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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-16-2013, 10:08 AM   #1
DubfromGA
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Default Pickles....what do you like?

My supply has been hit hard. Time load up on some more.


These have been great....not overly sweet....not overly hot. Just about right.






Any particular variety that you are really fond of?
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Unread 02-16-2013, 10:13 AM   #2
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Claussen hands down.
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Unread 02-16-2013, 10:20 AM   #3
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Default Heifetz

Heifetz bread & butter chips. My perfect compliment to a good Q
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Unread 02-16-2013, 10:23 AM   #4
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I've been experimenting with making my own pickles as of late... and not just those made with cucumbers!

Some folks in the neighborhood got me into pickled onions, pickled green beans, and my wife made a batch of pickled zucchini that rivals anything I've had from the store.

Here's a shot of some Spicy Traditional and Spicy Blue Dragon Thai Pickled Shallots


It's frustrating having to wait for a month or two (unless you're using one of those "quick pickle" recipes), but it sure is worth it!

Last edited by ShadowDriver; 02-16-2013 at 11:30 AM..
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Unread 02-16-2013, 10:27 AM   #5
DubfromGA
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Quote:
Originally Posted by ShadowDriver View Post
I've been experimenting with making my own pickles as of late... and not just those made with cucumbers!

Some folks in the neighborhood got me into pickled onions, pickled green beans, and my wife made a batch of pickled zucchini that rivals anything I've had from the store.

It's frustrating having to wait for a month or two (unless you're using one of those "quick pickle" recipes), but it sure is worth it!
My grandfather used to make some awesome watermelon rind pickles.
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Unread 02-16-2013, 10:36 AM   #6
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Can't take the sour myself. My grandmother used to make some mild pickles I loved and had a great aunt who made watermelon pickles.
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Unread 02-16-2013, 10:38 AM   #7
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I love cowboy candy and sweet fire pickles.

That spicy sweet combo is the best.
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Unread 02-16-2013, 10:49 AM   #8
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Famous Dave's
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Unread 02-16-2013, 10:50 AM   #9
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I wasn't much of a pickle fan until I discovered Wickle's Pickles made here in Alabama. When tasting, they start out sour, switch to sweet and finish spicy hot. Best pickles ever!!!!
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Unread 02-16-2013, 10:53 AM   #10
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Wickles are the chit, sweet & spicy

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Unread 02-16-2013, 11:09 AM   #11
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If you haven't tried Bamabuzzard's Double D's Cajun piclkes, you ain't lived yet.



http://shop.doubledsbbq.com/16-oz-Ja...AJ-PICKLES.htm

He's a member here too.

In fact, on edit, I just ordered two pickle two packs.

Trust me. They're worth it. Even with shipping.
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Unread 02-16-2013, 11:14 AM   #12
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Famous Daves. Great sweet & spicy. After done with pickles, throw some hardboild eggs in the brine. Yum
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Unread 02-16-2013, 11:48 AM   #13
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A jar of these little gems live in my icebox 24/7 365 lets just say they're highly addictive and are made for BBQ.

Blu's BBQ Pickles
This recipe comes from a roadside joint in central Texas that served these along with their BBQ. As a boy we would stop there on the way back from the sale barn on Wed me and my Dad and my PaPa. PaPa talked the old boy out of the recipe some how and they have been a family staple ever since.

One gallon of whole sour pickles (suggest Best Made Brand sour pickles Available at Walmart)
One four pound bag of sugar (2.5# for less sweet)
One two ounce bottle of Red Pepper sauce like Tabasco or Trappys
One twelve ounce can of jalapeno slices


Drain the pickles and discard the sour brine.

Cut the pickles into slices or spears or whatever suits you.

In a large mixing bowl, combine the sugar, Red Pepper sauce and the juice from the jalapenos.

Alternately spoon sugar mixture and pickle & jalepeno slices back into the jar untill it's all in there which takes a little pushin' and
packin' towards the end.

During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it disolve.

The pickles will give up enough new brine to totally disolve the sugar over the next couple of hours. Stick'em in the 'fridge
and in a couple of days they'll be ready!

They should stay refrigerated when not actually gettin scarfed!
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Unread 02-16-2013, 11:52 AM   #14
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Looks like an interesting and tasty recipe, Blu. I think I'll have to give that a shot.
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Unread 02-16-2013, 11:55 AM   #15
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While they are expensive ($12/qt), I love McClure spicy pickles. I did try my hand at pickling last year with a recipe that turned out awesome, except for a lack of pickle crisp.
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