Recent content by 6th Street Brewer

Made me a chicken bacon roll that turned out great

Finally! I actually was able to brew again for the first time in 4 months! I braved the icy garage here in N. Utah and made an IPA with all Viking Pale malt and El Dorado/Amarillo hop blend.

Merry Meat Night went well. 20 lbs. of ribeye! Covered in butter, garlic, rosemary, salt and pepper.

A big ass pork loin braid. Lemon dill, Saskatchewan and Paprika/Brown sugar rubs. Turned out pretty good

Full packer, burnt ends and spatchcocked turkey with a Sean Paxton brine. It was a good weekend!

Welcomed a new member to the family last night!

Max, puts mine to shame. Looks great!

Throwing an Elk Roast on the Traeger while brewing with my buddies! I'm not sure there is a better weekend plan for me

Ofest for me!

I like pecan for pork, especially ribs and pulled pork. I usually use hickory over it though as it is a bit more pronounced. I did do stuffing in small gourds using pecan pellets last Thanksgiving and it was great!

It was in at the beginning of fermentation.

I made a watermelon mead a few years back by juicing and stabilizing. I have now decided it will never turn into a drinkable product. No infection or anything it just tastes like rind and stinky socks. Horrible stuff I tell ya.

Ghost Finger Brewing (no logo as of yet) My Dad introduced me to brewing in '92 on the stove top. He passed in 2005 and I inherited his home. In 1984 he lost all of the fingers on his right hand. His comp from work was just enough to build the garage that became my brewery. After he passed I...

Amazon has this one. I am aging in a barrel now and developed a bit of mold around the bung. Think I need this book and some education on the matter myself.