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Messages - redbeerman

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All Things Food / Re: BBQ Style
« on: May 22, 2012, 07:04:50 AM »
Great article Ron.  I have used the Texas Crutch technique before with very good results.  The meat was awesomely tender, but the bark suffered for it.  I guess I could have done the high heat before serving thing to improve the crust, but I must say this last one turned out pretty darn good!

All Things Food / BBQ Style
« on: May 21, 2012, 03:40:38 PM »
225F for 8 hours unwrapped.  One hour wrapped in foil at 225 and one hour wrapped with no heat.

I am here:

Beer Travel / Re: Buffalo NY beermergency
« on: May 21, 2012, 11:26:15 AM »
Southern Tier is probably available there.  They are only a couple ofhours away.  I have never had a beer of their's that wasn't great.

All Things Food / Re: BBQ Style
« on: May 21, 2012, 11:22:12 AM »
Made a brisket on Saturday.  Turned out great.  Nice bark, could hold up to a knife, but was nice and tender.

Uncooked brisket with B's famous rub

Brisket after 8 hours in smoker and two wrapped in foil


Sammich w/slaw

All Things Food / Re: Growing food - The Garden Thread
« on: May 17, 2012, 10:11:54 AM »
I finally got the garden in last weekend.  I have Napa grape hybrid, large cherry, early girl, big boy, better boy, Roma, and Tomatillo tomatoes, California Wonder, Cajun Bell, Sweet Cherry hybrid, jalapeno, Sweet Golden Cali Wonder Peppers, Yellow Crookneck Squash, Zucchini, Straight 8 and Bush Pickling Cucumbers, Rhubarb, Hybrid Eggplant, Kentucky Wonder pole beans, Dill, Italian Oregeno, Purple Sage, Thyme, an Parsley.  I'm sure I forgot something but this is to the best of my memory.

I started some asparagas root this year but won't get a harvest from that until next year.

Of course my hops but that's a different thread.

I'll post some pics soon.  :)

Don't forget Rosemary ;)  Sorry, couldn't resist.

Putting a Berliner Weisse in the secondary, adjusting carbonation and dry hopping an IPA, clarifying a Belgian Blonde ale, making a starter for a Czech pils, and taking a nap. :)

All Grain Brewing / Re: Additional Boil for 70/-
« on: May 17, 2012, 08:59:13 AM »
Yeh volume speaking for a 5 gallon batch, pull the first gallon of wort and reduce down minimally to a half gallon, I reduce to a quart.

I usually take it down to a pint as suggested by skotrat.  It gets very thick at that point.

All Things Food / Re: Growing food - The Garden Thread
« on: May 17, 2012, 08:54:14 AM »
We munched our first 4 artichokes the other night. with melted butter and grapefruit (we were out of lemons). They were small and some of the stems were a little bitter but there is something magical about eating artichokes you grew your self.

still got to get the last of the tomatoes transplanted.

corn is sprouted and we are ready to plant our beans in with them. then squash a week or two later. vacation is coming up in just over a week so lots of time to putter in the garden.

Awesome on the artichokes.  We tried growing them a few years ago, but they just didn't do well for some reason.  i think the growing season here may be too short.

Unfortunately, they let the homebrew bill die last night.  Another year before they can try again to legalize homebrew in AL.


Yes, it is too bad, it's an unfortunate consequence of democracy. ;)

General Homebrew Discussion / Re: pleasant surprise
« on: May 15, 2012, 06:59:53 AM »
I detect more sweetness from a boil down than I do from crystal malts.  Tastes is funny....

I do as well.

Beer Recipes / Re: Kolsch
« on: May 11, 2012, 01:14:10 PM »
Just finished a keg of my first Kolsch ever. Came out alright. I think I need to use some kind of fining next time, as well as cold conditioning for at least 2 weeks. The following is based on a whole bunch of recipes I found online.

5 Gallon batch

7 lb. Pilsner
1 lb. Munich I
1 lb. Pale Wheat

Infusion mash:

122- 15 min.
138- 15 min.
151- 60 min.
168- mashout

60 min. boil:
1.5 oz. Hallertauer @ 0:00
0.5 oz     "      "     @ 0:45
0.5 oz     "      "     @ 1:00

What yeast strain did you use?  I've had great results using WLP029.

All Things Food / Re: Growing food - The Garden Thread
« on: May 09, 2012, 10:08:37 AM »
Dang, nice work redbeerman!  Did you plant bok-choy from seed?  Mine have taken a ton of time germinating.  I hear they like cool weather.

sammich mater is my new favorite term.  I am going to try an use that in a conversation soon. ;D
but I don't think "go make me a sammich" is going to be in the mix.

My garlic has 9 leaves already.  I am thinking it might be scape season early this year.


We got the bok choy as plants from one of our local greenhouses.  These folks have all kinds of neat stuff, from annuals to trees and everthing in-between.  Started some green onions from seed last week.  We'll see how they do.

No brewing.  Home related activities on Saturday.  Philadelphia Union soccer match on Mother's Day.

All Things Food / Re: Growing food - The Garden Thread
« on: May 08, 2012, 09:24:08 AM »
Wow...harvesting onions?   8)

Here, the ones that came up from last year are sending flowers. ???

I planted some things this weekend.  Tomatoes, cabbage, broccoli, leeks, cukes, couple melon plants.
The garden is fresh and beautiful this time of year.

Anybody grow bok-choy?

We are trying bok choy for the first time this year.  Just put them in a few weeks ago, they seem to be doing fine.

This year we ended up with asian radishes, spicy mesclun mix, spinach, green, wax, and purple beans, beets, lemon peepers, jalapenos, red, orange, green, and yellow bells, poblanos, black crim, early girl, Arkansas traveler, cherry, sammich mater, black beauty and Italian eggplant, spaghetti squash, okra, corn and peas.  We've been eating asparagus for about five weeks now.

Congrats!  It's all up from here! ;)

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