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Messages - boulderbrewer

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526
All Things Food / Re: Growing food - The Garden Thread
« on: March 28, 2012, 03:48:12 AM »
Sometimes the store potatoes are sprayed to prevent them from sprouting. If they sprout go for it!

527
The Pub / Re: http://tinychat.com/roffenburger
« on: March 26, 2012, 03:23:33 AM »
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!

528
The Pub / Re: More reasons to love Oregon
« on: March 26, 2012, 03:01:14 AM »
Boulderbrewer does not live in this state and can't get there in 2 days. He can get to you via web  though SORRY!

529
The Pub / Re: http://tinychat.com/roffenburger
« on: March 26, 2012, 02:57:28 AM »
I'm there and I challenge Ron to show up! see you there Blueman

530
All Things Food / Re: Big Green Egg
« on: March 26, 2012, 02:55:28 AM »
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.

531
All Things Food / Re: BBQ Style
« on: March 19, 2012, 05:42:14 AM »
Sounds great Corky!

532
The Pub / Strangest thing you have found in your bag of grain?
« on: March 19, 2012, 03:47:57 AM »
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.

533
The Pub / Re: http://tinychat.com/roffenburger
« on: March 19, 2012, 03:36:34 AM »
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

534
All Things Food / Re: What's For Dinner?
« on: March 19, 2012, 03:06:11 AM »
And you got time to homebrew, WOW!!!! Very nice DS!

535
All Things Food / Re: BBQ Style
« on: March 19, 2012, 02:56:52 AM »
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.

536
All Things Food / Re: Growing food - The Garden Thread
« on: March 18, 2012, 04:16:39 AM »
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.

537
The Pub / Re: AHA joke thread
« on: March 12, 2012, 05:10:01 AM »
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.

538
All Things Food / Re: BBQ Style
« on: March 12, 2012, 04:52:42 AM »
Less than 12#, great bird but the bourbon reds are even better, pictures do anything about taste.

539
All Things Food / Re: BBQ Style
« on: March 12, 2012, 02:53:49 AM »


Beautiful color man!  8)

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

540
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 12, 2012, 02:48:01 AM »
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.

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