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Thread: Stay Posted

  1. #1
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default Stay Posted

    We now have the makings for the over the top bloody marry perfected.
    We just need a little time.
    Put this on marinade today.
    Vodka,3 Habanero Peppers, 2 Serrano peppers, 4 small pieces of fresh Horseradish, and 4 fried slices of BACON. Stay tuned.
    Tom and Pat, saddle up and get ready for flame on action.

    Why in the hell should I have to "Press 1 for English?"

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Sounds devilish!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Awright Duude! When and where?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    You had better keep an eye on it Greg. I think it might light itself.

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Flaming Mary?????????????
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I'm standing by and waiting to stay posted - soon you will be toasted. Sounds like it's gonna be a hot time at the ol Uncanney ranch soon.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #7
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Well its been 3+ weeks and this stuff smells like $hit.
    I think its a bust. Not sure if the bacon went bad or what.
    Its very cloudy and does not look anything like the last batch.
    I strained it twice through cheesecloth and it is back in the freezer. I hope it separates and clears up but not holding my breath. I was really looking forward to this.
    Why in the hell should I have to "Press 1 for English?"

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Bummer Dude!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    How very disheartening. I have a chunk-o-bacon in a mason jar full of Skyy and am now nervous.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I have seen bacon vodka made and they used cooked bacon.

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