Search results

I think I’ll do ribs, sausage, charcuterie, chips, dips, homebrew beer, etc…

Does 2x the price = 2x better brisket? It would be interesting to do a side by side blind taste test.

+1. They make a mush with sawdust and force it through a pellet dye at high temperature and pressure. The act of compression and the high temperature causes the lignin within the biomass to melt, gluing the particles together, which then re-form as a solid pellet after cooling.They do it with...

I haven’t cooked a brisket any other way for a very long time. Never fails.

Leftover Smoked Chicken Clean out the Fridge Stew

Smoked pot roast

Brewing a Scottish Export this AM

Chuckie: 1/3 burnt ends 2/3 pulled

This AM I am brewing my 190th all grain beer since Alabama made homebrewing legal. Cheers!

Wings and poppers on the smoker. Kölsch in the glass. College football on TV. Cheers!

Steak night

Cedar plank bacon wrapped meatloaf

I can stomach their pricing to a point. …but their shipping sux. I use MoreBeer and Great Fermentations mostly. today I am brewing a Session Strength Dunkel.

Brewing a Kölsch today kinda sorta almost

Who loves you Babyback? 1.5-1.5-.5

@DanHoo and @Darryl - swazies : Books have been written on how to drink beer and loose weight such as The Drink Beer Get Thin Diet. IMO, carb control is the best reason to brew your own beer. I brew session strength beers that are low(er) ABV and carbs than their full strength counterparts but...

We usually decide what we’re going have for dinner that morning. That way I can lay out something to thaw. I rarely have everything so I go to the grocery nearly daily. The exception is brisket, whole polutry, or pulled pork. They get layed out earlier to thaw.