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  1. #1
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default Dawgs Dill Stuff

    Very easy to make!

    Equal parts mayo and sour cream (I use no fat sc)

    The rest is up to you. I dont measure.

    pinch dosher salt
    couple grinds pepper
    sprinkle of garlic granuals
    some dried onions
    alot of dill
    (made this alot so I know how much. again, dont measure. put in what you think you would like)

    Mix and put in frig for a few hrs.

    BTW.... add dill relish and you have one hell of a tarter sauce!
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    We can't get enough fresh dill. I grow a bunch during season. when the first frost is coming, I pick a bunch of it, rinse it well, and run it through the salad spinner, the vaccu suck it.

    when we need fresh dill during the winter, we just open a bag and slice thin slices off the frozen block. Its almost as good as fresh.

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    I make something similar to this, just cut it with a little milk so its not so thick and use it as a salad dressing. Right now its my favorite dressing to use.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

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

    Default

    Quote Originally Posted by Vermin99 View Post
    I make something similar to this, just cut it with a little milk so its not so thick and use it as a salad dressing. Right now its my favorite dressing to use.

    a little garlic and some fine diced sweated out cucumber and you'd really have something there.

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

    Default

    Thanks Geoff! I was going to ask, glad I waited.

    Now, about the brine for the salmon?????
    "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
    DFW, Texas
    Posts
    2,661

    Default

    This looks like a great recipe. Thanks for sharing, Geoff.
    Rob - TX Sandman
    Plank Owner, TQJ

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