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Messages - theDarkSide

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1591
The Pub / Re: Whatcha all want for Father's day??
« on: June 18, 2012, 09:30:37 AM »
We went test driving some cars ( nothing exciting, just family sedans - I'm not quite at my mid-life crisis yet ), then went to one of our favorite Italian restaurants for dinner.  Finished it off with some Ben & Jerry's ice cream.


1592
Events / Re: NHC Newbie Guide online
« on: June 18, 2012, 09:27:40 AM »
So what are some of the places around the Hotel people can go for good beer, some food, and more good beer?

I know there's a Rock Bottom and The Tap House Grill nearby, but maybe some locals can give a couple other suggestions.

Thanks. 

1593
The Pub / Re: Irony at its finest...
« on: June 18, 2012, 05:30:38 AM »
It's like rain on your wedding day
It's a free ride when you've already paid
It's the good advice that you just didn't take

Now that's ironic!!

1594
General Homebrew Discussion / Re: Flies in my feremntor
« on: June 18, 2012, 05:21:38 AM »
This is exactly the reason I don't "Fly" sparge  ;D

Hope it turns out for you. 

1595
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.

1596
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.

1597
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"

1598
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.

1599
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.

1600
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

1601
Events / Re: NHC Newbie Guide online
« on: June 08, 2012, 11:38:47 AM »
Eat, Drink, Sleep, and Be Merry!  :D

Got it.

Thanks.

1602
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.

1603
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. 

1604
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.

1605
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

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