Recent content by kaffeenjunkie

Braised rabbit with various dried bolete mushrooms, carrots, radishes and potatoes. Rack of lamb with powdered black trumpet mushroom and sweet fern seed pods then traditional mustard and bread crumbs

Smoked Chuck flat with sauteed onion and roasted poblano

Fresh venison bottom round seasoned with salt and pepper then smoked at 250° to 140° internal temperature. Rested and then seared before slicing. Fried cabbage and fresh wild oyster mushrooms underneath.

Lamb Merguez sausages. Got a lamb in the spring made these sausages over the weekend. Took the loose stuff that doesn't get through the stuffer and made a pie. Garlic, olive oil and spinach base with tomato, eggplant and chives from the garden.

They are commonly used in Mexican and Tex-Mex cuisine. They’re usually found in Adobo sauce. I dry mine to crispy so I can keep them on a shelf without a problem. They add some heat and impart a smoky flavor. I have used them in braised meats and anything else I would like to impart a smoky...

Almost 10 years of BIAB brewing and I faced the same issues at the beginning. Once you begin to really pay attention to what your doing strike temps and correct amount of water Correct mash temps for the style your trying to achieve. pH-very important- get a pH tester -not strips correct...

Double post

Fresh ham from a 4H pig we bought last fall. Deboned, tied it up, injected and brined it for ten days. Smoked it at 200f over lump charcoal and hickory chunks to internal temp of 155f. Honey and mustard glazed after two hours on the smoker.

Wife’s birthday was yesterday. Venison tenderloin seasoned with ramp infused salt and pepper, rolled up, and wrapped in bacon. Wild asparagus with ramp compound butter, arugula from the garden and ramp jam.

I am with @odie Overnight or all day mashes.

Today, Monday, is my weekend. Hoppy Camper Amber in the kettle overnight. Boiling by 6:30 am. Chillin‘ by 7:30am.

Bottom Floor Brewing - I have an electric brewery in my basement. One Floor Down Brown Basement Dweller IPA She Goes Down Blonde Caveman Porter Out of the Darkness Stout

Morel season here in Michigan. Dried rubbed venison loin with potato, morel, fiddle heads, white wine, garden chive and ramp butter sauce. Grilled lamb sirloin with wild asparagus, morels, grilled ramps and chimichurri.

What do you have in the pans underneath?

I don't usually bother. I usually get what I am supposed to have in the kettle. Every once in a while, I need to wring a little more wort out.