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I've never had a (McRib). I got the recipe from a one of the smoking forums I belong to. It sounded interesting so I gave it a try. As I was near the end of eating this one I wondered if I could do 2 ribs the same way then interlock them bone side to bone side with the meat in a bone slot...

I think you're overthinking it a bit, but there are many others who think their workplace is a clean room in a lab. I use an immersion chiller so I really can't help you. When I rack it from the brew pot I attach a nylon net on my primary bucket. It catches everything (hops, break, Irish...

You could dump the pressure, remove the dip tube and blow it out. Insert it back into the keg a couple of inches and attach a hop bag to the end. Then push it all the way back down, purge and and re-pressurize.

Kool-Ade or this:

Sadly, no. I've been to Spain 6 times, but never made it to Portugal.

I hear you, but butt and rib meat don't taste the same. I wanted to give a rib sandwich a try. They were pretty good too. I cook up a couple extra butts at the end of summer to put away in the freezer for those days that are too cold to go play outside.

I agree, it's all about learning what works for your equipment. And I make good beer too. :yes:

A lot of people don't use yeast nutrients. I didn't for years. Now I do and the results are like day and night. ESPECIALLY when you degas for several times a day and for a couple of days. The OP may want to sprinkle a 1/4 packet of dry Lalvin D47 in there to see what it can do to eat up...

I was wanting to smoke but it's down in the 40s and snow is expected for Thurs and Friday. Current freezer inventory is 2 BBs, 2 Spares and 2 St. Lou Cut slabs. Here's a pic of those St. Louis Cut spares I did last month to 207F and a 30 min rest (wrapped in towels). As previously stated, I...

You're welcome. I don't get back here often either so if you have any questions email me at: [email protected]. I'm in the Central Time and usually up until 1 AM. So, if something pops into your brain at 11 PM I'm still awake to help. On the flip side...SOME DAYS...8:30 AM finds me...

Yes, no, and sort of...??? LOL! I've been using this (below) ever since I started all grain brewing (almost 15 years ago...been brewing for over 24 years). Some people will argue against it and toss in some scientific mumbo-jumbo only to end up saying it's all wrong. But, I can attest that...

I don't recall where I got it, but here you go:

I've had beers over 8 years old. Still have a few left. Open them up and pour. What's the worse that could happen?

I've used bentonite on 3 year old mead that wouldn't clear. It's 4 years old now and clear.

For me, cold crashing means the MORE CLEAN it goes into the bottle the MORE CLEAR the beer coming out.

I just checked...I have 6 bottles from 2007...

Does "LITTLE WILLY" by Sweet count?

OK, here's an EASY one: As long as there's, you know, sex and drugs, I can do without the rock 'n roll. Over 48 hours and no guesses? OK...THIS IS SPINAL TAP.

I hear you. I've been to a couple of places older than that. I enjoy archeology, history, cultures, languages, etc., too. I lived in Augsburg, Germany for 4 years and in 1985 it turned 2000 years old.

Tombstone...