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Messages - boulderbrewer

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The Pub / Re:
« on: March 31, 2012, 08:32:03 PM »
Not sure I can stay sober till then, who am I kidding......I will try not to pass out b4 then.

The Pub / Re: R.I.P. in style Weazletoe...
« on: March 31, 2012, 08:30:31 PM »
I agree wrapped in bacon and creamated. Like those ribs you did awhile back. ;-)

The Pub / Re: Mega Millions jackpot breaks record!
« on: March 31, 2012, 08:23:59 PM »
Really bummed I didn't win the big one, but maybe I won the second prize.

The Pub / Re:
« on: March 31, 2012, 08:21:14 PM »

All Things Food / Re: Growing food - The Garden Thread
« on: March 27, 2012, 08:48:12 PM »
Sometimes the store potatoes are sprayed to prevent them from sprouting. If they sprout go for it!

The Pub / Re:
« on: March 25, 2012, 08:23:33 PM »
OK I'h here, I want to talk to you, warning we have a couple extract brewers and a couple grain brewers and me a fat turd! Can't wait to see you there!

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!

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

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.

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

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.

The Pub / Re:
« 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

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!

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.

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.

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