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Old 05-21-2007, 03:53 PM   #11
Ó Flannagáin
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Here's a quickie Ed. Literally 15 minutes in photoshop. If you like I'll clean up in illustrator for the pork

Main template for all beers would be:



Quick sample of putting beer name, custom color and image:

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Old 05-22-2007, 06:39 AM   #12
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Looking good so far. Here's a little back ground on Bee Cave, Texas.

BEE CAVES, TEXAS. Bee Caves (Beecaves or Bee Cave) is at the intersection of State Highway 71 and Farm roads 620 and 2244, twelve miles west of Austin in west central Travis County. It was named by early settlers for a large cave of wild bees found near the site.

I live within 2 miles of that first intersection.

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Old 05-22-2007, 06:43 AM   #13
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Im never getting that BBQ PORK recipe am I JUST KIDDING but if you do have time Im always looking for good food to serve with my GREAT beer
JJ

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Old 05-22-2007, 03:45 PM   #14
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Quote:
Originally Posted by jaybird
Im never getting that BBQ PORK recipe am I JUST KIDDING but if you do have time Im always looking for good food to serve with my GREAT beer
JJ

Pulled Pork is pretty easy, but takes time & patience and a good smoker.

First you go to Sam's club and buy some Boston Butt. They come 2 to a package. They are the butt end of a pork shoulder. Rinse them off, pat dry with a paper towel. Then sprinkle Bad Byron's Butt Rub all over and let it marinate overnight.




Next put them in your smoker with Hickory chunks and smoke for about 22 hours at 225 degrees till the internal temp reaches 195 degrees. I use a Big Green Egg which lets me go the whole 22 hours on a single load of lump charcoal.



Here they are after 18 hours in the Big Green Egg.



After they reach 195 internal temp, take them off, wrap in foil and let rest for about 30 minutes in cooler. Then unwrap and with two forks, pull the pork. I use plastic claws called Hungry Bear Paws.




Now for my NC Style Vinegar based BBQ sauce.

Ingredients:
1 Pint cider vinegar
4 Tbs Sea Salt
2 Tbs Turbinado Sugar
1 tsp Ground Chipotle - McCormicks
1 tsp Ground Cayenne

Preparation Directions:

Get a 1/2 Liter bottle of water. Pour the water in a glass and drink it. Using a funnel put all the dry ingredients in the water bottle. Top it off with Cider Vinegar. Put the cap back on and shake it up. Let stand as long as possible, at least ½ a day, but the longer the better. It's best used in plastic "Ketchup Style" squirt bottle you can pickup at the grocery store for about a buck.
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Old 05-22-2007, 03:46 PM   #15
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Ed, you had some really nice apfelwein labels, IIRC. Couldn't find them in your gallery when I looked quick. I'd go with something clean and simple; can you re-post those labels so that I can get some ideas from them?

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Old 05-22-2007, 04:03 PM   #16
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Thanks for the recipe Ed. This is proof that I need a big green egg.

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Old 05-22-2007, 04:06 PM   #17
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Ed!

That looks incredible!

Hardcore proof that you must have moved to Texas from somewhere that really knows BBQ!

woohoo!

ws

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Old 05-23-2007, 04:58 PM   #18
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Quote:
Originally Posted by the_bird
Ed, you had some really nice apfelwein labels, IIRC. Couldn't find them in your gallery when I looked quick. I'd go with something clean and simple; can you re-post those labels so that I can get some ideas from them?
Are you talking about this one?



All three elements are part of Apfelwein. The Apfelwein Bembel (pitcher) the gerippte (Glass) and the Apple.

Thanks!
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Old 05-23-2007, 05:00 PM   #19
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I know they were all related to apfelwein, but I was thinking of the clean-ness, the simplicity of the lines; I really liked that, and whatever you decide on, I would try and go in that general direction. Maybe play around with some beer-related images that are in that same vein.

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Old 05-27-2007, 12:27 AM   #20
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Thanks ya'll for all your help. I've decided to go with billpa for the design work. It's going to be a work in progress for a while. He sold me on the idea and his work for oillio looks pretty good.

Ya'll have a standing invite to my house for some BBQ & Apfelwein if you are ever in Austin! Thanks again!

Ed

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