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Recipe Offering:SPICY SMOKED BEEF CHILE WITH CHIPOTLES AND 3 BEANS

Would have loved to hear how this came out. I am smoking a chuck roast for my chili this weekend.

P.S. For the love of god it's "Chili"! Chile is the pepper not the dish.

Dec 16, 2009
Gastroholic in Home Cooking

Perfect Margarita

Oh and in my original recipe a 1/2 oz of sweetener was too much. I actually just throw in a squirt whatever that measures?

Jul 16, 2009
Gastroholic in Recipes

Perfect Margarita

I tried a version of a Puro Margarita like yours against one made with a triple sec. Albeit good, I felt a dimension was missing.

I have to say the original classic recipe to be about the best. I only use the agave nectar if I feel it needs to be sweetened at this point.

Happy drinking!

Jul 16, 2009
Gastroholic in Recipes

Backyard Championship Ribs

Crap!! I forgot to mention that you want to perforate that foil before you put them on the grill... so they can smell the smoke! I love smoke.

May 28, 2009
Gastroholic in Recipes

Backyard Championship Ribs

Dude, mention lighter fluid and all your credibility is lost.

Pork spare ribs don't need to take all day on the Weber. It can be done in 2 hours flat and here's how I do it on my Weber.

Take your ribs and trim them accordingly. Put on your magical dry rub or whatever, but better yet a wet rub for moisture's sake all wrapped nicely in foil.

Now that the ribs are mingling with your favorite mojo throw them on a dish (no drips) and put in the fridge and let them get comfortable... like say overnight.

Now throw away your briquettes and lighter fluid and trade them in with a chimney starter, chunk wood charcoal, old newspaper, and a handy lighter.

Once you got the charcoal blazin' in the chimney throw it in the grill. I got this fancy scoop thang that I use to push the briquettes to the sides of the grill so the middle is not going to have any potential to flame up. Oh, did I mention to throw in some pre-soaked hickory wood chunks... do that!

Now place the "diamond-in-the-rough" (your ribs wrapped in foil) in the center of the clean grate. Set the grill to low: Now that the grill is going you want to keep the heat low. Crack the bottom vents and crack the vents on the lid and let those ribs do their thing.

Don't touch that grill! Don't even peak. You have just enough fuel for this mission. Take a nap and come back in 1-1/2 hours. After which, go ahead and open the dang lid.

Unwrap your masterpiece. What!? Look pale? I got it! Let's let them get some direct heat to add a nice complexion. Heck, toss some sauce on in the meantime. Let that sugar caramelize. Once they look perfect (no more than 10 minutes) take them off the grill and let them sit for 10 more under a sparkling clean new piece of foil.

Cut. Serve. Eat every last bit of that tender heaven. I love ribs.

May 28, 2009
Gastroholic in Recipes

Perfect Margarita

BREAKING NEWS:

I just tried Gran Centenario's AZUL tequila — 100% Blue Agave Reposado for about $22. This is by far the best inexpensive tequila I have tasted. Blows the pants off El Jimador and Hornitos at the same price. Sensationally smooth without any bitterness.

May 28, 2009
Gastroholic in Recipes

Perfect Margarita

I have to say light agave nectar is an awesome alternative to simple syrup in mixed drinks especially in the Margarita. A little extra flavor from a cousin of the Weber Blue Agave plant. A little sweetness is needed to offset the tartness of the lime juice.

For my margarita I prefer a 2:1:1 ratio with a squirt of agave nectar.

2 oz. Relatively inexpensive 100% blue agave tequila, reposado or blanco (I use Cazadores reposado)
1 oz. Freshly squeezed lime juice (from one lime)
1 oz. Cointreau (Triple Sec only for parties)
1/2 oz. Light agave nectar

Shake with ice and serve. I don't like the salt but I definitely agree to keep it out of the glass and on the outside of the rim.

I love this drink!!!

May 27, 2009
Gastroholic in Recipes