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Wings, sausage, beer and football. What a great day.

Filet for a steak salad

Packer Brisket

Turkey Legs

Schwarzbier

Football wings. Mojo Citrus/SPOG seasoned w/ Apricot Bourbon (Maker’s Mark) glaze.

Beautiful grill marks tonight.

Had a few leftovers tonight so decided to use the Genesis. MeatChurch Brisket Chili, dogs, and Conecuh sausage.

That’s what kegs are for. Attach a hose to the fermenter spigot and the other end to the QD in post. Attach a hose to the QD out post and the other end to the top of the fermenter. Open the spigot and relax for ~15 minutes. Boom. Full keg, closed transferred. Chill under CO2 pressure for a cpl...

Here’s my birthday beer; an American Amber.

Nice setup Gary.

American Brown Ale:

Brewing a SMaSH beer today:

Brewing an Amber Ale today

Here’s my Golden Ale. (Golden Promise, Wheat Malt, C40. 24 IBU(s) Apollo in the boil and 2 oz in the whirlpool.) I tried Cellar Science English yeast but didn’t get much response as quickly as I thought an English Ale yeast should take off so added Nottingham which took off like a rocket ship to...

Brewing my American Brown Ale today

This is my Cream Ale. It’s my KY Common recipe minus the Blackprinz malt. Good beer.

…that is: cook on my 14” WSM or use the Maverick. After a bit of refurb for each (new grill grates and ambient temp probe) both worked flawlessly. While the chimney was firing up I seasoned the money muscle reserved from a past pork butt cook I sliced a lardon of bacon (thx again Bob - RIP)...

I’ve heard about the 22 WSM being too big several times. I like to smoke packer brisket and vacuum seal/freeze ~1 lb chunks, build a row of briquettes in a C shape around the perimeter of the ring and cool(er) smoke bacon and sausage, or take the water pan out and smoke/roast chicken whole parts...

Wordle 405 4/6 ⬜⬜🟨🟩🟨 ⬜⬜⬜⬜⬜ 🟨⬜⬜🟩🟩 🟩🟩🟩🟩🟩