Search results

Contribution to early discussions: I’ve used salt on watermelon, cantaloup, and grapefruit all my life. As well as Ketchup, mustard, and pickles on bacon cheese burgers (preferably Whataburger). A football favorite: Fritos pie: Fritos topped w/chili (no beans of course). Just turn the single...

I only use Salt and Pepper on Brisket. No brine, no injection, no other spices.

I had a contractor doing some work on my house last year. I started the smoker early one morning and he freaked out. He couldn’t even smell it he was so allergic. He said he was bitten by a tick and got it.

Have a great Independence Day folks! Heading to the ballpark this evening with 3D fireworks afterwards.

Wings and Poppers (Coolapeños, cream cheese, brisket point, bacon, rub).

Today’s brisket ready for wrap

2x boneless Pork butts ready to wrap

Brewing today

SmokeDay #19 ribs just about ready for the wrap… Wearing SmokeDay #8 T-Shirt

Going to use three of my five weapons in the arsenal for Smoke Day 2023. Donned my Smoke Day 2012 T Shirt for the occasion. Starting off with chuckie burnt ends. A cpl hrs later: Wrapped the chuck in foil with some sauce diluted w/beef stock and moved it to a 300°F kettle to put the...

Well, the grandson voted ribs so I went and picked up three racks of St Louis-style Spare Ribs. They’ll be dusted with Famous Dave’s and optionally sauced with either Sticky Fingers, Jim Beam, or Sweet Baby Ray’s. I like my ribs sensation sauce.

I’m either doing pork butt or brisket. I have both on hand but undecided at this point.

on a WSM at whatever she settles at with a full chimney of KBB (~250-275°F ish). I am about to start the cooker now for two racks.

I use a fridge I bought used over 30 yrs ago. It makes a great fermentation chamber. Have y’all ever tried warm fermenting a lager? I’ve used W34/70 and S189 at 60°F with great results. IMO, the key to Lager is not so much the fermentation temp but the cool temp conditioning time between...

Here’s my Berry Mnt Pub Ale. American Ordinary Bitter ≈ American Pale Ale-style grain bill, hops and hops schedule coupled with Ordinary Bitter-style strength and an English Ale yeast strain.

@Bob Bailey I’ve been thru the hernia recovery thing. Take it SLOW! @GaryP I’ve had guests who think they know what they’r doing leave taps open as well. Not fun.

Brewing a light Summer lawnmower beer today.

SPOG Sausage. (2 TBS K Salt, 1 TBS Course Black Pepper, 1 TBS Granulated Garlic, and 1 TBS Granulated Onion) 2% of SPOG

Dr Pepper glazed ham