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picante or dulce (spicy or sweet)? Smoked? Cured? Regarding spanish vs. mexican, chopped pork vs. usually ground pork. The Spanish unique identifier is the smoked paprika.

My home smoker is a simple 2 barrel offset. The comp one, also an offset, is a friends trailer that can hold 4 whole hogs.

Just can't do the jacks links. The soft and tender to leather is as much of a function of the time on the smoker than the cut. Of course paper thin will dry quicker than 1/4 inch strips but both can be made into leather. Your style is the thin strips referenced. I do the cube more often...

I've seen offset smokers made out of nasty refers, oil/chemical drums, dilapidated sheds and even a modified plastic outdoor kids playhouse. But that is by far the nastiest thing I have seen in the area. Who's up for an attic ham from the outhouse? Just wrong!

This is one of the most common questions I get. Simple, give it the dry rub with time to penetrate and then slather it with yellow mustard before smoking. A catch pan is highly recommended.

Not sure what you are searching for but this might get you started... Flank steak (my favorite but any lean cut will work) sliced into thin strips or 1/3" cube strips. Along the grain. 1 cup brown sugar 1 cup soy sauce Kosher Salt to taste Black pepper to taste Mix and Marinate overnight...

3 slabs of loin back ribs on saturday, leftovers made a great Sunday breakfast. Anyway in the holidy spirit of giving and jump starting the new section, here is my "top secret" dry rib rub recipe. Nothing too unique, but my theory is if it ain't broke don't fix it. (this is Rib specific, I...

wort vs. watered down wort, your choice.

Bottled last night. For anyone who comes across this in the future with an infused alcohol idea... The porter picked up light hints of the cherry and vanilla from the secondary as planned. The cherry vanilla infused bourbon turned out very nice, first sip is a bit of cough syrup but then goes...

Barkeeper's Friend should be your friend too!

A propane fill and warm coat are a lot cheaper than if you get moisture/mold in the walls from a number of perspectives. Try pointing a box fan out the closest window to the stove. Course then you are running up your utilities vs. buying propane. 24 hour simmers? bet that sauce clings well.

Points on pot size are valid, but I still do 6 in a 7.5 gallon pot. Yes, I have to watch for the break and adjust immediately or get a boil over, but I am doing this anyway to minimize scorching on the bottom. I boil outside on concrete and a gallon of tap water on hand is all that is required...

Green beer tears up my stomach and causes bloated feeling/stomach pains. A bloated intestine can cause pressure on other internal organs. Sucks, I age my brew longer now and better. Were you brewing before you joined HBT in Sept.? I have no idea if this is your case and recommend you find...

I won't say I am inspired to spend the energy vs. a hard lemonade or skeeter pee, but curious how it turns out. You might want to search for the AM Ale 2's acid tolerance with 24 lemons.

There you go.

yes, or you will likely be above 2 psi

Yes you can brew a hard lemonade. Just pick a low IBU recipe, rather than no hops. If it were worthwhile it would be done by some. Try Ed Wort's apfelwein, a cider, etc. A lemonade: https://www.homebrewtalk.com/f25/good-hard-lemonade-27966/

Don't recap until you know you have a problem. If you do get a gusher, chill them all for a day or two before recapping.

They now say they will get the boxes in on 12/10 and start shipping again. Bad news, they limit each cart to 1 now.

Kind of, I get your point, but the corrainder and orange are flavor, plus a residue of aroma that was never a strong point of the brew IMO. I guess I get it, but would not agree with the flameout. It would help reduce the oil extraction though.