Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Dewesq55]

Wow! I'm used to being the best cook of anyone I know, and it's not really close. But you guys blow me away. I am totally in awe of what I see here. It truly is "amazing". DEW

[Huskee]

Wow! I'm used to being the best cook of anyone I know, and it's not really close. But you guys blow me away. I am totally in awe of what I see here. It truly is "amazing". DEW

I think we all feel the same.

[Jon Solberg]

OH yeah, I also think Ernest has a James Beard or two he's not telling us about hehehe

[Ernest]

LOL!! I have a beard but it's not James.

[Marauderer]

Wow! I'm used to being the best cook of anyone I know, and it's not really close. But you guys blow me away. I am totally in awe of what I see here. It truly is "amazing". DEW

Looking at what you have posted to date I think you are bringing a lot to the table to share. I have learned so much sincve I have joined here and everyone shares well. Thanks for the Bourbon BBQ sauce recipe.

[Dewesq55]

Thanks. The sauce as posted calls for dark rum, which pairs really well with the molasses, but it might be really good with bourbon, too (like what isn't?).

[Marauderer]

That's right, I was going from my poor memory. I have to assemble the correct ingredients before I make it as I wouldn't want to modify it before following the recipe verbatim so I get the true flavor. Googled it and Al's Liquor store just down the road is suppose to carry it it. I will call and confirm. My Bad. It is "Barrister DEW's Rum Molasses Barbecue Sauce".

[Dewesq55]

I'm glad they have it by you, Barry. Maybe it's just hard to find near me. There is a liquor store that carries it in Pocomoke, MD which is not far from my vacay house. I usually stock up there when I'm down that way.

[Marauderer]

OK, Is this the correct Rum?

[Dewesq55]

That's it. Congrats.

[DWCowles]

I did a double smoke ham

[The Burn]

DW - you sure that's not a motorcycle or welder's helmet covered in a layer of meat

But seriously, that looks mighty fine!

[David Parrish]

DW - you sure that's not a motorcycle or welder's helmet covered in a layer of meat

But seriously, that looks mighty fine!

I hadn't even thought about this until you mentioned it but you are right. It looks like a helmet (A very tasty one).

[Huskee]

Helmet. Lol. Oh the imagination us BBQ kids have....

[DWCowles]

Actually it's the head of RoBo Cop

[David Parrish]

Actually it's the head of RoBo Cop

Indeed it is.

[eugenek]

Well, as long as we're playing this game… smoked Aliens Queen??

[Huskee]

Too funny!

[milobeto]

Well, I ended up wet curing my own Berkshire pork leg (bone in) for seven days and turning it into the best X-mas Ham I ever had. I followed the "Wet curing a ham" recipe to the T and it turned out beautiful. I used apple wood, kept it 225 degrees and it took about 5 hours. I ended up going with the brown sugar/mustard glaze.

[David Parrish]

That's purdy! And doesn't look like Robocop!