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Messages - hamiltont

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General Homebrew Discussion / Re: 1st round NHC results
« on: April 28, 2012, 03:09:22 PM »
I've read all of the comments on this Forum and many of the other Forums as well. It truly is a good problem WE have. Below is something I could endorse:

1) Limit the entries to 5 or 10 (or some number) for the first 2 days, and then open it up for the remainder of the 750 entries after the 2 day limit.

2) Use a graduated scale for pricing. 1st entry $10. 2nd entry $12, 3rd entry $14, etc.. Or something along these lines.

3) Eliminate the Ninkasi Award.

I think it would force brewers to enter their “best” beer or mead initially. Then, if space is left, they could enter more if they wanted. Eliminating the Ninkasi Award might help by limiting the massive entries a few entrants make.

Just my 2 cents….


Better check to make sure your probe is waterproof. I don't believe mine is (Ranco). You could put it in a dry tube in a jar of water and seal it off & be safe. Duck Tape and a piece of foam insulation has always worked for me..  Cheers!!!

The Pub / Re: Anybody Fish?
« on: April 12, 2012, 03:12:00 PM »
My son & I try to get up to Merritt Reservoir as often as we can. Here are a few pics from our 2009 trip.

My best fishin' buddy...

The campsite...

Master Angler Northern...

Equipment and Software / Re: Bucket opening tool
« on: April 12, 2012, 02:10:58 PM »
I use one similar to the bottom, red one that I purchased from Walmart (paint dept) for a couple bucks. It works on all my buckets. Cheers!!!

All Things Food / Re: What's For Dinner?
« on: April 12, 2012, 01:41:48 PM »
I cooked some cornish hens with an apricot glaze and my wife made French style peas and carrots.  she saute's the peas, carrots, chopped shallots and lettuce leaves in butter, then simmers everything in chicken stock until the liquid is gone.  for me the jury is still out on putting lettuce in there.  I don't think it adds anything but bulk, but that's how her mom taught her to make it.
Sounds pretty appetizing!!  If the lettuce isn't doing it for you, you might try substituting Spinach?? Might give it a subtle flavor? Cheers!!!

Still waiting for the button to work.
Ditto......... It just takes me to the top of the page of the new post, not directly to the new post.

Same thing happens when I post. It used to return me to my post but now it goes to the top of that page... :(

Congratulations to Debbie, Ron and Denny!! Your commitment to our hobby is greatly appreciated!!  Cheers!!!

Questions about the forum? / Re: new
« on: March 29, 2012, 05:34:58 PM »
Hi - Gary just caught me up on this thread. I'll have our person take a look and try and fix.

Thanks Cindy!!  If they need someone to test it let me know.  Cheers!!!

Questions about the forum? / Re: new
« on: March 29, 2012, 01:20:05 PM »
Yes, the "new" button takes me to the top of the page of the new post but not to the new post. Cheers!!!

All Things Food / Re: BBQ Style
« on: March 20, 2012, 03:18:46 PM »
Sounds awesome Mark!!!  Cheers!!!

All Things Food / Re: BBQ Style
« on: March 19, 2012, 02:42:08 PM »
An 8# bone-in pork butt. Pecan smoke for 17 hours un-foiled to 200F. Foiled when removed from smoker and wrapped in towels then placed in unlit oven to rest. Will pull when reaches 160F. A green chile vinegar sauce for the meat.

The smell is incredible.

Got some serious bark goin' on there! Did you use mustard?  What amazes me is they look like a chunk of coal when they come off but taste nothing of the sort.  Looks AWESOME Euge!!!   Cheers!!!

Questions about the forum? / Re: Go Down
« on: March 16, 2012, 01:57:17 PM »
I've just received word from Cindy that the problem is fixed.  I tried it for myself using the default theme and it seems to be working.  Please check it out and let us know.
Go down might be working, but the new button is still not working for me.
Same here... Ubuntu Linux 10.04 LTS & Firefox 11.0

All Things Food / Re: BBQ Style
« on: March 08, 2012, 09:44:58 PM »
I prefer EVOO and then rub just before hitting the smoker. I usually use a rub with a good amount of salt so I don't want it sitting on the meat too long or it ends up too salty & hammy.  I like to put it on the smoker right out of the fridge. Heard you get better smoke penetration while it's cold. Seems to work. YMMV... Cheers!!!

Kegging and Bottling / Re: Firkin help
« on: March 08, 2012, 03:48:52 PM »
I posted a few links couple years ago in the Wood/Cask sub forum under Kegging and Bottling. Not sure if the links are valid anymore but maybe there's something in there that will help?  Cheers!!!

All Things Food / Re: BBQ Style
« on: March 08, 2012, 02:53:56 PM »
Coney Island style for me thank you... Dog, mustard, chili and onions. Two with everything please... Cheers!!!

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