Perhaps I'll try that. :D

Cooking one in the Green Egg tomorrow :)

Wait. You said "good beer". :D

You can make any grill into one by purchasing some wood chips, soaking them for at least an hour, putting them in a foil pouch and poking some holes in it, and then laying it on the heat source (gas burners or charcoal). It's rudimentary, but works in pinch.

We don't have a grill. :D

Yikes! Don't do brisket in the oven! :D

Low 'n slow is the key. Minimum of 8 hours around 255 degrees F.

The night before I trim and dry my brisket and place it in a ziplock bag with a little orange juice or cola (it helps break down the meat) with ginger, garlic, salt & pepper

Next day about 2 hours before I plan to put the meat in my smoker I remove the meat from the bag and pat dry. Then I rub a spice blend I make, {sweet & hot paprikas (two kinds), salt, pepper, rosemary, ginger powder, onion powder, garlic powder & a little brown sugar}, into the meat and let absorb. I then use sesame oil and rub the meat all over and apply another dusting of the spice blend.
I usually smoke it for 8-10 hours depending the size of the brisket.

Nobu Matsuhisha Whiskey Capuccino Dessert Recipe
 

Hello, im looking for Nobu's Whiskey Capuccino recipe. As the cookbook is not available in Germany or very expensive to order it from abroad and i only need this specific recipe, can someone help me out ?

The Recipe Thread
 

I can’t remember which thread it was that someone asked me for the sour cream apple bread recipe. So I thought maybe one thread could be used for responding to any recipe requests. When we’re done we’ll have a cookbook!

Sour Cream Apple Bread
 

In a large bowl, add 4 eggs, 2 cups sugar, 1 cup oil, 1 tsp salt, 4 tbsp sour cream, 2 tsp vanilla, 2 tsp baking soda

Blend well then add 4 cups flour, 2 cups chopped apples, 1 cup walnuts and blend well. You may wish to add 1 cup died cranberries, chopped dates or raisins.

Pour into 2 well greased bread tins and bake at 350F 1 hour 10 minutes. Alternate: 4 small bread pans and check at 45 minutes.

https://cimg9.ibsrv.net/gimg/www.fly...06e3ac77a.jpeg

That was me, probably in the dinner thread but I'll take it here. Looks delicious!

I like the thread idea, and will contribute where I can. My issue is that I don't measure anything and often add ingredients based on taste as I go. I'd be a terrible executive chef because the line cooks wouldn't know what to do! A couple years ago I started documenting my "recipes" for dishes I make often. But for a lot of them I had to guess -- now my goal is to go back through them and test them for accuracy each time I make that meal. So if there's a request I can fulfill, I'll note if it's tested or untested :).

This, I rarely ever measure anything or make something without tweaking. Recipes are suggestions. This is also why I don't bake....you can't really mess with ingredients or directions when baking.

Chili!
 

My Chili Recipe

Note: This scales up, but if you do so, reduce the chili powder (for
example, if you do 4 pounds of meat, then do ~3/4 cup of chili powder,
not 1 cup). If you like your chili much hotter then feel free to add jalapenos, etc. to taste
You can also use fairly finely chopped up stew beef but I rarely have the patience, wrist strength ;) , or sharp enough knife to do

Two pounds of ground beef (90% lean or better works best)
1 "regular size" (15-16 oz) can of tomato sauce
1/2 cup of chili powder
1 teaspoon salt
1 teaspoon of minced garlic (best) or garlic powder
3 Tablespoons minced onion or onion flakes
1 Tablespoon of Liquid Smoke
http://www.gourmetsleuth.com/images/default-source/dictionary/liquid-s
moke.jpg?sfvrsn=8
1/4 teaspoon of oregano
1 or 2 "regular" size cans of black beans

Brown the ground beef along with the garlic and onion
Drain off as much fat as possible.
Add to ground beef the tomato sauce plus one-and-half cans of water.
Add the liquid smoke, chili powder, oregano, and salt

Simmer for about an hour.
Drain the beans and add the beans to the mix. Simmer on low heat for
another 1 to 4 hours, making sure chili doesn't dry out and stick to
the bottom. (add water if needed)

cblaisd's recipe looks good. Here's a different take on chili. While you can eat it as a meal, I created this version specifically for chili dogs (or burgers, etc.). UNTESTED. Would love someone to try it and help me get to exact measurements...as it gets colder here, will be making it soon.

Ingredients
1 lb. 90% lean ground beef
2 large white onions
4 cloves garlic
1 small can tomato paste
1 can crushed tomatoes (the large one, 28 oz?)
1 Tbls mustard
48 oz. beef broth
5-10 assorted chili peppers (I usually use about 6 jalapeno and 2-3 of the large mild peppers such as poblano)
2 Tbls red wine or red wine vinegar
Chili Seasoning (see below for recipe)

Roast peppers, 1 onion, and garlic in a 400 degree oven for 20 minutes, or until pepper skins start to blister. Remove and let cool. Cut off the stems, and depending on your tolerance for spice, remove the seeds from the jalapenos. the seeds from any larger peppers. Chop everything roughly and add to a food processor. You're looking for almost a paste consistency.

Heat a Dutch oven to medium with a little oil. Spoon the pepper mixture into the pot and stir for about 2 minutes. Add the tomato paste and 2 Tbls of the chili seasoning. Dice the 2nd onion and add. Stir until everything is mixed. Now add the red wine/vinegar and stir to scrape any bits from the bottom of the pot. Next add the crushed tomatoes, beef broth, mustard and stir. Then, break up the ground beef with your hands as you add to the chili. Use your spoon to break it up further in the pot.

Bring the chili to a simmer and hold for about 3 hours. After about 2 hours, taste the chili, and add more seasoning if necessary. You're looking for a thick, meaty consistency that would hold when spooned over a hot dog. Or just put it in a bowl and top with cheese.

Chili Seasoning Recipe

2 Tbls chili powder
2 Tbls cumin
1 Tbls salt
2 tsp pepper
2 tsp crushed red pepper flakes
1 Tbls sugar
2 tsp garlic powder

I think we all have a chili recipe. And most of us continually tinker with it. I like the addition of liquid smoke from cblaisd’s recipe. That may be my next tinker. It’s chili weather (of course here it’s still mid 80’s every afternoon but many of you live in colder climates) so let the fun begin.