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Messages - brewmichigan

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46
All Things Food / Re: DIY Bacon
« on: August 07, 2013, 08:24:03 AM »
It just tasted like pork, not bacon.

What was your cure? I added some pink salt in the second time I did it. I found it gives it a more "bacony" flavor than not using the nitrites.

47
The Pub / Re: Question to the kids about how to use the facebooks
« on: August 07, 2013, 05:56:20 AM »
In my opinion, facebook and twitter have revolutionized the local business. When I'm in a town like Grand Rapids I check out twitter and facebook for those breweries to see what they might have on tonight or maybe they've just tapped something special. Not having at least a facebook page sets you behind everyone else so I'm glad to see you're keeping it up to date.

48
All Things Food / Re: DIY Bacon
« on: August 07, 2013, 05:53:14 AM »
OK, found this thread today while here at work.  As fate would have it, today is the day the local organic farmer sets up a little stand in our lobby.  And, they had a pork belly.

So I guess I'm gonna start a cure tonight.

Well, my first batch pretty much sucked.  I used a dry cure.  Got another belly in a wet cure.  We'll see how that turns out.

What happened? My first batch was okay but the second was awesome. I used dry cure on both.

49
Kegging and Bottling / Re: Gelatin First Try
« on: August 06, 2013, 07:46:28 AM »
Anybody ever notice any issue with Hop presence after gelatin. Have an IPA that needs to go on tap now and was thinking of doing the gelatin but I don't want to strip any of the hop aroma from the beer.

50
All Things Food / Re: Boston Butt Recipe?
« on: August 06, 2013, 06:04:12 AM »
Here it is. I'm a member and since it is on youtube...

We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.
Ingredients
Pork

    1(3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
      Salt and ground black pepper
    1teaspoon ground cumin
    1small onion, peeled and halved
    2 bay leaves
    1teaspoon dried oregano
    2tablespoons juice from 1 lime
    2cups water
    1medium orange, halved

Tortillas and Garnishes

    18(6-inch) corn tortillas, warmed
      Lime wedges
      Minced white or red onion
      Fresh cilantro leaves
      Thinly sliced radishes
      Sour cream

Instructions

    1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.

    2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.

    3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.

51
All Things Food / Re: Boston Butt Recipe?
« on: August 05, 2013, 06:36:44 AM »
+1 on carnitas.  Cooks Illustrated has a good recipe

+2 on the carnitas and +1 on the cooks illustrated recipe.

52
The Pub / Re: Kitchen re-do
« on: July 30, 2013, 06:45:54 AM »
Decided that it would be good to get some cement countertops under my belt before doing a nice one for our kitchen, so I'll be doing a new top and some reconfiguration of my outdoor bbq table/bar.

I love cement counter tops. If you do it yourself it can be a huge savings and look amazing. This old house has done a few and they have a show on doing them your self. I'd check them out.

53
The Pub / Re: One more reason to be impressed by Sierra Nevada
« on: July 25, 2013, 06:47:17 AM »
Yep, we learned that at Beer Camp.  Their recycling/composting system is impressive, too.

The hot rot!! Only 2 in North America if I remember correctly. 12 days from beginning to dirt.

54
The Pub / Re: Kitchen re-do
« on: July 24, 2013, 11:02:03 AM »
Man, I wish I had the space you guys do in my Kitchen.

We just did a remodel a couple years ago and are still working on the finishing touches. Mainly the trim under the cabinets since the floor just got finished a few months ago.

We replaced the cabinets and tore down a pantry that was built in the middle on the kitchen. It's only purpose was a cold air return for one bedroom upstairs. Moved that into a wall instead and got rid of the hideous pantry. Because of our space issues I had to keep the fridge where it is and the range but I added an island with some much needed counter space. Amazing how quickly the island now gets filled up with Junk.

I have been looking at led lights recently and have come across this company. http://www.elementalled.com/
They have some decent prices on dimmable leds. I bought some from Lowes because I didn't tear into the walls to put in any wiring for under cabinet lights and have some cabinets that don't connect and just have a few setup. Good luck!

55
Kegging and Bottling / Re: This is Why Tanks Must be Tested.
« on: July 19, 2013, 07:51:27 AM »
Every time I get my tank filled the first thing the guy looks at is the test date on it. Apparently not everyone does that.

56
General Homebrew Discussion / Re: Refractometer Sale
« on: July 11, 2013, 07:17:31 AM »
I got mine yesterday and I needed to calibrate it to 0 right off the bat but I think it'll work well for me so i can check gravities in the boil and out of the mash quickly. Not bad for $22 after shipping.

57
General Homebrew Discussion / Re: Got beef with "American IPA"
« on: July 10, 2013, 06:44:06 AM »
Yeah, they hopped the hell out of those beers but I sure the flavor profile differed from our Simcoe and Amarillo laden DIPAs we have now. They also didn't have and enjoy by date on the cask.

58
All Things Food / Re: DIY Bacon
« on: July 10, 2013, 05:32:45 AM »
That's some mighty fine looking bacon there! How did you source that?

Found a butcher shop that sells their own homemade bacon and asked them if they will sell me some bellies. He said sure so I ordered 2 of them not thinking they were 12# each! I only made one belly while the other is still frozen. The nice thing was it was cheaper than the other butcher and they took the skin off for me. They also source their meat from farms within the state. I was surprised how meaty the belly was. Some like it with more fat but I like the meat.

59
The Pub / Re: Floating Brewery
« on: July 09, 2013, 01:32:45 PM »
Alright, you twisted my arm. I'm doing this!

60
All Things Food / Re: DIY Bacon
« on: July 09, 2013, 11:43:12 AM »
Made some last week. This was my second attempt and it turned out fantastic. It was a little extra time but well worth it, especially since I did 12 pounds and will seal it up and freeze it. I used Ruhlmans recipe for the most part.


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