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Messages - boulderbrewer

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466
The Pub / Re: More reasons to love Oregon
« on: March 25, 2012, 08:01:14 PM »
Boulderbrewer does not live in this state and can't get there in 2 days. He can get to you via web  though SORRY!

467
The Pub / Re: http://tinychat.com/roffenburger
« on: March 25, 2012, 07:57:28 PM »
I'm there and I challenge Ron to show up! see you there Blueman

468
All Things Food / Re: Big Green Egg
« on: March 25, 2012, 07:55:28 PM »
Not sure this was covered, check your lower vent holes. That will kill your temps, I can get 500 at less than half on the bottom and 1/2 inch full open on the top with the daisey wheel open full.

469
All Things Food / Re: BBQ Style
« on: March 18, 2012, 10:42:14 PM »
Sounds great Corky!

470
The Pub / Strangest thing you have found in your bag of grain?
« on: March 18, 2012, 08:47:57 PM »
I have found assorted bugs, sunflower seeds and the nastiest is an old finger nail. Called the brew old finger nail, it never made it in the mash though.

471
The Pub / Re: http://tinychat.com/roffenburger
« on: March 18, 2012, 08:36:34 PM »
What to meet an idiot?

I will be there for the night.

Free information and disinformation!

Yep I stand by this
 oh I am there

472
All Things Food / Re: What's For Dinner?
« on: March 18, 2012, 08:06:11 PM »
And you got time to homebrew, WOW!!!! Very nice DS!

473
All Things Food / Re: BBQ Style
« on: March 18, 2012, 07:56:52 PM »
An 8# bone-in pork butt. Pecan smoke for 17 hours un-foiled to 200F. Foiled when removed from smoker and wrapped in towels then placed in unlit oven to rest. Will pull when reaches 160F. A green chile vinegar sauce for the meat.



The smell is incredible.

Makes me sad that all I got was a 2.5# front shoulder roast from the half of pig we bought. Next time I'm talking to the butcher or just by the pig and do it myself! Maybe I can do one with goat this year.

474
All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2012, 09:16:39 PM »
Ordered honey bees!!!, Onion seeds start 6 weeks at least before replanting. In the north part of the US look for day neutral onions.

Euge just order fill and let the water  be someone elses problem, JK.

Sad but we are 80 days away from last frost, sucks seeing it was 75 today. We do have some lettuce started though.

475
The Pub / Re: AHA joke thread
« on: March 11, 2012, 10:10:01 PM »
I'm nominating the Red Riding Hood joke for thread best. That is hilarious. :D
And here I thought it would have been better posted in the "idiotic social commentary" thread.  It started off fine, but maybe if it had been 1/4 as long it would have continued to be amusing

Agreed.  I kept trying to find the joke there.


Sent from my iPad using Tapatalk HD
It is a sad comentary on our society, while I watch Bayou Billionares.

476
All Things Food / Re: BBQ Style
« on: March 11, 2012, 09:52:42 PM »
Less than 12#, great bird but the bourbon reds are even better, pictures do anything about taste.

477
All Things Food / Re: BBQ Style
« on: March 11, 2012, 07:53:49 PM »


Beautiful color man!  8)

Cool, I thought it was a bit light, cooked her a touch hot at 300.

478
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 11, 2012, 07:48:01 PM »
We are going to bring in food trucks(trailers) to provide food and encourage call ins at our tap room. This may be the way the "Garage Breweries" compete with the Brewpubs.

479
All Things Food / Re: BBQ Style
« on: March 11, 2012, 07:33:12 PM »
The bird was a our own pastured broad breasted white. I got all 10 to live to full size. Not bad for a $3.89 and 16 weeks.

The best wild hog I had was a bar boar that my roomate shot while deer hunting. That was some great eating. We did a have for the superbowl that year, I still drool thinking about it!

Our pork is raised by our friends a tamaworth/Large Black cross. It is very good pork. Not the store bought the junk. Just saying. Find a good reputable hog grower if you can't kill your own.

Loopy,
Great way to raise your kids that way! That is cool you brought the kids out for some hunting!

480
All Things Food / Re: BBQ Style
« on: March 11, 2012, 04:21:34 PM »
Everything went well, finished cooking a bit early! It was like cutting into a wet sponge. It was wonderful.

Before



After


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