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Messages - boulderbrewer

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511
The Pub / Re: un-bifurcated garments
« on: January 06, 2012, 07:54:53 PM »
8), Dude, you should totally get a mohawk to wear with that thing.  Awesome.

No just a hair pick! tease that hair out!

512
All Things Food / Re: BBQ Style
« on: January 06, 2012, 07:50:51 PM »
Nitates don't fly in my book but that makes sense.

513
All Things Food / Re: shelf stable eggs
« on: January 06, 2012, 07:44:57 PM »
The problem I see is going from pressure cooker to wax, I think pickling is the way to go.

514
The Pub / Re: http://tinychat.com/roffenburger
« on: January 02, 2012, 10:20:25 PM »
This dumb a$$ is there.
Stop bye and ridicule me.

515
Sweet set ups and very nice Q's, but where did you get the cooking sheet and rack? Full sheet or half sheet?

Punatic, you described me when you described yourself "... and I am a water treatment systems designer/builder/operator (and a homebrewer). "  LOL!

No stone under your eggs does show you have stones!

516
All Things Food / Re: BBQ Style
« on: January 02, 2012, 09:40:31 PM »

1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?

1. I don't know how much wood, I keep adding it to last 8 hours
2. flip the whole bag

Bryan

Any idea what the temp of the cold smoke was...?

Bet is was 200F ;)

517
The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:36:41 PM »
Needed more apple smoke and 8# took 5 hr at 240f  couldn't get it lower than that. The rub was to much for the wife but it was very moist.

518
The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:04:01 PM »
Beersk I want to party with you!

519
The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:02:45 PM »
Had the eve's with my family, belated christmas, so moola!. The first, I smoked my first turkey breast, sans papers! but used the applewood and had some brews with the wife so it was pretty good.

520
The Pub / Re: un-bifurcated garments
« on: January 02, 2012, 08:36:48 PM »
The Oxford Beer Companion here too.  Hours and hours will be wasted reading that one.  Well, maybe not wasted, I have learned a few things.  Most of the articles are pretty good.

It is a pursuit for knowledge!

I'm also getting the Kunze book 4th edition.

521
All Things Food / Re: BBQ Style
« on: January 02, 2012, 08:34:24 PM »
Does the fruit wood show up or mostly hickory?

Did you know that is only 0.15# per day? as an average.

522
The Pub / Re: http://tinychat.com/roffenburger
« on: December 30, 2011, 07:54:12 PM »
bump, Boulder is here.

 http://tinychat.com/roffenburger

523
All Things Food / Re: BBQ Style
« on: December 30, 2011, 07:42:31 PM »
I have a new found love, along with making beer. First try with a place setter tonight with a reload of some new lump with the old. I now know what the flash back looks and smells like, eeewww burnt hair!

I have liked everything I have made so far, bacon wrapped quail with a maple syrup drizzle is nothing special. "The Chicken" is crazy hot and a different way to make Nashville chicken, used a Cooks recipe deep fried chicken and differenrt way to make the hot sauce, my grilled chicken had the same texture as deep fried, so that is cool.

I picked up some apple wood so I will smoke a 8# turkey breast on New Years, just thinking of getting it going around 200 and checking it after about 2 hours to get an idea when it will be done.

I can't figure out why there are no kamado grill clubs.

524
The Pub / Re: What's the Weather Like Where You Are?
« on: December 30, 2011, 10:46:07 AM »
28f and sunshine, our weekly/biweekly/monthly dose of sunshine.

525
All Things Food / Re: BBQ Style
« on: December 30, 2011, 10:39:28 AM »
My new rig,



I have done chicken breast with hickory, quail with bacon and maple syrup. Next "The Chicken" recipe from Nakedwhiz.com and some smoked turkey breast. Just have to find some fruit wood for the smoke or just use some birch. Not to mention some good lump hate all I can find is Cowboy. blah!

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