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Messages - markaberrant

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241
All Things Food / Re: BBQ Sauces
« on: June 15, 2010, 08:35:10 AM »
On brisket, generally plain or possibly just a touch of sauce.

I usually go plain too, but I'm making a brisket in two weeks and I'd like to have some sort of sauce on the side for those who want it.  Anyone have a good recipe for sauce that goes well with brisket?  I'm also gonna make a meatloaf this weekend, so I'd like to make the sauce this weekend as a test run.

243
All Things Food / Re: BBQ Style
« on: May 31, 2010, 07:06:54 PM »
Quote from: beerocd
That's awesome dude! Another UDS on the planet!
How much fuel to go 16 hrs?

I figure I used about 12-15lbs.  Just cleaned out the UDS, and there is still a good bit left in the basket.

244
All Things Food / Re: BBQ Style
« on: May 31, 2010, 07:03:50 PM »
In the upstate of South Carolina we prefer the mustard based. Mustard thinned with a bit of vinegar and some sweetness added with honey or molasses and whole lot of black pepper. If you really want to do it right, puree a peach for the sweet part.

You know its right when you buddy takes a bite and just nods and mumbles "damn!" while chewing a mouth full.

I used this recipe:

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

I doubt the balsamic is at all traditional in any sort of sauce, but it was "damn" good!

245
All Things Food / Re: BBQ Style
« on: May 31, 2010, 03:42:08 PM »
Quote from: tubercle
Carolina mustard sauce - Upstate style I hope and home made ;D

I am an ignorant Canadian, so I have no idea what "upstate style" means, but yes it was a homemade mustard sauce.  First time making it as well (in the past, I've only made a vinegar sauce), and the whole family thought it was fantastic.

246
All Things Food / Re: BBQ Style
« on: May 31, 2010, 12:52:59 PM »
10lb pork butt this weekend:







This weekend was my first overnight cook on my new UDS, and my first mostly unattended cook.  16 hours (without adding more fuel) at 225F with pecan, then wrapped it up for 2 hours until pulling and serving with homemade coleslaw, cornbread, carolina vinegar sauce, and carolina mustard sauce.

247
Events / Re: NHC Updates
« on: April 27, 2010, 03:21:04 PM »
Was last years posting of results held up by the ALES or was it another region?

Yeah..those Canadian brewers made me wait for my 27 point American Stout :)

While I am not directly responsible for submitting the results, I am on the ALES Competition Committee.  I can't remember if we were the only late ones last year... regardless, sorry... I think we sent the results by dogsled.

248
General Homebrew Discussion / Re: Is the NHC for rich people?
« on: April 27, 2010, 03:13:58 PM »
The Ninkasi award is for obsessive, consistent, quality homebrewers with enough free time and cash to devote to the hobby. 

All other NHC awards and medals require just a few bottles of 1 great beer and a $9 entry fee (plus shipping).

I don't see what the concern is, let alone see a need to make any changes.

249
Homebrew Competitions / Re: 2010 National Homebrew Competition
« on: March 12, 2010, 11:06:56 AM »
I just wanted to add that Canadians can also qualify for the NHC by entering here:

http://www.alesclub.com/index.php/competitions/details/21-homebrew-open-2010

(my apologies if this doesn't belong in this thread)

250
Ingredients / Re: Sierra Nevada "English Caramel"
« on: November 21, 2009, 08:05:18 PM »
Just re-confirmed it is indeed Crisp, but I don't see why any medium crystal wouldn't work.

251
Ingredients / Re: Sierra Nevada "English Caramel"
« on: November 19, 2009, 03:57:26 PM »
Pretty sure they use Crisp medium.

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