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Bourbon Whiskey BBQ Sauce

Reviewed: Jun. 18, 2011
The best sauce ever. Instead of straining it though, I put it in the blender and hit 'liqiufy' for a few seconds and it comes out smooth and none of the flavor gets removed. I also substitute the ketchup with pureed tomatoes and use dried chipotle pepper flakes for heat as we like it a little hot in Arizona.
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Pasta Primavera with Smoked Gouda

Reviewed: Jun. 10, 2010
I was a bit sceptical about how this would taste while it was on the stove but after my wife and I finished our second helping we were both very pleased with the oucome. The only change I made was to add 1/2 tspn salt. this will be a welcome addition to my supper recipe lineup.
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5 users found this review helpful

Red Wine Pork

Reviewed: Dec. 26, 2009
This was the best pork loin to ever come from my oven. The only change I made was the addition of some chopped, fresh rosemary. This will be part of my regular repertoire of main dishes. Wonderful!
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Out of this World Turkey Brine

Reviewed: Nov. 26, 2008
I used this for a twenty two pounder and as I do a lot of grilling/smoking I find using a five gallon bucket with a thirteen gallon trash bag for a liner work really good for brining. Just put your meat in the bag, add the brine/marinade and close the bag around it all purging the air and tie it shut. In cool weather you can just leave it outdoors in a shady spot. I really like this brine ecipe.
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3 users found this review helpful

 
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