Tennessee Whiskey

A Winter Survival Tip for Grill Masters Winter temps are dropping across the land and this probably causes outdoor cooking angst for those who consider themselves grill masters! Yes, some will trek to the grill or smoker no matter how deep the snow is or how cold the temperature may drop. This is especially true for die-hard tailgate fans watching NFL playoff football. But, for many others… it’s just to dang cold to fire up the charcoal or gas in order to grill a couple of burgers or steaks when you can cook inside or dine-out. So, what’s a grilling junkie to do? You can either go for it and invest in a heavier coat… or, try some new things in the kitchen that can be moved outside when the temperature rises! Even if it’s just one warm day in the middle of January or February. Here’s my suggestion for surviving the winter season – turn your attention to a dish you’ve always wanted to try but were afraid to do for a crowd. Chances are your outdoor cooking parties are limited so a first shot a new dish can be cooked, taste tested and perfected before you next official cookout party with guests. Take on a few quick and easy recipes that can be easily tweaked for both indoor and outdoor use. I like trying to perfect new sauces or rubs during the winter, so I can serve them up in the Spring and Summer months. Here’s a suggestion to get you started starting with a tasty mustard that would be perfect for hot dogs and brats broiled in the oven for the Big “Super” Game! Homemade Beer Mustard - A Fun and Easy Winter Survival Tip Making your own mustard is easier than you may think. It’s a simple four step process that requires added time for the finished mustard to rest. You need some mustard seeds and liquid. Most people use a combination of vinegar and water. Here's where you can begin to play with things. Beer can replace the water! Here's the four basic steps: They are the same if you are using water, beer, wine, etc. as your liquids. Step 1 – SOAK your mustard seeds with enough liquid to cover the in a covered, non-reactive bowl. Soak for 2-4 days in the fridge. Check every day or so and stir slightly. Step 2 – BLEND the soaked seeds in a blender or food processor. Short bursts produce a chunkier mustard. [...]