I'm in, too.
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I could go for Pringles, Yuengling and a pool right now, too
yeah its been hot...today no exception.
nice read on the Yuengling.....many don't know that beer yet alone pick it out from a few centimeters of can showing!
I graded my first exam in 2004, you kids were still wearing diapers so play nice.I haven't worn a diaper since 2002. Know your audience!
On a more serious note, I once had a full legacy type exam which took me 6 months to grade. It was a really large set from OZ and so all the units were funky in the recipe question and with it being a large set finding a chunk of time to sit down and do it all was difficult. At that time the lead grader duties took about 5 hours per examinee. I'm not proud that it took so long, but I do understand what it takes and can also understand when life happens.
Back to the OP - congrats on the score...now get to judging.
If I was smart, talented, and retired, I would jump in the deep end with you guys and help out. It must get a bit overwhelming at times. I feel for you guys that are way up there. Its volunteer, and this new "instant gratification" culture is quick to forget that.
The first time we were there was the middle of August, we were rained on with no clouds in the local area. Damn that was humid!Crazy hot and humid, are you being Captain Obvious?
No, I was told that weekend by the locals that it was especially unbearable, even for NOLA. I've been there since a couple times and nothing held a candle to that weekend. Awesome city, though.
It has been humid there most every time we have been there.
Yes, but thanks for the reference. I will check out Stein's next time I'm in NOLA.In New Orleans there's a deli on Decatur near Jackson Square that has a very nice beer selection. Grab a "go cup" and enjoy a good beer while you walk the neighborhood.Just realized that you're probably referring to Central Grocery. It's in that area, but Stein's whips its ass, IMO.
You reallly need a smoker to do it right, and a cold smoker to do it really, really right. I built a cold smoker once that worked fairly well until it caught on fire.
Bit of a wild hair here, but I'm wondering if anyone's smoked base malt using a charcoal (or gas, I suppose) grill. It seems to me that I could just wrap the wet wood in some aluminum foil, throw it on a the lit coals (probably once the grill has started to cool down), and put the grain up top on a baking sheet for a few hours. I also saw a reference somewhere to a cast-iron skillet. Thoughts?