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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.

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...