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Messages - fatdogale

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61
The Pub / Re: What's the Weather Like Where You Are?
« on: July 31, 2011, 10:14:53 PM »
Dang my notify didnt happen, Sheesh....BFE  =   B*m  F*_k Egypt...........
U fill in da blanks  ;)  ;D

Thanks...I sorta figgered it was something along those lines...pinnah steered me toward Urban Dictionary, and that cleared it all up for me. :D

62
The Pub / Re: What's the Weather Like Where You Are?
« on: July 31, 2011, 09:22:16 AM »
Ah, I figured you were in CO with the mushrooms in Telluride reference. 
So I gotta ask:  I've seen BFE and Wyoming together in other places - a Google search of BFE was less than fruitful, tho' it did give me an inkling what it might stand for - what does tha acronym stand for?

Wyoming and BFE do seem to go together...west Texas and parts of Nevada also come to mind.  The Urban Dictionary is always a good reliable reference when it comes to vague and colloquial acronyms... :D  I think it mentions under BFE - in the middle of metaphorical nowhere.

Yep, that's what I sorta figured it stood for.  Thanks.

63
The Pub / Re: What's the Weather Like Where You Are?
« on: July 30, 2011, 09:30:53 PM »
So where are you guys located (Pinnah and 1vertical)? 
Me= Central BFE Whyoming

Ah, I figured you were in CO with the mushrooms in Telluride reference. 
So I gotta ask:  I've seen BFE and Wyoming together in other places - a Google search of BFE was less than fruitful, tho' it did give me an inkling what it might stand for - what does tha acronym stand for?

64
The Pub / Re: What's the Weather Like Where You Are?
« on: July 26, 2011, 09:56:12 PM »
DEEP SURGE OF MONSOONAL MOISTURE

 8), NWS Warning
Stay out of the slot canyons today!
 
I love the monsoonal flow.  Really early this year, normally not until August afternoons.
My hops are loving it.

Gonna be a great shroom hunt in Telluride!

So where are you guys located (Pinnah and 1vertical)?  It sounds like you're in the vicinty of my hometown, Montrose.  I'm in WA now, but I do miss western CO.  In keeping on topic, this has been one gray, wet summer, the second in a row.  I'm thankful we don't have the blistering heat the rest of the country is suffering through, but dang, we get very little sun 9 months of the year...we depend on July, Aug, and Sept to replenish our Vit D stores (and sanity)!  I'm running short on both!

65
The Pub / Re: Fleas
« on: July 22, 2011, 04:53:16 PM »
Every summer, my dog gets fleas.  Neither Advantage nor Frontline seem to be doing much - unless they're just preventing an even worse situation from occurring.

Do you all just resign yourselves to your dogs having fleas during the summer, or is there some magic cure I'm not aware of?

We had Fleabusters come treat our house (carpets and the dogs bed), and that was the end of the problem for us.  I think it cost a little over $100, but this was 20 years ago.  Different house now, and different dog, who thankfully hasn't had fleas.

66
All Things Food / Re: BBQ Style
« on: July 14, 2011, 09:57:28 PM »
A BBQ primer sung by some fellers down kinda in Tubercle's neck o' the woods

http://www.youtube.com/watch?v=cjcm9lEgt8M&sns=fb


67
Ingredients / Re: nuts
« on: May 31, 2011, 10:12:56 PM »
There are a few breweries around that do various nut flavoured beer. never had one myself. The only one that comes to mind was one of those collabrative series between I think stone, Maui Brewery and maybe Cambridge Brewing company. It was a macadamia nut. Although I hate to encourage anyone to go there there was an extensive discussion on Tastybrew at one point and a briefer one here as well. I think what I was generally decided upon is to toast the nuts slowly and repeatedly, resting on paper to remove as much of the oil as possible. Or use flavouring.

Rogue uses hazelnut extract in their Hazelnut Brown.  I haven't tasted it...not a big fan of the hazelnut.

68
The Pub / Re: Bucket List
« on: May 31, 2011, 06:58:52 PM »
That's very cool!  How long have you been playing?

I've been playing for about 20 yrs now, maybe a bit more. I havent owned a kit in quite some time do to space contraints but once i move into a new house its a priority to get a small kit, after the home brewery is setup of course!

Part of my problem is I don't want to learn to play, I want to play like I've been playing for 20 years (picturing the look on my wifes face (and my two teenaged daughters faces) as I haul a kit into the basement and announce that I'm teaching myself to play - priceless)!  I turned 50 this year...as a present to myself I should prolly look into a drum school to see if it's something I really want to pursue.

69
All Things Food / Re: BBQ Style
« on: May 31, 2011, 06:44:48 PM »
Tom,
I've been following this thread with great interest!  If you're smoking something that takes quite a long time (pork shoulder or brisket) do you need to add some source of humidity?  How would you do that with this smoker?  And where'd you score the barrel?
Thanks!
I'll have to take Cap's word on this, I haven't tried to smoke anything like that yet.  I'll get to it eventually. :)

I got the barrel from Al's Seattle Barrel CO, 4716 Airport Way S, Seattle, WA 98108.  (206) 622-7218

Call them ahead of time, it may take them a day to have one for you since you want it before it is painted and lined.  Tell them you want an open head barrel, and a lid with holes in it (it makes it easier).  You can also tell them you don't need the lid gasket, I had to scrape out the new one that they had installed.  And you don't need the rubber gaskets they put in the lid holes either.  Or the ring that holds the lid on.  Well, that's what I would do if I was getting another one.  It was $45 plus tax.

It took me a long time to figure out how to control the temps right, but once I figured out what I was doing it was really easy.  The smoking went well, everything turned out great.  The words "unbelievable", "amazing", and "incredible" were bandied about.  ;D  My neighbor wants me to smoke salmon for him when he goes fishing, I agreed immediately of course. :)

I forgot to take pics though, so I guess it never happened.  ;)
[/quote]

Thanks a bunch for the info, Tom!

70
All Things Food / Re: BBQ Style
« on: May 29, 2011, 09:17:03 PM »
I'm going to smoke a chicken in it tomorrow as a test, and if all goes well I'll do some turkey legs.  There will be sausages and hotdogs too.  I also picked up some jalapenos to do a variation on turds - I'm going to stuff the peppers with some hotdog and some smoked cheddar, wrap them in bacon and smoke them.  I might smoke some sweet onions too.  We'll see how hungry everyone is and if they bring anything smoke worthy.  Oh yeah, we're having company. :)

Tom,
I've been following this thread with great interest!  If you're smoking something that takes quite a long time (pork shoulder or brisket) do you need to add some source of humidity?  How would you do that with this smoker?  And where'd you score the barrel?

Thanks!

71
The Pub / Re: Bucket List
« on: May 28, 2011, 09:11:38 AM »
I taught myself how to play the drums by going out and buying a kit. A local music shop was going out of business because of some IRS problems and everything was dirt cheap. I got an excellent drum kit for like $250. It barely fit in my car.

I went home, set it up and put on some AC/DC. When i could play every song from Back in Black, I moved to Billy Squier, The Police, Zeppelin, then right to Yes and Rush. About a year later my neighbor was home from college and heard me playing Rush and came over to ask me where I studied and was dumbfounded that i was self-taught. He had been playing drums since he was 10 yrs old and went to school for it in NYC. (He currently owns a Drum School) Always thought that was a great compliment.

I still can't read a single note of drum sheet music but i can play anything i hear.

Just do it!

That's very cool!  How long have you been playing?

72
The Pub / Re: Bucket List
« on: May 27, 2011, 12:02:55 PM »
I want to learn how to play the guitar. Before I die.

Drums for me.  I want to channel John Bonham.

73
Extract/Partial Mash Brewing / Re: Bacon and beer
« on: May 08, 2011, 08:38:23 PM »
I'm a firm believer that bacon makes anything better. I am thinking about bacon and beer. I have tasted smoked porter that reminded me of bacon, but I was wondering if anyone had actually flavored beer with bacon. How did it turn out? When did you put it in? I am thinking of adding it in the last 15 minutes or so of the boil. I am concerned with the grease. Of course I will fry the bacon and try to drain off most of the grease. As I write this it sounds kind of crazy, but I figure that experimentation is what makes homebrewing fun.

There's a Seattle micro, Three Skulls Brewing, that makes a bacon lager (Buccaneer Bacon).  There are bombers of it for sale at the Beer Authority on Lake City Way.  I can't bring myself to buy one...it just doesn't sound good...

74
All Things Food / Re: BBQ Style
« on: April 27, 2011, 08:18:57 PM »
Ham & a Butt last weekend. Everyone said BBQ for Easter. Who am I to disagree.  ;D  Also a DIY Chimney Starter, A.K.A. Gasser Side Burner that's now portable.  Cheers!!!

Pulled Pork:



The brown handle things - pork pullers? 
That is some tasty lookin' food.
They're called Bear Paws, and they're amazing!  I bought them on ebay for ~$10.  Here's a link to an active listing:

http://cgi.ebay.com/BEAR-PAWS-MEAT-HANDLERS-KITCHEN-BBQ-SMOKER-GRILL-FORKS-/160569929325?pt=LH_DefaultDomain_0&hash=item2562b6ae6d


Cool...thanks for the link!

75
All Things Food / Re: BBQ Style
« on: April 25, 2011, 07:32:03 PM »
Ham & a Butt last weekend. Everyone said BBQ for Easter. Who am I to disagree.  ;D  Also a DIY Chimney Starter, A.K.A. Gasser Side Burner that's now portable.  Cheers!!!

Pulled Pork:



The brown handle things - pork pullers? 
That is some tasty lookin' food.

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