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Pork belly. I was going to do burnt ends but it morphed into “let’s make a dinner out of it” so we turned it into pork belly sandwiches.

I’ve seen a few coffee rubs recently. I’ll have to give that one a go.

https://www.amazon.com/Temperature-Controller-Thermostat-Incubator-Greenhouse/dp/B0CQ88JMY7/ref=mp_s_a_1_1_sspa?adgrpid=58602327720&dib=eyJ2IjoiMSJ9.XiIysMXfSJaKlrU5swB04FOiyNMigeTAZA7cZ3v9lS55dcXf6GNrRYpJz-8iIBx9dmXUj1Y40ZeBT58t-R4dkDuAmSeD2SNI3gesTuDWgximiARRL-QOKafTRAojMRk-lVIt-NJ8myeYQ0SCPxLa...

Thanks! This leads to an extension of my thought process. When I look at the ingredient list of these fancy rubs, it’s all stuff that’s fresh and already in my spice drawer. Brisket is at the top of my list, I want to get a few more sessions in on my “new to me” smoker before dropping the cash...

I just started smoking meat but haven’t really bought into all these boutique rubs and seasonings. It’s likely ignorance but I don’t think that’s what makes the end product great. It seems like sound process is more important. Thus, I’m curious if you guys and gals have any general rules of...

I had an all mosaic red ipa on tap recently and loved it. I don’t brew or drink much ipa so I like the simple approach to the style.

This might be contributing. An ambient 70 is more like 75-78 depending on the amount of fermentable sugar. You’ll get a cleaner fermentation if you can drop that about 8-10 degrees.

My guess is that they’ll age out a little. I use a TONSA3.0 nutrient schedule with wine yeast and modest abv and mine to lose that sharp edge until about 6 months. At a year, they’re usually good.

Skunked on another year of Super Bowl squares (all the boards I was playing). Congrats to the winners and a massive thanks to Bobby! This was fun!

How young are they? Mead can be off putting until it’s aged 6 months or a year.

I have one of these on tap a lot. I love Vienna malt so I don’t want to muddle it with other stuff. 98-99% Vienna. 1-2% something dark (300-500L) for color. Noble hops. 34/70, diamond or cellar science German lager.

Perfectly normal performance. It’s likely just fine. Leave it alone, don’t open it or tinker around.

Dang, close but not close enough. I’d only be interested in the motor. Get it @BongoYodeler !

Link isn’t working for me. Mind adding location and asking price?

Ribeyes that I got to use my new birthday Coolina knife to cut up!

@Bobby_M B3, please. Thank you very much for offering such a fun and thoughtful promotion!

@catdaddy6676 The snow began falling right at the end of my chicken smoke. 5 or 6 inches fell overnight

I’ve never experienced that off flavor but I’d consider myself an average taster, at best. I may also have a blind spot in detecting it. Acetaldehyde indicates a fermentation circumstance. One thing I’ve read and routinely practice is to bring the temp up a few degrees towards the end of...

That’s a bummer. Even in my early extract days I remember it in need of some major modernization. Nonetheless, it was instrumental in my start to homebrewing almost 20 years ago.

I miss my time spent living in Wichita. Welcome back. I left in 2010. Is that little LHBS still there in town?