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Old 06-22-2012, 02:59 PM   #21
olatheks
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Apr 2012
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I sampled a BBQ brisket beer by cib brewery out of Iowa at a beer festival a few months ago. We talked to them and they smoked brisket and took all the drippings and clarified it to remove the fat and solids then brewed it. It actually wasn't bad. The beef flavor was mild and came thru in the finish.

 
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Old 06-23-2012, 05:53 AM   #22
kiwirevo
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May 2012
Auckladn, New Zealand
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I'm seriously considering bring this up my list, I may get to it this week.

 
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Old 07-10-2012, 07:17 AM   #23
kiwirevo
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May 2012
Auckladn, New Zealand
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So I'm starting :-)
800g Skirt Steak is in the oven, I've got a bottle of makers mark bourbon and in a week I'll start brewing a can of Coopers Real Ale with Coopers Brew Enhancer #2
I'll put the Beef in Bourbon into the fridge so any fat comes to the surface and can be scooped off. Then after a day or so of fermentation I'll add the beef and bourbon.
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Old 07-10-2012, 08:10 AM   #24
KeyWestBrewing
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Jan 2012
Key West, Florida
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I'm rooting for you though I must say since it's my favorite steak to grill.... Skirt steak has a lot of fat content and aint cheap. Good luck!!
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Old 07-10-2012, 08:27 AM   #25
kiwirevo
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May 2012
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It's one of the cheapest cuts in my butcher here in New Zealand

 
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Old 07-10-2012, 08:32 AM   #26
KeyWestBrewing
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I won't lie... I'm jealous. Looks like I know what's for dinner tomorrow.
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EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Soon To Be Filled
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Primary : Soon To Be Filled
On Tap : Watermelon Berliner, Simcoe/Galaxy/Citra IPA, Weizenbock, Cypress aged Chocolate Stout, Oak Aged Chocolate Stout, Smoked Porter
On Deck : Jackfruit Hefeweizen, Premium Bitter, Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

 
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Old 07-10-2012, 08:35 AM   #27
dfc
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Old 07-10-2012, 08:54 AM   #28
kiwirevo
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May 2012
Auckladn, New Zealand
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I'll keep you all updated as i progress, should be 'interesting' ;-)

 
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Old 07-10-2012, 09:27 AM   #29
kiwirevo
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May 2012
Auckladn, New Zealand
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After 2.75 hours the beef comes out and goes straight into 500mL of bourbon. lid on and I'll leave it for a week. not sure yet when I'll put it in the fridge.
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Old 07-10-2012, 11:34 AM   #30
MisterTipsy
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Jun 2012
Sketchytown
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Cube that beef, man. Surface area is where the flavor is.

 
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