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Messages - beerocd

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All Things Food / Re: BBQ Style
« on: October 16, 2011, 05:57:08 PM »
You could always build an imu to cook your pigs in.  No grate needed.  You do need banana stumps and leaves, and ti leaves though.

Surprisingly, I don't really have access to that here in Chicagoland!  :'(
Oh, and I'm not really sure about exactly where or how deep the septic lines run - could be ugly.

All Things Food / Re: BBQ Style
« on: October 16, 2011, 02:24:45 PM »
Why not just make one out of rebar?  It would be good enough for the whole pigs that thing is sized for :)

I have a setup for spinning two pigs already. Actually built the pit around the setup to make sure it all fits.
The grate in there is already 36", it looks less than impressive in there. Works fine - it's brand new.
I just want something custom, to fit the pit. Shipping a cover for it would be out of the que$tion.

All Things Food / Re: BBQ Style
« on: October 16, 2011, 02:07:46 AM »
I can do a million skrimps!  :P  (that's a brethren reference)

Seriously - I have a pork problem. Just seems to be so forgiving - it's soooooooooooo hard to screw up pork.

Pretty sure Cap is gonna hook me up - I've seen pictures of his artwork - pretty cool stuff.
Not so interested in buying from a random guy on the internet - we should help our own, right?

All Things Food / Re: BBQ Style
« on: October 15, 2011, 10:36:43 PM »
Sad little meal for such a big pit - but it's what I got to show for now...

Cevaps aren't so bad, the pit was just destined for greater things.
Anyone know a welder? I think I need a more impressive cooking surface.
It was meant for pig on a spit - but open fire cooking would be cool with a more massive grate...

All Things Food / Re: Rye Bread
« on: August 27, 2011, 01:15:28 AM »
I work with a Chinese guy that buys Three Crabs Fish Sauce as well as other asian delights for me when he goes to the asian market in Philly. Really fine sauce...not very enviting from an aromatic standpoint but the flavor is fabulous.

Ask Cap about it, he's on his second bottle of Red Boat already and he used to use 3crabs.

All Things Food / Re: Rye Bread
« on: August 26, 2011, 12:14:21 PM »
I don't know.  Our fish sauce has no MSG, it is just anchovy extract and salt.  Then again, they don't give ingredients for anchovy extract . . .

They're fermented, and then pressed. There's a pretty big thread over on a BBQ board about fish sauce. I'm not advertising for the guy, but the cut and paste I'm putting in next was pretty informative.

Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to fill the gap. All fish sauces in the States today with exception of Thai Kitchen, are made with third and fourth pressing of anchovies with water, MSG, hydrolyzed wheat proteins and sugar added for flavor.

To make Red Boat we use an artisanal process that is 200 years old. We work with local fisherman in Phu Quoc Island Vietnam. Wild caught anchovies caught at specific times of year are salted with local sea salt minutes after leaving the waters off the island. We then place them in 10 foot high hand made tropical wood barrels that hold 14,000 lbs of fish, and slow ferment them at ambient tropical temperatures and humidity for 12-16 months. We then do barrel tastings, open the tap on the best barrels, blend, filter and bottle. It is extra-virgin, with Zero water, additives, sugar, or preservatives. Red Boat has more than double the naturally fermented protein content of the processed versions and it shows in umami levels. If you have ever heard of umami, or savoriness, this stuff is off the charts in it!

The Pub / Re: Why am I still here?
« on: August 25, 2011, 12:07:51 PM »
I haven't brewed a batch in over a year. At least. My stockpile is all but gone.  :'(

11months. 4 batches from last year sitting in basement.

All Things Food / Re: Steel Cut Oats
« on: August 08, 2011, 01:55:18 AM »
There ya go, I have been switched over to oatmeal for breakfast to reduce cholesterol
in the ole blood stream…..Prof, you have managed to seriously rock that boat!

You would have a much better shot at reducing your cholesterol by eating bacon and eggs every morning - vs having oatmeal, or cheerios, or toast. It works. Carbs cause cholesterol - via insulin. Hard to believe but true, they lied to us with the food pyramid.

But the Alton Brown overnight oatmeal is DA BomB! It should be an occasional treat when you're not eating protein for breakfast.

All Things Food / Re: Big Green Egg
« on: July 19, 2011, 12:03:06 PM »

Stop in to see us more often.  :)

I'm here very often actually, just not much to say lately.  :-*

So, assuming I got an equivalent cook outta my fake, I see what the fuss is about now.
It was the best butt I've ever done. 13 hours, and it was just falling apart and juicy when I was pulling it.

All Things Food / Re: Big Green Egg
« on: July 17, 2011, 04:49:36 PM »
Well, thing about the "avocado grill" is I might as well have bought it from a guy in a dark alley out of his trunk.
There's no company, there's no warranty, 'bout the same as buying a used BGE.
I just squeezed around 16lb of butt in there on the second tier rack.

All Things Food / Re: Big Green Egg
« on: July 17, 2011, 12:41:00 PM »

Hey, guys. Been a while since my last post. But here's my Fake Made in China "Avocado Grill".
Did a test burn yesterday, everything seems decent, and it was $499.
Gonna slap a butt on it today.

The Pub / Re: Sinbad: Where U Been
« on: January 26, 2011, 01:21:47 AM »
Home schooling is a luxury isn't it?

Well, if you call not having a Denali in the driveway a luxury because we're giving up a salary. Sure it's a luxury. Not that I have a particular affinity towards them; but pick pretty much anything else a dual income family has and the homeschool family usually chooses to go without.

All Things Food / Re: BBQ Style
« on: January 24, 2011, 02:43:38 AM »
So, I grilled some hanger steaks tonight. Basically turns out like the best skirt steak you've ever had.
I had no clue what I was doing, cleaning it was a byotch - the silvery vein running down the middle is some work.
I got it good, ended up with two tenderloin looking things. I double butterflied it, flat and thin like a skirt steak.
Next time I will grill it as a tenderloin and slice it like a london broil. Montreal seasoning, lump, mesquite.

So, being my first time - it was ugly. Not picture worthy, but definitely tasty.

The Pub / Re: Sinbad: Where U Been
« on: January 23, 2011, 08:24:21 PM »
(although I'm not sure that has anything to do with what I'm going to say.) 

Since when does that stop anyone.... :P

Machine shop would have been the family business, except 3rd world outsourcing and CNCs kinda brought that to a halt.

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