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Messages - Robert

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The Pub / Re: It's Baseball Season!
« on: March 31, 2011, 08:15:26 PM »
Hey Robert, isn't this the picture you meant to put up:

Oh but hey, Congrats on the silver medal!   ;D

The American League is for whimps   ;)

Thanks! I was there. It was rough.

SF "fans" (term used extremely loosely) filled up the entire section to my left. I swear if I heard UUUUUUUUUUU-----Ribe one more time I was gonna throw one of them off the upperdeck. It was a helluva ride though. I'll take the DH over watching a pitcher hit 7 days out of the week. Ahhhhhhhhh, baseball is here!

The Pub / Re: It's Baseball Season!
« on: March 31, 2011, 08:49:57 AM »
I lurk quite a bit.  ;)

The Pub / Re: It's Baseball Season!
« on: March 31, 2011, 06:49:53 AM »

Time to finish what they started last year. Serving homebrew at the Saturday tailgate. Gonna be some rowdy fools Saturday night making sure those idiot Boston fans feel loved.... ;D

This will be my third year of season tix. Directly behind homeplate, first row of the upperdeck. Best seats in the house if you ask me. Beer stand with Shiner and a BBQ stand just outside my section.

The Pub / Re: Oh My Aching Foot!
« on: March 23, 2011, 07:35:16 PM »
My labs just came back. Gout it is...lucky me. Good news is both cholesterol levels came back in the excellent range and my BP was the lowest I've ever seen it. Like my wife said, gout we can deal with a lot easier than all that other stuff.

The Pub / Re: Oh My Aching Foot!
« on: March 23, 2011, 01:47:26 PM »
I had an attack about a year and a half ago. I just waited it out and it went away on it's own. In January, after enjoying a bit of bourbon a few too many nights in a row, it came back. Same story, it went away in about 5-7 days and i thought nothing of it. Except this time, it came back within the next week. I was talking to my dad about it and he said he has been on medication for his since he was about my age. Went to see a doc about it and am waiting on the blood work to come back, but I'm sure that's what it is. I've definitely changed my diet and have severely cut back on alcohol. I've implemented a vegetarian night and a seafood night to my weekly meals to try and cut back on red meat.

The Pub / Re: Last Saturday
« on: February 21, 2011, 01:44:25 PM »
Children are amazing. My 3 yr old broke his femur last summer falling out of a swing. His resiliency and courage amazes me to this day. I can only imagine the pain he was in, but he handled it better tham me and my wife. Glad to hear your little one made it out ok.

All Things Food / Re: Made my own Bacon
« on: February 19, 2011, 06:40:24 PM »
Makin bacon!

24 hours into cure

Simple cure:
5 TBS Kosher Salt
1 TSP Prague Powder
5 TSP Brown Sugar
1 TBS Black Peppercorns slightly crushed

The Pub / Re: 3
« on: February 18, 2011, 07:01:59 PM »
The Intimidator. RIP Dale.

All Things Food / Re: Made my own Bacon
« on: February 18, 2011, 08:39:19 AM »
So how does one get an uncured pork belly? At the butcher? Seems to me it would be special order- what would be a fair price per pound?

Just picked up a frozen 5 lb belly at a butcher in Deep Ellum in Dallas, $3.60/lb. Seemed a bit steep, considering I found a cached website from '09 that listed it at $2.50/lb. Damn inflation. Anyways, it should be thawed by tomorrow and I'll be throwing on kosher salt, coarse ground pepper, a touch of Prague Powder and some local honey. I'll attempt cold smoking the following weekend in my sidebox smoker. Gonna use some plum wood from my plum tree that died last year. Can't wait.

Commercial Beer Reviews / Re: 2011 SN Bigfoot
« on: January 27, 2011, 07:24:43 AM »
That's beautiful Jeff...looks like I need to go find some this weekend. If OK is getting it, TX should too.

Commercial Beer Reviews / Re: 2011 SN Bigfoot
« on: January 26, 2011, 09:49:46 AM »
That's why I try to buy a case. I have 2006 to present in my brew-closet. Glad to see the '11 is out finally. It'll be fun to do a 6 year vert sampling.

The Pub / Re: Who ya got?
« on: January 20, 2011, 09:03:56 AM »
I've got no rooting interest in any 4 teams.

That said, after seeing Rodgers dismantle the Falcons, I'd definitely take the Pack and give the points (you know, if gambling was legal). That guy made some incredible throws. Haven't watched many Pack games, but he's got a cannon of an arm and he can move and throw. Bears are good and they're home, but I don't trust Cutler in a big game.

I like Big Ben over Sanchez in the AFC. Sanchez looked terrible in the Colts game and their D just beat down the Pat's offense by clogging the middle and jamming the recievers at the line. Brady looked lost and the recievers just weren't able to get open for those quick passes that made NE so great in the regular season. Ben just wins though. And if the Jets shut down the Steeler WR, I think their running game can take over.

Both are going to be great games! Bears/Pack is great rivalry football and Jets/Steelers should make for some hardnose defensive struggles. Both teams are very outspoken and should carry over onto the field Sunday. Brewing a Vienna lager Friday night and a co-op 10 gallon batch of BW and a 5 gallon second runnings beer on Saturday so I should have my entire Sunday free for 8 hours of football.

All Things Food / Re: BBQ Style
« on: January 15, 2011, 12:11:28 PM »
I'm at 15 hours on this thing. It's at 175ish. Had a rough night of smoking. 30F and a constant drizzle. All good though. Kicked up temp to about 250 around 11a and should be done in time for halftime of first game. Time to get second grill ready for the spatchcocked chicken. Marinating in the adobo sauce that they can chipotles in.

All Things Food / Re: BBQ Style
« on: January 15, 2011, 08:20:11 AM »
"Wrapped up tight"


After I put my mustard and rub on, I always wrap in Saran wrap and put in fridge for a while. I unwrap it before cooking...Not sure why, I think I saw it somewhere.

All Things Food / Re: BBQ Style
« on: January 14, 2011, 09:45:15 PM »
I'm planning on doing a packer Brisket this weekend. Should I let it come to room temp before placing it in the smoker?  And how long do you think it'll take to warm up to room temp? Overnight?

I'd be weary of letting it sit out overnight. Brisket is the one cut of meat I have trouble smoking. There's such a fine line between undercooked, perfect and overcooked brisket. I need to try again, but right now I'm into butt love.

Speaking of butt, just put a 9 pounder on. Sprinkle of Obie-Cues BBQ Bomber, coat of creole mustard, generous rub of thrown together concoction including turbinado, crushed fennel seeds, cayenne, garlic and onion powder and a finishing sprinkle of the BBQ bomber after a few hours in the fridge wrapped up tight. Going with hickory for first 4-6 hours, then switching to charcoal and soaked apple and cherry chips for rest of smoke. Gonna be some good eats.

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