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Messages - boulderbrewer

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586
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.

587
The Pub / Re: http://tinychat.com/roffenburger
« on: December 30, 2011, 07:54:12 PM »
bump, Boulder is here.

 http://tinychat.com/roffenburger

588
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.

589
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.

590
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!

591
The Pub / Re: un-bifurcated garments
« on: December 30, 2011, 09:44:46 AM »
A big green egg, and a pile of cedar to make a table for it. Cedar is not a pile anymore, IMO! House doesn't smell like varnish anymore either.




592
All Things Food / Re: BBQ Style
« on: December 27, 2011, 09:29:05 PM »
Yeah...I see that Euge. You may try emailing him to confirm his method.

Maybe I should email Chris Kimball too. ;D

You want his phone #?

593
The Pub / Re: Forum Icon
« on: December 27, 2011, 09:04:32 PM »
I guess that is good.

 :-\, only cause she is still around!  Poor little chicks, should they come into this world, will have to deal with full on Winter.

I know the wife is going to have them in the livingroom. ::)





In the spirit of this thread,
I give you this:



Hatching puppies now?

594
All Things Food / Re: Big Green Egg
« on: December 27, 2011, 08:44:59 PM »
Made chicken breasts with a handfull of hickory chips for the maiden voyage. My hands smell like bacon (not sure if this is a good thing or not I hope I wake up with all fingers).

595
Going Pro / Re: Mast tun sizing
« on: December 27, 2011, 08:37:53 PM »
Up and over.   ;D

596
The Pub / Re: http://tinychat.com/roffenburger
« on: December 24, 2011, 12:25:14 AM »
don't see ya

597
Going Pro / Re: Mast tun sizing
« on: December 23, 2011, 11:14:27 PM »
Would having the mash tun wider than it is deep have any advantages.  What would be the optimum mash tun design.

at 3x3 why not 4x4 and double your volume or 5x5. A mash tun that is easy to clean out is the best. Yes it would be nice to be able to fire a tun directly but not a necessity.

I'm of the code go big or go home, what would a 3x3 (85 cuft) cost compared to a 5x5 (400 cuft) just saying.

598
The Pub / Re: http://tinychat.com/roffenburger
« on: December 23, 2011, 10:15:58 PM »
I'll try to stay awake and somewhat sober

599
All Things Food / Re: The healthy stuff is tasty
« on: December 23, 2011, 10:01:35 PM »
If it is green it is good!

I had a sandwhich with green roast beef on it at Roy Rogers one time.  It wasn't so good...

Maybe the green was not ready yet?

Green veggies are good for you, control your starches.

Raw okra is great

600
Going Pro / Professional Brewing texts that you use
« on: December 23, 2011, 09:54:47 PM »
What are your go to tech books?  I hear this is the best, Technology Brewing and Malting by Kunze. What are you thoughts?

I know some brewers swear by the De Clerck books. I seems to me this one would have more relevent information to start up brewers because of the equipment that they use.

Which ones are you using if any?

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