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Messages - theDarkSide

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1291
Events / Re: NHC Newbie Guide online
« on: June 18, 2012, 05:18:27 AM »
Is water readily available or do you just suggest drinking the water when you rinse your glass?

Just printed my boarding passes...can't wait for this day to be over.

1292
All Things Food / Re: Smoking Chicken - Need Brine and Rub Recipes
« on: June 15, 2012, 07:59:38 AM »
I'm gonna smoke a chicken on the egg today.  It's tiny, only about 3 lbs.  I'm guessing 3 hours but I'm not really sure.  Anyone have a suggestion for how long for such a little bird?  Gonna brine for a couple hours first and then onto the grill.

Everything I read says 60 minutes per pound, but the brine also makes it cook faster.  I had my 7.5 lb bird on for about 6 hours, then another 30 minutes on the grill at 325 F and it came out great.

1293
Events / Re: Nhc tickets mailed?
« on: June 14, 2012, 08:00:12 AM »
Well, if they do OK it, he's still going to have to wear a big badge around his neck that says "Nancy" (or something like that)       :D

Or he could be "The Man They Call Jayne"

1294
Kegging and Bottling / Re: Oxygen absorbing caps...
« on: June 14, 2012, 05:51:21 AM »
They're always silver, otherwise, I'm not sure how you tell.

Get about 2000 of them and close yourself in a small room then wet them.  If you can't breathe, then they are the right ones.   ;D

Are people putting these caps on without sanitizing?  I'm not crazy about that idea but there's talk if you sanitize them, then by the time you put them on the bottle, they have lost their O2 absorbing ability.

1295
All Things Food / Re: Smoking Chicken - Need Brine and Rub Recipes
« on: June 12, 2012, 06:53:38 AM »
You can definitely smoke burgers - they're delicious!

Good to know.  Maybe the next time I'm smoking some ribs or a brisket, I'll put some burgers on to have for lunch and then have the other for dinner.  I can't imagine it takes too long to smoke burgers, even at such a low temp.

1296
All Things Food / Re: Smoking Chicken - Need Brine and Rub Recipes
« on: June 11, 2012, 05:17:18 AM »
Well I went simple with it this weekend.  The smallest bird we could find was 7.5 lbs.  I brined the chicken for about 4 hours with a mixture of water, kosher salt, sugar, garlic, and onion.  I made a simple rub of salt, brown sugar, paprika, chili powder, onion powder, and garlic powder.  Put it on the smoker for about 6 hours at 225-250, with some cherry and apple.

It came out excellent.  Even my son who is a picky eater was devouring it.  Going forward I will probably experiment with some other spices, etc.

Thank you everyone for your suggestions!

P.S.  My son asked me if it's possible to smoke cheeseburgers... ;D

1297
Events / Re: NHC Newbie Guide online
« on: June 08, 2012, 11:38:47 AM »
Eat, Drink, Sleep, and Be Merry!  :D

Got it.

Thanks.

1298
All Things Food / Smoking Chicken - Need Brine and Rub Recipes
« on: June 08, 2012, 11:32:31 AM »
So I decided to branch out from smoking ribs to trying a whole chicken this weekend.

Anyone have some recipes for a brine ( yes, it can include beer if you want ) and rubs for my maiden voyage into the smoked chicken world?

Most of the brines I've seen online say water, salt, & sugar and spices if you want.  The spices part is what I'm curious about.  I don't want to over do it. 

Thanks.

1299
Ingredients / Re: I think my hops are drowning
« on: June 07, 2012, 08:23:21 AM »
It also could be a deficiency of nitrogen

http://www.freshops.com/hop-growing/hop-diseases-and-pests

But if it's like it has been around here the past week ( rain ), it's probably overwatering.

I always remove the leaves on the bottom foot of the bines to allow for air circulation anyways. 

1300
All Grain Brewing / Re: oxidation risk with batch sparging
« on: June 07, 2012, 06:10:25 AM »
I've never had problem with oxidation or hot side aeration when batch sparging since I started all grain brewing 5 years ago.  It possible that it's there but I can't pick it up.  And I've been know to stir the heck out of the mash and sparge too.

1301
The Pub / Re: Whatcha all want for Father's day??
« on: June 07, 2012, 05:14:05 AM »
I want to sleep until at least 8AM.  Anything above and beyond that will just be gravy.

Now you're just being greedy  ;D

1302
General Homebrew Discussion / Re: UPS returned my box of NHC beer
« on: June 06, 2012, 05:45:12 PM »
Mine was just delivered today from NH.  I print the labels at home and send them from work.  I've never had one returned.  Glad you have time to resend.

Sent from my Transformer Prime TF201 using Tapatalk 2

1303
In Beersmith 2, click the "Ingredients" tab, click the "Grain" button, then click the "Add Grain" button.

I think the older version 1.x is similar


Edit:  easier way...off the "Insert" menu, select "Add Grain"

1304
Events / Re: NHC Certificates...
« on: June 01, 2012, 06:46:22 AM »
Got my ribbon and certificates yesterday.  My 2nd round entry is going out today.  Please watch for it...it will be 3 brown bottles in a cardboard box  ;D

It's getting close...the current month is now the same as the month of the conference!!!  :)

1305
The Pub / Re: Just sayin
« on: June 01, 2012, 05:55:55 AM »
I just can't bring myself to say "plin-knee"...sounds like I'm ordering a Zima or something.

An wtf with saying apricot like "ape-ri-cot"?  :P

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