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Does anyone use a saltwater solution inside of their frozen water bottles instead of straight water? Since saltwater has a lower freezing point, it would seem to make sense that they would be more efficient.

I guess I did! Here's the results:

Couple of Smithfield pork butts on the old Weber. Low and slow, lots of smoke. I'm going to let them go overnight an embers and shred them up in the morning.

Virginia surf and turf plan b. Grilled Smithfield Prime pork chop and some grilled top neck clams. Plan A was oysters, but they are out of season. First time I've grilled clams and the first time I've liked them outside of chowder. This will get made again!!

Rack of Venison. First time I ever cut a loin this way. Marinated it it my teriyaki marinade overnight and grilled to a beautiful rare. This was the best venison I have ever had and will do this every year that I am lucky enough to get a deer!

I'm in!

Looks awesome!

It's probably his biggest song, but my wife LOVES Brown Eyed Girl (brunette with brown eyes, duh), so I have it on every front porch playlist I put together. God I love to see her enjoying that tune after all these years...!

SkeezerPleezer's Three Floyds Zombie Dust Clone - All-Grain Recipe Kit

11 ounces of dries Cascade from first year plants (2). 1023.07 total ounces

I was able to get Friday night and Saturday members session. 4th year going to the Sat afternoon session, learned after the 1st year that Saturday night isn't as fun. We plan on hitting the town that night instead.

Scottsdale is pretty close to Tempe, and Tempe has Four Peaks Brewing. GREAT restaurant, tasty beer, and an awesome waitstaff. There are multiple locations, hit the one on 8th Street. Parking sucks, but well worth it. I go there every time I'm in Tolleson for business. The Yardhouse and Gordon...

...but why did you have to "ruin her day"?? She seemed totally sweet and not at all crazy!!!

You shouldn't need a plug. It is a sealed tube to hold their thermometer. It will not leak at all if you don't put one in

This is genius...I use a spoon to stir during cooling and then a paint mixer once it is cooled to aerate...I am embarrassed to admit I never considered using it to effortlessly agitate the wort while chilling. Bravo!

Awesome!

I am way behind everyone else. I have 5 gallons of a Consecration clone that is at the 6 month mark with at least 6 left to go. I made it the day after I tasted the first bottle of my first batch of it. I had made a Belgian Blonde that I was going to sour with cherries, but I enjoyed the...

Cut up a Prime Strip Loin today with 31 days of age on it. Have one more in the fridge that I'm going to age for two more weeks before cutting. Just one of the benefits of working for a beef company!

Farm kid, studied meat and animal science in college (while working mornings before class in the university meat lab) with plans to either take over the family farm or open a custom butcher shop. Fast forward 14 years later, working as a business analyst for a top meat company.