InsomniacInkRoss

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I ended up soaking them all in salt water for about 30 min, and grilled in 2 batches Batch 1- All husks on, medium heat, 15 min. Lots of char on the husks, corn not quite where I wanted it to be Batch 2 - Perfect - All husks on, about 30 min completely indirect heat (lid closed) - Outer husks got to a lighter brown and brittle/papery

Yo! Will shoot you an email tomorrow, thanks for the kind words everyone!

Gonna be grilling corn on the cob for the first time tomorrow I know you need to soak in water, and, leave the husk on. Lots of conflicting reports on how much husk to leave on, how long to soak, and when to season, if at all. Any input will be great, lots of room on the grill so indirect or direct will both be available to do.

The last hard numbers I saw/read were that 1/3 of all Korbel is sold in Wisconsin - and Wisconsin consumes 14% of all brandy in the US. All brandy is included in that number though, cognacs and such as well. Korbel is so dirt cheap here, I can't imagine anyone needing a "cheaper" one!

Mentioned it in my first post a little, but I am absolutely in love with Peychaud's Bitters Try it instead of the standard Angostura in everything, heck, just do shots of it!

Gin Bloody - I have only used Rehorst gin which has a strong sweet basil flavor, but I think a cheap gin would work great. I just wouldn't use a Hendricks for that. I have different gins for every mix: Chilled or with one ice cube: Rehorst With a little Tonic: Sapphire With muddled Cucumber: Hendricks (of course) I also strongly suggest floating a little absinthe on top of your Gin and Tonics A whiskey/bourbon Manhattan on the rocks is a pretty solid go to, everywhere should be able to make it with out too much trouble (even though i don't think ice or anything but Rye belongs in it)

Egg whites are so awesome in drinks, every bar should carry them.

The Old Fashioned and Manhattan are probably the most wide open in terms of how you make it, especially in this state. My Old Fashioned: 1/4 Clementine 2 Maraschino Cherries Spoonful of Brown Sugar 3 good dashes of Angostura bitters Muddle all of the above until the sugar is dissolved Add 2 oz of Bourbon (pouring it over the bottom of the muddle) Add Ice and top with a splash of sprite or club soda Rob -- Bloody Marys are 1000% better with gin instead of vodka, not one person I have told about this has ever gone back to vodka.

Very open discussion of cocktails, I want to know what you like, where you can get a good one, and so forth. I have really studied and made "classic" and "proper" cocktails over the last year or so and came to realize how much of a real difference quality and fresh ingredients make (Fresh Lime vs. Rose's for example and bottled Old Fashioned mix should be outlawed.) If you haven't been to Bryant's Cocktail Lounge I strongly recommend that (they do things right) and come down to the Great Lakes Distillery tasting room, where we also do things right. I have heard good things about Hotel Foster and The Hamilton but have not been. Best cocktail of all time is the Tom Collins, but I regularly enjoy a Rye Manhattan (Served Up, light on vermouth, heavy on bitters) or a Sazerac (Rye, Absinthe, Peychaud's Bitters, and Simple Syrup)

I hate to let this get too far off track, but we are talking about a great up and coming area of town to visit. Where is the gym? There is a tapas restaurant going in on the SW corner of 6th and Virginia as well (which should be awesome) and should be open sooner than later. There is something cool going in the top level of the Distillery as well, but it won't be for a few months yet.

I would think almost for sure by now the rum is down there, it's been out a year. If you can find a bottle of "batch 10" or later, do that, it's really coming along nicely now. Fun note, it's named Roaring Dan's Rum after the only man charged with piracy in the great lake's history, "Roaring" Dan Seavey. It's a very subtle maple syrup flavor, but good. http://www.classicwiscons...m/features/ourpirate.htm The whiskey just came out a month ago, don't know how far reaching it has gotten yet.

I strongly suggest Great Lakes Distillery at 616 West Virginia Street Milwaukee, WI 53204 http://www.greatlakesdistillery.com/tours.htm Wisconsin's first distillery since prohibition, makers of vodka, gin, rum, absinthe (yes, real absinthe), brandy and whiskey. It's the happiest place in Wisconsin, but, I recommend a Thursday, Friday, or early Saturday tour (2pm), the rest of the day on Saturday can get pretty crazy. I work there, I can hook you up with a few of the best cocktails you will ever have in your life. Lots of great food, the Harley Museum, and the Iron Horse all a stones throw from the distillery. Wisconsin's largest distillation museum is also on premise.