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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-07-2008, 12:57 PM | #1 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Hot Pickles??
Who's the resident authority on making hot pickles. I cannot find the tread where someone posted their recipe. I was thinking of adding garlic cloves, carrots, and onions into the mix. I found recipes for koolicles, but that's not what I'm looking for.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-07-2008, 12:59 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Yelonutz!!!!
His easy to use recipe is the bomb!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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03-07-2008, 01:14 PM | #3 |
Full Fledged Farker
Join Date: 06-06-07
Location: Tiger Country
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Here's mine...Got a jar brewin' as we speak.
Gallon jar whole dill pickles 3-5 Habs - stemmed, halved 1 TB Mustard seed ~ whole 1 TB Peppercorns ~ whole 4-5 LG Garlic cloves ~ whole 1 Pkg baby carrots ~or~ Cauliflower chunks Remove 1-2 pickles. Add the ingreds. Add pickle back if there's room. Let soak for a few weeks...
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[FONT=Comic Sans MS]Switz[/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Bottles 'n Bones BBQ Squad[/COLOR][/FONT][/B] [B][FONT=Comic Sans MS]..............................[/FONT][/B] [FONT=Comic Sans MS][COLOR=#008000][B]Large BGE[/B] [COLOR=black]named Rhona[/COLOR][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black][B]WSM [/B][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Trashcan UDS[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Former Klose BYC owner (sniff sniff)[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]**************************[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]Ignorance killed the cat. Curiosity got framed.[/COLOR][/FONT] |
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03-07-2008, 01:52 PM | #4 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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SO you guys don't go so far as to sterilze jars, and start from scratch? You just use the original pickle juice and toss in the extras? The recipe I saw had pickled japs in it too. How long do you let it brew until it's ready?
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-07-2008, 02:03 PM | #5 |
Full Fledged Farker
Join Date: 06-06-07
Location: Tiger Country
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Yep, I use juice they came in. Just toss in all the other stuff. I let 'em marinate atleast 3-4 weeks. Substitutiting Japs for Habs or any other chile won't be a big deal. Add what ya like. The factory brine has enough acid and salt it in to kill off anything that'd think about taking up residence...
I haven't had much luck, taste~wise, with homemade canned pickles. I have been thinkin' about making crock pickles one of these days.
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[FONT=Comic Sans MS]Switz[/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Bottles 'n Bones BBQ Squad[/COLOR][/FONT][/B] [B][FONT=Comic Sans MS]..............................[/FONT][/B] [FONT=Comic Sans MS][COLOR=#008000][B]Large BGE[/B] [COLOR=black]named Rhona[/COLOR][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black][B]WSM [/B][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Trashcan UDS[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Former Klose BYC owner (sniff sniff)[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]**************************[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]Ignorance killed the cat. Curiosity got framed.[/COLOR][/FONT] |
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03-07-2008, 02:09 PM | #6 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I guess I'll be picking up some pickers (as my son calls them) during the grocery trip.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-07-2008, 03:31 PM | #7 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i get a jar of baby garlic pickles and throw in a couple of of diced japelpenos and let them sit a few weeks.
Works great with garlic gerkins too.. or bread and butter pickles. Just add japs and let em rest. My kids go nuts over the sweet hot ones.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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03-07-2008, 03:33 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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You like pickles?
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Kevin |
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03-07-2008, 03:36 PM | #9 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Keep em coming!! I've never had the bread and butter pickles. For some reason the names throws me off. Are they sour or sweet. Sweet pickles are good.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-07-2008, 03:53 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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If your really feeling adventurous, try some Kim Chee. Spicy pickled cabbage.
http://www.bbq-brethren.com/forum/sh...light=kim+chee
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Kevin |
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03-07-2008, 03:54 PM | #11 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Now that stuff I've had...........and actually like it. Smells like chit......but tasty, chit.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-07-2008, 04:06 PM | #12 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
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I get a jar of Claussen pull otu 2 or 3 pickles depending on the amount of heat and flavor. Then I add 5-10 claves of garlic and a few peppers. I will also add herbs or peppercorns coriander etc for flavor.
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[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
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03-07-2008, 05:05 PM | #13 |
On the road to being a farker
Join Date: 06-12-07
Location: Denver
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I do a similar thing with large green olives. Poor out some of the olive juice, refil wtih habenero peppers/juice from jar, add some black pepper, garlic, a few bay leaves.
Another thing I came up with for green olives was to soak them in vermouth. Then when it's martini time, pour a glass of vodka and drop 2 vermouth flavored olives in and you are off and running.
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Andy in Denver |
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03-07-2008, 05:11 PM | #14 |
Full Fledged Farker
Join Date: 06-06-07
Location: Tiger Country
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Once all the pickles are gone...add more carrots, cauliflower, onion pieces, japs, whatever and let them pickle. Good snackin's...
__________________
[FONT=Comic Sans MS]Switz[/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Bottles 'n Bones BBQ Squad[/COLOR][/FONT][/B] [B][FONT=Comic Sans MS]..............................[/FONT][/B] [FONT=Comic Sans MS][COLOR=#008000][B]Large BGE[/B] [COLOR=black]named Rhona[/COLOR][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black][B]WSM [/B][/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Trashcan UDS[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=black]Former Klose BYC owner (sniff sniff)[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]**************************[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=navy]Ignorance killed the cat. Curiosity got framed.[/COLOR][/FONT] |
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03-07-2008, 05:33 PM | #15 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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Try this:
One gallon whole sour pickles 2 lb bag (or more) of sugar 4 oz tabassco 12 ounce can of jalepeno slices Drain pickles and discard brine cut pickles however you'd like them In large bowl, combine sugar, pepper sauce and juice from the jalepenos. Alternately spoon sugar mixture and pickles back into jar until it's all back in (may take some squeezin') Fro the next couple of hours, turn jar to mix and dissolve sugar mixture. Stick them in the fridge for a couple of days.
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Jack -www.jrcsbbqandseasonings.com |
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