Recent content by VaporTrail

I usually do my steaks indoors, dragging out the grill for just the two of us is a bit too much. The thing is, my method takes a bit of time... Which is a good thing because I usually cook baked potatoes with them. I season the steaks (usually pretty thick cut, and I've used Strip...

I'm thinking about trying to tweak this with double acting baking powder. 1/8th tsp to start out with perhaps? An extra tablesoon of sugar? Too much? And perhaps butter instead of oil? Lets see how that works.

Dangerous for who? I know my wife will appreciate the occasional quick, hot, chocolate fix... I like it.. being able to mix the dry before hand and take the wet with me in a little container to work will let me cook this during those long cold nights on post. And it's a cheap alternative to...

Wow... Trapped, tanked, rescued, released... All so that the lobster can go through the whole 'getting caught' scenario again. Sounds about like PETA doing a publicity grab. And what exactly is unethical about killing and eating said lobster? Did he just not fit in this: DVICE: CrustaStun...

Well... Swimming in them is an idea no one had... Though the rest of em seem to be good ideas.

I actually tried to do the caramelized version at one time... I had problems with most of the sugar running off the bacon and into the pan... where it carbonized. I think I may have had the oven set too high or something. Now if you wrap the 'caramelized' version around a smoked sausage and...

I'm trying the butter and milk substitiution (+ chocolate) bit in the cake I'm baking for my wife's birthday. For the chocolate I'm using about 7 Hershey's minatures bars (likewise, just have them lying around...). If the batter taste is any indicataion, the cake should be really good after...

The Championship Sauce is what I was after... but the difference may be subtle. I know I saw red pepper in the Champ sauce... and there may have been one or two other differences between that and the "normal" Jack sauce. Anyway, the old sauce is a starting point that has lead in a tasty...

I remember there was a web based chat feature on here at one time... did it die off due to lack of use?

New test batch. Figured that I could substitute a different acidic fruit juice... and so I present: ------------------------------------------------------------------------------------ Jack Daniels Grill Glaze: Lynchburg Lemonade style 1/2 cup Lemon Juice 1/4 cup Jack Daniels whiskey 1/2 tsp...

Fairly certian that I saw red pepper in the sauce at TGIFs. The batch I tried with black pepper in it was good too. Wasn't anywhere near the amount of burn the first batch was. Used that on some steaks (seasoned with Paula Dean's House seasoning) after searing. TASTY.

Well... It's a start... Think I'll try modifying that with a bit of crushed red pepper (as I'm sure that was in the championship sauce) and see where it goes... my experimentation wasn't going too well. Lets see if this does better. Current test batch: Half volume test batch. 1/2 c Pineapple...

Yes, the Jack Championship sauce. I went and had the BBQ Strip, and got hooked on the sauce. Now I want to make it at home. Anyone happen to have a clone handy? Thought not... My impression would be that it's not a tomato based sauce. Not sure what the sauce is based on besides Jack... but...

The reason it won't proof yeast probably has to do with the three chlorine atoms in it's molecular structure. Sucrose-----------------------------Sucralose -------

Actually I think there's a 1:1 conversion for splenda... let me check my bag. Yep, 1:1 conversion. I've got a bag of Splenda I use for cooking... usually for applesauce. Works well.