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Messages - bluesman

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8341
All Things Food / Re: Comfort Food
« on: November 09, 2009, 08:33:28 PM »
Now thats stick to your ribs good eatin' there Capp. I make the same dish using Jeff Smith's noodle recipe. I roll out the dough and cut the dumplings with a pizza cutter. My wife loves C & D. It's always a winner in my house. Nice job!

8342
All Grain Brewing / Re: What kind of mash tun do you use?
« on: November 09, 2009, 08:17:42 PM »
This is beauty. Mash tun at Rathaus Brauerei Restaurant, Luzern, Switzerland.


8343
All Things Food / Re: BBQ Style
« on: November 09, 2009, 03:07:51 PM »
Hot Diggity Dogg!

Looks fantastic!

Pit BBQ is awesome. I love watching the competitions. It takes alot of failures to get to the top of the pack with the best pit bosses. Just like brewing beer...it's trial and error until things begin to come together.

8344
General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 09, 2009, 12:45:40 PM »
Have a beer on me man.  8)

8345
All Things Food / Re: BBQ Style
« on: November 09, 2009, 12:44:25 PM »
Here's the BBQ guru Steven Raichlen's KC style BBQ Sauce recipe. I give it the bluesman's twist by adding some New Mexico chili powder to it. A fantastic all- around grilling sauce. Slather it on anythiing form babybacks to burgers.

Basic Barbecue Sauce Recipe
This is the type of sauce that most people in the United States think of as barbecue sauce: Brown sugar and molasses make it sweet; liquid smoke makes it smoky--there isn't a Kansas City pit boss around who wouldn't recognize it as local. Slather it on ribs and chicken, spoon it over pork shoulder, and serve it with anything else you may fancy. You won't be disappointed.

Makes about 2-1/2 cups


2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper


Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean (or even sterile) jars and store in the refrigerator. It will keep for several months.


8346
General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 09, 2009, 12:37:00 PM »
Hey Denny...I see you are officially a full member of the board now.  ;D

Congrats!

8347
General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 09, 2009, 12:34:45 PM »
OK.

But, it lives on in our hearts.

Still, I made ya look. :P

Man...don't do that.

I just had to peek.  8)

8348
Commercial Beer Reviews / Re: Hennipen
« on: November 09, 2009, 10:59:37 AM »
I had this beer for the first time this past summer and really liked it.

Nicely balanced. Slightly fruity. Nice frothy head. Thirst quenching.

Here's a good look at it.

http://www.ommegang.com/index.php?mcat=1&scat=3&yr=1

8349
General Homebrew Discussion / Re: Weaze's "So Long" post deleted.
« on: November 09, 2009, 10:52:01 AM »
How bout we move on and make some new history on THIS killer forum?

Here Here, and AMEN to that!!!

+2

8350
All Things Food / Re: Ethnic Cooking
« on: November 09, 2009, 10:40:31 AM »
Cap!  Glad to see you, man.  Let's get this thread started!

Smurfe, great looking Mexican dishes.  I, too, am an authentic Mexican food fanatic (among a lot of other ethnic fare).  I also love Indian and Sichuan cuisine.  French and Italian are favorite too.  Basically, I just love food.   ;D

+1

I am also a food lover. There's not much I don't like...I believe great food is created from the heart...just like great beer.

Nice looking dishes folks.

Capp...glad to see you and your awesome culinary skills over here.


8351
All Things Food / Re: Beer Can Chicken
« on: November 09, 2009, 10:22:43 AM »
If I was a gambling man...I would say you guys are trying to make a funny.  ;D

8352
All Things Food / Re: BBQ Style
« on: November 09, 2009, 10:05:45 AM »
don't want to drive the thread off topic, but do you guys like the WSM smoker (18" or 22"?).  I have never smoked other than to use my Weber grill as a make-shift one, would it be easy enough for a newb?

Go for it!

The Cadillac of chimney style water smokers.

Weber makes a fantastic product.

8353
All Things Food / Re: BBQ Style
« on: November 09, 2009, 10:03:46 AM »
aHHH yeah Matt.

The ribs look lip smackin' delicius.

8354
All Things Food / BBQ Style
« on: November 09, 2009, 09:14:42 AM »
I thought it would be cool to have a thread about barbeque. Maybe your favorite recipe or a technique you use to produce finger lickin' good Q.

There's nothing better than good Brews, Blues and BBQ'S.

I smoked a beef briscuit and made a twice baked potato with a side of green beans.


Briscuit on the smoker getting real happy!


The happy meal is served!  8)


Wash it down with a good amber ale!

While listening to some Chicago Blues.
http://www.youtube.com/watch?v=hjPezeHN9Hc&feature=related

8355
All Grain Brewing / Re: What kind of mash tun do you use?
« on: November 09, 2009, 08:52:11 AM »
I had a bunch of people out yesterday to brew for TAF.  Here's what it looked like afterwards...



HA!

Look at that Red Red Rose amongst the thorns!

 :P

Looks like it's a sea of blue.

 

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