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Old 02-04-2011, 06:14 PM   #31
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I tryed chefmike simple pepperoni.. it is delicious.

But pepperoni it is not.
yeah I figured so, I figured it is close to what my mom makes which is good enough for crackers although I want to try it on a pizza.


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Old 02-04-2011, 06:19 PM   #32
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I tryed chefmike simple pepperoni.. it is delicious.

But pepperoni it is not.
Agreed. I made it, but just in the oven. It was good, but not pepperoni.


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Old 02-19-2011, 10:12 PM   #33
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2 pork shoulders getting smoked tomorrow AM. Pulled pork for dinner.

Brewing a Belgian Wit simultaneously. Woohoo.
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Old 02-19-2011, 11:33 PM   #34
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There must be something in the air for pork and belgian's. I'm going to lay a piece of sheet metal in the fire box on my smoker for now so I can do an 8.5lb pork loin tomorrow, and I'm doing a delirium clone.

I'll probably toss a couple chicks on too, they had them on sale for .49/lb so I have several in the freezer. It's supposed to be near 70 also, so a great day all around, I hope.
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Old 02-19-2011, 11:52 PM   #35
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There must be something in the air for pork and belgian's. I'm going to lay a piece of sheet metal in the fire box on my smoker for now so I can do an 8.5lb pork loin tomorrow, and I'm doing a delirium clone.

I'll probably toss a couple chicks on too, they had them on sale for .49/lb so I have several in the freezer. It's supposed to be near 70 also, so a great day all around, I hope.
It's warm all over the country right now. Weird. I think the cold is coming again for the north, tho.

I love the boil when there is zested orange in there. Man, that smells good. Bit of hallertau, wheat/barley malt frothing, and orange zest. Mmm mmm. And chili powder rub steaming off the pork. Man I can't wait.
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Old 02-20-2011, 02:11 AM   #36
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It's warm all over the country right now. Weird. I think the cold is coming again for the north, tho.

I love the boil when there is zested orange in there. Man, that smells good. Bit of hallertau, wheat/barley malt frothing, and orange zest. Mmm mmm. And chili powder rub steaming off the pork. Man I can't wait.
Yep, it's supposed to cool off a bit here after tomorrow. About 6 more years and I'll be heading a little south of you though. Counting the days.

No zested orange for me. Some coriander, ginger & paradise though. Should be some nice aroma's coming off there.

The loin is marinating in a mixture of chili powder, red pepper, candied jalapeno, brown sugar, vinegar, caramelized onion, apple juice, worcesteshire, garlic and tomatoe. The marinade will get used for the mop and sauce also. I'm starting to salivate just typing it out.
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Old 02-20-2011, 03:35 AM   #37
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Yep, it's supposed to cool off a bit here after tomorrow. About 6 more years and I'll be heading a little south of you though. Counting the days.

No zested orange for me. Some coriander, ginger & paradise though. Should be some nice aroma's coming off there.

The loin is marinating in a mixture of chili powder, red pepper, candied jalapeno, brown sugar, vinegar, caramelized onion, apple juice, worcesteshire, garlic and tomatoe. The marinade will get used for the mop and sauce also. I'm starting to salivate just typing it out.
I have a rub of some similar ingredients. Tomorrow, around 6am, the orgy begins. A cataclysm of pork and hickory and barley and zested orange and me. Good luck to you.
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Old 02-20-2011, 04:49 AM   #38
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Just got done with 2 8lb brisket flats...
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Old 02-25-2011, 01:57 AM   #39
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This was last weekend, I did a 17lb packer and a couple racks of ribs. But of course the ABTs stole the show
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Old 02-25-2011, 02:04 AM   #40
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2 shoulders smoked on Sunday. Mmmm. Shredded and sauced, with cole slaw.



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