hot Sauce

    6 tablespoons canola oil
    1 small yellow onion, coarsely chopped
    10 jalapenos, stemmed, seeded and coarsely chopped
    1 clove garlic, coarsely chopped
    2 cups rice vinegar
    1 cup water
    2 teaspoons kosher salt
    1 ½ tablespoons honey
    ¼ cup cilantro leaves

    Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onions and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Add the vinegar and water and bring to a simmer; cover the pot and let cook for 10 minutes. Transfer the mixture to a blender, add the remaining oil, salt, honey and cilantro and blend until very smooth, about 2-3 minutes. Transfer to a container with a lid and refrigerate after using.     
  • Re: OT - What are you doing right now?

    Dealing with information overload while easing into Low Earth Orbit (LEO).  I plan to acquire a small stick burner.  A few gracious forum members have provided their observations and insights.  As you can imagine, the more you seek, the more info you find.  I have created a small matrix of important parameters, at least those which help to bound the deal.  Problem is, the deeper you get into the research the more you realize "it is gonna be a done deal...just a question of when."  There will not be any SWMBO veto, at least for the purchase-I'm sure I will pay down-stream as my "need arguments" are well below weak.  ;)
    Do I need this acquisition, no way but I remind myself that "life is not based on need alone."  And I have learned quite a bit about smokers in the past couple of weeks.
    BTW and for the record, my obit is current should this project really go south.  
    Have a great Friday eve.
  • Re: OT - What are you doing right now?

    @WeberWho- -I hear ya (as an A's fan here) but looks like great seats for a great price.  Good thing as you can spend all you saved on refreshments including those pricy adult beverages.  Enjoy the atmosphere if not the game.
  • Re: Chicken Parmesan and Caprese Salad

    I'm all in with the forking pics-I believe it's @THEBuckeye that has a thing about them.  But again the great cook and diamond plate presentation.
  • Re: Cook time-line review please

    Regarding beef ribs-run around 250-260 *F on the dome and go til the toothpick  nails the finish-line.  No need for any extra effort, on the BGE, sit back, and enjoy the cook.  Can take anywhere from 5.5 -7hrs+.
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