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Messages - boulderbrewer

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661
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 ;)

662
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.

663
The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:04:01 PM »
Beersk I want to party with you!

664
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.

665
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.

666
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.

667
The Pub / Re: http://tinychat.com/roffenburger
« on: December 30, 2011, 07:54:12 PM »
bump, Boulder is here.

 http://tinychat.com/roffenburger

668
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.

669
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.

670
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!

671
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.




672
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 #?

673
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?

674
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).

675
Going Pro / Re: Mast tun sizing
« on: December 27, 2011, 08:37:53 PM »
Up and over.   ;D

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