^^^ That's a HUGE piece of beef!
-Daniel Kent
-Daniel Kent
OB's IRIE SAUCE (3 Viewers)
- Thread starter TRAIL TAILOR
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,766
- Location
- Redding, California
- Website
- trail-tailor.com
- Thread starter
- #62
HA! if I turned the plate 180 degrees the corn and veggies would be HUGE...
Less than 1# steak.. .93# uncooked to be exact.. J
Lol...
-Daniel Kent
-Daniel Kent
Changed it up and used the sauce on the veggie melody only.. went great with my spiced coffee rubbed ribeye. Once again great flavor!!J
So it's true everything in Tx is big.
Looking good.
Sent from my iPhone using IH8MUD
Many thanks to REEVESCI for putting this great sauce in the limelight. Thanks, too, to IRIEOB1 for being a great guy who was willing to have me over and show me his operation. I'm impressed by both his set up and his product.
I've admittedly not tried it on many different things, but it's been great so far on beans/rice, frozen veggie burritos and as a marinade on chicken legs on the grill. It's at the higher end of my heat tolerance when used straight from the bottle but it did cook off a bit on the grilled chicken. I'm still trying to figure how to best describe the flavor.
--john
I've admittedly not tried it on many different things, but it's been great so far on beans/rice, frozen veggie burritos and as a marinade on chicken legs on the grill. It's at the higher end of my heat tolerance when used straight from the bottle but it did cook off a bit on the grilled chicken. I'm still trying to figure how to best describe the flavor.
--john
- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,766
- Location
- Redding, California
- Website
- trail-tailor.com
- Thread starter
- #66
John, you guys are more than welcome.. I love this sauce and had to share it and help promote it in some way.
The flavor profile changes with every dish I've tried it with. I am with you, it's a hard one to describe, it changes every time I use it.
Thanks for a great review John,
J
- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,766
- Location
- Redding, California
- Website
- trail-tailor.com
- Thread starter
- #67
Its bachelor night.... so I made a beer butt chicken..
Injection marinade was butter, my rub and OB's..
Yum.
J
Injection marinade was butter, my rub and OB's..
Yum.
J
- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,766
- Location
- Redding, California
- Website
- trail-tailor.com
- Thread starter
- #69
R, please elaborate. I'll try it sometime
- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,766
- Location
- Redding, California
- Website
- trail-tailor.com
- Thread starter
- #72
Gotcha now, I was a little slow yesterday and NOT INTO WORK AT ALL!!
So, would that be below the lower trans temp, above the upper trans temp, above the upper trans temp followed by treatment below the lower trans temp, or between the upper and lower trans temps???
Do you have a qualified procedure or is this just common cooking practices??
HA!
J
Gotcha now, I was a little slow yesterday and NOT INTO WORK AT ALL!!
So, would that be below the lower trans temp, above the upper trans temp, above the upper trans temp followed by treatment below the lower trans temp, or between the upper and lower trans temps???
Do you have a qualified procedure or is this just common cooking practices??
HA!
J
Well, if it has been oiled up,..you might do a bake out on it.
My pepper sauce should be here soon
climber8483
SILVER Star
Looking forward to the sauce!
myquestoyota
SILVER Star
Man,....looks good !! have you ever belted one up post heated it and ramped it down?
WTF language is this? Can you explain that to those of us that have no idea what "belted one up" or "post heated it" and "ramped it down" mean? Does it have to do with a rusty trombone?
- Joined
- Jun 21, 2011
- Threads
- 230
- Messages
- 21,766
- Location
- Redding, California
- Website
- trail-tailor.com
- Thread starter
- #76
WTF language is this? Can you explain that to those of us that have no idea what "belted one up" or "post heated it" and "ramped it down" mean? Does it have to do with a rusty trombone?
We are Energy Sector Quality/Welding Inspectors..
We are speaking in "qualitibonics"... as I've heard it be referred to.... HA!
PWHT:
Post Weld Heat Treatment (PWHT) reduces the residual stresses formed during welding. It also restores the macro structure of the steel. Mandatory in high pressure applications, constructors have to strictly follow PWHT requirements to avoid component failures
PWHT eliminates the effects by heating, soaking, and cooling the weld area in a controlled manner to temperatures below the first transformation point, giving the macro structure sufficient time to readjust to its original state and removing the residual stress.
Belted up BABY!
J
We love all the pics & reviews. Hopefully everyone received your pepper sauce. We have ONE MORE FREE B LEFT so get it while it's hot. Would love to hear more of what everyone thinks. We have 15 gal. to bottle up and one more harvest to do,from the looks of it about another 20+ lbs. Of raw peppers. We will be up and running for the winter our greenhouse is almost done so no worries we'll keep you warm for the winter.
ENJOY
Sent from my iPhone using IH8MUD
ENJOY
Sent from my iPhone using IH8MUD
I tried it just the other day on a regular sandwich vs ketchup and ummhmmm...yummy!
-Daniel Kent
-Daniel Kent
I put it in ketchup & eat with fry chicken or wings.I tried it just the other day on a regular sandwich vs ketchup and ummhmmm...yummy!
Sent from my iPhone using IH8MUD