Recent content by jrfuda

Just picked one up myself to use as a meat curing chamber. Any thoughts on safe places to make holes besides what's posted? I remember on some of the old kegerator threads folks had mapped out where all the lines were on the popular models. Guess this one is too new.

Sorry it took me so long to answer, and I'm merely replying, not answering, because I have no idea of the answer - been deployed since January so I don't have access to my gear to take measurements. I bought the MLT from midwest already assembled, as I could not find any 10 gal bev coolers...

I used a 10" SS false bottom... I'm pretty sure it was this one: http://www.midwestsupplies.com/10-stainless-steel-false-bottom.html

No oxi issues here either, and I've TAD-d about 20 gallons of homebrew so far... That's an odd one... I naturally carb, and a few things I do: - I add a little sanitized teflon plubers tape to each bottle before capping. - I squeeze out the headspace and let the yeast refill it with good...

Darn weevils. We had some (5?) years back. Could not figure out where they were coming from - they got into everything. At first we did not know what they were until we did some descriptive googling Finally, we found a long forgotten box of pasta in the back of some dark cabinet that was...

Green Mountain Coffee Roasters makes the Newman -branded stuff. I've been using GMCR for years and you can never go wrong with any of their brands.

This is the recipe I used when I made it: http://www.lomexicano.com/barbacoa.htm which calls for a chuck roast. I think you should find the cheapest cut of beef you can that meets your size criteria, the chuck will likeluy be jucier than say, a round roast, but I'm sure, if done right, both will...

I agree with the addition of the fat re-absorption statement. However, on the foil ruining the bark part, I can only partially agree. For ribs, barbacoa and the afformentioned pork butt, I've not had any soggy bark syndromn, but I could see this being an issue for a brisket and will keep that...

The cooler method, or more specifically foil, towel, cooler method will hold the meat close to its last temperature for several hours, this lets the meat "rest" and equalize its temp (since the exterior is usually a bit warmer than the interior while it's in the oven/cooker), it limits loss of...

I'm a Carolina Boy (and am moving back in August), so bbq'd pork holds a special place... I've intro'd many texans to carolina-style bbq. But I love it all, you can't go wrong slow-smoking a piece of meat no matter what state you're in/from. I'm sure when I get back to NC, I'll be introducing...

I'm with you. The one time I made barbacoa I did it just like I would a pork butt - smoked/cooked for about 8 hours at 200, then FTC'd (Foil, towel, Cooler) it for another 2 hours or so until it was time to shred and serve.

Good thought on the sausage casing, I think it's made from cellulose, which is the same as the Dialysis tubing.. might work and it's pretty cheap too.

Wow! Sugar goes in the yeast-filled tubing, alcohol comes out and th @#&$@ stays in the tubing. You were really thinking outside the box. All y'all HBS owners need to start sourcing this stuff!

I'm very interested in how this goes. I really like the TAD, but don't like the little CO2 carts either. If I put 2 in to begin with, it's too much. If I wait until I'm about 1/2-way through a bottle to add the second, it stirs up too much sediment, and often, I have to add a 3rd cart just to...

I agree with those that keep it simple. I prefer texas pete + butter, however, I would say the best hot sauce recipe is: Your favorite hot suace + enough butter to get the amount of heat you want (more butter = less heat). Don't cheap out and use margarine (yuck!!) That's it. I've made...