16
General Homebrew Discussion / Re: What's Brewing This Weekend - 1/13 Edition
« on: January 15, 2012, 09:29:11 AM »
Brewing a Amber Ipa (aka surly furious), mash is almost done.
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17
All Things Food / Re: BBQ Style
« on: January 14, 2012, 01:04:11 PM »
Alright, give me some time to find the recipe.
18
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 14, 2012, 12:44:00 PM »
Its more like a Spicewine, having a removable charcoal pan. Pan plump full will probably hold 12lbs of charcoal (more briquettes, less lump), and smoke easily for a few days straight. I have gone as long as 32hrs, but ran out of stuff to cook!
19
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 14, 2012, 08:18:42 AM »
Here is the temp graph from the last cook on the pitmaker (last one on the bottom), this smoker has a plate steel (1/4") shell, with 2"of high temp insulation. With ambient temps in the 30's this smoker went about 15hrs on 6lbs of charcoal, with tons to spare.
20
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 14, 2012, 08:13:06 AM »
First one is a cookshack FEC100
Second is a Midnight smoker by meyer metal works in KS (stick burner)
Third is a Pitmaker Vault.
Second is a Midnight smoker by meyer metal works in KS (stick burner)
Third is a Pitmaker Vault.
21
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 07, 2012, 07:48:10 AM »that simply rocks - did you build the stand for the BGEs?
WOW.
Yes, I did Blatz.
22
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 07, 2012, 07:47:41 AM »Can you point out the problems to me?
Not enough hours in the day, perhaps?
Or money in the bank
23
All Things Food / Re: BBQ Style
« on: January 07, 2012, 07:44:09 AM »
Here is some smoked kid goat:
Pulled all the meat and served on grilled pitas with home made tzatziki sauce.
Pulled all the meat and served on grilled pitas with home made tzatziki sauce.
24
All Things Food / Re: BBQ Style
« on: January 03, 2012, 05:58:44 PM »
With my use of nitrates, you can cold smoke. Salt only needs to be hot smoked.
25
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 03, 2012, 06:17:06 AM »Sweet set ups and very nice Q's, but where did you get the cooking sheet and rack? Full sheet or half sheet?
Punatic, you described me when you described yourself "... and I am a water treatment systems designer/builder/operator (and a homebrewer). " LOL!
No stone under your eggs does show you have stones!
Full sheet, I belong to a restaurant supply house.
26
All Things Food / Re: BBQ Style
« on: January 03, 2012, 06:15:43 AM »
Nope, cold smoking is keeping it under 100f for sure.. the colder the better, I shoot for the 60's personally.
27
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 02, 2012, 12:04:46 PM »Lookin good! Mighty fine que pron.
Now I feel like a wimp with just a Weber and a BGE.
Why like a wimp... good food is good food!
28
All Things Food / Re: BBQ Style
« on: January 02, 2012, 12:04:11 PM »
1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?
1. I don't know how much wood, I keep adding it to last 8 hours
2. flip the whole bag
Bryan
29
All Things Food / Re: BBQ Style
« on: January 02, 2012, 12:02:47 PM »Yessir, it comes in really handy!Quite simple and old skool actually.
1T morten tenderquick per #
1t brown sugar per#
Sprinkle on meat
Put in large zip lock bags, flip meat daily for 5 days
End of day 5 rinse, and put back in fridge uncovered overnight
Day 6 8hrs of cold smoke (usually hickory, and a fruitwood)
Day 7 slice and package.
AWESOME. Very similar to the Canadian Bacon. I'm guessing a meat slicer would be real handy with all that bacon.. Cheers!!!
30
All Things Food / Re: Hi, My name is Bryan and I have a smoking(and brewing) problem!
« on: January 02, 2012, 08:53:35 AM »Wow!
That's some serious equipment...can't wait to see some of your smoked goodies.
Sure here are some:
