I need TMCTLT's Approval before I go any further

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Ewok126
Herf-A-Holic Topic Starter

8 years ago

I have let it set in a Bourbon soaked oak barrel for 3 days that had my bourbon (Ewok Van Winkle) in it. I have let 3 in the house hold besides myself test it to see if it has enough of that Bourbon flavor. There is a hint of bourbon taste to it, not enough to overpower it but just enough to compliment the peach was the response I got. My son done came in and stole a bottle, The little Butt Hole... TMCTLT I am asking for your approval before I offer it up with this label to the B/S OTL on here. If yes fantastic I will send a bottle to whom ever wants it. If no then fantastic I will eat it all my self cause damn its goood!!! lmaoooo.

PS: TMCTLT your message box is full or I would have just got your email addy from you and asked that way lol.

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Speyside
Herf-A-Holic

8 years ago

Chris, great graphics as usual, cudos for giving Paul credit. I think this might be your best graphics to date. I would love to try some.

Ewok126
Herf-A-Holic Topic Starter

8 years ago

Chris, great graphics as usual, cudos for giving Paul credit. I think this might be your best graphics to date. I would love to try some.

Speyside wrote:

Thank you sir, Yes must give Paul Credit, its an ethical thing lol. Years as an amateur photographer also as an artist I have seen to many not get the credit that they should.

If he should give the Ok then I will get it out to you ASAP 👍

Edited by user 8 years ago | Reason: Not specified

TMCTLT
Herf-A-Holic

8 years ago

That looks awesome Chris, and I'll bet your sauce is tasty. Of course you have my permission you didn't need it to begin with, however a bottle sent my way will alleviate any future Problems… LMAO

madspackler
Herf-A-Holic

8 years ago

That looks awesome Chris, and I'll bet your sauce is tasty. Of course you have my permission you didn't need it to begin with, however a bottle sent my way will alleviate any future Problems… LMAO

TMCTLT wrote:

Be careful. If the sauce is really hot you might be burning you’re arse off instead of laughing

TMCTLT
Herf-A-Holic

8 years ago

Be careful. If the sauce is really hot you might be burning you’re arse off instead of laughing

madspackler wrote:

Eric, when it comes to spicey chit.....it's always worth the risk baby!!!! 🍺

Ewok126
Herf-A-Holic Topic Starter

8 years ago

That looks awesome Chris, and I'll bet your sauce is tasty. Of course you have my permission you didn't need it to begin with, however a bottle sent my way will alleviate any future Problems… LMAO

TMCTLT wrote:

😊 😲 Ummmmm.... Uhhhh..... wellll.... Ummmmm 😲 😊 Lmaooooo

So yep I will get yours and Allen's bottle out in the next few days, Yes sir I do need your permission its got your handle on it brother and its your recipe. lol. 🍺

Edited by user 8 years ago | Reason: Not specified

RMAN4443
Herf-A-Holic

8 years ago

Ewok126 wrote:

Ewok,I'd love to give this a try.......if your up for a trade(a 5er for a sample bottle)
I smoked some ribs this past weekend and used your apple butter as a finishing glaze........AWESOME!!!!!
I brought them to the Pats vs. Panthers game and had them at the parking lot tailgate.They were great.I was watching as people were eating them,and every last person was licking their fingers to get all that appley goodness.Thanks,you helped make my ribs the "Belle of the Ball"🍺

Ewok126
Herf-A-Holic Topic Starter

8 years ago

RMAN4443 wrote:

Ahhh man that will make the wife's day for sure. I have held back 3 jars and dared any one in the house to touch it. I soooo want to try that on some ribs Do you do any kind of rub on them first or BBQ? Absolutely I will send you some no worries on a trade. I will get it out to you this Friday if that is ok along with TMCTLT and Speysides.

RMAN4443
Herf-A-Holic

8 years ago

#10

Ewok126 wrote:

Yeah,I spread yellow mustard all over the ribs to act as a "rub glue",and then I use a rub recipe I found online.I spread the rub on the ribs kinda thick,and then let them sit for a bit......generally 45 minutes,but up to 4 hours.Then onto a preheated smoker for about 5-6 hours using the 3-2-1 method.Spread them with the applebutter when you get to the last hour or so.Cook them over a low fire for the last hour or so..........watch them,because if the fire is to hot the butter will burn.Enjoy!🍺

http://www.grillingcompanion.com/recipe/rib-rub/

That website has the rub mixture I used.......pretty tasty to me,but tastes vary so use any rub you like.

Ewok126
Herf-A-Holic Topic Starter

8 years ago

#11

MAN That recipe sounds fantastic. I appreciate the info. Looks like I will be sending the wife after some spices later on lol.

TMCTLT
Herf-A-Holic

8 years ago

#12

Ewok126 wrote:

YOWZA...lookin forward to it Chris. I'll have to send ya some SW Salsa

Ewok126
Herf-A-Holic Topic Starter

8 years ago

#13

YOWZA...lookin forward to it Chris. I'll have to send ya some SW Salsa

TMCTLT wrote:

Bwahahaha, You dont have to twist my arm brother but I dang sure wont argue with you neither lmaoooo

Ewok126
Herf-A-Holic Topic Starter

8 years ago

#14

Bottles going out this Friday. If any one else is wanting any shoot me a PM. If you have not given me your addy do so in the PM as well. Again I am not asking for trades for this. This just gave me something new to try and would love to get feedback from everyone.

Ewok126
Herf-A-Holic Topic Starter

8 years ago

#15

All Right guys, here is your tracking numbers, Scheduled to be picked up tomorrow 🇨🇮

Spayside - 9405803699300514733753
RAMAN - 9405503699300110573714
TMCTLT - 9405803699300514733784

[chef] [chef] [chef] [chef] [chef] [chef] [chef] [chef] [chef] [chef] [chef] [chef]

TMCTLT
Herf-A-Holic

8 years ago

#16

Really looking forward to trying it Chris!!!! Thanks Brother 🌫

Ewok126
Herf-A-Holic Topic Starter

8 years ago

#17

Really looking forward to trying it Chris!!!! Thanks Brother 🌫

TMCTLT wrote:

Any time, You will have to let me know what you think of it when you get to try it. I wish I had made it a little hotter, it is very mild to me. I had done sealed all the bottles so could not add more hot goodness to it lmaooo. My dumb ass jumping the gun as usual. lol

Edited by user 8 years ago | Reason: Not specified

TMCTLT
Herf-A-Holic

8 years ago

#18

Ewok126 wrote:

Yeah I kinda did that the first time as well Chris ( went mild ) trying to keep in mind others may NOT dig it too spicy. So the next time around I made up a yuge batch and then separated into smaller ones adding two peppers to that batch....3 peppers to the next batch etc. Even using some ghost peppers in yet another batch.

RMAN4443
Herf-A-Holic

8 years ago

#19

Thanks Chris,I'll be looking for it...........not sure what I'm gonna do with it yet,but I'm thinking about it.......maybe a little Tekillya chicken,with a little bourbon aged peach/habanero hot sauce glaze:-k

Then again the bourbon and tekillya might clash.....have to mix up a spoonful and give it a taste......it's a dirty job,but someone's got to do it🍺

Edited by user 8 years ago | Reason: Not specified

Ewok126
Herf-A-Holic Topic Starter

8 years ago

#20

RMAN4443 wrote:

My Pleasure brother, The bourbon is very very slight, just enough to give a hint to the peach, You will have to taste it to see if you can peg it. Man I will have to admit the Tekillya chicken sounds like it would be great with the hot sauce glaze.

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