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Messages - euge

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6481
Ingredients / Re: Jasmine and Green Tea
« on: September 28, 2010, 10:35:56 AM »
Their site says "12g sugar in each 6oz pour..." So 2g/fl.oz. How sweet is this stuff? Certainly the sugar is 100% fermentable, so it must be a very subtle sweetness.

6482
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 10:28:46 AM »
I can deal with the heat. And the cold. But multi-year drought conditions take their toll on everything especially with our heavy clay soil. Despite a few deluges we haven't had a proper rainy season (Summer) in at least 3 years. My driveway has disintegrated.

6483
Ingredients / Re: Hops for Deschutes
« on: September 28, 2010, 12:18:46 AM »
Yep, Deschutes Brewing in Bend OR.  Their Black Butte Porter and Obsidian stout are big favorites around here.  I think their Mirror Pond pale ale is outstanding.

Cool opportunity to go out hop picking and judging with such a popular local brewery.

I like MP's sweetness and while it's still hoppy you can still taste the malts The Inversion is very drinkable and not my first choice initially, but it's catching on. These beers are unlike anything available locally.

Decided what it is that I like about your pic there Denny. Like a green flame- against a green ground. If you have a higher rez pic I'd like one. Make a nice wallpaper for the lappy.

6484
All Things Food / Re: BBQ Style
« on: September 28, 2010, 12:02:30 AM »
Well, its frugal cause I've done 6 looong cooks and still haven't hit the 10# mark in charcoal. Close but not yet. Supplemented with what the Pecan tree sheds so maybe it's skewed slightly. But by just a bit. I'd do a 6 hour smoke and there'd be loads of charcoal left.

I think you can do without the plate setter if you do some low and slow, and you won't need it for grilling. 

 

6485
The Pub / Re: Holy %*#@! It's Hot
« on: September 27, 2010, 11:01:32 PM »
It was barely 80 today and is 59F right now. I can't believe it. Should be another 5 weeks before we get weather anything like this. Don't worry guys I think its coming yer way...

6486
The Pub / Re: Indian Turnip
« on: September 27, 2010, 10:53:58 PM »
And why...?

6487
General Homebrew Discussion / Re: Glassware
« on: September 27, 2010, 10:50:54 PM »
Heard that no-one's producing them anymore. I had a couple carboys. Remember thinking "sure hope I don't drop this..." And I would... eventually. :-\ That was a 6 gallon. Can't imagine how one would handle a 12 gallon.

I have tile floors. Enemy of plates, bowls and especially beer glasses. But a snap to sweep and mop.

6488
All Things Food / Re: BBQ Style
« on: September 27, 2010, 10:42:41 PM »
That looks great!  I'm definitely in the market for a smoker and have been eying the WSM.  Can't decide.  Are the BGEs everything they're supposed to be?  Has anyone here ever compared them to other kamados?   I'm going to have a hard time convincing my wife we should spend the money on one, but it's worth a try :)

Without the Nest and Plate Setter it costs less. To do it all again I'd skip the Nest. That was $120. Then you could spend the remainder on a control system. LOL

I think the popular Weber will hold more but the frugal Egg is versatile and can easily go over 1000F according to the info out there. It's very heavy and should last decades if not longer. I put mine together without help. Check out the ceramic if you can.

6489
BUT, I'm actually glad all that went wrong b/c at least I learned from it
Definitely the right attitude :)

And you never know, the beer could still be drinkable.  Ish.

Sounds like an eventful and "interesting" brew session.

Just like an amalgam of some of my early efforts. Don't worry- one's own brew is almost always drinkable. You know you've reached some sort of new low when you end up with a dumper.

6490
All Things Food / Re: BBQ Style
« on: September 27, 2010, 06:53:24 PM »
Beautiful! There you go making me hungry again.

Walked in for the WSM walked out with a BGE. I think you'll be able. To cook a lot in that one. Is it the 21.5"?

6491
All Things Food / Re: Stuffed meat
« on: September 27, 2010, 06:45:56 PM »
Fabulous!

Not so much the meat, all of that does look awesome though; but euge's fingernails. How do you keep them so nice. You must let us know your secret.

Instead of Palmolive I use pork-fat... ;)

6492
Ingredients / Re: Hops for Deschutes
« on: September 27, 2010, 11:52:36 AM »
Is that the Deschutes brewery? I've been "checking" them out lately. The IPA, Porter and Pale ale. So far I like the Pale ale the best.

Blurry pic is almost psychedelic. But you can see the structure and seeds etc. That's what I keep finding floating in my fermenters...

6493
All Things Food / Re: Stuffed meat
« on: September 27, 2010, 11:45:50 AM »
Stuffed Pork-loin! With Bratwurst! Inspired by Deepsouth (I think)...

Cook at 275-325 for 30-40 minutes per pound until interior temp of 155F. Remove and rest for 30 minutes. Slice and serve. Mine will end up on sandwiches for lunch or dinner.





In ma belly!



I've got four more roasts like this prepared and frozen.

6494
All Things Food / Re: BBQ Style
« on: September 27, 2010, 11:25:33 AM »
I thought they looked marinated. Shrimp really benefit from a quickie marinade. A quick brine will do wonders as well.

Did 2 racks of babybacks last night along with some stuffed pork-loin (yup you guessed it: with bratwurst), potatoes and corn on the cob.

The loin was/is excellent! I got a good deal on a whole loin at 1.67/# and it was fresh- never frozen. So I cut and stuffed five roasts, vac-packed and froze 4- the other went in the smoker at 275 until 155F in the center.

The ribs are another story. For some reason I had a brain fart and modified Harry Soo's 6 hour 275F method (no spritzing) for my babybacks. Came out waaay overcooked. The bark was excellent, next time only 4 hours. I think either the spritzing or the size of the ribs makes a difference here. I'm just not prepared to "spritz" every 15 minutes for two hours.

Solution? Chopped pork with a sweet vinegar sauce on rolls...

Actually, the crunchy bits are great in the pork. Additional dimensions of texture and flavor. Expensive way to make pulled pork but goood... :D

6495
Lautering 14 gallons of wort into the brand-new 80qt kettle sitting on the floor, then realizing I had no way/strength/ability to dead-lift it up to the kitchen stove- which wouldn't boil it anyway.

And leaving the spigot open in the fermenter when filling it. Yup pulled that one and various others a few times. Found out the hard way to leave off drinking until the brewday is done.

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