Sunday Plans

[Bill Berg]

Rubbed:

Rolled:

Smokin':

Over shot my temp by a weeeee bit. Those clay saucers let the temp rise a bit quicker than a pan-o-water:

Boiling wort with the first hop addition:

 

[Tony Catencamp]

Nice pics Bill. Looks like you are off to a great start. Nice brew rack. I am still using a wooden three tier gravity system, but it works great and I've got it down to 4.5 hours for a batch.

I am in much of the same position you are. Beer provided for parties dwindles the supplies quickly. I brewed 10 gal. of an APA and 10 gallons of Am. Wheat three weeks ago that are ready to be kegged. I have six on tap and that is it for reserves right now.

Next weekend I am brewing 10 gallons of a Fat Squirrel clone and 10 gallons of Saison, weather cooperating. I am hoping to smoke two butts as well.

Maybe we'll see you at the races tonight.

 

[Bill Berg]

Time to wrap. 1- rack with brown sugar, the other without;

Hefeweizen anyone?

 

[Don S.]

Hey Bill,
Nice beer pics. I did 5 gallons of IPA yesterday along with some ribs. Brewing and smoking are perfect together.

Don

 

[Randy J.]

Originally posted by craig castille:
Going to Sam's and gonna get some beef.

Gonna do Maryland Pit Beef today!

Whew hoo!

craig, do you do your pit beef on the WSM?

I'll have mine with horseradish, mustard and onions, please.

 

[Craig Castille]

Yes, It's in the wsm now.

A 9 lb top round.

Never done one this big before, so this is a first.

 

[Randy J.]

Bill, that's one heckuva manly sort of day - beer, smoke and a dirt track. Doesn't get much better than that.

Great pics, BTW, thanks for sharing.

 

[Randy J.]

I have a 6 # brisket and some beef ribs on right now. As luck would have it, it just started raining. Not much to remark on in most places, but in this part of New Mexico an afternoon rain is about as common as bigfoot sightings. If I still lived in Baltimore I could just go down th the bar and get a pit beef sandwich and a cold beer. Oh well, if it was easy anybody could do it.

 

[KenP]

Going to put some beef on the kettle soon. Not sure about sides, maybe some corn and grilled squash or something.

Recovering from waaaaayyy too many brews and shots last night. I really need to not drink so much on poker night, it lightens my wallet every time.

Watching the little boy while the wife catches up on some sleep. I love it when I have to watch him and he sleeps the whole time.

 

[LarryR]

OK, I totally dorked my BB/Fatty cook today. When I was putting everything together I decided to wash my clay saucer (I still use the clay saucer even though I use a Stoker, I find it evens out the temps). So with only three racks of spares on averaging 2.5 lbs each and a fatty that probably weighs about 1.5 lbs it took me 50 minutes to get to temp. Then when it finally got to temp I think it was "dried-out" and I overshot my temps by 20 degrees. I'm coming back now but not a typical Stoker smoke.

Woke-up with a hangover, had a few bloody mary's to take the edge off and the Miller Lights (I know, don't need another attack by the beer purists right now) are going down nicely. So much for saying I didn't want to drink today as I don't want to be hungover for work, LOL.

I'll be mixing up a new twist on the Neely's Sweet and Spicy slaw recipe I posted awhile ago; today I'll be using Chipotle vs. cayenne. Should be pretty good!

Trying to find our old digital camera so I can take some better pictures.

 

[Bryan S]

Originally posted by LarryR:
OK, I totally dorked my BB/Fatty cook today.

Larry, my brisket is still in the fridge.

So I went to plan D, the you are a DA plan. I took out a Delmonico from the freezer for tonights dinner. It's floating in a sink of water now, to thaw it out. Oh why Oh why did I stay up till 5:00AM.

On a brighter note, Bill sure has had a productive day hasn't he. Pics look great Bill.

 

[LarryR]

Yea washing that saucer is really giving my Stoker fits. Anyway, whip-up some of that Worcestershire butter for your Delmonico, it would be killer on it!!

I'm getting ready to pull my fatty off, threw a small football size of pecan on as my wood and it smells wonderful!! Pictures forthcoming . . . oh, the beers going down too well . . . where's Ed C. when I need him, 3 racks of BB, a Fatty stuffed with pepper jack, chipotle slaw and plenty of cold beer. This has abeen one hell of a weekend, wish the SO would leave more often

 

[Bryan S]

Originally posted by LarryR:
Anyway, whip-up some of that Worcestershire butter for your Delmonico, it would be killer on it!!

Yeah, Too late for that now. I'm getting ready to flip it. I remember when you poted about that. You should put that recipe in the sauces forum. Link to thread if anybody wants to make the woosty butter.

 

[Ed Cardoza]

I've here but chilling all day. Never heard the phone ring when you called, and I just left you a message. Hope your smoke is going better now, and your head is feeling better.

 

[Bryan S]

Well It wasn't a brisket,

but it sure was good.

 

[J Martin]

Like several others

I too am feeling slightly green today as the booze flowed way to easy last night.
Tonight is do your own thing for dinner night and I'll do mine. So I'm gonna do a planked Salmon, (picked up a beautiful piece of King from Whole Foods), some jasmine rice and a grilled tomato and baby bok choy. Sounds kinda wimpy after all these pics of ribs, steak (with butter), talk of fatties and beer. Oh well, don't get to eat fish often enough, SO hates it.....so that's what I'm doing.

 

[LarryR]

PICTURES BAM!

OK Bryan, I found the old "working camera." So fare so good, just pulled the fatty and I'll be foiling the ribs . . . oh, and opening another cold one . . . stay tuned!

 

[D Larsen]

J,

I'm with you ! Too dang hot to stay outside for too long !

I did a ribeye last night, using the chimney cook for the first time...it was too well done for my tastes....took pix but I deleted 'em cause it turned out so bad

Gritty coating....BAD ! Next time, I'll shorten the time....did 3 minutes per side, but that turned out way overcooked....

I know it's heresay, but tonight, I'm in an "Italian" mood, so I have 2 links of Johnsonville Hot Italian sausage thawing, and I'll throw that in with some Hunt's Tomato Sauce with Basil, Garlic, and Oregano....yeah, I know...I'm a loser....but I kinda love this Hunt sauce, doctored up with sliced mushrooms, black olives, and a touch of red wine vinegar...along with some thin s'ghetti, it's a great meal !! I use it as my pizza sauce, too....

Dean...

 

[LarryR]

OK Ladies, updated the PICTURES , just foiled the ribs, pulled the fatty and all I can say is DAMN!! Beers are going down way too good right now, even my WSM enjoyed one, LOL. Fatty had great smoke flavor, I'm a big fan of Pecan, it's like Hickory's little sister. Very nice! I'll updated pictures when I un-foil the ribs.

The only thing that sux is I'm here alone and no one is here to enjoy this great Q.

 

[KenP]

Originally posted by LarryR:
The only thing that sux is I'm here alone and no one is here to enjoy this great Q.

I'm going to be alone in a couple of weeks for a whole week. I'm really going to miss the wife and baby, but I'm starting to look at menu options.

I think I'll have a fire on the deck everynight of the week.