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Messages - boulderbrewer

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661
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 09:53:36 PM »
Lower fermentation temps may help with the garlic/onion taste. Info from a probrewer who all summit IIPA was wonderful. never checked it out yet.

I love it, it's tangerine comes out even at as 60 minute hop. It's a bittering hop for Tangerine Dream IPA, which is a house favorite.

662
The Pub / Re: It's been a great 19 year run....
« on: January 06, 2012, 09:07:09 PM »
Sorry to hear about this, birds go so fast. Tilting a pint in honor.

663
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!

664
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.

665
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.

666
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.

667
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!

668
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 ;)

669
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.

670
The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:04:01 PM »
Beersk I want to party with you!

671
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.

672
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.

673
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.

674
The Pub / Re: http://tinychat.com/roffenburger
« on: December 30, 2011, 07:54:12 PM »
bump, Boulder is here.

 http://tinychat.com/roffenburger

675
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.

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