Recent content by Drunkenboar

Just to be clear it was more like... 3-4 cooks at 900 degrees. Cheers!

Ruint, Just a heads up. There's good chance you'll cook your gasket off the kamado using those high temps and a stone. I went down the same path with my BGE and after a few 900' cooks there was just the charred resemblance of a gasket remaining. The stone forces the gases to vent right past the...

No humidity control at this time. I kept it in a tupperware container to keep the humidity up. I did, however, end up vacuum sealing it instead of waxing so I wouldn't have to add a humidity source to a fridge. Seemed a reasonable solution until I setup a dedicated "cheese cave". Since then...

Thought I'd share this here. First attempt at making cheese! 2lbs of Gouda using a recipe from Artisan Cheese Making at Home. Finished making, molding, brining and drying so it's now in the beer fridge at 50'F in a covered box to ripen. After a week or so (per the instructions) I'll wax it and...

Decided to try my hand at sausage making. Might have overdone it slightly for a first time. It involved randomly buying a book, a LEM 10lb Sausage Stuffer and then finally burning out my Kitchenaid while trying to grind/mix. Made a batch of Andouille (10lbs) and Venison (15lbs) sausage using...

7767.5 + 20 gallons Porter + 20 gallons Brown Ale + 25 gallons Amber Ale = 7832.5

Brewer in Saskatoon, Saskatchewan. At it for a few years but just got finished setting up my new 30 gal garage brewery. Spike kettles but it's all custom welded tri-clamps (self-designed and done up at a local machine shop). Running a kegerator with RaspberryPints and Fermentrack with 1/3 HP...

Been known to make a bit of bacon. Did 50lbs of bellies on the Yoder Wichita this summer and more recently some maple glazed Canadian Bacon.

New to posting, old to lurking. Figured a pizza thread was a good place to start! Got an outdoor Blackstone oven that has worked well at cranking out 900°F pies for years. Sample of my typical work is attached.